Butterscotch ice cream

I had butter and brown sugar lying around the house, so I decided to search for a Butterscotch Icecream recipe. The only problem was that the recipe was all in Imperial (and measured sugar in grams, which is a pain for me as I don't have an electric scale).

Consequently, I present you with the same recipe, but with different measurements.

Butterscotch ice cream

60g Butter
6 tbsp Brown sugar; dark, soft
1 cup full cream milk; warm
2 Eggs
5 tbsp Caster sugar
1/4 tsp Vanilla essence
Whipping cream (10oz./283.5 g, which I estimate at about 300mL)

1. Melt the brown sugar and butter together in a pan over a gentle heat. Increase the heat until the mixture bubbles for 1 minute only.
2. Allow to cool slightly.
3. Add the warm milk.
4. Stir continuously over a gentle heat until thoroughly blended.
5. Allow to cool.
6. Beat together the eggs and the caster sugar in a bowl.
7. Pour the mixture from the saucepan on to the beaten eggs/sugar, add the vanilla essence and stir.
8. Strain back into the pan.
9. Stir over a low heat until the mixture thickens slightly; take care not to let it boil.
10. Cool the mixture.
11. Whip the cream lightly and fold into the cooled mixture.
12. Pour into a freezer container and freeze until mushy. Beat with a whisk and return to the freezer until the ice cream is firm. Put in icecream maker.
(Website notes recipe is from Scottish Tea-Time Recipes by Johanna Mathie, ISBN 1 898435 18 9.)

This is good with shortbread bits added, or macadamias, or with chocolate fudge sauce.

I'm not sure about the cream quantity, so it might come out a little intense, depending on your tastes.

Icecream Base

• 1 cup full cream milk
• 1 cup cream
• 1/3 cup sugar
• 2 whole eggs

1. Whisk together eggs and sugar until well-combined and fluffy.
2. Heat the milk until not-quite boiling, then stir into the egg and sugar.
3. Stir the mixture over low heat until it thickens slightly (or coats the back of a spoon), custard style. I do this in a Pyrex bowl over a saucepan of boiling water.
4. Refrigerate until cold, then stir in the cream.
5. Place the mixture in your icecream maker and follow the manufacturer's instructions.

Depending on what you're adding to the mixture, add less milk and cream.

I like this recipe because it doesn't involve large amounts of egg. In my icecream maker, the end product is quite soft.

I often make this with whole 300mL cartons of milk and cream. The custard takes a little longer to thicken, but otherwise I haven't encountered any problems with it.

This recipe was inspired by the proportions at Think Quest, however I like to cook my eggs a little more than that recipe.