Print recipe
Email to a friend
Save to my recipesButterscotch Ice Cream Ingredients
| 150 grams | Dark Muscovado Sugar (Billington's) |  |
| evaporated milk | ||
| 150 ml | Double Cream | |
| 1 | Happy Eggs whites |  |
Baking Mad.com - everything you want to know about baking
- Home
-
Recipes
- Celebration Cakes
- Cake Recipes
- Cheesecake Recipes
- Cupcakes & Fairy Cakes
- Scone Recipes
- Biscuits & Cookies
- Muffin Recipes
- Brownies & Tray Bakes
- Puddings & Desserts
- Bread Maker Recipes
Recipe Finder
Browse our collection of over 1000 delicious recipes from all over the world
- Competitions
- Bake with the Best
- Kids' Baking
-
Inspiration
- Afternoon Tea Recipes
- Autumn Recipes
- Baking Gifts
- BBQ Recipes
- Birthday Cake Recipes
- Bonfire Night Recipes
- Bread Maker Recipes
- Bread Recipes
- Cake Decorations
- Celebration Cake Recipes
- Cheesecake Recipes
- Chocolate Recipes
- Christmas Classics
- Christmas Recipes
- Cocktail Cupcake Recipes
- Easter Baking Recipes
- Easy Baking
- English Recipes
- Father's Day Recipes
- Free Style Bread Making
- Fridge Cake Recipes
- Gluten Free Recipes
- Half Term Recipes
- Halloween Recipes
- Healthy Eating Recipes
- Homemade Breakfast
- Homemade Ice-Cream
- International Recipes
- Kids Baking Recipes
- Kids Birthday Cakes
- Low Calorie Recipes
- Lunch Box Recipes
- Mary Berry Recipes
- Mother's Day Recipes
- National Baking Week
- National Sandwich Week
- No Bake Cheesecake Recipes
- Oats Recipes
- Pancake Day Recipes
- Pastry Recipes
- Picnic Recipes
- Pie Recipes
- Red White and Blue
- Saint Patrick's Day Recipes
- Savoury Recipes
- Spring Recipes
- Stork Recipes
- Street Party Recipes
- Summer Recipes
- Teacher's Gifts
- Unusual Recipes
- Valentine's Day Recipes
- Vanilla Recipes
- Winter Warmers
- Blog
Butterscotch Ice Cream
Recipe Submitted By: bakingmad
Rich intense Dark Muscovado sugar gives this smooth creamy ice cream it's wonderful butterscotch flavour
| Preparation Time | 25 minutes |
|---|---|
| Baking Time | 12 hours |
| Portions | 4-6 |
| Skill Level | Easy |
| Average Rating |  |
This recipe uses
How to make Butterscotch Ice Cream
- Click on the text to highlight the different stages as you go along,
or click the button below to enlarge all text
- Place the sugar in a mixing bowl and break up the lumps with a spoon.
- Pour in the evaporated milk and whisk with an elactric mixer until the mixture is thick and leave a trail when the whisk is lifted.
-
In a separate bowl whisk the cream until thick but not stiff. Wash the beaters and in a grease free bowl whisk the egg white until stiff. Fold the cream into the sugar mixture until incorporate, and then gently fold in the egg white.
- Pour the mixture into a freezer proof container. Cover and freeze overnight. Transfer to the refrigerator about 10 minutes before serving.
Remember to review this recipe at www.bakingmad.com
Please use this area for notes:
More recipes
Need some baking advice?
Ask our friendly experts
Search our forum, check our FAQs or send us an email.
Help is here »Where to buy recommended ingredients
Find stores near you that stock the baking
ingredients you need.
Join the Baking Mad Club
Discounts, competitions, exclusive offers, personalised recipes and lots more.
Join upCompetitions
Win a year's supply of Billington's Sugar
Upload an image of your Ultimate Gingerbread man recipe and you'll be in with a chance to win a year's supply of Billington's sugar including Golden Caster Sugar, Light Muscovado Sugar, Dark Muscovado Sugar, Golden Granulated Sugar, Golden Icing Sugar and Molasses Sugar
Click here to enter today
Win 1 of 10 year's supply of Allinson Flour
Answer this question correctly and you could win 1 of 10 year's supply of Allinson Flour, including plain white, self raising, plain wholemeal, strong white, strong wholemeal and easy bake yeast.
Click here to enter
Win 1 of 10 Stork World Baking Day Hampers
Answer the simple question below and you could get your hands on 1 of 10 World Baking Day hampers borught to you by Stork, helping Britain bake better since 1920.
Click here to enter
"Really easy and quite tasty to make. There were compliments all round!"
11-08-2012 | Author: wattsit |