|
 |
 |
 |
 |
|
|
|
Butterscotch Ice Creamcakes, scottish 2 oz butter 6 tablespoon lvel dark 1 soft brown sugar 1/2 pint warm full cream milk 2 eggs 2 1/2 oz caster sugar 4 drop vanilla essence 10 fl oz fresh whipping cream Melt the brown sugar and butter together in a pan over a gentle heat. Increase the heat until the mixture bubbles for I minute only. Allow to cool slightly. Add the warm milk. Stir continu- ously over a gentle heat until thoroughly blended. Allow to cool. Beat together the eggs and the caster sugar in a bowl. Pour the mixture from the saucepan on to the beaten eggs/sugar, add the vanilla essence and stir. Strain back into the pan. Stir over a low heat until the mixture thickens slightly; take care not to let it boil. Cool the mixture. Whip the cream lightly and fold into the cooled mixture. Pour into a freezer container and freeze until mushy. Beat with a whisk and return to the freezer until the ice cream is firm. From the booklet Scottish Teatime Recipes
|
|
 
 |
|
|
|
