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A scoop of butterscotch ice cream in a cone

Butterscotch ice cream

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4 stars based on 3 ratings

Rich intense dark muscovado sugar gives this smooth creamy ice cream it’s wonderful butterscotch flavour.

Key Information

  • Prep:
  • Bake:
  • Serves:6
  • Skill level:easy

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  • 150g 5⅜ oz Unrefined dark muscovado sugar (we use Billington's) Unrefined dark muscovado sugar
  • 410g 14½ oz Evaporated milk
  • 150ml 5⅛ fl oz Double cream
  • 1 1 Egg white(s) (free range)

Change Units

The Method Enter Bake mode

  1. Classic mode Step 1

    Place the sugar in a mixing bowl and break up the lumps with a spoon.

    Ingredients for this step

  2. Classic mode Step 2

    Pour in the evaporated milk and whisk with an electric mixer until the mixture is thick and leave a trail when the whisk is lifted.

    Ingredients for this step

    • 410g 14½ oz Evaporated milk
  3. Classic mode Step 3

    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.

    Ingredients for this step

    • 150ml 5⅛ fl oz Double cream
    • 1 1 Egg white(s) (free range)
  4. Classic mode Step 4

    Pour the mixture into a freezer proof container. Cover and freeze overnight. Transfer to the refrigerator about 10 minutes before serving.