Ice Cream & Sorbets

Butterscotch Ice Cream

Recipe Submitted By: bakingmad

Rich intense Dark Muscovado sugar gives this smooth creamy ice cream its wonderful butterscotch flavour.

150 grams	Unrefined Dark Muscovado Sugar (Billington's)
410 grams	Evaporated MIlk
150 ml	Double Cream
1	Egg Whites

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Place the sugar in a mixing bowl and break up any lumps with a spoon.
Pour in the evaporated milk and whisk with an electric mixer until the mixture is thick and leaves 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 incorporated, 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.