About the bake
The rich intense flavour of the dark muscovado sugar in this recipe gives this smooth creamy butterscotch ice cream the deliciously indulgent taste of toffee. Serve as a special dessert at your next dinner party or simply in a cone whilst soaking up the summer sun in the garden.
Method
Step 1:
Place the sugar in a mixing bowl and break up the lumps with a spoon.
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.
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.
Step 4:
Pour the mixture into a freezer proof container. Cover and freeze overnight. Transfer to the refrigerator about 10 minutes before serving.
Step 5:
Serve in a waffle cone with a sprinkling of fudge pieces
Ingredients
- 150g Unrefined dark muscovado sugar
- 410g Evaporated milk
- 150ml Double cream
- 1 Egg white(s) (free range)
- Fudge pieces (to decorate)
- Waffle cones
- 150g Unrefined dark muscovado sugar
Recipe Reviews
I made this for my brother. It was so easy to make and he loved it. I do recommend stirring it an hour after freezing though as it all settles at the bottom.
Definitely be making it again!
Ingredients
- 150g Unrefined dark muscovado sugar
- 410g Evaporated milk
- 150ml Double cream
- 1 Egg white(s) (free range)
- Fudge pieces (to decorate)
- Waffle cones
- 150g Unrefined dark muscovado sugar