Rich, creamy and absolutely delicious, Butterscotch Ice Cream is an exceptional flavor that’s always an extra special treat.  Simply scrumptious!

Butterscotch Ice Cream (Scottish)
Recipe type: Desserts
Serves: 4
  • 2 ounces butter
  • 6 Tablespoons level dark, soft brown sugar
  • 1/2 pint warm full cream milk
  • 2 eggs
  • 2 1/2 ounces superfine sugar
  • 4 drops vanilla essence
  • 10 fluid ounces fresh whipping cream
  1. Melt the brown sugar and butter together in a pan over a gentle heat.
  2. Increase the heat until the mixture bubbles for I minute only.
  3. Allow to cool slightly. Add the warm milk. Stir continuously over a gentle heat until thoroughly blended. Allow to cool.
  4. Beat together the eggs and the superfine sugar in a bowl.
  5. 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.
  6. Cool the mixture. Whip the cream lightly and fold into the cooled mixture.
  7. Pour into a freezer container and freeze until mushy. Beat with a whisk and return to the freezer until the ice cream is firm.
Goes particularly well with sliced peaches, caramelized pecans or even pistachios. This delectable flavor makes a great sundae with chocolate or other flavors.

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