Sunday, 9 February 2014


Anyone who knows me well is aware of my love of ice-cream, I really can't get enough of it and it's something that features in my top 5 favourite foods, a list which isn't even complete yet.

Just like selecting my favourite foods, it's way too difficult to choose which would be my favourite flavour but coffee, coconut and brown bread, yes brown bread are all in there, oh and cherry and hazelnut and lemon meringue. You see, it's too hard.  Anyway, another favourite flavour is butterscotch (like Angel Delight) and here is my version made with  a traditional custard base.

I served it with an extra hit of butterscotch sauce.  Just heat 100g Soft Brown Sugar with 25g Butter till melted.  Remove from the heat and whisk in 300ml Double Cream.  You can have it warm or leave it to chill and it will thicken.

180g Soft Brown Sugar
80g Butter
375ml Whipping Cream
1 tsp Vanilla Paste
500ml Single Cream
6 Egg Yolks

Heat the sugar and butter in a pan till the sugar has dissolved and it starts the bubble.  Remove from the heat and  whisk in the vanilla and 125ml of the whipping cream.

In another pan heat the remaining whipping cream and the single cream.  In a bowl whisk the eggs then stir in a ladle of the warmed cream.  Return the cream and eggs to the pan and heat stirring all the while till it starts to thicken.  This will just take about 3-4 minutes.  As soon as it starts to get thick remove it from the heat and whisk in the butterscotch mixture.

Now leave to cool completely before pouring into your ice cream maker and churning.  If you don't have an ice cream maker, pour into a plastic container and freeze.  Check after every hour and stir till it freezes.

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