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Butterscotch Ice Cream

Preparation time: 10 minutes, plus freezing
Cooking time: 10 minutes

Image of Butterscotch Ice Cream

50g (2 oz) demerara sugar
85 ml (3 fl oz) water
75g (3oz) butter
2 egg yolks
300ml (˝ pint) double or whipping cream


1. Put the sugar and the water into a heavy-based pan and stir over a gentle heat until the sugar has dissolved, then boil without stirring until soft ball stage, 115°C/ 238°F on a sugar thermometer.

2. Add the butter and stir over a gentle heat until the butter melts and the mixture bubbles. Place the egg yolks in a medium bowl and beat in the buttery syrup, a little at a time, and continue beating hard until it is cool. Transfer to a freezer container.

3. Whip the cream until it forms soft peaks and fold it into the mixture. Freeze until firm without further beat­ing. Serve in wine glasses or individual glass dishes and decorate with fan biscuits or wafers.

Chef’s Tip:- Can be frozen for 6 months.

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