Rich Butterscotch Ice Cream Recipe
Ingredients
| Soft light brown sugar | 100 Gram | |
| Water | 150 Milliliter | |
| 60 ml Dried egg powder | ||
| Whipping cream | 550 Milliliter | |
Directions
1. Put the sugar and 90 ml/6 tbls of the water in a saucepan and heat gently until the sugar has dissolved. Boil for 1 minute.
2. Blend the dried egg with the remaining water to a smooth cream. Pour on the sugar syrup, whisking all the time.
3. Lightly whip the cream until it will just hold its shape. Fold in the egg mixture. Turn into a dish and freeze until frozen 2.5 cm/1 in in from the edges. Turn into a bowl and whisk well. Return to the dish and freeze until firm.
2. Blend the dried egg with the remaining water to a smooth cream. Pour on the sugar syrup, whisking all the time.
3. Lightly whip the cream until it will just hold its shape. Fold in the egg mixture. Turn into a dish and freeze until frozen 2.5 cm/1 in in from the edges. Turn into a bowl and whisk well. Return to the dish and freeze until firm.
Chef
