Mad for ice cream

I seem to have a thing for ice cream at the moment and butterscotch, and I had a feeling the combination of the two could be quite wonderful. Due to the fact I have a new toy, an ice cream maker, I really had to try it out. Well, that’s my excuse anyway and for sure nobody in the family is going to complain. This is the recipe.

Butterscotch cheesecake ice cream
2 cups of double cream
9 tbsp dark muscovado sugar
3/4 tsp salt
9 tbsp water
3 tbsp Demerara sugar
6 large egg yolks
1 tsp vanilla extract
1/2 cup full fat cream cheese
Digestive biscuits
Heat the cream along with the mucsovado sugar and salt. Bring to a simmer, stirring all the time. In another pan bring the Demerara sugar and water to the boil and continue to boil till it reduces to a thick dark sauce. This takes about 5-10 minutes. Stir into the cream mixture. In a separate bowl whisk the eggs along with the vanilla until thickened and creamy. Pour the cream mixture into the eggs whisking all the time, then pour back into the pan and cook on a low heat till it thickens slightly into a custard. Whisk in the cream cheese and plunge the pan into a sink of cold water. Stir to stop a skin forming. When cooled put into the fridge for a few hours till chilled. Pour into your ice cream maker for forty minutes and then into your freezer for further freezing. If you don’t have an ice cream maker, pour into a container and freeze, whisking every hour for 3 hours. Serve with your digestive biscuits and maybe a scatter of salt flakes.


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