Salted Butterscotch Ice Cream

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Salted Butterscotch Ice Cream

Salted Butterscotch Ice Cream

Salted Butterscotch Ice Cream
Salted Butterscotch Ice Cream
Ingredients Salted Butterscotch Ice Cream
Number of persons
For the salted butterscotch:

100 g of sugar

50 g semi-salted butter

60 ml milk (4 tablespoons)
For the custard:

5 egg yolks

1/2 l milk

100 g sugar

1 teaspoon cornstarch (optional but safer)

Preparation Salted Butterscotch Ice Cream
Total Time: 45 min
Preparation time: 30 min
Cooking time: 15 min
Prepare the caramel:
put the ingredients in a saucepan and heat gently while stirring.
Prepare an oiled baking sheet (a pie tin will do). When the caramel is blond, pour it on the baking sheet and spread it thinly with the back of a wooden spoon. Leave to cool.
Prepare a custard:
boil the milk. In the meantime, whisk the egg yolks and sugar until the mixture turns white and add the cornflour. Pour the boiling milk over this mixture while whisking and put it back into the saucepan over low heat. Mix until slightly thickened. Be careful not to let it boil.
Break half of the caramel into large pieces and add them to the very hot custard. Mix until the caramel dissolves.
Leave to cool in the refrigerator for half a day. Then let it set on ice (if possible in an ice-cream maker). Break the rest of the caramel into small pieces and add them to the ice cream when it is almost set.

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