Salted Butterscotch Ice-Cream with shortbread
Salted Butterscotch Ice-Cream
By Sonja Edridge @thelarderza
1 cup Selati muscovado sugar
30g salted butter
1 tbsp vanilla
1 tsp ginger
6 free range egg yolks*
375ml whipping cream
500ml full cream milk
Melt the butter slowly in a small pan with the sugar, until it dissolves & bubbles. Whisk in 125ml of the cream.
Remove from the heat & stir in the ginger & vanilla
Heat the remaining cream & milk, bring it to the simmer & take off the heat.
Whisk the yolks in a bowl until smooth, then in a slow steady stream while whisking, pour in the warm cream
The return this mixture to the pan and heat gently, while stirring until it thickens slightly & coats the back of the spoon.
Strain through a sieve, stir in the butterscotch sauce, adding a sprinkle of salt if desired & chill completely before following instructions for churning in your ice cream machine.
*NOTE: If you do not have an Ice Cream Machine, omit the eggs, add 125ml Condensed Milk in its place. Continue recipe as instructed above and instead of putting into an ice cream machine, pour into a freezer-safe container and freeze for at least 4 hours.
Recipe makes 24 shortbread
500g salted butter/500g unsalted + 4g salt - Softened
500g plain flour
1 tsp vanilla
100g caster sugar for sprinkling
Preheat the oven to 180C.
Line a small rectangular tray with baking parchment.
Whip the SOFT butter until creamy with salt.
Sift in the flour, add sugar and mix until just combined into a soft dough.
Push into the tin no more than 2/3 inch deep and bake for 30 min until golden, middle remains light.
Cool on a wire rack, sprinkle with sugar
Slice when warm to touch not cold, they will crumble.
Only remove when cold!
For best results, use Selati!