Homemade ice cream recipes: BUTTERSCOTCH

Homemade ice cream recipes: Butterscotch

Ingredients:

2 cups full cream milk
1 cup heavy cream
2 tps butter
1 cup chopped macadamia nuts
1 cup brown sugar
6 egg yolks
6 medium sized butterscotch biscuits


Directions:

1. In a medium mixing bowl beat the egg yolks until they are light and fluffy.  Sit them aside.
2. Take a medium saucepan and add the brown sugar, butter and vanilla.  Cook at medium heat, stirring constantly until the mixture is dissolved and beings to bubble slightly. 
3. Reduce it to a low heat and add in a half a cup of cream.  Once this is mixed through, take it off the heat and let it sit to cool off.   There’s your butterscotch done!
4. Take another medium saucepan and combine the remaining cream with the milk and bring to a gentle simmer.  Be careful not to boil it. 
5. Now take your beaten egg yolks and whisk them through the cream and milk mixture.  Keep stirring continually until the mixture thickens and you can see it sticking to your spoon.  This should take a couple of minutes. Once you see it thicken take if off the heat.
6. Once the milk/cream mixture is cooled (5 or 10 mins) gradually mix in the butterscotch mixture.  Stir this really well to make sure it is completely infused. 
7. Pop it in the refrigerator overnight. 
8. Then the following day, just before you put the cooled mixture in to your ice cream maker, add the crushed butterscotch pieces for some extra crunch.  This is entirely optional but I tink it really adds a big butterscotch look and texture.