Butterscotch ice-cream
One scoop of this heavenly ice cream is never enough. Top with macadamia nuts, shortbread, or warmed with the award winning Scotch Whisky Butterscotch.

Ready in 4hrs 20mins

Ingredients (Serves 4-6)

135g Scotch Whisky Butterscotch
250ml full fat milk
250ml double cream
6 egg yolks
100g caster sugar

Method
  1. Place milk and cream into a saucepan and bring to the boil.
  2. In a bowl, whisk the egg yolks and sugar together until you have a pale colour and cream-like consistency.
  3. Slowly pour the boiled milk into the bowl, mixing gently to combine. Return to the pan and cook gently, stirring continuously until it thickens slightly.
  4. Remove from the heat and pass through a fine sieve into a bowl. Add the Whisky Butterscotch sauce, whisking to combine well.
  5. Let the mix cool then place into the fridge to chill.
  6. Once chilled place in a freezer. After 1 hour, take the mixture out and whisk. Repeat 2 or 3 times until the mixture has frozen into ice cream.