Salty Butterscotch Choc-Chip Ice Cream

Gluten Free
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Sometimes certain dishes make people go slightly insane.

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Ice cream is one of those things. I have a memory from about seven years ago. At the cinema with my best friend, each of us bought two scoops of chocolate fudge in waffle cones. We were so wildly excited to eat the ice cream we couldn’t stop laughing even to eat them. My friend went into a mild panic  and in her joy crushed the entire cone in her hand, dropping the ice cream on the floor. It was so sad, but so funny.
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This ice cream is made of miracles. The salty butterscotch is so creamy, rich and buttery you almost can’t finish the bowl. The dark chocolate chips are crunchy little nuggets of bitter gold that break through the sweetness. At first I wanted to fold through crushed chocolate meringue, that would conveniently use up my egg whites, but at 11.30pm when I turned on the mixer my family protested loudly 😦

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Butterscotch Choc Chip Ice Cream: Adapted from The Perfect Scoop 

75g granulated sugar

170g brown sugar

60g salted butter + 1/2 tsp salt

100ml (1/2 cup) whole milk

600ml (2 + 2/3 cups) double cream

6 large egg yolks

100g (3.5 ounces) dark chocolate chunks (at least 65%)

Method:

In a large, heavy-based saucepan, spread granulated sugar in an even layer and cook over a medium heat until starting to melt. Once most has melted, use a heat-proof spatula to draw the sugar slowly to the centre two or three times. Allow to continue cooking until a deep amber colour. Once melted, take off the heat and quickly stir in the milk, butter, brown sugar, salt, and 150ml (5 ounces) of the double cream. In a separate bowl place the rest of the cream and set a sieve on top. Pour the egg yolks into a large bowl and gently whisk. Stir in the hot caramel in a slow stream until incorporated, then quickly pour back into the pot on the heat. Using your spatula, continue to stir until the custard is thick and coats the back of a spoon. Pour the caramel custard into the double cream through the sieve and stir to combine. Allow to cool completely and refrigerate overnight. Pour your custard into your ice cream machine and follow instructions. Add chocolate chips at the last moment. This ice cream can be frozen without a machine and beaten every hour in a blender, it just won’t be as creamy. 

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Notes: Don’t panic if the caramel turns in to a hard lump once you pour in the cold ingredients. Keep stirring! And it should melt back into liquid. 

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