Scottish Butter Ice Cream – a delicious recipe with butter, brown sugar, milk, eggs, sugar, vanilla. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
In a heavy-bottomed stock pot, melt the butter and brown sugar together. Increase the heat and allow to bubble about a minute. Remove from heat and let cool slightly.
2
Once cool, pour in the heated milk and return to low heat for 20 minutes, stirring occasionally. The mixture should thicken and turn a beautiful amber color. Let cool completely.
3
In a bowl, whisk together the eggs, sugar, and vanilla extract. Pour into the first mixture and heat slowly, making sure the mixture never boils. Stir occasionally. Let cool completely.
4
Separately, whisk the heavy whipping cream until stiff peaks are formed. Carefully fold this into the original mixture.
5
Pour everything into an ice cream maker, following the machine's instructions in regards to preparation.
6
Pour out into a container and freeze a few hours.
7
If you have no ice cream maker, pour the mixture into a metal container and freeze. Every 30 minutes, remove from the freezer and stir the mixture. Keep doing this until a firm consistency is reached.
690
kcal
Calories
46
g
Fat
60
g
Carbs
10
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 4 1/4 tablespoons butter good quality, 6 tablespoons brown sugar, 1 1/4 cups milk heated, 2 eggs, and more.
Yes, Scottish Butter Ice Cream falls under the Baking & Desserts category and is a great choice for this type of meal.
Keep frozen in an airtight container for up to 1–2 months. Let it soften for a few minutes before serving.
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