Homemade Butterscotch Ice Cream with a Caramel Swirl
For the lovers of butterscotch and caramel, this will go down a treat. Great for a dessert on its own or serve with cake or slice of pie.
Equipment
- Stand mixer
Ingredients
- 600 ml Thickened or Heavy Whipping Cream
- 3.7 ml Butterscotch Flavoring
- Red Food Colouring
- Yellow Food Colouring
- Blue Food Colouring
- 395 g Sweetened Condensed Milk
- 1 tsp Vanilla Extract
Instructions
- Mix together the red, yellow and blue food colouring, in the separate bowl to make brown if you do not have brown coloured food colouring.
- In a large mixing bowl add the cream, butterscotch flavouring, vanilla extract (optional) and a few drops of the brown food colouring. Whip until you get soft peaks.
- Add a few more drops at a time of the food colouring until you get the desired colour, while you are whipping the mixture.
- Add the cold condensed milk and mix through until all combined.
- In a container big enough to hold 2 litres (3.5 pints) of ice cream
- Add a third of the ice cream on the bottom of the container, followed by 4 to 5 dollops of the caramel sauce. Repeat, making sure caramel is placed on top of the last layer of ice cream.
- Swirl the caramel through the ice cream mixture, cover a place in the freezer for at least 2 hours before serving.
Notes
*Tip - make sure your condensed milk is cold
