Salted Butterscotch Ice-cream
Ingredients:
Cream
2 ltr
Milk Full Fat
2 ltr
Dark Brown Sugar
500 gr
Egg Yolk
1 kg
Black treacle
100 gr
Salt
20 gr
Caster Sugar
600 gr
Preparation mode:
- Bring to boil milk, cream, sugar, salt and black treacle
- Pour over egg yolks, whisk and cover with clingfilm
- Leave egg yolks cook for 10 min
- Whisk and divide into Pacojet container
- Refrigerate over night
- Freeze next day overnight again
- Blitz with Pacojet
- Once blitzed use in 48h if stored at -18 C or bellow