2 oz butter
6 tbsp lvel dark
1 soft brown sugar
1/2 pt warm full cream milk
2 eggs
2 1/2 oz caster sugar
4 drop vanilla essence
10 fl fresh whipping cream
Directions
Melt the brown sugar and butter together in a pan over a gentle heat.
Increase the heat until the mixture bubbles for I minute only. Allow
to cool slightly. Add the warm milk. Stir continu- ously over a
gentle heat until thoroughly blended. Allow to cool. Beat together
the eggs and the caster sugar in a bowl. Pour the mixture from the
saucepan on to the beaten eggs/sugar, add the vanilla essence and
stir. Strain back into the pan. Stir over a low heat until the
mixture thickens slightly; take care not to let it boil. Cool the
mixture. Whip the cream lightly and fold into the cooled mixture.
Pour into a freezer container and freeze until mushy. Beat with a
whisk and return to the freezer until the ice cream is firm.
From the booklet Scottish Teatime Recipes
Servings: 4 servings
Butterscotch Ice Cream(Scottish) Recipe brought to you by Recipe Ideas
Categories: Dessert; Ice Cream
The History of Recipes
It is quite possible to prove the history of transcribed cooking instructions far back into distant history, in fact as far back as the Egypt of the Pharoahs, and possibly even further. However, generally, these ancient records were just primitive pictorial instructions for preparing meals.
Interestingly, the most ancient recipe found, according to historians is a series of tablets in the Sumerian language which show the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who drank it feel blissful and exhilarated. Closer to modern times, we find some interesting books published in the 1300s : one book called `Forme of Cury`, and another called `Curye on Inglish`. Surprisingly, these books are not about the spicy food that appears on menues today, but instead recipes for the types of meals prepared by the chefs of the rich and powerful of those days. During the next few hundred years, the powerful and rich strove to offer the most extravagent banquests, and as a result cooks and their collection of recipes were much in demand. Nevertheless, it wasn`t until the nineteenth century that cooking and recipe publications rose to prominence. Mrs Beeton in the UK, and Fannie Farmer in the US, dedicated years of their lives to collating, trying out, and writing down recipes that were common in the better off homes of the day. By the time we get to the twentieth century, cookbooks are greatly in demand as a result of increased literacy, more spare time and having more money. |
We hope you enjoy this Butterscotch Ice Cream(Scottish) recipe.
