Butterscotch Ice Cream(Scottish) Recipe

Ingredients

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 track the history of recipes far back into antiquity, certainly as far as the Egypt of the Pharoahs, and quite possibly further than that. Interesting though that maybe, in the main part, these early cook books were just basic hieroglyphic instructions for food preparation.

Interestingly, the most ancient recipe discovered, according to experts in ancient history is a series of ancient tablets in ancient Sumerian which describe the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel `wonderful`.

During Roman times 25BC a man called Apicius assembled a few documents which described recipes prepared by the Romans. In his publication, he recounts how the meals of wealthy Romans were separated into appetizers, main meal and dessert, something that is very familiar to us today. Aspicius also informs us how the ancient chefs were skilled in the use of a wide range of aromatic flavours, including a few that will be familiar to modern chefs like basil, mint and asafoetida.

During the succeeding few centuries, the powerful families of the West tried to lay on the most extravagent meals, and consequentially the best cooks and their recipes increased in prestige. Notwithstanding that, it was during the 19th century that fine cookery and recipe publications really came of age. Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, devoted much of their lives to assembling, trying out, and publishing recipes that were common in the better off homes of the day.

By the arrival of the 1900s, recipe books are increasing in popularity mostly as a result of better eduction, more leisure time and a general increase in wealth.

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We hope you enjoy this Butterscotch Ice Cream(Scottish) recipe.

 


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