Butterscotch Ice-cream

Butterscotch Icecream

1/2 cup sugar
1/2 cup nut flakes
2 1/4 cups full-cream milk
2 tbsp cornflour
1/2 cup cream
1/2 cup sugar
1 tsp GMS
1 tsp CMC
2 drops vanilla essence

Caramelise 1/2 cup of sugar in a heavy saucepan. Add the nut flakes and mix. Spread on a greased tray to set. Cool and crush into small crystals.

Dissolve the cornflour in 1/4 cup milk. Heat the remaining milk in a heavy saucepan. When it boils, reduce heat to low, and simmer for 10 to 15 minutes, stirring frequently. Add the cornflour paste and 1/2 cup sugar, and simmer for 5 minutes, stirring constantly.

Remove from heat and cool. Add the GMS, CMC and vanilla. Whisk till smooth. Pour into an icecream tray. Freeze till set.

Remove the ice-cream from the tray into a large mixing bowl. Chrush lightly, and whisk the ice-cream mixture with a hand-blender or a fork till smooth.

Put the ice-cream mixture back into the icecream tray. Add half of the butterscotch crystals and mix lightly.

Re-freeze the ice-cream till set. Unmould, and top with the remaining butterscotch crystals, or with chocolate syrup and grated chocolate. Serve immediately.