Rich Butterscotch Ice Cream
|Soft light brown sugar||100 Gram|
|Dried egg powder||60 Milliliter|
|Whipping cream||550 Milliliter|
1. Put the sugar and 90 ml/6 tbls of the water in a saucepan and heat gently until the sugar has dissolved. Boil for 1 minute.
2. Blend the dried egg with the remaining water to a smooth cream. Pour on the sugar syrup, whisking all the time.
3. Lightly whip the cream until it will just hold its shape. Fold in the egg mixture. Turn into a dish and freeze until frozen 2.5 cm/1 in in from the edges. Turn into a bowl and whisk well. Return to the dish and freeze until firm.