Tuesday, September 11, 2007

Tasty Tuesday: Butterscotch Icecream

This is one of my favourite recipes. It is a recipe that we only do for special occasions because it is an expensive icecream and also a bit too fatty for Tom to eat regularly.

250g block PHILADELPHIA* Cream Cheese, softened
3/4 cup brown sugar
1 teaspoon vanilla essence
1 cup cream
100g chocolate coated honeycomb bars, chopped

MIX Philly* for four minutes or until soft. Add brown sugar and vanilla essence and mix until well combined.
BEAT cream until thickened. Fold cream and chopped honeycomb bars through Philadelphia mixture.
POUR into a lined or lightly greased loaf tin, ring tin or pudding basin. Freeze overnight.
Variation:
* Peppermint: To make a delicious Peppermint Ice cream, simply substitute the chocolate coated honeycomb bars for 100g Peppermint Crisp chocolate bars (chopped), and continue the recipe as above.

7 comments:

H F J said...

Oh my! That sounds so delicious.

Therese said...

It is the best icecream I have ever had.

xxxxxx said...

Why must you tempt me????:)

Therese said...

hee hee Diana. Just make this on special occasions. It is a pretty expensive recipe so we cannot make it regularly.

paramedicgirl said...

That recipe looks delicious! I must try it!

Therese said...

Be warned pg try it once and you will be hooked.

Anonymous said...

Try using essential oils to flavour this recipe; I think I'll try it with orange oil along with the chocolate!

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