Orange Icecream and Butterscotch Sauce

Ingredients

• 1.2000 millilitre vanilla ice cream, softened
• 2.2 egg yolks, beaten
• 3.125 millilitre cream
• 4.200 millilitre orange juice concentrate, frozen
• 5.100 gram sugar, for butterscotch sauce
• 6.125 gram golden syrup, for butterscotch sauce
• 7.125 gram butter, for butterscotch sauce
• 8.125 millilitre cream, for butterscotch sauce
• 9.0.5 teaspoon vanilla essence, for butterscotch sauce
• 10.salt, pinch; for butterscotch sauce

Method

1. 1.ICE CREAM: Put all ingredients in bowl of Mixmaster. Whip until well blended.
2. 2.Scoop into a clip mould and place in freezer until frozen hard.
3. 3.To serve, unclip mould, place on a nice platter and decorate.
4. 4.BUTTERSCOTCH SAUCE: Dissolve the sugar and syrup over heat, stirring all the while.
5. 5.When the sugar has dissolved, allow it to caramelise lightly.
6. 6.Remove from heat and slowly whisk in pats of butter. This gives the sauce its glaze.
7. 7.Stir in cream and reheat gently.
8. 8.Add the vanilla and the salt.

Notes

• Card states: 'This recipe is a large one and can serve at least 10–12 people.'
• Mixmaster = stand mixer brand commonly used in South African homes.
• A 'clip mould' = a springform or clip-sided cake tin used here as an ice cream mould.