Butterscotch sauce

Butterscotch sauce

By
From
Gelato Messina
Photographer
Billy Law

Ingredients

Quantity Ingredient
150g cream
150g soft brown sugar
50g salted butter
1 vanilla bean, seeds scraped

Method

  1. Put the cream, sugar, butter, vanilla seeds and bean in a saucepan over a medium heat and cook for 2 or 3 minutes, until the butter has melted. Increase the heat and bring to the boil, stirring constantly. Boil for a few seconds, then reduce the heat to low and simmer for 3 minutes.
  2. Remove from the heat, transfer to a bowl and cool in an ice bath to 40°C. Remove the vanilla bean; put the sauce in the fridge to cool down to 4°C. The butterscotch sauce can be made ahead and stored in the fridge for up to 1 week. If using the sauce from the fridge, bring it back to room temperature or it will be too hard to fold through your gelato.
Tags:
gelato
ice cream
ice-cream
icecream
Gelato
Messina
Nick
Palumbo
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