"Dufftown Butter Scotch 1896"
Infused Singlemalt
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500 ml Singleton
100 grams Dried Raisin
method:
soaked the raisin into the bottle of Singleton for about a week with no air goes in and out
Butterscotch Mixture
1 cup firmly packed brown sugar
20 ml butter
10 ml vanilla
10 ml Singleton
1 1/2 cups whipping cream
2 cups half-and-half (light cream)
6 large egg yolks
method:
1. In a 1- to 2-quart pan over medium heat, stir brown sugar and butter until butter is melted, sugar is dissolved, and mixture is bubbly, 3 to 4 minutes. Whisk in 1/2 cup whipping cream until smooth; remove butterscotch mixture from heat. Add vanilla and Singleton.
2. In a 3- to 4-quart pan over medium-high heat, combine remaining 1 cup whipping cream and the half-and-half; bring to a simmer.
3. Meanwhile, in a bowl, beat egg yolks to blend. Whisk 1/2 cup of the warm cream mixture into egg yolks, then pour egg yolk mixture into pan with cream. Stir constantly over low heat just until mixture is slightly thickened, 2 to 4 minutes. Immediately remove from heat.
4. Pour through a fine strainer into a clean bowl and whisk in butterscotch mixture. Chill until cold, stirring occasionally, about 2 hours; or cover and chill up to 1 day.
Start to freeze the mixture using Liquid Nitrogen
1. Place the Butterscotch mixture in a mixing bowl.
2. Pour a half litter of Liquid Nitrogen directly into the mixture ( better to work in a well-ventilated area )
rapidly beat the mixture using balloon whisk, do not stop folding and better wear hand-glove and take extra precaution do to instant frost bite
The result, literally 30 seconds later the best butterscotch gelato you would ever taste. The secret is in the rapid freezing. When the mixture is frozen by liquid nitrogen at -196°C, the ice crystals that give bad ice cream its grainy texture have no chance to form. Instead you get microcrystalline butterscotch gelato that is supremely smooth and creamy in texture
Midori liqueur 100 ml
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