Basic preparation 1. heat the sugar with 1 soup spoon of water over medium heat until the sugar is dissolved.
Bring the solution to a boil, then stir in the syrup and 100 g of whipped cream.
3. remove the saucepan from the stove, pour the butterscotch mixture into a cool container and place in the freezer with the lid closed.
4. beat the yolks with the vanilla sugar until creamy and add the remaining whipped cream in a hot water bath for 3 minutes.
Cool the mixture in the ice bath, then fold in the double cream.
Preparation in the ice cream professional 6. pre-chill the mixture with the lid closed for 1 hour in the refrigerator or possibly 30 min. in the freezer.
Fill the ice cream mixture, without the butterscotch mixture, into the chilled container of the ice cream maker and freeze for 20-30 min.
Stir the butterscotch mixture into the solidifying ice cream mixture and freeze for another 10-15 minutes. Refreeze the ice cream for perhaps a few min with the mixer off.
Preparation in the freezer Fill the ice cream mixture, without the butterscotch mixture, into a shallow freezer container and freeze with the lid closed in the freezer for about 5 hours at at least -18 °C. Stir the ice cream well with a fork every 30 min. Stir in the butterscotch mixture, and freeze the ice cream for another 2-3 hours.
During this time, stir the outer frozen ice cream layers inward with a fork frequently. Refrigerate the butterscotch ice cream for a few minutes before serving.