Millionaire’s Shortbread Ice Cream recipe
Creamy ice cream with swirls of caramel, chocolate, and buttery shortbread.
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Ingredients
- 2 free-range eggs I use large
- 3/4 cup sugar
- 2 cups regular cream or heavy
- 1 cup milk
- 1 tsp vanilla extract
Instructions
- Beat the eggs until fluffy for about 2 minutes.
- Add the sugar and vanilla and carry on whisking for a further 3 minutes or so until the sugar is incorporated and the colour is pale.
- Add the cream and whisk until it thickens - about 3 minutes.
- Add the milk and mix to combine
- Run the mix through an ice cream maker until ready according to the manufacturer’s instructions. The KitchenAid ice cream bowl works quickly and takes about 15 minutes.
- Chop up the millionaire shortbread into smallish chunks. It doesn't matter if the shortbread, caramel and chocolate separate and fill 2 cups.
- Once the ice cream has reached its set point in the machine, add the pieces and churn very briefly and only until it has been combined.
- Decant into a freezer-proof container, sprinkle over a few more bits of chopped-up millionaire shortbread (optional) and freeze until ready to serve. It will also firm up a bit more.
Notes
Storage Instructions – Millionaire’s Shortbread Ice Cream
-
Freezing:
Store the ice cream in an airtight container in the freezer for up to 2 weeks for the best texture and flavour. -
Cover to Prevent Ice Crystals:
Press a layer of baking paper or plastic wrap directly onto the surface of the ice cream before sealing it with a lid. This helps prevent ice crystals from forming. -
Serving Tip:
Let the ice cream sit at room temperature for 5–10 minutes before scooping for a smoother texture. -
Avoid Refreezing Melted Ice Cream:
Once softened or melted, it’s best not to refreeze, as it can affect the texture.
Servings: 4