Fruit mince ice-cream with butterscotch sauce
“This is a super easy Christmas recipe that is perfect for the whole family.”
1 Connoisseur Ice cream
1 Jar of Stefano’s Preserves Fruit Mince
125g unsalted butter, at room temperature
1 cup dark brown sugar
1 cup heavy cream
1 teaspoon Murray River salt
Leave out ice-cream for 1hr to soften. When soft add 1 jar of Stefano’s Fruit mince and mix well. Place in airtight container and freeze over night.
Melt the butter in a medium-sized saucepan over medium heat. Add the sugar, cream and salt, and whisk until well blended. Bring to a boil then reduce the heat slightly and gently boil for 5 minutes.
Serve warm over ice cream (the sauce will thicken as it cools). Store the butterscotch sauce in an airtight container in the refrigerator and re-warm before using.