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Butterscotch Ice Cream

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Ingredients
  Light brown sugar 1 1⁄4 Cup (20 tbs), firmly packed
  Butter 1⁄4 Cup (4 tbs)
  Water 1 Cup (16 tbs)
  Egg yolks 4
  Cream 1 Cup (16 tbs)
  Evaporated milk tin 14 1⁄2 Ounce
  Salt 1⁄4 Teaspoon
  Vanilla 1 1⁄2 Teaspoon
Directions

Put sugar and butter into a skillet.
Heat slowly, stirring occasionally until sugar melts.
Add water slowly, stir and simmer about 5 minutes.
Beat yolks and pour hot syrup over them, beating vigorously.
Return to very low heat and stir continuously until mixture thickens slightly (2 or 3 minutes).
Remove from heat and cool.
Add cream, evaporated milk, salt and vanilla.
Mix well and chill.
Turn into freezer can and freeze according to directions.
Makes 2 quarts.

Recipe Summary

Difficulty Level: 
Easy
Course: 
Dessert
Method: 
Chilling
Restriction: 
Vegetarian

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