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Butterscotch Ice Cream

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  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

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

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Average: 4.2 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2955 Calories from Fat 907

% Daily Value*

Total Fat 101 g155.1%

Saturated Fat 61.7 g308.4%

Trans Fat 0 g

Cholesterol 996.9 mg332.3%

Sodium 1381.4 mg57.6%

Total Carbohydrates 474 g158.2%

Dietary Fiber 0 g

Sugars 374.4 g

Protein 46 g92.3%

Vitamin A 72.8% Vitamin C 13%

Calcium 165.6% Iron 13.6%

*Based on a 2000 Calorie diet

Butterscotch Ice Cream Recipe