Butterscotch Ice Cream
|Light brown sugar||1 1⁄4 Cup (20 tbs), firmly packed|
|Butter||1⁄4 Cup (4 tbs)|
|Water||1 Cup (16 tbs)|
|Cream||1 Cup (16 tbs)|
|Evaporated milk tin||14 1⁄2 Ounce|
|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.