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.
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