| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Dessert |
16 |
Servings |
INGREDIENTS
| 1/2 |
c |
Butter or margarine |
| 3 |
c |
Packed dark brown sugar |
| 4 |
c |
Milk; scalded |
| 1/4 |
ts |
Salt |
| 3 |
|
Eggs; lightly beaten |
| 3 |
c |
Whipping cream |
| 1/4 |
c |
Flour |
| 2 |
tb |
Vanilla extract |
| 2 |
c |
Miniature butterscotch chips |
INSTRUCTIONS
From: Sandal@aol.com (Sandi F. in Fayetteville, Arkansas)
Date: 2 Aug 1995 18:21:10 -0600
from Old-Fashioned Homemade Ice Cream by Thomas R. Quinn
Butterscotch Chip Ice Cream is a tasty treat for any festive occasion. A
buttery smooth ice cream is blended with just the right amount of
candy-sweet chips. Serve Butterscotch Chip Ice Cream plain or sprinkle
chopped pecans on top. For kids, serve graham crackers on the side or pour
butter scotch sauce over the ice cream.
Melt the butter in a large heavy pan. Add the brown sugar and stir over low
heat until the sugar is melted and smooth. Slowly stir in the scalded milk,
salt and eggs. Stir until the mixture is thoroughly blended. Combine the
whipping cream and flour; mix well and add to the hot mixture. Continue to
cook and stir until the mixture thickens slightly. Remove from the heat and
chill. Add the vanilla and butterscotch chips to the cooled mixture just
before freezing. Makes about one gallon.
REC.FOOD.RECIPES ARCHIVES
/DESSERTS
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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