| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Dessert |
16 |
Servings |
INGREDIENTS
| 1 |
|
Stick plus |
| 2 |
tb |
Butter or margarine |
| 3 |
c |
Packed brown sugar |
| 2 |
qt |
Half-and-half |
| 4 |
|
Eggs; lightly beaten |
| 1/4 |
ts |
Salt |
| 2 |
tb |
Vanilla |
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
Take a little butter and brown sugar, add heat and you have butterscotch
syrup. It isn't quite that simple to make the very best Butterscotch Ice
Cream you have ever tasted, but it isn't that difficult either.
Melt the butter in a large pan over low heat. When melted, add the brown
sugar. Continue to stir until the brown sugar just begins to caramelize
(about
15 minutes).
Add the half-and-half, eggs and salt. Turn the heat up to medium-low, and
stir constantly. Remove from heat when the mixture is very hot to touch and
refrigerate until cold, then add vanilla. Freeze in an ice cream freezer.
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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