Name: Butterscotch Ice Cream #2
Ingredients: 3 tb Butter or margarine; 1/2 c Brown sugar; 1 c Milk; 1 1/2 tb Cornstarch; 2 tb Cold milk; 1 pn Salt; 1/4 ts Vanilla; 1 c Heavy cream; whipped

CATEGORY	CUISINE	TAG	YIELD
Dairy		Dessert	6	Servings

INGREDIENTS

3	tb	Butter or margarine
1/2	c	Brown sugar
1	c	Milk
1 1/2	tb	Cornstarch
2	tb	Cold milk
1	pn	Salt
1/4	ts	Vanilla
1	c	Heavy cream; whipped

INSTRUCTIONS

From: Sandal@aol.com (Sandi F. in Fayetteville, Arkansas)
Date: 2 Aug 1995 18:21:10 -0600
from Mary Margaret McBride Encyclopedia of Cooking, 1958 Heat butter and
sugar in top of double boiler until butter is melted and well blended with
sugar. Add 1 cup milk and heat to boiling.  Mix cornstarch with 2
tablespoons cold milk; stir into butter and sugar mixture.  Add salt and
cook, stirring constantly, until thickened. Cool and add vanilla. Fold in
whipped cream. Turn into refrigerator tray. Freeze to a mush. Remove to
chilled bowl and beat quickly but thoroughly with rotary beater until
smooth and fluffy. Return to tray and freeze. Serves 6.
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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