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| RECIPE FOR BUTTERSCOTCH ICE CREAM |
Title: Butterscotch Ice Cream
Serves: 6
Ingredients:
| 1.00 | c | Brown sugar | | 1.00 | tb | Cornstarch | | 0.25 | c | Corn syrup;dark | | 0.25 | ts | Salt | | 3.00 | c | Milk | | 2.00 | | Egg | | 5.33 | c | Evaporated milk | | 1.00 | c | Whipping cream | | 1.00 | ts | Vanilla extract |
Instructions:
In a medium saqucepan, combine brown sugar and cornstarch.
Stir in corn syrup, salt and whole milk.
Stir over medium heat until brown sugar melts and mixture begins to simmer; set aside.
In a small bowl, beat eggs until blended.
Stir about 1 cup hot milk mixture into eggs to temper.
Stir egg mixture into remaining milk mixture.
Cook and stir over low heat until slightly thickened, about 2 minutes.
Stir in evaporated milk, whipping cream and vanilla.
Cool to room temp.
Stir freeze according to freezer instructions.
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