Butterscotch Ice Cream
- 3 tablespoons butter
- 1/2 cup brown sugar
- 1 cup milk
- 1 1/2 tablespoons cornstarch
- 2 tablespoons cold milk
- Pinch of salt
- 1/4 teaspoon vanilla
- 1 cup whipping cream
Cook butter and sugar in top of double boiler until butter is melted and well blended with the sugar. Add milk and heat to boiling point. Mix cornstarch with 2 tablespoons milk, stir into butter and sugar mixture, add salt and cook until thickened. Cool. Add vanilla and fold into cream which has been whipped. Pour into refrigerator try and freeze. Makes 1 quart.
Submitted by May 31, 2009
15 min 30 min 45 min
15 min 30 min 45 min