1 cup brown sugar lightly packed
1 tbsp cornstarch
1/4 cup corn syrup dark
1/4 tsp salt
3 cup milk
2 eggs
1 can evaporated milk (5.33oz)
1 cup whipping cream
1 tsp vanilla extract
A Recipe for
Butterscotch Ice Cream
I do not like broccoli. And I haven't liked it since I was a little kid and my mother made me eat it. And I'm President of the United States and I'm not going to eat any more broccoli. |
| George Bush , U.S. president, 1990 |
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Food Tip |
This Recipe for Butterscotch Ice Cream is one of thousands in the Recipes-to-go Dessert Cookbook.
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| Gelett Burgess, 'Look Eleven Years Younger' (1937). |
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This is a recipe for Butterscotch Ice Cream from the recipe cookbook of Recipes-to-go (Dessert)
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“That's something I've noticed about food: whenever there's a crisis if you can get people to eating normally things get better.” |
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One of the very nicest things about life is the way we must regularly stop whatever it is we are doing and devote our attention to eating. |
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In a medium saucepan, combine brown sugar and cornstarch. Stir in corn
syrup, salt and 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. 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 temperature. Pour into ice
cream canister. Freeze in ice cream maker according to manufacturer's
directions. Makes about 2 quarts.
Serves: 2
Butterscotch Ice Cream Recipe brought to you by Recipes To-Go