Butterscotch Ice Cream Recipe

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Butterscotch Ice Cream Ingredients

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

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This Recipe for Butterscotch Ice Cream is one of thousands in the Recipes-to-go Dessert Cookbook.

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Butterscotch Ice Cream Recipe
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Herb Tip
Using Oregano:
Only the leaves are used of the oregano plant available in both fresh and dried. Oregano, which is a classic addition to Italian food, also adds a robust and pungent flavor to stews, soups, fish, lamb, pork, vegetables and vinegars.

Butterscotch Ice Cream

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A. Kerr

Butterscotch Ice Cream Directions

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

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Butterscotch Ice Cream Recipe from the Recipes-To-go.com Dessert Recipe Cookbook

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