Butterscotch Ice Cream

Contributed By: Tammy Lyn


3 oz (85g) butter
8 oz (225g) soft light brown sugar
1 1/4 pints (700ml) hot milk
4 egg yolks, beaten


for Butter Scotch Ice Cream
Melt butter in a heavy saucepan and stir in the sugar.
Cook the mixture slowly until the sugar begins to caramelize, watching it very
carefully so that is does not become too dark. Remove from
the heat and stir in the hot milk, and continue stirring until the toffee has dissolved completely.
Add flavored milk to cool a little, then gradually stir it into
the egg yolks in a bowl. Strain the mixture back into the pan and cook it
carefully over a low heat, or cook it in the top of a double
boiler , stirring constantly until the custard is thick enough to coat the back of a wooden spoon.
Remove the custard from the heat and set it aside to cool,
stirring it from time to time to prevent a
skin forming.
Freeze in a ice cream maker
following the manufacturer's instructions
. Or still-freeze, vigorously whisking the partially frozen
ice at least once during the freezing process. Enjoy your butterscotch ice cream.

Helpful Hints:

Butter and soft brown sugar cooked together until sugar caramelizes
give a rich butterscotch flavor to this ice cream

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