Recipe#8740

Title: Butterscotch Icecream

From: Sandal@aol.com 
 Newsgroups: rec.food.recipes 
 Subject: COLLECTION (6) Butterscotch Ice Cream 
 Date: 2 Aug 1995 18:21:10 -0600 
 Organization: America OnLine 
 Message-ID: <950725205923_122921868@aol.com> 

Butterscotch Ice Cream
 1 stick (8 tablespoons) plus 2 tablespoons butter or margarine
 3 cups packed brown sugar
 2 quarts half-and-half
 4 eggs, lightly beaten
 1/4 teaspoon salt
 2 tablespoons vanilla
 Melt the butter in a large pan over low heat. When melted, add the brown
 sugar. Continue to stir until the brown sugar just begins to caramelize
 (about 15 minutes). 
 Add the half-and-half, eggs and salt. Turn the heat up to medium-low, and
 stir constantly. Remove from heat when the mixture is very hot to touch and
 refrigerate until cold, then add vanilla. Freeze in an ice cream freezer.
 Makes about one gallon. 
 Butterscotch Chip Ice Cream
 1/2 cup butter or margarine
 3 cups packed dark brown sugar
 4 cups milk, scalded
 1/4 teaspoon salt
 3 eggs, lightly beaten
 3 cups whipping cream
 1/4 cup flour
 2 tablespoons vanilla extract
 2 cups miniature butterscotch chips
 Melt the butter in a large heavy pan. Add the brown sugar and stir over low
 heat until the sugar is melted and smooth. Slowly stir in the scalded milk,
 salt and eggs. Stir until the mixture is thoroughly blended. Combine the
 whipping cream and flour; mix well and add to the hot mixture. Continue to
 cook and stir until the mixture thickens slightly. Remove from the heat and
 chill. Add the vanilla and butterscotch chips to the cooled mixture just
 before freezing. Makes about one gallon. 
 Butterscotch Royal Ice Cream
 Butterscotch gets its flavor from melted brown sugar and butter. To make
 Butterscotch Royal Ice Cream, follow the recipe below for butterscotch ice
 cream or use your favorite recipe. After the ice cream is frozen and firm,
 repack it in another container, layering in the butterscotch sauce. 
 1/2 cup butter
 2 1/2 cups packed brown sugar
 7 cups half-and-half
 4 eggs, lightly beaten
 1/4 teaspoon salt
 5 teaspoons vanilla extract
 2 1/2 cups butterscotch sauce (see below)
 Put the butter and brown sugar into a large, heavy pan. Stirring constantly
 with a wooden spoon, heat over medium-low heat until the brown sugar just
 begins to caramelize. Slowly stir in the half-and-half, eggs and salt. When
 the mixture reaches about 160 deg F, remove it from the stove. Refrigerate
 until cool, then add the vanilla. Freeze in an ice cream freezer. 
 When frozen, remove the dasher and repack with ice and salt for 2 or 3
 hours. When the ice cream is firm, remove it from the freezing can and put it
 in a sealable container, alternating thin layers of ice cream with butter
 scotch sauce. Eat immediately or freeze in the freezing compartment of your
 refrigerator. Makes about one gallon. 
 Butterscotch Sauce
 1 1/4 cups packed brown sugar
 1/4 cup butter
 1/2 cup corn syrup
 1/2 cup evaporated milk
 3/4 teaspoon vanilla
 Put the brown sugar, butter and corn syrup in a heavy sauce pan and heat to
 boiling, stirring constantly. Remove the mixture from the heat, stir in the
 evaporated milk and vanilla, and beat until smooth. Refrigerate in a closed
 container. Serve warm. Makes 1 1/4 cups.
 BUTTERSCOTCH ICE CREAM
 3 tablespoons butter or margarine 
 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 heavy cream, whipped 
 Heat butter and sugar in top of double boiler until butter is melted and
 well blended with sugar. Add 1 cup milk and heat to boiling.
 Mix cornstarch with 2 tablespoons cold milk; stir into butter and sugar
 mixture.
 Add salt and cook, stirring constantly, until thickened.
 Cool and add vanilla. Fold in whipped cream.
 Turn into refrigerator tray. Freeze to a mush.
 Remove to chilled bowl and beat quickly but thoroughly with rotary beater
 until smooth and fluffy. Return to tray and freeze. Serves 6.