Yield: 1 batch
| Measure | Ingredient |
|---|---|
| 2 ounces | Butter |
| 6 tablespoons | Brown sugar; dark, soft |
| ½ pint | Full cream milk; warm |
| 2 \N | Eggs |
| 2½ ounce | Caster sugar |
| 4 drops | Vanilla essence |
| 10 ounces | Whipping cream |
Melt the brown sugar and butter together in a pan over a gentle heat.
Increase the heat until the mixture bubbles for 1 minute only. Allow to cool slightly. Add the warm milk. Stir continu- ously over a gentle heat until thoroughly blended. Allow to cool. Beat together the eggs and the caster sugar in a bowl. Pour the mixture from the saucepan on to the beaten eggs/sugar, add the vanilla essence and stir. Strain back into the pan. Stir over a low heat until the mixture thickens slightly; take care not to let it boil. Cool the mixture. Whip the cream lightly and fold into the cooled mixture.
Pour into a freezer container and freeze until mushy. Beat with a whisk and return to the freezer until the ice cream is firm.
** Scottish Tea-Time Recipes -- Johanna Mathie ** ** ISBN = 1 898435 18 9 ** Posted by The WEE Scot -- Paul MacGregor Submitted By PAUL MACGREGOR On 07-13-95