Butterscotch ice cream #2
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | tablespoons | Butter or margarine |
| ½ | cup | Brown sugar |
| 1 | cup | Milk |
| 1½ | tablespoon | Cornstarch |
| 2 | tablespoons | Cold milk |
| 1 | pinch | Salt |
| ¼ | teaspoon | Vanilla |
| 1 | cup | Heavy cream; whipped |
Directions
From: Sandal@... (Sandi F. in Fayetteville, Arkansas) Date: 2 Aug 1995 18:21:10 -0600 from Mary Margaret McBride Encyclopedia of Cooking, 1958 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.
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