Title: Butterscotch ice cream #1
 Categories: Dessert
      Yield: 16 Servings
 
      1    Stick plus
      2 tb Butter or margarine
      3 c  Packed brown sugar
      2 qt Half-and-half
      4    Eggs; lightly beaten
    1/4 ts Salt
      2 tb Vanilla
 
  From: Sandal@aol.com (Sandi F. in Fayetteville, Arkansas)
  
  Date: 2 Aug 1995 18:21:10 -0600
  
  from Old-Fashioned Homemade Ice Cream by Thomas R. Quinn
  
  Take a little butter and brown sugar, add heat and you have
  butterscotch syrup. It isn't quite that simple to make the very best
  Butterscotch Ice Cream you have ever tasted, but it isn't that
  difficult either.
  
  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.
  
  REC.FOOD.RECIPES ARCHIVES
  
  /DESSERTS
  
  From rec.food.cooking archives.  Downloaded from Glen's MM Recipe