Butterscotch royal ice cream
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Butterscotch royal ice cream
  Butterscotch    Dessert    Creams  
Last updated 6/12/2012 1:11:42 AM. Recipe ID 39312. Report a problem with this recipe.
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      Title: Butterscotch royal ice cream
 Categories: Dessert
      Yield: 16 Servings
 
    1/2 c  Butter
  2 1/2 c  Packed brown sugar
      7 c  Half-and-half
      4    Eggs; lightly beaten
    1/4 ts Salt
      5 ts Vanilla extract
  2 1/2 c  Butterscotch sauce (see

MMMMM---------------------BUTTERSCOTCH SAUCE--------------------------
           -below)
  2 1/2 c  Packed brown sugar
    1/2 c  Butter
      1 c  Corn syrup
      1 c  Evaporated milk
  1 1/2 ts 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
  
  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.
  
  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: 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 2-1/2 cups.
  
  REC.FOOD.RECIPES ARCHIVES
  
  /DESSERTS
  
  From rec.food.cooking archives.  Downloaded from Glen's MM Recipe




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Recipe ID 39312 (Apr 03, 2005)

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