Butterscotch Ice Cream Recipe

Ingredients

• Brown sugar . . . . 1 cup
• Cornstarch . . . . . 1 tbsp
• Corn syrup . . . . . ¼ cup
• Salt . . . . . . . . . ¼ tsp
• Milk . . . . . . . . . . 3 cups
• Egg . . . . . . . . . . 2 nos
• Evaporated milk . . 5 1/3 cup
• Whipping cream . . 1 cup
• Vanilla extract . . . 1 tsp

How to make Butterscotch Ice Cream

1. In a medium saqucepan, combine brown sugar and cornstarch.
2. Stir in corn syrup, salt and whole milk.
3. Stir over medium heat until brown sugar melts and mixture begins to simmer; set aside.
4. In a small bowl, beat eggs until blended.
5. Stir about 1 cup hot milk mixture into eggs to temper.
6. Stir egg mixture into remaining milk mixture.
7. Cook and stir over low heat until slightly thickened, about 2 minutes.
8. Stir in evaporated milk, whipping cream and vanilla.
9. Cool to room temp.
10. Stir freeze according to freezer instructions.