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Butterscotch Ice Creamdesserts, ice cream 1 cup brown sugar lightly packed 1 tablespoon cornstarch 1/4 cup corn syrup dark 1/4 teaspoon salt 3 cup milk 2 eggs 1 can evaporated milk (5.33oz) 1 cup whipping cream 1 teaspoon vanilla extract In a medium saucepan, combine brown sugar and cornstarch. Stir in corn syrup, salt and milk. Stir over medium heat until brown sugar melts and mixture begins to simmer; set aside. In a small bowl, beat eggs until blended. Stir about 1 cup hot milk mixture into eggs. Stir egg mixture into remaining milk mixture. Cook and stir over low heat until slightly thickened, about 2 minutes. Stir in evaporated milk, whipping cream and vanilla. Cool to room temperature. Pour into ice cream canister. Freeze in ice cream maker according to manufacturer's directions. Makes about 2 quarts.
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