From Paulette Vickery's Recipe Collection

Butterscotch Ice Cream

desserts

2 cup milk
1 cup brown sugar
2 tablespoon butter
1/4 teaspoon salt
4 cup light or table cream
4 tablespoon vanilla

Place brown sugar and butter in small sauce pan and cook until melted. Boil for 1 minute. Set aside. Scald milk, but do not boil, as milk will curdle. Add brown sugar mixture to hot milk. Add salt and stir until desolved. Add cream or Half and Half. Stir in vanilla. Allow mixture to cool. Freeze according to ice cream freezer directions. Makes 2 quarts.

Yield: 24 servings




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