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LOCATION: Recipes >> Desserts Frozen >> Butterscotch Icecream 01

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Butterscotch Ice Cream

1 stick (8 tablespoons) plus 2 tablespoons butter or margarine
3 cups packed brown sugar
2 quarts half-and-half
4 eggs, lightly beaten
1/4 teaspoon salt
2 tablespoons vanilla

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.

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