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Butterscotch Royal Ice Cream

1/2 cup butter
2 1/2 cups packed brown sugar
7 cups half-and-half
4 eggs, lightly beaten
1/4 teaspoon salt
5 teaspoons vanilla extract
2 1/2 cups 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

1 1/4 cups packed brown sugar
1/4 cup butter
1/2 cup corn syrup
1/2 cup evaporated milk
3/4 teaspoon vanilla

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 1 1/4
cups.

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