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Recipe Name: Butterscotch Ice Cream #1 Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Comments:
Course: Dessert  
Difficulty:
Preparation Time:
Number of Servings: 16

Ingredients:
1 Stick plus
2 Tablespoon(s) Butter or margarine
3 Cup(s) Packed brown sugar
2 Quart(s) Half-and-half
4 Eggs, lightly beaten
1/4 Teaspoon(s) Salt
2 Tablespoon(s) Vanilla
Directions:
From: Sandal@aol.com (Sandi F. in Fayetteville, Arkansas)Date: 2 Aug
1995 18:21:10 -0600from Old-Fashioned Homemade Ice Cream by Thomas R.
QuinnTake a little butter and brown sugar, add heat and you have
butterscotchsyrup. It isn't quite that simple to make the very best
Butterscotch IceCream you have ever tasted, but it isn't that difficult
either.Melt the butter in a large pan over low heat. When melted, add
the brownsugar. 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 totouch and refrigerate until cold, then
add vanilla. Freeze in an icecream freezer. Makes about one
gallon.REC.FOOD.RECIPES ARCHIVES/DESSERTSFrom rec.food.cooking
archives. Downloaded from Glen's MM RecipeArchive,
http://www.erols.com/hosey.

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 192
Calories From Fat: 23
Total Fat: 2.6g
Cholesterol: 46.7mg
Sodium: 76.9mg
Potassium: 74.9mg
Carbohydrates: 40.8g
Fiber: 0g
Sugar: 40.3g
Protein: 1.6g


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