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Recipe Name: Butterscotch Ice Cream #2 Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Comments:
Course: Dessert  
Difficulty:
Preparation Time:
Number of Servings: 6

Ingredients:
3 Tablespoon(s) Butter or margarine
1/2 Cup(s) Brown sugar
1 Cup(s) Milk
1 1/2 Tablespoon(s) Cornstarch
2 Tablespoon(s) Cold milk
1 Pinch(s) Salt
1/4 Teaspoon(s) Vanilla
1 Cup(s) Heavy cream, whipped
Directions:
From: Sandal@aol.com (Sandi F. in Fayetteville, Arkansas)Date: 2 Aug
1995 18:21:10 -0600from Mary Margaret McBride Encyclopedia of Cooking,
1958 Heat butter andsugar in top of double boiler until butter is
melted and well blendedwith sugar. Add 1 cup milk and heat to boiling.
Mix cornstarch with 2tablespoons cold milk; stir into butter and sugar
mixture. Add salt andcook, stirring constantly, until thickened. Cool
and add vanilla. Foldin whipped cream. Turn into refrigerator tray.
Freeze to a mush. Removeto chilled bowl and beat quickly but thoroughly
with rotary beater untilsmooth and fluffy. Return to tray and freeze.
Serves 6.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: 148
Calories From Fat: 57
Total Fat: 6.5g
Cholesterol: 4.1mg
Sodium: 117.5mg
Potassium: 83.2mg
Carbohydrates: 21.8g
Fiber: <1g
Sugar: 19.9g
Protein: 1.4g


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