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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  
Preparation Time:
Number of Servings: 6

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
From: (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.
archives. Downloaded from Glen's MM RecipeArchive,

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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