*  Exported from  MasterCook  *

                     Butterscotch Ice Cream (Scottish)

Serving Size  : 4    Preparation Time :0:00
Categories    : Cakes

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2       oz           Butter
   6       tb           Lvel dark
                        Soft brown sugar
     1/2   pt           Warm full cream milk
   2                    Eggs
   2-1/2   oz           Caster sugar
   4       dr           Vanilla essence
  10       fl           Fresh whipping cream

  Melt the brown sugar and butter together in a pan over
  a gentle heat. Increase the heat until the mixture
  bubbles for I minute only. Allow to cool slightly. Add
  the warm milk. Stir continuously over a gentle heat
  until  thoroughly blended. Allow to cool. Beat
  together the eggs and the caster sugar in a bowl. Pour
  the mixture from the saucepan on to the beaten
  eggs/sugar, add the vanilla essence and stir. Strain
  back into the pan. Stir over a low heat until the
  mixture thickens slightly; take care not to let it
  boil. Cool the mixture. Whip the cream lightly and
  fold into the cooled mixture. Pour into a freezer
  container and freeze until mushy. Beat with a whisk
  and return to the freezer until the ice cream is firm.
  
  From the booklet Scottish Teatime Recipes
 
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