Title: Butterscotch Ice Cream #2
Categories: Dessert
Yield: 6 Servings

3 tb Butter or margarine
1/2 c Brown sugar
1 c Milk
1 1/2 tb Cornstarch
2 tb Cold milk
1 pn Salt
1/4 ts Vanilla
1 c Heavy cream; whipped

From: Sandal@aol.com (Sandi F. in Fayetteville, Arkansas)

Date: 2 Aug 1995 18:21:10 -0600

from Mary Margaret McBride Encyclopedia of Cooking, 1958 Heat butter and
sugar in top of double boiler until butter is melted and well blended with
sugar. Add 1 cup milk and heat to boiling. Mix cornstarch with 2
tablespoons cold milk; stir into butter and sugar mixture. Add salt and
cook, stirring constantly, until thickened. Cool and add vanilla. Fold in
whipped cream. Turn into refrigerator tray. Freeze to a mush. Remove to
chilled bowl and beat quickly but thoroughly with rotary beater until
smooth and fluffy. Return to tray and freeze. Serves 6.

REC.FOOD.RECIPES ARCHIVES

/DESSERTS

From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.