Butterscotch Ice Cream Recipe
Yield: 2 QuartsRecipe by luhu.jp
Ingredients:
1 cup: Brown sugar lightly packed,
1 tbsp: Cornstarch,
1/4 cup: Corn syrup dark,
1/4 tsp: Salt,
3 cup: Milk,
2: Eggs,
1 can: Evaporated milk, 5.33oz
1 cup: Whipping cream,
1 tsp: Vanilla extract,
Directions:
In a medium saucepan, combine brown sugar and cornstarch. Stir in corn
syrup, salt and milk. Stir over medium heat until brown sugar melts
and mixture begins to simmer; set aside. In a small bowl, beat eggs
until blended. Stir about 1 cup hot milk mixture into eggs. Stir egg
mixture into remaining milk mixture. Cook and stir over low heat
until slightly thickened, about 2 minutes. Stir in evaporated milk,
whipping cream and vanilla. Cool to room temperature. Pour into ice
cream canister. Freeze in ice cream maker according to manufacturers
directions. Makes about 2 quarts.
Source from luhu.jp
syrup, salt and milk. Stir over medium heat until brown sugar melts
and mixture begins to simmer; set aside. In a small bowl, beat eggs
until blended. Stir about 1 cup hot milk mixture into eggs. Stir egg
mixture into remaining milk mixture. Cook and stir over low heat
until slightly thickened, about 2 minutes. Stir in evaporated milk,
whipping cream and vanilla. Cool to room temperature. Pour into ice
cream canister. Freeze in ice cream maker according to manufacturers
directions. Makes about 2 quarts.
Source from luhu.jp