Butterscotch Ice Cream

Course : Ice Cream
Serves: 1
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8 tablespoons butter or margarine
3 cups packed brown sugar
2 quarts half-and-half
4 large eggs -- lightly beaten
1/4 teaspoon salt
2 tablespoons vanilla

Preparation / Directions:

Melt the butter in a large pan over low heat. When melted, add the brown sugar. Continue to stir until the brown sugar just begins to caramelize (about 15 minutes). Add the half-and-half, eggs and salt. Turn the heat up to medium-low, and stir constantly. Remove from heat when the mixture is very hot to touch and refrigerate until cold, then add vanilla. Freeze in an ice cream freezer. Makes about one gallon.


Nutritional Information:

2819 Calories (kcal); 18g Total Fat; (5% calories from fat); 22g Protein; 652g Carbohydrate; 748mg Cholesterol; 1012mg Sodium

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