BUTTERSCOTCH
1 c Brown sugar lightly packed
1 tb Cornstarch
1/4 c Corn syrup dark
1/4 ts Salt
3 c Milk
2 Eggs
1 cn Evaporated milk
1 c Whipping cream
1 ts Vanilla extract
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 manufacturer's directions.
Makes about 2 quarts.
               (
geocities.com/green_cache)