Butterscotch Ice Cream Recipe
Ingredients
| Light brown sugar | 1 1⁄4 Cup (20 tbs), firmly packed | |
| Butter | 1⁄4 Cup (4 tbs) | |
| Water | 1 Cup (16 tbs) | |
| Egg yolks | 4 | |
| Cream | 1 Cup (16 tbs) | |
| Evaporated milk tin | 14 1⁄2 Ounce | |
| Salt | 1⁄4 Teaspoon | |
| Vanilla | 1 1⁄2 Teaspoon |
Nutrition Facts
Serving size: Complete recipe
Calories 2955 Calories from Fat 907
% Daily Value*
Total Fat 101 g155.1%
Saturated Fat 61.7 g308.4%
Trans Fat 0 g
Cholesterol 996.9 mg332.3%
Sodium 1381.4 mg57.6%
Total Carbohydrates 474 g158.2%
Dietary Fiber 0 g
Sugars 374.4 g
Protein 46 g92.3%
Vitamin A 72.8% Vitamin C 13%
Calcium 165.6% Iron 13.6%
*Based on a 2000 Calorie diet
Directions
Heat slowly, stirring occasionally until sugar melts.
Add water slowly, stir and simmer about 5 minutes.
Beat yolks and pour hot syrup over them, beating vigorously.
Return to very low heat and stir continuously until mixture thickens slightly (2 or 3 minutes).
Remove from heat and cool.
Add cream, evaporated milk, salt and vanilla.
Mix well and chill.
Turn into freezer can and freeze according to directions.
Makes 2 quarts.
Chef
