Butterscotch Ice Cream
- 2 tablespoons butter
- 1 cup firmly packed brown sugar
- 2 cups half-and-half (light cream)
- 1 ½ cups whipping cream
- 6 large egg yolks
- 1 tablespoon vanilla
1. In a 1- to 2-quart pan over medium heat, stir brown sugar, butter, and vanilla until butter is melted, sugar is dissolved, and mixture is bubbly, 3 to 4 minutes. Whisk in 1/2 cup whipping cream until smooth; remove butterscotch mixture from heat. 2. In a 3- to 4-quart pan over medium-high heat...