Butterscotch Ice Cream

• 1 cup firmly packed brown sugar
• 2 tablespoons butter
• 1 tablespoon vanilla
• 1 1/2 cups whipping cream
• 2 cups half-and-half or 2 cups light cream
• 6 large egg yolks

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.
2. Whisk in 1/2 C.
3. whipping cream until smooth.
4. Remove butterscotch mixture from heat.
5. In a 3-4 quart pan over medium high heat, combine remaining 1 cup whipping cream and the half-and-half, bring to a simmer.
6. Beat egg yolks to blend in a bowl.
7. Whisk 1/2 cup of the warm cream mixture into the eggs yolks, then pour egg yolk mixture into the pan with the remaining cream mixture.
8. Stir constantly over low heat just until mixture is slightly thickened, 2 to 4 minutes.
9. Immediately remove from heat.
10. Pour through a fine strainer into a clean bowl and whisk in butterscotch mixture.
11. Chill until cold, stirring occasionally, about 2 hours, or cover and chill up to 1 day.
12. Freeze mixture in an ice cream maker according to manufacturer's instructions.
13. Serve softly frozen, or transfer ice cream to an airtight container and freeze until firm, at least 6 hours or up to 1 week.

brown sugar, butter, vanilla, whipping cream, light cream, egg yolks

Taken from www.food.com/recipe/butterscotch-ice-cream-68183 (may not work)