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Butterscotch Ice Cream

Submitted by: Mary on 07/31/2003
2125 views
2.57 avg rating
153 votes
 
 
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Ingredients

3 T Butter
1/2 C Brown sugar twin
1 C Heavy cream
1 1/2 T Cornstarch

2 T Heavy cream
1/4 t Salt
1/4 t Vanilla
1 C Heavy cream, whipped

Directions

Whip 1 C heavy cream and refrigerate.



Heat butter and splenda in the top of a double boiler until butter is melted and well blended with the splenda.



Add 1 C cream and heat to boiling.



Mix cornstarch with 2 T cold cream, stir into butter and splenda mixture.



Add salt and cook, stirring constantly, until thickened.



Cool and add vanilla.



Fold in the whipped cream.



Let the mixture cool in the refrigerator.



Transfer custard to ice cream maker and follow manufacturer's instructions.

Servings

6

Calories

4.5

Time to prepare

25 minutes

Difficulty

Easy
 

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