Scottish Cooking, Butterscotch Ice Cream

2 oz Butter
6 tb Lvel dark
Soft brown sugar
1/2 pt Warm full cream milk
2 Eggs
2 1/2 oz Caster sugar
4 dr Vanilla essence
10 fl Fresh whipping cream

Melt the brown sugar and butter together in a pan over
a gentle heat. Increase the heat until the mixture
bubbles for I minute only. Allow to cool slightly. Add
the warm milk. Stir continu- ously over a gentle heat
until thoroughly blended. Allow to cool. Beat
together the eggs and the caster sugar in a bowl. Pour
the mixture from the saucepan on to the beaten
eggs/sugar, add the vanilla essence and stir. Strain
back into the pan. Stir over a low heat until the
mixture thickens slightly; take care not to let it
boil. Cool the mixture. Whip the cream lightly and
fold into the cooled mixture. Pour into a freezer
container and freeze until mushy. Beat with a whisk
and return to the freezer until the ice cream is firm.

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