Butterscotch Ice Cream

2 oz Butter
6 tb Brown sugar; dark, soft
1/2 pt Full cream milk; warm
2 Eggs
2 1/2 oz Caster sugar
4 dr Vanilla essence
10 oz Whipping cream

Melt the brown sugar and butter together in a pan over a gentle heat. Increase the heat until the mixture bubbles for 1 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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