Butterscotch Ice Cream
Source: Old-Fashioned Homemade Ice Cream by Thomas R. Quinn
Makes about one gallon

Take a little butter and brown sugar, add heat and you have butterscotch syrup. It isn't quite that simple to make the very best Butterscotch Ice Cream you have ever tasted, but it isn't that difficult either.

1 stick (8 tablespoons) plus 2 tablespoons butter or margarine
3 cups packed brown sugar
2 quarts half-and-half
4 eggs, lightly beaten
1/4 teaspoon salt
2 tablespoons vanilla

Melt the butter in a large pan over low heat. When melted, add the brown sugar. Continue to stir until the brown sugar just begins to caramelize (about 15 minutes).

Add the half-and-half, eggs, and salt. Turn the heat up to medium-low, and stir constantly. Remove from heat when the mixture is very hot to touch and refrigerate until cold, then add vanilla. Freeze in an ice cream freezer.