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Butterscotch Ice Cream (6 servings) Butter and soft brown sugar cooked together until sugar caramelizes give a rich butterscotch flavor to this ice cream

Ingredients 3 oz (85g) butter 8 oz (225g) soft light brown sugar 1 1/4 pints (700ml) hot milk 4 egg yolks, beaten Preparation Method Melt butter in a heavy saucepan and stir in the sugar.  Cook the mixture slowly until the sugar begins to caramelize, watching it very carefully so that is does not become too dark.  Remove from the heat and stir in the hot milk, and continue stirring until the toffee has dissolved completely. Add flavored milk to cool a little, then gradually stir it into the egg yolks in a bowl.  Strain the mixture back into the pan and cook it carefully over a low heat, or cook it in the top of a double boiler, stirring constantly until the custard is thick enough to coat the back of a wooden spoon. Remove the custard from the heat and set it aside to cool, stirring it from time to time to prevent a skin forming. Freeze in a sorbetière following the manufacturer's instructions.  Or still-freeze, vigorously whisking the partially frozen ice at least once during the freezing process.

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