Butterscotch Ice Cream

2 cups heavy cream
2 cups milk
1 cup packed brown sugar
2 tablespoons butter
1/4 cup corn starch
pinch of salt


1. Melt butter in a medium saucepan over medium heat.
2. Add brown sugar and milk to the pan, stir until sugar is completely dissolved.
3. Whisk corn starch into mixture, then add salt and heavy cream.
4. Stir constantly while cooking over medium high heat until it begins to boil and thicken.
5. Remove from heat and chill.
6. Start ice cream maker and add ice cream mixture, process for 20-30 minutes until it has reached a soft-serve consistency.
7. Transfer ice cream into another container and freeze until firm.


Conclusion: The flavor is pretty good - but it seems kind of "bready". I think it might be better without any corn starch, or maybe just a lot less.

Reviews:

Yellow Chick: Eh, it's OK. I like the flavor, but as I eat it I don't like the texture when it starts to melt, it's just kind of strange.

Mr. Yellow Chick: He liked the flavor, but went out of town and hasn't really had a serving of it yet.