Butterscotch Ice Cream
3 tablespoons butter or margarine
1/2 cup brown sugar
1 cup milk
1 1/2 tablespoons cornstarch
2 tablespoons cold milk
Pinch of salt
1/4 teaspoon vanilla
1 cup heavy cream, whipped
Heat butter and sugar in top of double boiler until butter is melted and well blended with sugar. Add 1 cup milk and heat to boiling.
Mix cornstarch with 2 tablespoons cold milk; stir into butter and sugar mixture.
Add salt and cook, stirring constantly, until thickened. Cool and add vanilla. Fold in whipped cream.
Turn into refrigerator tray. Freeze to a mush. Remove to chilled bowl and beat quickly but thoroughly with rotary beater until smooth and fluffy. Return to tray and freeze. Serves 6.