Hot Butterscotch Sauce:
3 tbsp. (45 mL) butter or margarine
⅔ c. (156 mL) full-fat evaporated milk
½ tsp. (2.5 mL) vanilla extract
Note: To make Butterscotch Swirl Ice Cream, cool sauce to room temperature. Slowly pour 3 tbsp. (45 mL) of Hot Butterscotch Sauce into ice cream that has almost reached desired consistency in ice cream machine. Continue processing ice cream as recipe directs. Ribbon of butterscotch will freeze on contact, forming thin swirls in the ice cream.
No comments:
Post a Comment
Want to find a long-lost favorite recipe? Want to submit one of yours, or simply leave a comment? Always happy to hear from you!