|Butterscotch Ice Cream|
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Butterscotch Ice Cream
3 tablespoons butter or margarine
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.
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