On Wed, 30 Jan 2013 23:01:47 -0500, Cheryl >
wrote:

>I'm going to make some ice cream tomorrow and have a taste for a couple
>of different flavors so I'm going to do some swirled type flavors so I
>can use a vanilla base and make what I want.
>
>I already have a super fudge recipe for fudge swirl ice cream, but what
>do you think about this one for butterscotch? Do you have one you like
>a lot?


Whenever it comes to matters of deserts-- and especially ice creams
and their accompaniments- I turn to David Lebovitz. He has never
disappointed me.

[why does he 'adapt' a recipe from his own book?]

Jim

>
>@@@@@ Now You're Cooking! Export Format
>
>Butterscotch Sauce
>
>desserts, sauces/dips
>
>4 tablespoons salted butter
>1 cup packed light brown sugar
>1/4 cup plus 6 tablespoons (90 ml) heavy; cream
>1/2 teaspoon vanilla extract
>
>1. In a wide saucepan or skillet, melt the butter with the brown sugar
>and the 1/4 cup of heavy cream, stirring until smooth.
>
>2. Without stirring, let the mixture cook at a bubbling simmer for three
>minutes.
>
>3. Remove from heat and stir in the remaining 6 tablespoons of cream.
>Let cool a bit, then stir in the vanilla extract.
>
>
>Serving and Storage: The sauce should be served warm. It can be stored
>in a jar, in the refrigerator, for up to two weeks. Reheat the
>butterscotch sauce in a saucepan over low heat.
>
>Note: I sometimes use unrefined brown sugar, which can leave undissolved
>bits of sugar. They don’t bother me, but if you wish, you can strain the
>warm sauce to remove them.
>
>http://www.davidlebovitz.com/2012/08...-sauce-recipe/
>
>Yield: 1 cup