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?

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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