Craig Claiborne

Burnt-Sugar Ice Cream With Butterscotch Sauce

Preparation info
  • Yield:

    6 to 8

    Servings.
    • Difficulty

      Easy

Appears in
Craig Claiborne's Southern Cooking
Craig Claiborne's Southern Cooking

By Craig Claiborne

Published 1987

  • About

Ingredients

The Ice Cream

  • 2 cups milk
  • 1 large egg
  • ¼ cup flour

Method

  • Bring the milk to the simmer.
  • Combine the egg, flour, and ½ cup sugar in the bowl of an electric mixer. Start beating the mixture until it is thoroughly blended, then pour in the hot milk. Pour and scrape the sauce into a saucepan and start beating over moderate heat. Coo