My 3 Monsters: Big, Big Treat Tuesday {Old- Fashioned Butterscotch Ice Cream}
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Big, Big Treat Tuesday {Old- Fashioned Butterscotch Ice Cream}

It's that time of the week again . . . Big, Big Treat Tuesday!  {I can feel the excitement in the air, can't you?}

I have a confession to make.  This isn't the treat we actually had last night for family night.  I was lazy and we just went and got slushes.  It was one of those days.  And that picture of the two adorable kids licking the ice cream beater thingy?  That's from, like, seven years ago at my sister's house.  Whatever!  Weren't Riley and his cousin Tess the cutest little stinkers?!  When I think of homemade ice cream I ALWAYS think of licking the beater thingy as a kid, with my Monson cousins, at grandma and grandpa Healey's house. It's kind of an iconic memory for me.

We did make this delightful treat several weeks ago, however, and I can tell you that it has been the favorite thing to come out of our ice cream maker since we got it.  The recipe was printed on the ancient, yellowing instruction sheet we found inside the maker when we picked it up at the thrift store.  I've looked all over for a date that would tell me how "vintage" this recipe is.  I'm guessing the machine is from the early 60's.  {The cost of a replacement motor on the info sheet we have is $8.  That can't be very current.}Anyway, we're just going to call it:

"Old Fashioned Butterscotch Ice Cream" 

2 C. milk 
1 C. brown sugar 
2 Tbsp. butter
1/4 tsp. salt
4 C. cream
4 Tbsp. vanilla extract

  1. Scald milk by heating just to the boiling point.  {Here's a helpful video if you don't know what that means.} 
  2. Cook sugar and butter together in a small saucepan.  Boil it for one minute, stirring constantly, and then add to hot milk along with the salt. Stir until both are thoroughly dissolved.
  3. Add the cream and allow to cool.
  4. Stir in vanilla extract then freeze in your ice cream maker, following manufacturer directions.  
  5. Remove from ice cream maker and store in your kitchen freezer for several hours to finish hardening.
  6. Enjoy! 
This ice cream has more of a toffee flavor to me than butterscotch, but it is to-die-for delicious.  We ate ours plain, but how good would it be with some caramel sauce and chunks of English Toffee on top?  Oh man!

I love using the older recipes that came with our vintage ice cream maker.  I sometimes think that {especially where food is concerned} our grandparents knew how to do things better. And here's one more completely gratuitous photo of those sweet, ice cream-y little babies I love so much:
Have a great day, folks!


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