Butterscotch ice cream is a type of candy prepared by boiling sugar syrup, butter, cream and vanilla. It could be prepared in numerous ways it is similar to toffee except that sugar is boiled to the "soft crack" stage.
Butterscotch is mostly used as a flavoring for items such as ice cream, dessert sauce, and also for cookies or biscuits.Typically, butterscotch is a creamy and sticky, and may pose a better dental hygiene risk than some other forms of a confectionery because of its tendency to become stuck to teeth.
Food historians have numerous theories regarding this name of candy and its connection to Scotland; none of them conclusive. Some of them have recognized that "Buttery toffee" is often called butterscotch, which suggests it was invented in the Scotland. However the word was first recorded in Don Caster, a Yorkshire town of the England, where Samuel Parkinson began making it in 1817. Probably the "scotch" part of its name derives from "scorch" rather than from Scotland."
3 tablespoons butter or margarine
1/2 cup brown sugar
1 cup milk
1 1/2 tablespoons cornstarch
2 tablespoons cold milk
Pinch of salt
1/4 teaspoon vanilla
1 cup heavy cream, whipped
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. Ice cream 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. It makes 6 serves
1 (3 5/8 ounce) box instant butterscotch pudding
1/4 cup water
1/2 cup butter, melted
4 (2.1 ounce) Butterfinger candy bars, crushed
21 graham crackers, finely rolled (1 1/2 cup)
1 quart vanilla ice cream
1 cup prepared whipped topping (for garnish)
1/2 cup light corn syrup
Blend pudding and 1/4 cup water; stir in corn syrup and 2 tablespoons of the butter; chill for 15 minutes.
Reserve 1/2 cup crushed Butterfinger candy bar for garnish. Combine graham cracker crumbs, remaining crushed candy bar and butter. Press onto bottom and side of 9-inch pie plate; chill 10 minutes.
Pour 1/2 cup butterscotch sauce over bottom of prepared crust. Scoop ice cream into balls; arrange over sauce. Drizzle with remaining sauce. Sprinkle with remaining candy bar. Freeze until firm, about 4 hours. Let stand at room temperature 10 minutes before serving; garnish with whipped topping if desired. It makes 8 serves