1. In a saucepan, melt the butter, then add brown sugar and cook until thickened. Stir in 1 cup of heavy cream, then remove from heat and add vanilla and salt.
2. Whisk egg yolks and granulated sugar in a bowl until pale. Heat remaining heavy cream and milk until just simmering, then gradually pour into the yolks, whisking constantly.
3. Combine the custard with the butterscotch mixture in the saucepan and cook over low heat until thick enough to coat a spoon.
4. Strain the mixture through a fine sieve and refrigerate for at least 4 hours.
5. Churn in an ice cream maker according to manufacturer’️s instructions. Freeze for an additional 2 hours before serving.
Nutritional Information:
Each serving contains approximately 320 calories, with a good balance of fats and carbohydrates, thanks to the cream and sugars.
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