Butterscotch Royal Ice Cream

1/2 cup butter
2 1/2 cups packed brown sugar
7 cups half-and-half
4 eggs, lightly beaten
1/4 teaspoon salt
5 teaspoons vanilla extract
2 1/2 cups butterscotch sauce (see below)

Put the butter and brown sugar into a large, heavy pan. Stirring constantly with a wooden spoon, heat over medium-low heat until the brown sugar just begins to caramelize.

Slowly stir in the half-and-half, eggs and salt. When the mixture reaches about 160 deg F, remove it from the stove. Refrigerate until cool, then add the vanilla. Freeze in an ice cream freezer.

When frozen, remove the dasher and repack with ice and salt for 2 or 3 hours. When the ice cream is firm, remove it from the freezing can and put it in a sealable container, alternating thin layers of ice cream with butter scotch sauce.

Eat immediately or freeze in the freezing compartment of your refrigerator. Makes about one gallon.

Butterscotch Sauce

1 1/4 cups packed brown sugar
1/4 cup butter
1/2 cup corn syrup
1/2 cup evaporated milk
3/4 teaspoon vanilla

Put the brown sugar, butter and corn syrup in a heavy sauce pan and heat to boiling, stirring constantly. Remove the mixture from the heat, stir in the evaporated milk and vanilla, and beat until smooth. Refrigerate in a closed container. Serve warm. Makes 1 1/4 cups.