BUTTERSCOTCH CREAM PIE ICE CREAM

BUTTERSCOTCH CREAM PIE ICE CREAM image

Yield 1 quart

Number Of Ingredients 10

2/3 cup sugar
2 large eggs
2 tablespoons all-purpose flour
1/4 teaspoon salt
1 2/3 cups milk
1 cup heavy cream
2 teaspoons vanilla extract
3/4 cup mini-marshmallows
1/4 cup butterscotch chips
6 crumbled graham crackers

Steps:

In a medium mixing bowl, beat the sugar into the eggs until thickened and pale yellow. Beat in the flour and salt. Set aside. Bring the milk to a simmer in a heavy saucepan. Slowly beat the hot milk into the eggs and sugar. Pour the entire mixture back into the pan and place over low heat. Stir constantly with a whisk or wooden spoon until the custard thickens slightly. Be careful not to let the mixture boil or the eggs will scramble. Remove from the heat and pour the hot custard through a strainer into a large, clean bowl. Allow the custard to cool slightly, then stir in the cream and vanilla. Cover and refrigerate until cold or overnight. Freeze in an ice cream freezer. Add the mini-marshmallows, butterscotch chips, and graham crackers when the cream is semi-frozen and let them mix.