Butterscotch ice cream

I had butter and brown sugar lying around the house, so I decided to search for a Butterscotch Icecream recipe. The only problem was that the recipe was all in Imperial (and measured sugar in grams, which is a pain for me as I don't have an electric scale).

Consequently, I present you with the same recipe, but with different measurements.

Butterscotch ice cream

60g Butter
6 tbsp Brown sugar; dark, soft
1 cup full cream milk; warm
2 Eggs
5 tbsp Caster sugar
1/4 tsp Vanilla essence
Whipping cream (10oz./283.5 g, which I estimate at about 300mL)

1. Melt the brown sugar and butter together in a pan over a gentle heat. Increase the heat until the mixture bubbles for 1 minute only.
2. Allow to cool slightly.
3. Add the warm milk.
4. Stir continuously over a gentle heat until thoroughly blended.
5. Allow to cool.
6. Beat together the eggs and the caster sugar in a bowl.
7. Pour the mixture from the saucepan on to the beaten eggs/sugar, add the vanilla essence and stir.
8. Strain back into the pan.
9. Stir over a low heat until the mixture thickens slightly; take care not to let it boil.
10. Cool the mixture.
11. Whip the cream lightly and fold into the cooled mixture.
12. Pour into a freezer container and freeze until mushy. Beat with a whisk and return to the freezer until the ice cream is firm. Put in icecream maker.
(Website notes recipe is from Scottish Tea-Time Recipes by Johanna Mathie, ISBN 1 898435 18 9.)

This is good with shortbread bits added, or macadamias, or with chocolate fudge sauce.

I'm not sure about the cream quantity, so it might come out a little intense, depending on your tastes.