Butterscotch Ice Cream by Jessica Job

1 c. firmly packed brown sugar
4 Tbsp. butter
1 Tbsp vanilla
1 1/2 c. whipping cream
2 c. half and half (light cream)
6 large egg yolks

In a 1-2 quart pan over medium heat, stir brown sugar and butter until butter is melted, sugar is dissolved, and mixture is bubbly, 3-4 minutes. Whisk in 1/2 c. whipping cream until smooth; remove butterscotch mixture from heat. Add vanilla
In a 3-4 quart pan over medium-high heat, combine remaining 1 c. whipping cream and the half and half; bring to a simmer.
Meanwhile, in a bowl, beat egg yolks to blend, whisk 1/2 c. of the warm cream mixture into the egg yolks, then pour egg yolk mixture into pan with cream. Stir constantly over low heat just until mixture is slighty thickened, 2-4 minutes. Immediately remove from heat.
Pour through a fine strainer into a clean bowl and whisk in butterscotch mixture. Chill until cold, stirring occasionally, about 2 hours; or cover and chill up to 1 day.
Freeze mixture in an ice cream maker according to manufacturer's instructions. Serve softly frozen, or transfer ice cream to an airtight container and freeze until firm, at least 6 hours or up to 1 week.