1 1/2 cups heavy cream
6 egg yolks
2/3 cup light or dark brown sugar, firmly packed
big pinch salt
1 1/2 cups half and half
up to 1 cup butterscotch chips
Whisk together heavy cream, yolks, brown sugar, and salt. Set aside.
Prepare an ice water bath. Place fine strainer over a medium-sized bowl. Immerse bottom of medium bowl in a large bowl filled with ice and water.
In a large saucepan, bring half and half to just under the boil. Remove from the heat.
Very slowly whisk the hot half and half into the cream/egg/sugar mixture. Pour combined mixture back into the pan.
Cook on low heat, stirring occasionally with a wooden spoon until it thickens slightly. It's done when you drag your finger across the back of the wooden spoon and it leaves a trail that stays.
Pour mixture through the fine strainer into the bowl that's over the ice bath. Leave bowl over the ice bath until it's cool. Stir every 10 minutes or so. Place sarah wrap on top surface of custard to prevent a skin from forming. Refrigerate custard for several hours. Churn in ice cream machine according to manufacturer's directions. Add butterscotch chips during the final minute (just to incorporate). Freeze for a few hours before serving.
DASH AND BELLA