Butterscotch Parfait
ten to twelve servings
²⁄₃ cup brown sugar
2 tablespoons butter
¹⁄₂ cup water
4 egg yolks
1 pint whipping cream
¹⁄₁₆ teaspoon salt
2 teaspoons vanilla
Combine sugar and butter. Heat until melted. Cook for one minute. Add water; cook until butterscotch is melted. Add syrup mixture slowly to beaten egg yolks. Cook in double boiler until light and fluffy. If you have an electric range, cook in saucepan on LOW or SIMMER heat. Chill. Add whipped cream, salt, and vanilla. Pour into freezing tray or individual cups. Freeze without stirring. Chopped nuts may also be added. See [page 4] for use of Cold-Control.