Butterscotch Ice-Cream

Melt Salted Butter (3 Tbsp) in a pot, and add Brown Sugar (1 cup) and keep stirring them together until completely melted. Give the mix a whisk and remove it from the heat. Mix in Heavy Cream (1/2 cup) and Vanilla Extract (1 tsp).

Put the mix back on heat. Add Heavy Cream (2 cups) and Whole Milk (1 cup). Put it on low heat and bring it to simmer. In a separate bowl, beat Eggland's Best Classic Eggs (6). Slowly add a couple spoonfuls of the sugar mixture to the eggs and whisk them together. Add around half a cup or eight tablespoons in total. Stirring quickly, add back the egg mixture to the pot. Bring the heat to medium and bring it to boil.

When the mixture has thickened, pour it into a bowl. Cover it and put it into the fridge to chill. Pour the chilled mixture into an ice cream maker. Let it go for about 20 minutes. For the last three to four minutes of the cycle, add Maraschino Cherry (3/4 cup).

Pour the mix into a freezer safe container. Cover it and put it into the freezer till it firms. Scoop it and serve with chocolate and cherry on top. Enjoy!