Adapted from Mable & Gar Hoffman / Ice Cream page 122
1/4 cup lightly packed brown sugar
2 cups milk
2 cups half-and-half
1 cup butterscotch pieces
1/4 cup smooth peanut butter (the original used chunky)
1 tsp vanilla extra
2 tsp tapioca powder dissolved in 2 TBS of milk
Bring the milks and brown sugar to a bowl. Stir in peanut butter and chips to melt.
Cool slightly, then put in a cold water bath before ripening in fridge overnight.
Beat / blend well before putting in 2-quart ice cream maker.
20 minutes in machine. about 1.5 quarts at end.
You could see little specs of butterscotch.
Add salt?