Milk Free Butterscotch Ice-cream
3 ½ cups Rice Milk
2 tablespoons arrowroot powder
1 cup packed brown sugar
2 tablespoons milk free margarine
1 teaspoon vanilla paste
In a small bowl combine ¼ cup soy milk with arrowroot and set aside
In a pan over medium heat stir brown sugar, butter and vanilla for 3-4 minutes until butter melts, sugar dissolves and mixture is bubbly. Pour in ½ cup rice milk and whisk until smooth, then remove from heat. Set aside.
Mix remaining 2 3/4 cups rice milk in a saucepan and cook over low heat. Once mixture begins to boil, remove from heat anf immediately add arrowroot cream. This will cause the liquid to thicken noticeably.
Add butterscotch mixture to cream and whisk gently. Refrigerate under chilled approximately 2-3 hrs. Freeze according to ice cream makers instructions.