Heat brown sugar and butter in a pan over medium heat until the butter is melted and the sugar is dissolved, about 3 to 4 minutes. Mix in ½ cup whipping cream until smooth, then remove from heat and add the vanilla. This will serve as your butterscotch!

In a larger pan, bring the half and half and 1 cup of whipping cream to a simmer. In a separate bowl, beat the egg yolks. Pour them into the cream mixture on the stove and stir together. Leave on low heat for 2 to 4 minutes, stirring constantly until it thickens slightly, then remove from heat.

Pour through a fine strainer and mix in the butterscotch mixture from earlier. Pop it into the fridge for about 2 hours, stirring occasionally.

Transfer to your ice cream maker and freeze. Yum!