Butterscotch Ice Cream Video

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Yes, here were tell you how to make the ever-popular homemade butterscotch ice cream! Loved by kids and adults alike, this rich Indian butterscotch ice cream has a mellow flavour balanced wonderfully by the sweet crunch of the crushed praline.

Recipe Description for Indian Homemade Butterscotch Ice Cream Recipe, 2 Ways

Preparation Time: 10 mins
Cooking Time: 18 mins
Makes 6 scoops
Show me for scoops

Ingredients

For Butterscotch Ice Cream With Whipped Cream
2 1/2 cups milk
1/2 cup condensed milk
1/4 cup powdered sugar
1/4 cup milk powder
1/2 tsp butterscotch essence
1 cup beaten whipped cream
2 to 3 drops of yellow gel food colour

For Praline (makes Approx. 1 Cup)
1/2 cup sugar
1/4 cup roughly chopped mixed nuts (cashews , almonds , walnuts)
2 tsp butter

Method

For the praline

To make praline, grease a flat steel plate with oil using a brush and keep aside.
Add sugar in a broad pan and cook it for 5 to 6 minutes or till it caramelizes, while stirring occasionally.
Add the butter and mixed nuts and mix well using a spatula.
Immediately put the mixture on the greased plate and spread it evenly to form a uniform layer. Allow it cool completely.
After cooling, break it into big pieces.
Place the pieces on a chopping board or a flat surface with butter paper on it and crush it coarsely using a rolling pin. Keep the praline aside.

For butterscotch ice cream with whipped cream

For the {span class="bold1"}butterscotch ice cream recipe{/span}, combine milk, condensed milk, powdered sugar, milk powder in a deep bowl and whisk well till no lumps remain.
Transfer the milk mixture into a deep pan and bring to a boil, while stirring once or twice in between.
Cook on a slow flame for 7 minutes, while stirring continuously and scraping the sides of the pan with a flat spoon.
Transfer the mixture in to a bowl and keep aside to cool completely.
After cooling, add the butterscotch essence, mix well using a spoon or a whisk.
Pour the milk mixture into a loaf tin or an aluminium container. We have used a container which is 8" x 3" and has a height of 2".
Cover the tin with an aluminium foil and freeze for 6 hours or till semi-set.
Remove the semi-set ice-cream from the freezer, transfer it in a mixer and blend till smooth.
Transfer it back into a deep bowl, add the whipped cream, prepared praline and yellow gel food colour and mix well.
Transfer the mixture back into the same loaf tin or aluminium container.
Cover it with an aluminium foil and freeze for approx. 10 hours or till set.
Scoop and serve {span class="bold1"}butterscotch ice cream{/span} | {span class="bold1"}indian butterscotch ice cream with whipped cream{/span} | {span class="bold1"}homemade butterscotch ice cream{/span} | {span class="bold1"}butterscotch ice cream with caramel sauce{/span}.

For butterscotch ice cream without whipped cream

To make {span class="bold1"}butterscotch ice cream without whipped cream{/span}, avoid adding whipped cream. Further, adding of yellow gel food colour is optional. The remaining procedure of making butterscotch ice cream is the same as above. This will not affect the flavour of the ice cream.

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RECIPE SOURCE : Ice-creams & Frozen Desserts