Butterscotch ice cream is one of my husband's favorite ice cream flavor. It is sometimes hard to get Indian butterscotch ice cream here in USA, so I decided making this flavor at home from scratch.
This ice cream is easy to make without an ice cream machine.
Ingredients:
4 cups heavy whipping cream
1 can of condensed milk
2 teaspoons of butterscotch essence
3 drops of yellow food
For praline:
1 cup white sugar
parchment paper
heavy bottom pan
Instructions:
Ice Cream Base:
Put a large bowl and whisk of your hand mixer to chill in the freezer for two hours.
Pour 4 cups of cold heavy cream into the chilled bowl and start whipping it with hand mixer on a medium speed until stiff peaks form.
Now fold the condensed milk slowly into the whipped cream with a help of a spatula.
Add in a few drops of yellow food color and butterscotch essence and mix in slowly.
Transfer this mixture to a glass airtight container and chill it in freezer for 2-3 hours.
Praline:
In a heavy bottom pan add sugar and switch on the heat on medium low.
Do not stir the sugar, first it will be clumpy but eventually it will start melting.
Keep a watch after this step as sugar starts to caramelize.
we want a light brown color of the caramel.
Switch off the heat and transfer the caramel on a piece of parchment paper.
Keep aside to cool.
After the caramel is solidified, break into small pieces .
Grind these pieces into coarse powder in a blender or a food processor.
Butterscotch Ice Cream:
Take out the ice cream base from the freezer.
Fold the praline into the ice cream base and again keep it in the freezer to set for around 8 hours or overnight.
Enjoy your favorite butterscotch ice cream.
Notes:
You can add a handful of chopped nuts in the caramelized sugar for praline just before switching off the heat if you desire. Mix well.
Be careful not to let the caramel burn. As soon as the sugar melts and turns light brown, switch off the heat.
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