Butterscotch Ice Cream

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.