Butterscotch Ice Cream
by Tarla Dalal
Added to 230 cookbooks
This recipe has been viewed 224656 times
Yes, here were tell you how to make the ever-popular Butterscotch Ice-Cream! Loved by kids and adults alike, this rich ice-cream has a mellow flavour balanced wonderfully by the sweet crunch of the crushed praline. The praline, made with cashews and sugar, gives a delectable texture and rich flavour to the ice-cream. Relish this treat slow and steady, hunting out the praline chunks in each mouthful and biting into them slowly to let their flavour swirl into the rest of the ice-cream creating magic on your palate.
- Heat the sugar in a broad non-stick pan and cook on a medium flame for 5 to7 minutes or till the sugar melts, while stirring continuously.
- Remove from the flame, add the cashewnuts and butter and mix well.
- Spread the mixture on a greased flat surface and allow it to cool and harden.
- Scrape it out using a palate knife and coarsely powder it using a mortar-pestle (khalbatta). Keep aside.
- Combine all the ingredients except the butterscotch essence and whisk together so that no lumps remain.
- Bring to a boil in a non-stick pan and simmer for 7 minutes, while stirring continuously.
- Cool completely, add the butterscotch essence and mix well.
- Pour the mixture into a shallow aluminium container. Cover with an aluminium foil and freeze for 6 hours or till semi-set.
- Remove the semi-set ice-cream from the freezer and transfer it in a mixer and blend till smooth.
- Add the prepared praline and mix well.
- Transfer the mixture back into the same aluminium shallow container. Cover with an aluminium foil and freeze for approx. 10 hours or till set.
- Scoop and serve.
Nutrient values per serving
|Vitamin A||203.9 mcg|
|Vitamin B1||0.1 mg|
|Vitamin B2||0.1 mg|
|Vitamin B3||0.2 mg|
|Vitamin C||1.1 mg|
|Folic Acid||6.4 mcg|
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