Butterscotch Ice Cream
by Tarla Dalal
Added to 239 cookbooks
This recipe has been viewed 271965 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.
Butterscotch Ice Cream Video
Butterscotch Ice Cream recipe with step by step photos
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To make the praline for the Butterscotch ice cream, first grease a flat and smooth surface with a little oil. Keep aside. This is required to make the surface smooth for easy spreading of cooked praline mixture.
Take a broad non- stick pan and heat it up. A broad non-stick pan is the best option for uniform heating of the sugar.
Add the sugar and cook on a medium flame for about 5 to7 minutes, till the sugar melts. Keep stirring continuously to prevent the sugar from getting burnt.
Remove the pan from the flame and add the cashewnuts. Keeping the pan on the flame for a long period of time will burn the sugar and make the praline bitter.
Now, add the butter and mix well. Butter is added to add smoothness and shine to the praline.
Spread the mixture immediately on the greased surface with the help of a spatula or a spoon. Spreading the mixture immediately is very important, as the spreading the mixture will become difficult with time.
Allow it to cool and harden. Only when it hardens well, you will be be able to powder it easily.
Scrape the Praline out using a palate knife. A palate knife is flat and broad, so scraping the praline with it is very easy. If you do not have one, use a flat and broad spoon.
Using a mortar-pestle (khalbatta), powder it coarsely. Keep aside. It is best to use a mortar-pestle and not a mixer, as the mixer blade is too sharp and might yield a fine powder on the first start itself.
To make the Butterscotch Ice cream (Indian Butterscotch Ice cream) , take a deep non-stick pan and add the milk into it. Always prefer to use full fat buffalo's milk and not cow's milk or skim milk for ice-cream.
Add the condensed milk. This is needed to get the necessary creaminess and richness in the ice-cream. Condensed milk can once opened has to be used within 7 days. So ensure to use within this time frame.
Now, add the powdered sugar. Powdered sugar is preferred over sugar granules as it dissolves quickly.
Furthermore, add the milk powder. This gives the necessary thickness and binding to the ice-cream.
Mix all the ingredients together using a whisk so that no lumps remain. It is better to use a whisk than a spoon to get a lump-free mixture.
Allow the mixture to come to boil. Stir once in between if required to avoid the mixture from sticking to the pan.
Now, simmer for about 7 minutes. Stir continuously and scrape the sides of the pan till the mixture reduces and becomes slightly thick. This is very important so that the sides of the pan don't burn and the mixture also doesn't stick at the bottom.
Cool the mixture completely, and add the butterscotch essence to flavor the Butterscotch Ice cream. Mix well. Adding butterscotch essence enhances it taste and gives you a true butterscotch flavoured ice-cream to indulge into.
Take a shallow aluminium container and pour the mixture into it. A very deep and broad container might make scooping difficult after setting.
Cover it with an aluminium foil and place it in the freezer compartment. Let it freeze for about 6 hours or till semi-set. It may take 1 to 2 hours extra in summer season. But ensure it is semi-set before blending.
Transfer the semi-set Butterscotch Ice cream into a mixer and blend till smooth. This is very quick.
Pour the mixture into a bowl and add the prepared praline into it. Mix well using a spoon or a spatula. The praline is added at this stage so that it mixes well with the entire Butterscotch Ice-cream mixture.
Now, transfer the mixture back into the same aluminium shallow container. Do not wait for too long at this stage.
Cover Butterscotch Ice cream (Indian Butterscotch Ice cream) again with an aluminium foil.
Let Butterscotch Ice cream (Indian Butterscotch Ice cream) freeze for approx. 10 hours or till set. The setting time may be a few hours extra in summer season.
Scoop the Butterscotch Ice cream using an ice cream scooper and serve immediately.
Nutrient values (Abbrv) per serving
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