Perfect butterscotch icecream

                                                   PERFECT BUTTERSCOTCH ICE CREAM

INGREDIENTS

• Heavy whip cream / fresh cream – 1 cup [chilled ]
• Condensed milk – ¾ cup or as per taste
• Vanilla essence – 1 tsp
• Milk – 1 cup [chilled ]
• Fresh cream – 1 tbsp to enhance the texture [ amul ]
• Yellow food colour – few drops
• Butter scotch essence – 1 tsp
• Crushed Butterscotch chips – 5 OR 6 Tbsp or as per requirement

PREPARATION

1. Chill the beater blades and mixing bowl for sometime .
2. All the ingredients must be chilled .
3. If using butterscotch chips ,crush it into a coarse pwdr . OR

Instead of butterscotch chips ,you can make praline [ looks like chikki ] at home –

Heat ½ cup of sugar on medium flame .Let the sugar melt ,stir it .

Once it becomes light golden colour add in ¼ cup of crushed cashew nut + ½ tsp butter and mix well .

Spread this hot mixture on a greased surface .Allow it to cool .

Once it hardens ,remove it with a sharp knife ,break it into small pieces .Crush it into a coarse pwdr.

We require around ¼ cup or more or as per requirement .[ instead of cashew  u can use almonds or walnut ]

METHOD

Take the chilled cream in a bowl .

Beat the cream till soft peaks are formed and the quantity doubles. [ 3 to 4 minutes ]

Don’t over beat.

Add chilled milk +  condensed milk + fresh cream and again beat for a minute.

**** HERE – Your base for the icecream is ready ,after this you can add any flavors / juice / pulp for different types of ice creams. Instead of vanilla essence use any essence.

Add butterscotch essence + yellow food colour and beat for few seconds till it blends well .

Add in the crushed butterscotch chips and mix well with a spatula .

Pour it in a freezer safe container and freeze it for more than 6 – 8 hours or overnight.

Once frozen, scoop and serve in a bowl or cone.

NOTES

1. If you don’t have a beater use a mixie , time required will be less. Quantity will be less compared to beater .
2. Some have tried using amul fresh cream instead of whip cream .
3. ****Once the basefor the icecream is ready , you can add any flavors / juice / pulp for different types of ice creams – for 1 cup cream you have to add either one cup  of any  juice or pulp or milk . Instead of fresh fruit juice you can use canned juice.
4. There is no chance of ice crystals to form in this recipe.
5. Instead of condensed milk we can use half or  ¾ or as per taste cup powdered sugar.
6. Quantity of condensed milk or sugar depends on the sweetness of your taste.
7. Also check whether the whip cream is sweet . Some whip creams have sugar . I have used RICHS GOLD brand .
8. You can also use amul whip cream / tropolite.
9. Don’t over beat the cream else it will crack .
10. You can chill the beater’s blade and mixing bowl for sometime.
11. All the ingredients have to be chilled.
12. Butterscotch icecream is a great combo for any milkshakes .I tried with coconut milkshake – it was yum .

for more recipes click on the names below :- 

for more recipes click on the names below :-

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3. Perfect butterscotch icecream
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5. Chikoo icecream
6. Chocolate icecream
7. Orange popsicle
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