butterscotch ice cream

Butterscotch ice cream recipe with step by step pics. It is one of the popular and tasty Indian ice cream varieties.

Making homemade butterscotch ice cream is easy and not difficult. Praline is made and added to ice cream. Addition of praline gives that crispy bite when eating butterscotch ice cream. If you do not want to make praline, then you can even add store brought butterscotch chips in the ice cream.

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butterscotch ice cream recipe

In this butterscotch ice cream, I have shared both the recipes of making praline as well as the ice cream. for a more detailed post on the praline, you can check here ???? Praline recipe.

Generally, the readymade store brought butterscotch ice cream has a yellow color. I have not added any color in the ice cream. For a yellow color, you can add a bit of turmeric or saffron. Addition of saffron will infuse some of the saffron’s aromatic fragrance in the ice cream.

Making both the praline and butterscotch ice cream is very easy. the recipe is similar to the Ice cream recipe i had shared earlier.

How to make butterscotch ice cream

A) making praline:
1. Take 10 to 12 cashews in a mortar-pestle. You can add any nuts of your choice like almonds, walnuts, pecans or roasted peanuts.

making butterscotch ice cream recipe

2. With the pestle, crush the cashews to a coarse mixture. Keep aside. You can even chop the nuts. you can even chop the nuts or crush them in a food chopper or mixer-grinder.

making butterscotch ice cream recipe

3. In a pan add 2 tablespoons butter. Keep the flame to a low.

making butterscotch ice cream recipe

4. Add 4 tablespoons sugar when the butter begins to melt.

making butterscotch ice cream recipe

5. Mix the sugar with the butter.

making butterscotch ice cream recipe

6. On a low flame cook this butter and sugar mixture. Stir at intervals, But do not stir non-stop.

making butterscotch ice cream recipe

7. The mixture will begin to change color. Continue to stir at intervals when the sugar starts changing color.

making butterscotch ice cream recipe

8. A point will come when the color will become brown and all the sugar will melt.

making butterscotch ice cream recipe

9. Check a few drops of the mixture in a bowl of water. It will harden and solidify. When you snap it, it will break easily. This is the hard ball consistency of the sugar.

making butterscotch ice cream recipe

10. At this point, switch off the flame when you see all the sugar has melted and caramelized with a brown colored molten liquid.

making butterscotch ice cream recipe

11. Then immediately add the crushed cashews.

making butterscotch ice cream recipe

12. Mix quickly.

making butterscotch ice cream recipe

13. Pour this praline mixture on a plate lined with parchment paper or butter paper. You can also use a plate on which some butter or oil (neutral tasting) has been spread.

making butterscotch ice cream recipe

14. Let the praline harden and cool at room temperature.

making butterscotch ice cream recipe

15. then break praline in small pieces.

making butterscotch ice cream recipe

16. Place the praline pieces in a mortar-pestle. you can also use a mixer-grinder to crush praline.

making butterscotch ice cream recipe

17. With the pestle, crush to a coarse mixture. Keep aside. Do not make a fine powder.

making butterscotch ice cream recipe

Making butterscotch ice cream

18. In a large bowl or a stand mixer bowl, take 2.75 to 3 cups of chilled whipping cream (30% to 50% fat). Add 1 teaspoon vanilla extract or butterscotch essence.

making butterscotch ice cream recipe

19. Begin to whip the cream at full speed, with an electric beater or with the whipping attachment of the stand mixer. Timing will vary depending on the fat content in the cream. Both for amul fresh cream and amul whipping cream, it takes about 8 to 10 minutes. Also be careful while whipping and do not whip too much, as then the cream can get churned into butter.

making butterscotch ice cream recipe

20. Whip till stiff peaks are formed. You can also whip till soft peaks. If using 25% fat cream, then you can whip till soft peaks.

making butterscotch ice cream recipe

21. Now add 400 grams of chilled sweetened condensed milk (about 1.6 cups).

making butterscotch ice cream recipe

22. Also add the crushed praline. Reserve 1 tablespoon of the praline mixture as a garnish.

making butterscotch ice cream recipe

23. Fold gently but very well. Also, remember not to overfold as then the butterscotch ice cream mixture can fall flat.

butterscotch ice cream recipe

24. Remove the butterscotch ice cream mixture in a container or box and then cover it tightly. Freeze till the ice cream is set.

butterscotch ice cream recipe

25. Before serving, keep the butterscotch ice cream box or bowl for some minutes at room temperature. Then using a scoop, remove the ice cream. Serve butterscotch ice cream. you can sprinkle the reserved praline mixture on top while serving. You can also pour butterscotch sauce. Alternatively, chocolate chips or grated chocolate or candied fruits or even tutti frutti can be sprinkled from top if you want.

butterscotch ice cream
Some more Ice cream recipes that you can make during summers are:

STEP BY STEP PHOTOS ABOVEMany of my recipes have detailed step by step photos and useful tips to help you make it easily and perfectly.

Butterscotch Ice Cream

5 from 5 votes
Butterscotch ice cream is one of the popular and tasty Indian ice cream varieties. This butterscotch ice cream recipe is an easy recipe. The ice cream recipe is made only with 3 ingredients. Praline is also made and added to the ice cream. Addition of praline gives that crispy bite when eating butterscotch ice cream.
butterscotch ice cream recipe
Author:Dassana Amit
Prep Time:15 mins
Cook Time:10 mins
freezing time:9 hrs
Total Time:25 mins
Course:desserts
Cuisine:world
Servings (change the number to scale):35 scoops
(1 CUP = 250 ML)

Ingredients

for praline

  • 4 tablespoons sugar
  • 2 tablespoons unsalted butter
  • 10 to 12 cashews or almonds or 2 tablespoons roasted peanuts – nuts like walnuts or pecans can also be used

for butterscotch ice cream

  • 1 can chilled sweetened condensed milk or or 400 grams sweetened condensed milk
  • 2.75 to 3 cups cream, chilled – 30% to 50% fat
  • 1 teaspoon vanilla extract or butterscotch essence

Instructions

making praline

  • Take 10 to 12 cashews in a mortar-pestle. You can add any nuts of your choice like almonds, walnuts, pecans or roasted peanuts.
  • With the pestle, crush the cashews to a coarse mixture. Keep aside. You can even chop the nuts.
  • In a pan add 2 tablespoons butter. Keep the flame to a low.
  • When the butter begins to melt, add 4 tablespoons sugar. mix the sugar with the butter.
  • On a low flame cook this butter and sugar mixture. Stir at intervals, but do not stir non-stop.
  • The mixture will begin to change color. Continue to stir at intervals when the sugar starts changing color.
  • A point will come when the color will become brown and all the sugar will melt.
  • Check a few drops of the mixture in a bowl of water. It will harden and solidify. When you snap it, it will break easily. This is the hard ball consistency of the sugar.
  • At this point, switch off the flame when you see all the sugar has melted and caramelized with a brown colored molten liquid.
  • Then immediately add the crushed cashews. mix quickly.
  • Pour this praline mixture on a plate lined with parchment paper or butter paper. You can also use a plate on which some butter or oil (neutral tasting) has been spread.
  • Let the praline harden and cool. then break praline in small pieces.
  • Place the praline pieces in a mortar-pestle. with the pestle, crush to a coarse mixture. Keep aside. Do not make a fine powder.

making butterscotch ice cream

  • In a large bowl or a stand mixer bowl, take 2.75 to 3 cups of chilled whipping cream (30% to 50% fat). Add 1 teaspoon vanilla extract or butterscotch essence.
  • Begin to whip the cream at full speed, with an electric beater or with the whipping attachment of the stand mixer. 
  • Timing will vary depending on the fat content in the cream. Both for amul fresh cream and amul whipping cream, it takes about 8 to 10 minutes. Also be careful while whipping and do not whip too much, as then the cream would get churned into butter.
  • Whip till stiff peaks are formed. You can also whip till soft peaks. If using 25% fat cream, then you can whip till soft peaks.
  • Now add 400 grams of chilled sweetened condensed milk (about 1.6 cups).
  • Also add the crushed praline. Reserve 1 tablespoon of the praline mixture as a garnish.
  • Fold gently but very well. Also remember not to overfold as then the butterscotch ice cream mixture can fall flat.
  • Remove the butterscotch ice cream mixture in a container or box and then cover it tightly. Freeze till the ice cream is set.
  • Before serving, keep the butterscotch ice cream box or bowl for some minutes at room temperature. Then using a scoop, remove the ice cream. 
  • Serve butterscotch ice cream. you can sprinkle the reserved praline mixture on top while serving. You can also pour butterscotch sauce. Alternatively chocolate chips or grated chocolate or candied fruits or even tutti frutti can be sprinkled from top if you want.

Notes

Approximate nutrition info is for 1 scoop of butterscotch ice cream. 

Nutrition Info (approximate values)

Nutrition Facts
Butterscotch Ice Cream
Amount Per Serving
Calories 115 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 5g31%
Cholesterol 31mg10%
Sodium 22mg1%
Potassium 59mg2%
Carbohydrates 8g3%
Fiber 1g4%
Sugar 8g9%
Protein 1g2%
Vitamin A 325IU7%
Vitamin B1 (Thiamine) 1mg67%
Vitamin B2 (Riboflavin) 1mg59%
Vitamin B3 (Niacin) 1mg5%
Vitamin B6 1mg50%
Vitamin B12 1µg17%
Vitamin C 1mg1%
Vitamin D 1µg7%
Vitamin E 1mg7%
Vitamin K 1µg1%
Calcium 44mg4%
Vitamin B9 (Folate) 2µg1%
Iron 1mg6%
Magnesium 6mg2%
Phosphorus 43mg4%
Zinc 1mg7%
* Percent Daily Values are based on a 2000 calorie diet.
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Dassana Amit

Dassana Amitnamaste and welcome to vegrecipesofindia.com which i started in feb 2009 and is a pure vegetarian blog. i have been passionate about cooking from childhood and began to cook from the age of 10. later having enrolled in a home science degree greatly enhanced my cooking & baking skills and took it to a different level which i now share as foolproof recipes. i was formally trained both in mainstream indian as well as international cuisines.