Butter Scotch

Butter Scotch

For the ice-cream

  1. 2 1/2 cups (500 ml.) milk
  2. 1/2 cup condensed milk
  3. 1/4 cup powdered sugar
  4. 1/4 cup milk powder
  5. 1/2 tsp butterscotch essence
  6. yellow food colour (optional)

For the praline

  1. 1/2 cup (100 grams) sugar
  2. 1/4 cup powdered cashewnuts (kaju)
  3. oil for greasing

For the praline

  • Heat the sugar in a pan till it caramelizes and becomes golden brown in colour.
  • Remove from the fire, add the cashewnuts and mix well.
  • Pour onto a greased surface and allow it to cool down and harden completely.
  • Crush into small pieces and keep aside.

For the ice-cream

  • 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 5 to 7 minutes, stirring continuously.
  • Cool completely, add the butterscotch essence and mix well.
  • Pour into a shallow container. Cover and freeze for till it is almost set.
  • Divide the mixture into 2 equal parts and churn each batch separately in a blender till it is smooth and all the ice crystals break down. The ice-cream should be thick and not watery.
  • Combine both the batches, add the praline pieces and mix lightly.
  • Freeze again in a shallow container, till firm.