Butter Scotch

Ingredients:
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

Method:
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.