Butterscotch Ice Cream Recipe

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Directions

For the praline

• Heat the sugar in a broad non-stick pan and cook on a medium flame for 5 to 7 minutes or until the sugar melts and stir continuously.
• Remove from the flame, add the cashew nuts powder and butter and mix it well.
• Spread the mixture on a greased flat surface and allow it to cool and harden.
• Scrape it out by using a knife and coarsely powder it using a mortar-pestle and keep it aside.

For the ice-cream

• In a deep non-stick pan add milk, condensed milk, powdered sugar, milk powder and whisk together so that no lumps remains.
• Cook on a low flame for 7 min and stir continuously and cool completely, add the butterscotch essence and mix it well.
• Pour the mixture into a shallow aluminum container and cover with an aluminum foil and freeze for 6 hours or till semi-set.
• Remove the semi-set ice-cream from the freezer and transfer it to a mixer and blend until smooth.
• Add the prepared praline and mix it well and transfer the mixture back into the same aluminum shallow container and cover with an aluminum foil and freeze for approx. 10 hours or till set.
• Scoop and serve whenever you want to.

• Energy 273 cal
• Protein 6.7 g
• Carbohydrates 28.9 g
• Fiber 0.1 g
• Fat 11.7 g
• Cholesterol 0 mg
• Vitamin A 203.9 mcg
• Vitamin B1 0.1 mg
• Vitamin B2 0.1 mg
• Vitamin B3 0.2 mg
• Vitamin C 1.1 mg
• Folic Acid 6.4 mcg
• Calcium 244.3 mg
• Iron 0.7 mg
• Magnesium 0 mg
• Phosphorus 0 mg
• Sodium 25.9 mg
• Potassium 103 mg
• Zinc 0.5 mg

Meghna Nath