Cook With Manali's Indian

Butterscotch Ice Cream

Indian Butterscotch Ice Cream with crunchy praline. No
machine, no churn and no eggs!

Servings: 5
Calories: 475 kcal

Author: Manali

4.5 from 2 votes

Ingredients
For the praline
½ cup granulated white sugar
⅛ cup cashews, chopped
⅛ cup almonds, chopped
Ice Cream
2 cups heavy cream
¾ X 14 oz can condensed milk, you may use full can
based on preference
¾ teaspoon indian butterscotch essence
3 tablespoons milk powder
yellow food color
Instructions
Make the praline
1. Add sugar in a pan on medium heat. Chop cashews and
almonds and keep them ready.
2. Sugar will first be all clumpy but then it will melt in a
smooth liquid.
3. As soon as sugar melts and caramelizes (light golden in
color), add the nuts to it. Stir to combine the nuts. Be
very careful here, the caramelized sugar is too hot. Also
sugar can burn very quickly once it's melted so as soon
as it caramelized stir in the nuts and remove from heat.
4. Transfer the sugar nut mixture onto a parchment paper
and let it cool down.
Make the ice cream
1. Keep the mixing bowl of your stand mixer (or hand
mixer) and whisk attachment in the refrigerator for 20-
30 minutes. Take out and add heavy cream to it.
2. Using the wire whisk attachment of your stand mixer or
using your hand mixer, beat the cream till it forms soft
peaks. Set aside.
3. In a large bowl add 3/4 of a 14 oz can of condensed
milk. Add milk powder, butterscotch essence and mix
everything together.
4. Now fold the cream slowly to the condensed milk
mixture. Add in parts mixing slowly after each addition.
Also add yellow food color (very little) and mix.
5. Transfer the ice cream mixture to the container in which
you will be freezing the ice cream.
6. Place the box in the freezer for 1-2 hours or till slightly
set.
7. Now take the set caramelized sugar (which will be quite
hard now) and break it into pieces. Transfer it to a food
processor.
8. Pulse till you get a fine powder with some coarse pieces.
9. Take out the ice cream after 1-2 hours from the freezer
and add the crushed sugar nuts powder to it.
10. Mix in till the praline is thoroughly mixed.
11. Pour back the ice cream mixture in the bowl.
12. Freeze for 6-8 hour or preferably overnight.

Nutrition Facts
Indian Butterscotch Ice Cream

Amount Per Serving

Calories 475 Calories from Fat 360
% Daily Value*
Total Fat 40g 62%
Saturated Fat 23g 115%
Cholesterol 134mg 45%
Sodium 55mg 2%
Potassium 177mg 5%
Total Carbohydrates 27g 9%
Sugars 23g
Protein 4g 8%

Vitamin A 28.8%
Vitamin C 1.2%
Calcium 11.2%
Iron 1.9%
* Percent Daily Values are based on a 2000 calorie
diet.
Get recipe at: https://www.cookwithmanali.com/indian-butterscotch-ice-
cream/