Sorry for the terrible photo – I wanted to take a photo of the ice cream before it got over. Everyone really liked it!
This year we’ve had summer since the spring! Yes seriously the temperatures started climbing in spring and we’ve seen no end to it. I figured it’s a good year to put my ice cream maker to use and get some expertise in the art of making ice cream.
Butterscotch is a very popular flavor of ice cream in India and something that we don’t get here. So I tried to search for recipes for butterscotch ice cream. I already had a base recipe and just wanted to figure out how I could modify it for butterscotch.
- 1/2 cup milk
- 3/8 cup sugar
- 1 cup heavy cream
- 2 tbsp butterscotch flavor
For the pralines:
- 1/2 cup sugar
- 1/2 cup cashews
- 1 tsp butter
To make the pralines:
- Powder the cashews using a grinder. I was careful not to powder so much that it became butter and to be on the cautious let some pieces remain larger than the others.
- Prepare a baking sheet with a non stick mat or grease a plate.
- Heat the sugar in a broad non-stick pan and cook on a medium flame for 5 to7 minutes or till the sugar melts, while stirring continuously.
- Remove from the flame, add the cashews and butter and mix well.
- Spread the mixture on a greased flat surface and allow it to cool and harden.
- Scrape it out using a palate knife and coarsely powder it using a mortar-pestle. If you don’t have a mortar-pestle, put the pieces in a zip loc and smash them using a rolling pin.
To make the ice cream:
- Mix sugar, cream, butterscotch flavor and milk till the sugar dissolves.
- Add the above mixture to your ice cream maker and make the ice cream per the directions of the ice cram maker.
- Half way through add the praline bits.
- Freeze the ice cream for at least 2 hours. Cover the container with saran wrap and then close the lid. This prevents ice crystals from forming on the ice cream.