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We hope you got benefit from reading it, now let’s go back to homemade butterscotch ice cream recipe. To cook homemade butterscotch ice cream you only need 8 ingredients and 4 steps. Here is how you do that.
The ingredients needed to prepare Homemade Butterscotch Ice Cream:
- Provide 100 grams granulated white sugar
- You need 2 tbsp water
- Prepare 40 grams (about 1/2 cup) chopped cashews
- Take 500 ml heavy whipping cream, cold
- Provide 300 grams condensed milk
- Use 3 tbsp milk powder
- Get 1 tsp Indian butterscotch essence
- Take 1-2 drops Yellow gel food colour (optional)
Steps to make Homemade Butterscotch Ice Cream:
- Cashew Praline - 1. Prepare a baking tray – either with a silicone baking sheet or parchment paper. - 2. Prepare the caramel – in a heavy bottom saucepan, add the sugar and water and heat on a low/medium flame. - 3. Once the sugar dissolves, do not stir. The sugar will start turning golden and then turn amber. Switch off the heat. Keep a close eye on the caramel as it can go from amber to burnt in a matter of seconds. - 4. Add the cashews and mix until they are coated evenly with caramel.
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- Immediately spread out the caramel on the baking tray as evenly as possible with a silicone spatula to about 1/2 inch thickness. Let it cool for about 15-20 minutes. Break the praline into medium sized pieces and pulse them in a food processor slightly to get smaller morsels (you can also do this with a rolling pin and ziplock bag).
- Ice Cream - 1. In a large bowl, add condensed milk, milk powder, butterscotch essence and food colour. Mix until combined. Keep it aside. - 2. Pour the heavy cream into your stand mixer bowl with a whisk attachment (or use a hand mixer). Whip the cream until stiff peaks (about 3-5 minutes). - 3. Fold the whipped cream into the condensed milk mixture gently until combined. Do not mix for too long else you’ll deflate the mixture. - 4. Add the crushed praline and mix in gently until combined.
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- Pour the base into your freezer container and smoothen out the top. Freeze for 6-8 hours at least. The ice cream can be frozen for up to 2 weeks.
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