Butter Scotch Ice Cream
Table of Contents
Material-
- 500 ml. full cream milk,
- one-fourth cup powdered sugar,
- one-fourth milk powder,
- half teaspoon butterscotch essence,
- half teaspoon yellow food color.
For Crunch-
- Half cup cashew powder,
- 100 grams powdered sugar.
How to Make Crunch:
Heat the sugar in a pan till it turns golden brown. When the sugar melts and becomes a string syrup, remove it from the flame and add cashew powder to it & mix it. Then take out this mixture in a tray and leave it to cool. When this mixture hardens, cut it into small pieces and keep it aside.
Method for Ice Cream:
Mix milk, cream and sugar and other ingredients together. But do not add butterscotch essence to it yet. Place the mixture on a pan and cook on low flame. Keep stirring the mixture continuously so that it does not stick to the pan. When the mixture thickens, take it off the flame and let it cool.
When the mixture cools down, add butterscotch essence to it and mix again. Now keep this mixture in the freezer to freeze for two-three hours. When the mixture freezes, grind it well in the mixer, after this add crunch pieces to it and grind it lightly once. After mixing both the mixtures, keep it in the freezer again. When the ice cream freezes completely, take it out in a plate, garnish it with cashew pieces and serve.
