Butterscot ice cream recipe – shame passion

Butterscotch ice cream is one of the simple desserts that everyone loves at home. It is made by mixing cream, thick milk and butterscotch flavor together, then placed in the freezer to set. The ice cream is creamy and soft, which cuts crisp from chips here and there.

This ice cream is perfect for weekends or after meals when you feel like getting something sweet and cool. The recipe is very easy, no ice cream manufacturer is needed, only a few materials are sufficient. Children always enjoy it and also love to serve for small family celebrations.

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About butterscotch ice cream

Butterscotch Flavor is one of the most popular ice creams in India, which is available in almost every shop. The taste is mainly mixed with essence and Praline or chips. This homemade version is oval, simple and can make it in the kitchen of the house. This recipe is very simple, only a few materials are required and no ice cream manufacturer.

Ice cream becomes creamy and smooth due to cream and thick milk. Butterscotch chips give crunch in each bite that makes more fun to eat than plain vanilla. The taste is sweet, slightly like walnuts and caramel, which suits a frozen dessert well.

You can make small changes. You can also combine homemade pullins with sugar and nuts. Some add more essence if they want a strong taste, while some like it lightly. You can use whipping cream instead of fresh cream. All ways have good taste, only the texture is slightly different.

I usually prepare this ice cream during the weekend and keep it in the freezer. By Sunday afternoon it is ready and only gets very quickly. Sometimes I sprinkle extra Praline while serving, children feel that you feel like eating shop ice cream.

Butterscotch ice cream content

• fresh cream – I used Amul fresh cream. It gives creamy and soft base for ice cream. Whipping cream can also be used if you want more fluffy texture.
• condensed milk – Condensed milk adds sweetness and also makes ice cream rich. It is better to connect the sugar separately as it also gives thickness.
• Butterscotch chips – Small crunchy chips that give good walnut caramel like taste. I usually crush them before mixing them so that every scoop has bits.
• Butterscotch essence – The typical butterscotch gives taste. Only use a little, it will give a much stronger smell.

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How to step by step to make butterscotch ice cream

1. This is what you need, measure and get ready with your components. Take fresh cream in a bowl, beat it for a minute until foam and creamy.

2. Now add thick milk and beat it again for a minute.

3. Then add butterscotch essence, defeated again. Set well and aside.

4. Take the butterscotch chips in the mixer and grind it in a thick powder. Take it to the cream mixture.

5.mix with a spatula. Freezer in safe container

6. Close with a lid and freeze for at least 6-8 hours. I kept it overnight.

serve chilled!

Expert tips

• Chill – I usually keep the cream in the fridge for a few hours before starting. Cold cream whips very fast and gives a soft ventilated texture, if the cream is hot then it cannot whip at all.
• Do not beat – Only beat until it becomes foamy and slightly thick. If you beat too much, cream can change or even butter that will spoil the ice cream base.
• Abstract control – Butterscotch essence is very strong, so always add little to the first. If you want more taste, you can mix again later.
• Well freeze – I mostly freeze overnight, then set the ice cream firm and exit the shop neatly. If you freeze for only a few hours, it will become soft and melt quickly while serving.
• Considering work – I like to add crushed Pulin or Caramel Syrup at the top while serving. You can also sprinkle additional butterscotch chips.

Service and storage

You can serve them on top with nuts, pullin or sauce. After lunch or dinner goes as well as sweets. Store in the freezer inside the closed container, it is good for at least a week. Before scooping, keep it out for 2-3 minutes so that it becomes slightly soft.

General question

1. Can I leave Candered Milk?

Yes, you can leave, but thick milk gives both sweetness and creamy textures. If you leave, use sugar with little milk instead.

2. Can I use whipping cream?

Yes, whipping cream gives a more airy texture, but fresh cream also works only fine.

3. Do I add Pulin instead of Chips?

Yes, the pieces of the Pulin gives crunch and walnut caramel taste.

4. How many hours to freeze?

At least 6 to 8 hours. I like overnight for firm scoops.

5. Can I reduce sweetness?

Yes, you can reduce slightly condensed milk, but do not bite too much ice cream will not taste the creamy.

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