Butterscotch Ice Cream Recipe....!!!!!!

Whether its a kid or an grown-up, Everyone enjoys Ice Cream! This Low Fat Butterscotch Ice Cream made using simple ingredients but with a stupendous texture and delightful taste. Oh yes, This is made using Low Fat Cream and Without Ice Cream Maker. So, guys, make no excuse now! Make and relish :) Often, Homemade Icecream does not come out creamy, But this is creamy and store-bought like!..

Ingredients
Sugar - 4 Tbsp
Cashew nuts - 2 Tbsp [Chopped]
Almonds-2 Tbsp (chopped)
Butter: 1 Tbsp
Heavy whipping Cream: 1½ Cup
Sugar: ⅓ Cup {Or to taste}
Milk: ½ Cup
Butterscotch Essence: 1½ Tsp
Instructions
1. Place a bowl, and electric beaters in freezer for 30 mins.
2. In a pan, add in the sugar and caramelize it in low flame stirring often. Once it caramelizes add in the cashews nuts, Almonds and butter.

 

3. Stir well and transfer the mixture to greased plate and let it cool down. Once its cooled, take it out from plate by pressing plate from bottom and then crush the praline disc to small chunks/powder like consistency.

4.Take a bowl and add ice cubes to it, followed by some water. Place the frozen bowl over it. Add the cream and beat it to cream.

5. Once its double in volume add in sugar and beat it again. Once its whipped add in milk, praline (almond and cashew powder) butterscotch essence and mix well. If desired add some yellow color and mix well.

6. pour it into an air-tight container and freeze it for 4-6 hours or overnight for better results. Next day, remove from freezer and keep the container in room temperature for 5 minutes.

7. Then using an ice-cream scooper, take a scoop of fresh and creamy Butterscotch ice-cream and add it to a bowl or cone.
enjoy......!!!!!!!!!!!!