Home » Icecreams and lollies » Butterscotch Ice-Cream
September 19, 2017
Last Updated On January 18, 2021
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We are approaching the end of Q3. Where is this year flying to? It just feels like it was January 1 yesterday and all of a sudden, the end of September is staring into our face. I am not a person who likes to look into a variance analysis of resolutions vs actuals, but this time I did look into it and it is not encouraging. There were a few things I really wanted to start off this year, but I haven’t and I have no excuse for the same, other than my lethargy or taking things for granted. 😕 I am at least thankful that I decided to put a check on my increasing weight and move myself a little more that I usually would. If the first quarter of the year showed an upward trend in my weight, the movement after that has been slowly yet steadily on the down. It hasn’t been fast, since I took quite a lot of breaks – thanks to Ramadan and then my vacation – but Alhamdulillah, it has been steady or going down. I now need to get my diet under control so that I can take maximum advantage. I am not really pushing myself to take any fad diets, but just watching out what I am eating – controlling a bit of my sugar (kind of possible if you really push your will power!) and just eating judiciously. It isn’t simple, but not impossible too. InShaAllah… do wish me luck! I have a long way to go, but I have started and hopefully I will carry on with it… 🙂 Plus… try to get to the task of doing what I have been wanting to do from the beginning of this year too…
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It is such an irony that I talk about weight loss and I post an ice cream recipe! 😉 No, I am not depriving myself of any ice cream now – it’s just that my intake is very controlled. It’s still hot, especially in the afternoons. But I must say, the days are way better than what it was before I went on vacation. I better not get to talking about it! So coming back to ice cream, how many of you like the “praliney” bite that a butterscotch ice cream gives? I love it a lot, especially to top this on a chocolaty brownie – that’s delicious! Just like all my other ice cream recipes, this one is no-churn too, however I replaced a part of the condensed milk with evaporated milk. This cuts on the sweetness of the ice cream, but still you get it in when you bite a piece of the butterscotch nuts in the ice cream. This is one flavor of ice cream that sometimes pushes off the chocolate preference in me. 😉 The girls love it so much that they keep asking for this ice cream, so hopefully planning to make one more batch soon. Since it’s a long weekend coming up InShaAllah, I would love to serve this topped on a brownie as the weekend dessert! *thinking thinking* Off to the recipe… 🙂
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Butterscotch Ice-Cream
Course Ice Cream
Cuisine American
Prep Time 2 hours hours
Cook Time 8 hours hours
Total Time 10 hours hours
Servings 4
Author Rafeeda
Ingredients
- 250 ml whipping cream
- 170 gm can evaporated milk
- 1/3 cup condensed milk
- 1 tsp vanilla essence
- FOR BUTTERSCOTCH:
- 3 tbsp brown sugar
- 15 gm butter
- 3 tbsp peanuts
Instructions
Chill the tin of evaporated milk till ready to use.
Whip the cream till soft peaks. Add the remaining ingredients and whip till combined.
Pour into a container and keep in the freezer for two hours.
For making the butterscotch, heat sugar on low flame, swirling the pan intermediately, till the sugar becomes caramelized.
Add in the butter and keep swirling the pan till well combined.
Add the nuts and stir to combine well. Pour onto a greased surface or parchment paper and allow it to harden.
Using a mortar and pestle, break down the butterscotch.
Pull out the container, add the crushed butterscotch and beat to break all the ice particle. Cover and return back to freezer.
Leave overnight to freeze.
Notes
You can use any nuts of your choice for the butterscotch.
Linking this post to Srivalli’s Kid’s Delight event, to celebrate 9 years of blogging!
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