Indian Butterscotch Ice Cream

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    Eggless Indian Butterscotch Ice Cream

    This is a very special post, this is my 200th recipe on the blog. I mean I have cooked, clicked, edited and shared 200 recipes on my blog, can you believe it? That’s so crazy! This was my 1st post on the blog, now please don’t mind my awesome photography skills there 😀 I started my blog in June 2013 and didn’t post regularly for a while. It was this year in Feb/March that I finally took blogging seriously and tried improving my photography and other skills. What started as a medium to have all my recipes at one place has slowly become an integral part of my life. I can safely say that I am in love with food blogging and everything that’s associated with it. In fact these days I eat, sleep and breathe my blog!

    Butterscotch Ice Cream Indian

    I have learnt so much in the last few months and I am still learning. There’s so much to food blog which we have no idea about when we start, isn’t it?. I never even knew there’s a thing called “food photography” and now I enjoy it a lot, maybe as much as I enjoy cooking. I am still an amateur blogger but I am glad to have come this far. I hope to post my 500th and 1000th recipe on the blog in coming years. Thank you to all those who read my blog regularly and encourage me with their feedback. You don’t even know what it means to me when someone leaves a comment like “I tried this recipe and it turned out awesome”. It makes me so happy and motivates me to work harder. So big thank you to all my readers, you are all wonderful!

    And now coming to this recipe. I am actually very excited to share this recipe too. Butterscotch crunch ice cream is very popular in India however we do not get it here. The butterscotch flavor in India is different from the butterscotch flavor in US. At first I got very excited looking at butterscotch chips in grocery stores but when I tasted it I knew this was not what I was looking for. So this time when I went to India I made sure to get “Indian butterscotch essence” with me. The butterscotch ice cream in India has powdered praline added to it (with some chunks as well) and it’s very delicious. Hubby loves this ice cream and so it was obvious that I had to master it.

    Butterscotch Ice Cream

     

    Butterscotch Icecream

    I first thought of making this ice cream using my ice cream maker but then I thought why not try to make it in a simpler way. All I needed for this ice cream was heavy cream, condensed milk, nuts, milk powder, sugar and the most important thing “Indian butterscotch essence”. I am adding “Indian” here because we do get butterscotch essence in US as well but it’s not the same. This ice cream was super simple to make and I couldn’t have been more pleased with the result. It was P.E.R.F.E.C.T. I mean I could not find a single difference between this homemade version and the one we get in India. My hubby was over the moon that I was able to make it taste exactly the same way as he wanted and seeing him relish it so much made me super happy! 🙂

    This ice cream does need heavy cream. I know in India we do not get it easily and the one we get (Amul) isn’t heavy cream. However I was able to find it in Delhi at stores which keep exported stuff and recently I have heard that Amul has also started making heavy cream. So please do use heavy cream for this recipe.

    Butterscotch Icecream Indian

    I made this ice cream a while back but wanted to post it for my 200th post after all what better than sharing one of my favorite ice cream recipes with my readers on this occasion! 🙂 I hope you do give this a try. It’s really so simple, I should have made this before but then I didn’t have the butterscotch essence so it’s ok, better late than never I guess. Oh and the essence reminds me, it is very strong. So add only 1/2 teaspoon at first and add the remaining after tasting the mixture.

    Butterscotch Crunch Ice Cream

    This ice cream was smooth, creamy with the right amount of sweetness and of course with lots of crunchy praline in every bite. It cannot get better than this!

     

    Method

    Add sugar in a pan on medium heat. Chop cashews and almonds and keep them ready.

    Sugar will first be all clumpy but then it will melt in a smooth liquid.

    As soon as sugar melts and caramelizes (light golden in color), add the nuts to it. Stir to combine the nuts. Be very careful here, the caramelized sugar is too hot. Also sugar can burn very quickly once it’s melted so as soon as it caramelized stir in the nuts and remove from heat.

    Indian Butterscotch Icecream-Recipe-Step-1

    Transfer the sugar nut mixture onto a parchment paper and let it cool down. You can also use a any bowl/plate here but make sure to grease it well before pouring the sugar mix into it.

    Now take the mixing bowl of your stand mixer (or any bowl in which you are going to beat the cream) and keep it in the refrigerator along with the whisk attachment for 20-30 minutes. Take out and add heavy cream to it.

    Using the wire whisk attachment of your stand mixer or using your hand mixer, beat the cream till it forms soft peaks. Set aside.

    Indian Butterscotch Icecream-Recipe-Step-2In a large bowl add 3/4 of a 14 oz can of condensed milk. Add milk powder, Indian butterscotch essence and mix everything together.

    Now fold the cream slowly to the condensed milk mixture. Add in parts mixing slowly after each addition. Also add yellow food color (very little) and mix.

    Transfer the ice cream mixture to the container in which you will be freezing the ice cream. Place the box in the freezer for 1-2 hours or till slightly set.

    Indian Butterscotch Icecream-Recipe-Step-3

    Now take the set caramelized sugar (which will be quite hard now) and break it into pieces. Transfer it to a food processor.

    Pulse till you get a fine powder with some coarse pieces. The coarse pieces taste awesome in butterscotch crunch ice cream.

    Take out the ice cream after 1-2 hours from the freezer and add the praline (crushed sugar & nuts powder) to it. You can reserve some to sprinkle on top while serving.Indian Butterscotch Icecream-Recipe-Step-4Mix in till the praline is thoroughly mixed.

    Pour back the ice cream mixture in the bowl.

    Freeze for 6-8 hour or preferably overnight.

    Indian Butterscotch Icecream-Recipe-Step-5Serve butterscotch ice cream in container of your choice and sprinkle some more praline crunch on top.

    Butter Scotch Indian Ice Cream

    * The butterscotch ice cream that we get it India is light yellow in color and that’s why I added little food color in here. It’s completely optional, the ice cream tastes awesome with or without the color!

    * I added only 75% (3/4) condensed milk from a 14 oz can. You can very well add the entire can. Because we also add praline to this, I thought of not adding the entire can or it would make the ice cream too sweet for my taste. If not for the praline, I think I would have added the entire 14 oz can.

    Indian Butterscotch Ice Cream

    Serves: 5

    Indian Butterscotch Ice Cream with crunchy praline. No machine, no churn and no eggs!
    Ingredients
    For the praline
    • ½ cup granulated white sugar
    • ⅛ cup cashews, chopped
    • ⅛ cup almonds, chopped
    Ice Cream
    • 2 cups heavy cream
    • ¾ X 14 oz can condensed milk, you may use full can based on preference
    • ¾ teaspoon indian butterscotch essence
    • 3 tablespoons milk powder
    • yellow food color
    Instructions
    Make the praline
    1. Add sugar in a pan on medium heat. Chop cashews and almonds and keep them ready.
    2. Sugar will first be all clumpy but then it will melt in a smooth liquid.
    3. As soon as sugar melts and caramelizes (light golden in color), add the nuts to it. Stir to combine the nuts. Be very careful here, the caramelized sugar is too hot. Also sugar can burn very quickly once it's melted so as soon as it caramelized stir in the nuts and remove from heat.
    4. Transfer the sugar nut mixture onto a parchment paper and let it cool down.
    Make the ice cream
    1. Keep the mixing bowl of your stand mixer (or hand mixer) and whisk attachment in the refrigerator for 20-30 minutes. Take out and add heavy cream to it.
    2. Using the wire whisk attachment of your stand mixer or using your hand mixer, beat the cream till it forms soft peaks. Set aside.
    3. In a large bowl add ¾ of a 14 oz can of condensed milk. Add milk powder, butterscotch essence and mix everything together.
    4. Now fold the cream slowly to the condensed milk mixture. Add in parts mixing slowly after each addition. Also add yellow food color (very little) and mix.
    5. Transfer the ice cream mixture to the container in which you will be freezing the ice cream.
    6. Place the box in the freezer for 1-2 hours or till slightly set.
    7. Now take the set caramelized sugar (which will be quite hard now) and break it into pieces. Transfer it to a food processor.
    8. Pulse till you get a fine powder with some coarse pieces.
    9. Take out the ice cream after 1-2 hours from the freezer and add the crushed sugar nuts powder to it.
    10. Mix in till the praline is thoroughly mixed.
    11. Pour back the ice cream mixture in the bowl.
    12. Freeze for 6-8 hour or preferably overnight.

     Indian Butterscotch Ice Cream

    Indian Butterscotch Ice Cream

    57 thoughts on “Indian Butterscotch Ice Cream

    1. Congrats on 200 amazing recipes, Manali! I’m so happy I’ve gotten to know you the past few months! Your blog is amazing and I’m excited to see what’s next for you! And this ice cream?! I’m swooning over how cold and creamy it looks—butterscotch is my favorite!

    2. I don’t think I’ve ever had Indian Butterscotch, I wonder what it tastes like. This looks so good & easy!!

      Congrats on your 200th post! I just love coming to your site 🙂

    3. Many congrats Manali!! You have build an amazing body of work and it reflects your passion for food and photography.
      The ice crean looks perfect indeed and it reminds me of the Nirula’a butterscotch ice cream 😀

    4. Hi Manali,

      This looks drooling! As you are in USA, you must have heard about Jello Butterscotch flavor pudding too. I want to know instead of essence which we don’t get it get here in States, can we add this Jello Mix in the Cream and Condensed milk mixture ? Would that be okay or how it will go? Any idea or rough idea?

      Awaiting for the quick reply as I want to make it for my upcoming potluck.

      Thanks!

      Sandesh

      1. Hi Sandesh! Unfortunately I have never tried the Butterscotch flavor pudding here in US! Sorry! But you can give it a try…with the caramelized sugar and nuts the ice cream might just taste close to the Indian Butterscotch with the Jello pudding too! I think it will work, give it a shot and let me know how it turns out!

    5. I love butterscotch too..Soon i have to try it .Gorgeous clicks as usual manali.Hearty congratulations on your 200 the post.One small request,Can you move the share button somewhere ?may be on top? that would be perfect.

    6. Hi dear, I’m planning to make this ice cream in my ice cream maker.
      Do you think it will turn out good? Should I whip the double cream when using a ice cream maker?

      I usually skip whipping the cream part, is it necessary?

      Please respond,
      I’ll be waiting

      Vrinda

      1. Hi Vrinda! If you are using an ice cream maker, then I don’t think you need to whip the cream. It should work just fine like that! Let me know how the ice cream turns out 🙂

          1. Manali, ice cream turned out fab. I made it last night and I tasted some from the ice cream maker.

            I have a party on Saturday and I got waffle cones too 😉

            I made it on my in laws request, usually I make sorbets or chocolatey stuff only 🙂 thanks to your superb recipe!

    7. I have been looking for a recipe for Indian Butterscotch ice cream for ages! I loved Amul’s butterscotch ice cream growing up in India. I will definitely give this a try. Do check out my food blog as well. Congrats on your 200th post!

      1. Hey Rajani! Thanks 🙂 Actually I didn’t purchase it straight away..I mean I got it from some one else! I think she told me that it’s available in INA market in Delhi, that’s where she got it from! Hope that helps!

    8. Hi Manali,

      The Recipe looks interesting, would like to try it. But I’m not clear about the Point 1(whisk attachment in the refrigerator for 20-30 minutes. Take out and add heavy cream to it) Please elaborate.

      1. Hi Nisha! When we whip the cream, it whips easily if the mixing bowl and the attachment with which we will whip the cream is COLD. So before whipping the cream, we put the bowl to which we will add the cream and the whisk attachment with which we will beat the cream inside the refrigerator for around 20 minutes. Once the bowl and the whisk are chilled, take them out, add the chilled cream to the chilled bowl and whip. Hope that helps.

    9. Great recipe! How about using whipping cream directly instead of using heavy cream and whisking it? Will it come out the same?

      1. Hello Sarah, I am sorry I didn’t get you. Whipping cream and heavy cream (or heavy whipping cream) are one and the same thing. You mean the whipped topping that we get like Cool Whip? where the cream is already whipped? I won’t recommend that, they add lot of things to stabilize it and it won’t give the same result.

    10. Hi manali. Excellent write up. Really like to read ur recipes. Ur butter Scotch ice cream recipe is superb . will definitely try it. Do you preffer adding GSM POWDER and cornflour to the ice cream. I have read some where.

      1. Hi Sonali, I don’t think it’s required at all in this method. The ice cream would turn out just fine, just make sure you use heavy cream and not any low fat cream. The fat content should at least be 35%!

    11. Hey Manali,

      Congratulations for the big achievement! Many more to come 🙂 This is really easy recipe and the way you explained, I’m certainly going to give it a try. Pinning it on my to do list.

    12. Hi Manali, this recipe is exactly what I was looking for. Can Condensed milk be substituted with castor/granulated sugar/icing sugar? If yes then how much sugar should be enough? Thanks a ton

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