Butterscotch Ice Cream is a delicious Indian Style Ice Cream made with Sauce, Chips and Essence. This sinful Ice Cream will make you want more.
For the final day of cooking One Sauce, Two dishes, under BM#65, I made Butterscotch Sauce and for the first dish, it was an Eggless Butterscotch Custard Cake. So the second day was Butterscotch Ice Cream made with the sauce. The Ice Cream is my regular No churn Ice Cream made with just Cream and Condensed Milk. For the slight yellow colour, I used saffron strands and to get that crunchy effect, added the broken chips.
The Butterscotch Sauce was poured over the ice cream and I had to set it again before clicking as I was experimenting with my new camera. I am still trying to find my spot with it. When I removed it, I saw the colour turned a bit darker and it set as hot chocolate made with coconut oil. It also tasted as toffee with ice cream.
I have more Ice Cream Recipes on SYL too.
Butterscotch Ice Cream with Butterscotch Sauce
How to make Butterscotch Ice Cream
Warm milk and add the saffron strands, let it stand for some time till it melts.
In a mixing bowl, take fresh cream, beat for few minutes until frothy and creamy.
Next, add condensed milk and beat it again for a minute.
Then add butterscotch essence, 1/4 cup Butterscotch sauce, beat again. Blend well and set it aside.
Take butterscotch chips in a mixer and grind it to a coarse powder. Add it to the cream mixture.
Now add the saffron milk. Mix with a spatula.
Pour half of the mix into a freezer safe container. Once it sets, remove half the ice cream, pour the remaining butterscotch sauce over it in a swirling movement.
Next, set the other half of the remaining ice cream mixture on top.
Close with a lid and freeze for at least 6-8 hrs. I kept it overnight.
Scoop and Serve with Butterscotch chips and sauce.
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