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.