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How to make butterscotch ice cream at home

By Sangita Agrawal
May 22, 2018 12:05 IST
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Rediff reader Sangita Agrawal tells you how to make ice cream at home.

Butterscotch ice cream

Yield: 1½ to 2 litres
Prep time: 15 minutes
Total time: 30 minutes
Freezing time: 12 to 14 hours


  • ½ litre full cream milk
  • 6 tbsp sugar
  • 2 tbsp milk powder
  • 1 tbsp corn starch
  • 1½ tbsp GMS (foam booster)
  • ¼ tsp CMC (alginate)

For whipping

  • ½ cup cream

For the praline (butterscotch)

  • 3 tbsp broken cashew nuts
  • 4 tbsp sugar
  • 1 tsp butter (optional)


  • In a bowl mix CMC, GMS, milk powder, cornstarch and 3 tbsp milk and make it into a smooth paste. Set aside.
  • In a sauce pan pour rest of the milk add sugar and bring it to a boil.
  • Add the milk powder mix and boil by string continuously.
  • Reduce the heat to low and boil for 5 to 7 minutes or till the milk is thick enough to coat the back of the spoon.
  • Bring it to room temperature by stirring.
  • Pour this mixture in a freezer safe container and freeze for 4 hours or till almost set but not hard.
  • Take it out from the freezer and transfer it in a food processor and add cream.
  • Blend at least for 6 to 8 minutes till the mixture is light and frothy and should be at least 1½ to 2 litres in volume.
  • Add 1/3 of the praline and churn again.
  • Pour 1/3 of the ice cream in a freezer safe container, sprinkle some praline, Repeat 2 more time.
  • Tap the container and close the lid.
  • Freeze overnight.

To make praline

  • Grease a metal tray or line a plate with butter paper and set aside.
  • Heat a dry non-stick pan. When hot, sprinkle the sugar over the pan.
  • Reduce flame to low heat and wait while the sugar starts to melt and turns a light golden brown.
  • Add the cashew nuts and butter and stir until the mixture turns a dark golden brown. Take care not to burn it, sugar is very easy to burn.
  • Remove from fire as soon as the colour changes to dark golden brown and the cashew nuts look roasted, tip immediately into a plate lined with parchment or butter paper and let it cool completely.
  • Break into smaller pieces or pulse in your mixer until you get a very coarse praline. Keep it chunky.
  • Store in an airtight container.
  • This can be used on ice creams, or even for making chocolates at home.

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