I always wondered what is butterscotch flavor. What is it made of? And then I found out it is the result of two simple ingredients – dark brown sugar and butter. 

It is one of the most common flavors in India but not something you would find easily in the USA. So finding a butterscotch ice cream is not as simple as going to the nearest grocery shop and picking up an ice cream. Some Indian stores do have this flavor but I usually like to make my own ice cream. And yes, that is why I invested in an ice cream maker a few years ago.

This recipe of butterscotch ice cream is eggless and does not need gelatin. But you would need an ice cream maker.

Also it has those small crunchy bits that we all love in a butterscotch ice cream.

Prep Time: 10 minutes | Cook Time: 30 minutes | Setting Time: 6 hours

Ingredients:

Ice cream base

1. 1/2 cup dark brown sugar
2. 3/4 cup milk
3. 1 cup cream
4. 1/4 cup or 4 tbsp unsalted butter
5. 1/2 tsp vanilla essence

Crunch element

1. 2 tbsp macadamia nuts
2. 2 tbsp sugar
3. 1 tsp water

Steps:

1. In a saucepan, melt the butter and add brown sugar over medium heat. 
2. Mix well till both sugar and butter sugar melts. Don’t let it burn.
3. Meanwhile in another saucepan, mix the cream and sugar and heat it over medium heat and warm the mixture.
4. Once the cream and milk mixture is ready, carefully pour it on the sugar butter mixture. It will sizzle.
5. Add vanilla essence and mix well.
6. Take it out of heat and let it cool.
7. Once the ice cream base is at room temperature, put it in the fridge for 4-6 hours or overnight so that flavor is properly infused.
8. Just before using the ice cream maker as per the instructions of the manufacturer, let’s get the crunch part ready.
9. In a pan add sugar and water.
10. Make a golden colored caramel. Be careful while making caramel as it is very hot.
11. While the caramel is getting ready, take the macadamia nuts and crush it into smaller chunks in a mortar pestle. It should not have to be fine powder. You can use cashew or almonds too.
12. Spread the nuts on parchment paper.
13. Pour the caramel over it and let it cool.
14. Once the praline is cooled down, break down into smaller bits using a knife. You can keep some big pieces of it for decoration as well.
15. Add the smaller bits into the ice cream base. Pour the mixture into the ice cream maker and let it do its job.
16. Once the churning is done, the ice cream would be ready. Add some of the extra praline before serving.

Pair it with my Chocolate panna cotta and let me know how do you like it!