Indulgent Treat: Classic Butterscotch Ice Cream Recipe - Indian Healthy Recipes | Non-vegetarian recipes

Butterscotch Ice Cream Recipe: Butterscotch ice cream is a highly popular dessert known for its creamy texture, rich flavor, and delightful crunch of butterscotch crystals in every bite. Typically, this ice cream is made using cooking cream, jaggery, and condensed milk. While the traditional recipe calls for brown or white sugar to create the sweet crunch or praline, I’ve introduced a healthier twist by using jaggery instead. This not only adds a unique flavor but also makes it more accessible to Indian households where brown sugar might not be readily available or preferred.

For those unfamiliar with the term, butterscotch praline is usually made by caramelizing brown sugar and mixing it with dry fruits. However, in this recipe, the use of jaggery offers a practical and healthier alternative. It’s worth noting that while I’ve opted for jaggery in this recipe, you can always revert to using brown or white sugar if you prefer. Additionally, instead of adding extra sugar, condensed milk provides the necessary sweetness to the ice cream. It’s important to mention that this recipe is not suitable for those with diabetes, as it contains condensed milk which adds sweetness.

To enhance the creaminess of the ice cream, you can beat the semi-frozen mixture once or twice during the freezing process. Simply freeze it for 3-4 hours, beat it, and then refreeze it for a smoother texture. Overall, this homemade butterscotch ice cream offers a delicious treat that’s both indulgent and adaptable to various preferences and dietary needs.

Ingredients: Butterscotch Ice Cream Recipe

For sweet crunch (praline):

1/2 cup jaggery
2 tbsp water
1 tsp butter
2 tbsp cashew nuts, chopped

For ice cream:

2 cups heavy cream
3 drops yellow food coloring
1 cup condensed milk (milkmaid)
1 tsp butterscotch essence

Instructions: Butterscotch Ice Cream Recipe

Sweet crunch / Praline preparation:

In a pan, combine 1/2 cup jaggery and 2 tbsp water.
Stir and dissolve the jaggery over medium heat.
Once the jaggery melts, add 1 tsp butter and mix well.
Boil for 6-7 minutes until the syrup turns frothy. To test the consistency, drop a small amount of syrup into a bowl of water; it should form a hard ball and create a snapping sound when cut. If not, boil for another minute and retest.
Add 2 tbsp chopped cashew nuts and mix thoroughly.
Pour the mixture onto a greased plate and allow it to cool completely.
Break the cooled mixture into pieces and transfer to a zip lock bag.
Crush the praline into pieces and set aside.

Butterscotch ice cream preparation:

In a large bowl, pour 2 cups of heavy cream and add 3 drops of yellow food coloring.
Beat the cream on low speed until stiff peaks form. Alternatively, you can use a whisk.
Add 1 cup condensed milk and 1 tsp butterscotch essence (or vanilla extract if butterscotch essence is unavailable).
Beat and mix until everything is well combined.
Gently fold in 3 tbsp of prepared praline.
Transfer the ice cream mixture into a glass box.
Top with a few pieces of praline and cover tightly.
Freeze for 8 hours or until completely set.
Enjoy the butterscotch ice cream with tutti frutti.

Conclusion

In conclusion, this homemade Butterscotch Ice Cream Recipe offers a delightful combination of creamy texture, rich flavor, and satisfying crunchiness. By using jaggery instead of traditional sugars, it provides a healthier alternative without compromising on taste. While the recipe may not be suitable for individuals with diabetes due to the inclusion of condensed milk, adjustments can be made to accommodate various dietary needs.