Published: by Absolutely Recipes, in the recipes category.

Butterscotch Ice Cream Recipe.

Ingredients:

1/2 Tin condensed milk sweetened (milkmaid, use more if needed)
1 1/2 cup whipping cream (chilled, about 360 ml)
1/2 tbsp vanilla extract
2 tbsps praline (get recipe here) (optional)
for butterscotch sauce
1/2 cup dark brown sugar
1/2 cup milk (about 120 ml)
1 tbsp butter
1/2 tbsp vanilla extract

Recipe Instructions:

Making butter scotch sauce
melt butter in a pot on a medium heat.
Add brown sugar and milk.
Stir together and bring it to a boil.
Simmer for 5 minutes on a medium to low flame.
The sauce turns slightly thicker but still of pouring consistency.
Pour vanilla.
Turn off the heat and cool completely.
Butterscotch sauce turns slightly thick when it cools down.
Store it in a cool dry jar and refrigerate.
This keeps good for about 3 to 4 weeks.
Making butterscotch ice cream
chill a large bowl and the whisk or attachments of the hand mixer for at least 24 hours in the freezer.
Pour the chilled cream to the bowl.
Begin to whip on a low speed and then on a medium speed.
The mixture turns frothy at the first stage and then begins to turn thick.
Whip it until you see stiff peaks in the cream.
Add the condensed milk and butter scotch sauce.
You can set little sauce aside for topping.
Gently stir until all of them are mixed well.
Do not over mix or stir vigorously as the cream may deflate.
Taste the ice cream.
If you feel you need it a bit more sweeter then add more condensed milk and mix.
Drizzle some butter scotch sauce.
Sprinkle praline as desired.
Cover it with a cling wrap.
Press it down to the mixture to avoid ice crystals.
Cover and freeze overnight or more for the ice cream to set.
Scoop the ice cream to bowls, drizzle some sauce and then praline.
Serve butterscotch ice cream immediately.

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