Butterscotch ice cream recipe - NO EGGS?

Homemade Butterscotch Ice Cream Recipe(Eggless Ice Cream)

Eggless home made butter scotch ice cream a favourite dessert for all age groups. Topping this ice cream over fruit salad tastes awesome. I have tried this ice cream to make butter scotch milk shake which came out delicious. Try this at home and Enjoy Cooking!!!

Ingredients:

Milk 500 ml

Milk cream 100 ml

Sugar 150 gms

Milk powder 50 gms

Cashewnut powdered 100 gms

Butter 2 tbsp

Butter scotch essence 1/2 tsp

Yellow food colour a pinch

Oil for greasing

Procedure:

Making Praline

1. Heat butter and 100 gms sugar in a pan till the colour changes to golden brown and caramelize. Heat in a slow flame to get perfect flavour.

2. Remove from heat and add cashewnuts to it and mix well.

3. Pour the mixture into a greased tray and allow it to cool till it becomes hard.

4. Grate or crush into small crispy pieces and keep aside.

Making Ice cream

1. Mix all the remaining ingredients except butter scotch essence and whisk well so there is no lumps are seen.

2. Heat in a thick bottomed vessel and bring to boil. Keep boiling for 10 minutes in a slow flame with continuous stirring.

3. Remove from heat and keep aside to let it cool down completely.

4. Pour the mixture in to a shallow container and freeze it till almost set.

5. Remove from the freezer and blend it in a blender till it becomes smooth.

6. Now add grated praline pieces, mix slowly and freeze it again till its hard.

7. Garnish with chopped nuts and serve cold.

1

Make Over 200 Juicy, Mouth-Watering Paleo Recipes You've NEVER Seen or Tasted Before?

Butterscotch Ice Cream Ingredients 1 cup firmly packed brown sugar 2 tablespoons butter 1 tablespoon vanilla 1 1/2 cups whipping cream 2 cups half-and-half (light cream) 6 large egg yolks Preparation 1. In a 1- to 2-quart pan over medium heat, stir brown sugar, butter, and vanilla until butter is melted, sugar is dissolved, and mixture is bubbly, 3 to 4 minutes. Whisk in 1/2 cup whipping cream until smooth; remove butterscotch mixture from heat. 2. In a 3- to 4-quart pan over medium-high heat, combine remaining 1 cup whipping cream and the half-and-half; bring to a simmer. 3. Meanwhile, in a bowl, beat egg yolks to blend. Whisk 1/2 cup of the warm cream mixture into egg yolks, then pour egg yolk mixture into pan with cream. Stir constantly over low heat just until mixture is slightly thickened, 2 to 4 minutes. Immediately remove from heat. 4. Pour through a fine strainer into a clean bowl and whisk in butterscotch mixture. Chill until cold, stirring occasionally, about 2 hours; or cover and chill up to 1 day. 5. Freeze mixture in an ice cream maker according to manufacturer's instructions. Serve softly frozen, or transfer ice cream to an airtight container and freeze until firm, at least 6 hours or up to 1 week.

http://www.tarladalal.com/Butterscotch-Ice-Cream-3...

I've used this recipe a few times and its wonderful. I hope this helps!

I found one that sort of fit tshe description that looks yummy:

http://gourmetcaravan.blogspot.com/2010/11/butters...

Cheers :)