Simple, practical, and full of everyday flavour, butterscotch icecream recipe | homemade butterscotch ice cream is a vegetarian Indian ice cream made with jaggery, water, and butter in about 500 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.
Recipe Snapshot
- Prep time: 10 minutes
- Cook time: 10 minutes
- Total time: 500 minutes
- Yield: 1 jar
- Category: ice cream
- Cuisine: Indian
Ingredients
for sweet crunch (praline):
- ½ cup jaggery
- 2 tbsp water
- 1 tsp butter
- 2 tbsp cashew / kaju (chopped)
for ice cream:
- 2 cup heavy cream
- 3 drops yellow food colour
- 1 cup condensed milk / milkmaid
- 1 tsp butterscotch essence
Method
sweet crunch / praline preparation:
- firstly, in a pan take ½ cup jaggery and 2 tbsp water.
- stir and dissolve the jaggery keeping the flame on medium.
- once the jaggery melts, add 1 tsp butter and give a good mix.
- boil for 6-7 minutes or until the syrup turns frothy. check the consistency, by dropping syrup into a bowl of water, it should form hardball and cut with a snap sound. else boil for another minute and check.
- further add 2 tbsp cashew and give a good mix.
- pour the mixture over greased plate and allow to cool completely.
- break into pieces and transfer to a zip lock bag.
- crush the praline into pieces. keep aside.
butterscotch ice cream preparation:
- firstly, in a large bowl take 2 cup heavy cream and 3 drops yellow food color.
- beat on low speed. you can also use a whisk to beat the cream.
- beat until stiff peaks are formed.
- now add 1 cup condensed milk and 1 tsp butterscotch essence. if you do not have access to butterscotch essence, you can use vanilla extract.
- beat and mix until everything is well combined.
- further, add 3 tbsp of prepared praline and mix gently.
- transfer the ice cream mixture into a glass box.
- top with few praline pieces and cover tight.
- now freeze for 8 hours or until it sets completely.
- finally, enjoy butterscotch ice cream with tutti frutti.
Kiyaan Singh’s Kitchen Note
Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.
