Butterscotch Ice Cream Praline Ice Cream

What is Butterscotch Ice Cream

You may feel that the many steps of this Butterscotch Ice Cream recipe make it a tedious one. But its not that. Making this homemade Butterscotch Ice Cream is really easy and this recipe is similar to the simple Ice Cream I had shared earlier. Begin by making the simple, literally no-fuss butterscotch praline and then just add it to the ice cream mixture. This recipe does mention the steps to make the praline. In case you want a more detailed and dedicated post, check this Praline recipe. Addition of the nut studded butterscotch praline gives that super decadent crisp bite to this Butterscotch Ice Cream. If you feel that you are really short on time, opt for the store-bought butterscotch chips or praline instead. Another thing that differentiates this cozy version of ice cream from the ones available in the market is that I don’t add any artificial color in my recipe as compared to the readymade ones with a yellow color. However, if you still wish to see a yellow hue, add a bit of saffron or turmeric or a natural edible yellow food color in this Butterscotch Ice Cream recipe. Saffron will also impart a unique fragrance to this ice cream.

How to make Butterscotch Ice Cream

Make Butterscotch Praline

1. Take 10 to 12 cashews in a mortar-pestle. You can add any nuts of your choice like almonds, walnuts, pecans or roasted and skinned peanuts.
2. With the pestle, crush the cashews to a coarse mixture and keep aside. You can even chop the nuts or crush them in a food chopper or mixer-grinder.
3. In a pan, add 2 tablespoons butter. Keep the heat to a low.
4. Add 4 tablespoons sugar when the butter begins to melt.
5. Mix the sugar with the butter.
6. On low heat, cook the butter-sugar mixture. Stir at intervals and not non-stop.
7. The mixture will begin to change color. Continue to stir at intervals when the sugar starts changing color.
8. A point will come when the color will become brown and all the sugar will melt.
9. Put a few drops of the mixture in a bowl of water. It will harden and solidify. Also, when you snap it, it will break easily. This is the hard ball consistency of the sugar.
10. Switch off the heat when you see all the sugar has melted and caramelized into a brown colored molten liquid.
11. Then, add the crushed cashews immediately.
12. Mix quickly.
13. Transfer this praline mixture on a plate lined with parchment paper. You can also use a plate greased with some butter or oil (neutral tasting).
14. Let the praline harden and cool at room temperature. 15. Then break the set praline into small pieces.
15. Place the praline pieces in a mortar. You can also use a rolling pin to crush the pralines.
16. With the pestle, crush the praline pieces to a coarse mixture and keep aside. Do not make a fine powder.

Make Praline Ice Cream

18. In a large bowl or a stand mixer bowl, take 2.75 to 3 cups chilled whipping cream (30% to 50% fat). Add 1 teaspoon vanilla extract or butterscotch essence to it.
19. Begin to whip the cream at full speed, with an electric beater or with the whipping attachment of the stand mixer. Timing will vary depending on the fat content in the cream. Make sure to be attentive while whipping and do not whip too much, as the cream may churn further to butter.
20. Whip till stiff peaks are formed. If using 25% fat cream, then you can whip till soft peaks.
21. Now, add 400 grams (about 1.6 cups) chilled sweetened condensed milk.
22. Also, add the crushed butterscotch praline. Reserve 1 tablespoon of crushed cashew praline for garnishing.
23. Fold gently, but very well. Remember not to overfold as then the ice cream mixture can fall flat.
24. Remove the ice cream mixture in a container or box and cover it tightly. Freeze till the ice cream is set.
25. Before serving, keep the ice cream container or box for some minutes at room temperature. Then scoop and serve Butterscotch Ice Cream garnished with reserved crushed praline. You can also pour butterscotch sauce. Alternatively, chocolate chips, grated chocolate, candied fruits or even tutti frutti can be sprinkled on top.

Expert Tips

Please be sure to rate the recipe in the recipe card or leave a comment below if you have made it. For more vegetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter. Chocolate Ice Cream Recipe Pistachio Ice Cream (Pista Ice Cream) Mango Ice Cream (2 Easy Variations) Strawberry Ice Cream This Butterscotch Ice Cream recipe from the archives first published on April 2018 has been updated and republished on April 2023.

title: “Butterscotch Ice Cream Praline Ice Cream” ShowToc: true date: “2024-10-02” author: “Brenda Spence”

What is Butterscotch Ice Cream

You may feel that the many steps of this Butterscotch Ice Cream recipe make it a tedious one. But its not that. Making this homemade Butterscotch Ice Cream is really easy and this recipe is similar to the simple Ice Cream I had shared earlier. Begin by making the simple, literally no-fuss butterscotch praline and then just add it to the ice cream mixture. This recipe does mention the steps to make the praline. In case you want a more detailed and dedicated post, check this Praline recipe. Addition of the nut studded butterscotch praline gives that super decadent crisp bite to this Butterscotch Ice Cream. If you feel that you are really short on time, opt for the store-bought butterscotch chips or praline instead. Another thing that differentiates this cozy version of ice cream from the ones available in the market is that I don’t add any artificial color in my recipe as compared to the readymade ones with a yellow color. However, if you still wish to see a yellow hue, add a bit of saffron or turmeric or a natural edible yellow food color in this Butterscotch Ice Cream recipe. Saffron will also impart a unique fragrance to this ice cream.

How to make Butterscotch Ice Cream

Make Butterscotch Praline

1. Take 10 to 12 cashews in a mortar-pestle. You can add any nuts of your choice like almonds, walnuts, pecans or roasted and skinned peanuts.
2. With the pestle, crush the cashews to a coarse mixture and keep aside. You can even chop the nuts or crush them in a food chopper or mixer-grinder.
3. In a pan, add 2 tablespoons butter. Keep the heat to a low.
4. Add 4 tablespoons sugar when the butter begins to melt.
5. Mix the sugar with the butter.
6. On low heat, cook the butter-sugar mixture. Stir at intervals and not non-stop.
7. The mixture will begin to change color. Continue to stir at intervals when the sugar starts changing color.
8. A point will come when the color will become brown and all the sugar will melt.
9. Put a few drops of the mixture in a bowl of water. It will harden and solidify. Also, when you snap it, it will break easily. This is the hard ball consistency of the sugar.
10. Switch off the heat when you see all the sugar has melted and caramelized into a brown colored molten liquid.
11. Then, add the crushed cashews immediately.
12. Mix quickly.
13. Transfer this praline mixture on a plate lined with parchment paper. You can also use a plate greased with some butter or oil (neutral tasting).
14. Let the praline harden and cool at room temperature. 15. Then break the set praline into small pieces.
15. Place the praline pieces in a mortar. You can also use a rolling pin to crush the pralines.
16. With the pestle, crush the praline pieces to a coarse mixture and keep aside. Do not make a fine powder.

Make Praline Ice Cream

18. In a large bowl or a stand mixer bowl, take 2.75 to 3 cups chilled whipping cream (30% to 50% fat). Add 1 teaspoon vanilla extract or butterscotch essence to it.
19. Begin to whip the cream at full speed, with an electric beater or with the whipping attachment of the stand mixer. Timing will vary depending on the fat content in the cream. Make sure to be attentive while whipping and do not whip too much, as the cream may churn further to butter.
20. Whip till stiff peaks are formed. If using 25% fat cream, then you can whip till soft peaks.
21. Now, add 400 grams (about 1.6 cups) chilled sweetened condensed milk.
22. Also, add the crushed butterscotch praline. Reserve 1 tablespoon of crushed cashew praline for garnishing.
23. Fold gently, but very well. Remember not to overfold as then the ice cream mixture can fall flat.
24. Remove the ice cream mixture in a container or box and cover it tightly. Freeze till the ice cream is set.
25. Before serving, keep the ice cream container or box for some minutes at room temperature. Then scoop and serve Butterscotch Ice Cream garnished with reserved crushed praline. You can also pour butterscotch sauce. Alternatively, chocolate chips, grated chocolate, candied fruits or even tutti frutti can be sprinkled on top.

Expert Tips

Please be sure to rate the recipe in the recipe card or leave a comment below if you have made it. For more vegetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter. Chocolate Ice Cream Recipe Pistachio Ice Cream (Pista Ice Cream) Mango Ice Cream (2 Easy Variations) Strawberry Ice Cream This Butterscotch Ice Cream recipe from the archives first published on April 2018 has been updated and republished on April 2023.