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Butterscotch ice cream recipe

Butterscotch ice cream recipe without fresh cream
Prep Time30 mins
Cook Time2 mins
Total Time15 mins
Servings4
AuthorSharmilee J

Ingredients

  • 1 and 3/4 + 1/4 cup full fat milk (500 ml or 1/2 litre)
  • 1/2 cup sugar
  • 1 and 1/2 tbsp GMS
  • 1/4 tsp CMC
  • 2 tbsp milk powder
  • 1 tbsp cornflour
  • 1 and 1/2 tsp butterscotch essence

Instructions

  • In a mixing bowl - add GMS,CMC and cornflour.
  • Then add milk powder, mix well with a spoon.Add 1/4 cup milk.
  • Mix well to form a smooth paste without lumps.Boil milk and simmer for 3mins.
  • Now add sugar and mix well, then add the cornflour mix.
  • Keep cooking in low flame until it is slightly thick(no it will coat the laddle just thick thats enough).Switch off.
  • Cool down completely then add butterscotch essence and yellow food color.
  • Mix well.Now transfer the mixture to a freezer safe box.Close with tight lid.Freeze it for 2 hrs.
  • After 2 hrs,transfer to mixer jar and blend it until smooth.
  • Now again freeze for 2-3 hours, blend again.This is done to prevent crystallisation.
  • Repeat this process once again.
  • Finally add butterscotch chips, transfer to freezer safe box,sprinkle little butterscotch chips on top,close with lid and freeze for atleast 8 hours.Then scoop and serve.

Notes

  • I freezed in 2 different boxes.
  • You can add 1/4 cup fresh cream if you want.If you are adding add it at the last stage blend once then freeze.Check this post for detailed steps.
  • If you are adding fresh cream just blend it for 2times.Second time when you blend, blend it along with fresh cream and freeze for 8 hrs.
Tried this recipe?Mention @sharmispassions or tag #sharmispassions
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