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Before you jump to Homemade Butterscotch Ice Cream recipe, you may want to read this short interesting healthy tips about Methods To Live Green And also Conserve Money In The Kitchen.
Until fairly recently any individual who portrayed concern about the wreckage of the environment raised skeptical eyebrows. That has totally changed now, since we all apparently have an awareness that the planet is having problems, and we all have a part to play in fixing it. According to the specialists, to clean up the natural environment we are all going to have to make some improvements. Each and every family must start making changes that are environmentally friendly and they have to do this soon. Read on for some approaches to go green and save energy, mainly in the kitchen.
A massive amount of electricity is consumed by freezers and also refrigerators, and it’s even worse if they are working inefficiently. In case you can get a new one, they use about 60% less than the old versions that happen to be more than ten years old. The suitable temperature settings for your fridge and freezer, whereby you’ll be saving electricity and optimising the preservation of food, is 37F and also 0F. You can minimize how often the motor has to run by frequently cleaning the condenser, which will save on electricity.
As you can see, there are lots of little items that you can do to save energy, as well as save money, in the kitchen alone. It is reasonably easy to live green, after all. Mostly, all it takes is a little common sense.
We hope you got benefit from reading it, now let’s go back to homemade butterscotch ice cream recipe. To make homemade butterscotch ice cream you need 8 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to cook Homemade Butterscotch Ice Cream:
- Get 100 grams granulated white sugar
- Take 2 tbsp water
- You need 40 grams (about 1/2 cup) chopped cashews
- Get 500 ml heavy whipping cream, cold
- Get 300 grams condensed milk
- Use 3 tbsp milk powder
- Get 1 tsp Indian butterscotch essence
- Get 1-2 drops Yellow gel food colour (optional)
Steps to make Homemade Butterscotch Ice Cream:
- Cashew Praline - 1. Prepare a baking tray – either with a silicone baking sheet or parchment paper. - 2. Prepare the caramel – in a heavy bottom saucepan, add the sugar and water and heat on a low/medium flame. - 3. Once the sugar dissolves, do not stir. The sugar will start turning golden and then turn amber. Switch off the heat. Keep a close eye on the caramel as it can go from amber to burnt in a matter of seconds. - 4. Add the cashews and mix until they are coated evenly with caramel.
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- Immediately spread out the caramel on the baking tray as evenly as possible with a silicone spatula to about 1/2 inch thickness. Let it cool for about 15-20 minutes. Break the praline into medium sized pieces and pulse them in a food processor slightly to get smaller morsels (you can also do this with a rolling pin and ziplock bag).
- Ice Cream - 1. In a large bowl, add condensed milk, milk powder, butterscotch essence and food colour. Mix until combined. Keep it aside. - 2. Pour the heavy cream into your stand mixer bowl with a whisk attachment (or use a hand mixer). Whip the cream until stiff peaks (about 3-5 minutes). - 3. Fold the whipped cream into the condensed milk mixture gently until combined. Do not mix for too long else you’ll deflate the mixture. - 4. Add the crushed praline and mix in gently until combined.
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- Pour the base into your freezer container and smoothen out the top. Freeze for 6-8 hours at least. The ice cream can be frozen for up to 2 weeks.
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