Butterscotch Ice cream

My mother loves butterscotch ice-cream. Just as much as I love chocolate. My father bought this book home last month, ‘Ice-Creams and Frozen Desserts’ by Tarla Dalal.
I think it is a lovely book and it goes through 68 desserts, from ice creams and sundaes to sorbets and everything you may need as accompaniment to ice cream.

So I decided to try one out. And I started off with butterscotch. The book called for butterscotch essence, but I had actual butterscotch at home. I picked it up at Waltax Road last Christmas. And it was really weird. I never imagined butterscotch to be sold as tiny roughly hewn balls (you can see them in the picture above, tiny golden balls near the chocolate cup) . I always thought it was a creamy sauce.

So I tried the recipe.I may still have to master the art of getting a perfect scoop of ice-cream, but for now, I am going to content myself with just how yummy this tastes like.

Homemade Butterscotch Ice-cream

You will be needing

– 2 1/2 cups or 500 ml of full fat milk.
– 1/2 cup condensed milk
– 1/4 cup powdered sugar
– 1/4 cup milk powder
– 3 heaped tsp butterscotch (or 1/2 tsp butterscotch essence)
– Yellow food colour (optional)

Method

-In a heavy bottomed pan (not over a stove), combine the milk, sugar and condensed sugar.
-Take a little of the above mixture and dissolve the milk powder in it so that no lumps remain. What you need is a smooth paste.
-Add the milk powder mix to the milk, sugar and condensed milk solution.
-Place the pan over the stove.
-Heat over a medium flame, till it comes to a boil.
-In the meantime, powder the butterscotch. If you are using essence omit this step.
-Once the milk is boiling, reduce the heat and let simmer for 10 minutes, stirring to prevent burning.
-Remove from heat, and add the butterscotch powder. Let it cook in the residual heat.
(If you are using essence, remove from heat, let cool completely, and then add the essence. Unless it is specified on the bottle, most essences are volatile to heat. It will loose its fragrance when it is added to a hot substance.)
-Pour into a shallow metal tin and freeze till it is set solid.
-Divide the frozen mixture into two batched. Blitz the two frozen batches in a blender till smooth. The reason for splitting them into two batches is to reduce blending time. What you want out of the blender is a thick creamy mixture, not watery. Fr this, speed is essential.
-Combine both the batched of blended ice-cream. If you wish to add nuts, or praline, now would be the time. Stir it in, and freeze till firm.