Butter Scotch Ice Cream | - Mushur Kitchen

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Butter Scotch Ice Cream |

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Butter Scotch Ice Cream | 

Butter Scotch Ice Cream |

Get your favorite Butter Scotch Ice Cream now easily cooked and get applause by making it at home.

Ingredients Required - Ingredients for Eggless Butterscotch Ice Cream

Fresh cream (fresh cream) - 2 papets (400 mg)
Condensed Milk - 1/2 Cup (200ml)
Butter - 2 teaspoons
Sugar - 1/2 cup (100 grams)
Cashews - 10-12
Butter scotch essence - 1 teaspoon (if you want)

Method - How to make Butter Scotch Ice Cream

Put sugar in a vessel to make sweet crunch of Butterscotch ice cream and keep it on the gas. Cook it on a high flame by continuously running sugar until it melts. As the sugar melts completely, stop the gas. Add Cashews and Butter in it and mix it well. Take the prepared mixture into a plate and keep it for 15 to 20 minutes so that it grows. Once crunch is frozen, remove it from the plate and split it. Then, put it in a polyethylene bag and grind it to fine finish.

Take a fancy on the first 3-minute speed before the help of Hand Blender with fresh cream. Then, add condensed milk in it and repeat it again with the help of Blender. After whiping the cream 5-6 minutes after it is lightly heated, keep it in the ice cup and whip it well to cool it.
The cream gets thicker and doubled after being whipped. Put butter scotch essence in it and whip it again. After the whip of cream and condensed milk, keep this mixture freezing in the freezer for 2 hours.

When the mixer is set in 2 hours, whip it again for 2 minutes. Put 4 teaspoons of crust in it and whip it again. Then add 4 tbsp of frying and mix it. Put this mixer in an air-tight container. Put a little crunch on it and close the lid and keep it in the freezer for 7 to 8 hours or overnight.

The very soft butter scotch ice cream is very fitter. Put it in the bowl to serve it and put a little crunch on it. More than 1 liter in this material, that is, more than twice as many ice creams are ready.


Any heavy ground pot can be taken to make crunch. Do not take non-stick utensils for this because the sugar melts at very high temperature and it is likely to worsen the dishes.
Use both Cream and Condensed Milk only by removing the cold-cooled fridge immediately from the refrigerator.
Condensed milk is sweet, so there is no need to add sugar to the cream.
To make ice cream more soft, it is important to keep the mixer in the freezer and then again.
If you want to put yellow food color in it, then you can whip it by inserting 1 to 2 drops of yellow food color.
After the whipping of ice cream well, add crunch to it. If the cream is thin, then when the crunch is mixed, the crunch dissolves in it and goes down on the bottom.
Store ice cream in air-tight container. Ice crystals will not come on top of it.

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