Satisfy your sweet tooth with this amazingly delicious No Churn Butterscotch Ice Cream that comes together in a flash. Perfectly textured, nutty, creamy and loaded with tons of flavor. Need I say more! It's the perfect ice cream recipe that can be adapted to just about any flavor you love!!
Add all the two ingredients listed under "Butterscotch ingredients" in a heavy bottomed pan.
Cook until all the three ingredients are well blended and thick.
Transfer this mix onto a parchment paper and allow it to cool.
Cut into pieces, and homemade butterscotch chips are ready.
MAKING OF WHIPPED CREAM
Before you start, chill the balloon electric whisk attachment and bowl in the refrigerator for an hour. Pour whipping cream and a pinch of salt to the chilled bowl.
Turn the mixer or hand blender to medium speed and start whipping the cream. Within 2- 3 minutes, the cream will begin to get frothy and thicken up, whip until it forms a firm peak.
To check if the whipped cream has the right consistency - remove the whisk/blender from the mixer/base. Turn it upside down and if the whipped cream maintains its soft peak firmly without falling off the blade - it's ready to use and is perfect. Whipped cream is all set.
ASSEMBLING ICE CREAM
Assemble ingredients for ice cream.
For yellow color - Soak saffron strands in 3 tablespoons of warm milk. Or you could use yellow food coloring.
Roughly chop almonds and cashews.
In a bowl combine whipped cream (that we had prepared earlier), along with milk powder, Butterscotch essence, and condensed milk.
Add yellow color or strain the saffron color into the bowl.
Gently fold in all the ingredients. Do not whisk, fold gently.
Add the chopped nuts. If you like a nutty ice cream add 3/4 cup of chopped/crushed nuts but if you prefer fewer nuts in your ice cream than add 1/2 cup of chopped/crushed nuts.
Crush some of the butterscotch chips with a rolling pin and add it to the ice cream mix.
Pour in the cream.
Mix to combine. Transfer ice cream to a freezer safe bowl (9 x 5-inch pan) and freeze until firm.