Butterscotch Ice cream | Homemade butterscotch ice cream with butterscotch sauce and praline

Hello there.. today I am here with a yummy ice cream recipe... Yes... I have already shared butterscotch cake a few days back. I save butterscotch sauce and praline from the cake(I mean leftover) and I used those in this icecream.. it was yummy...

Let us get started... 

watch video here:)

Ingredients for making Butterscotch Icecream:

Fresh Cream-2 Cups.

Powdered Sugar-1/2 Cup ( or according to your taste, can use condensed milk too )
Butterscotch essence-1 teaspoon.
Yellow food color-few drops(Optional)

For making praline:

Cashew nuts-1/4 Cup

Almonds-1/4 Cup.

Sugar-1/2 Cup.

Butter-2 Tablespoons. (Salted)

For butterscotch sauce:
Sugar-1/2 Cup.
Butter-3 Tablespoons. (Salted)
Cream-1/2 Cup.

Method of preparation :

To make the praline:

1. Dry roast cashew nuts and almonds. Allow cooling completely.
2. Crush or chop the nuts after it is cool down.
3. Heat a pan and add sugar to it. Let the sugar melt on a medium flame. Continue heating until it turns a golden colour.
4. Add butter and crushed nuts and mix it immediately.
5. Pour into a greased surface or to a butter paper. 
6. Press it with a spatula(don't make it too thin)
7. Let it cool completely. Remove from the sheet after it is cool down. then break into pieces.
8. Put the pieces in a plastic bag and crush it with a rolling pin. Praline crunchies are ready. Keep it aside.

To make the butterscotch/ Caramel sauce

1. Heat a pan and add sugar to it. Let the sugar melt on a medium flame. Continue heating until it turns a golden colour.
2. Add butter and cream and mix it well.
3. The sauce will thicken after it is cooled.

To make the cream

1. Chill the whipping bowl with the cream and the whisk/ beaters in the freezer for 4 hours
2. Add the powdered sugar, colour and butterscotch essence.
3. Beat until you get soft peaks. Add some praline crunchies and mix well.
4. Transfer half of the cream to an airtight container. Spread some praline crunchies. Pour prepared butterscotch sauce. Repeat the step for the next layer. And cover it with a plastic wrap and close the lid tightly. Keep in freezer for 6-8 hours (preferably overnight )
5. After 8 hours, scoop the ice cream and serve with butterscotch sauce and praline crunchies.