Butterscotch Ice Cream

1. Put sugar in a pan and heat it at a medium temperature.
2. Wait for the sugar to melt into a smooth liquid from the initial clumps.
3. The sugar will slowly caramelize, e. will turn golden brown.
4. Add the nuts to it.
5. Stir to combine the nuts.

Note: The melted caramelized sugar burns very fast so remove it from the flame once the nuts are added.

6. Transfer the nut-sugar combination to a parchment paper to let cool.

Ice Cream Procedure

1. Cool the mixing bowl or hand whisk attachment in the fridge for 20-30 minutes.
2. Remove and add heavy cream to it.
3. With the wire whisker or your hand whisk, beat the cream thoroughly till it forms soft peaks.
   1. Set it aside.
4. Take a large bowl and add the entire 300 ml of condensed milk, milk powder, and the butterscotch
   1. Mix them thoroughly.
5. Fold the cream slowly to the condensed milk mixture.

Note: This addition has to be in parts, mixing after each addition.

6. Mix the yellow dye as per requirement.
7. Take the container in which the ice-cream will be frozen and transfer the entire ice-cream mixture into it.
8. Place the container in the freezer for about 2 hours to set slightly.
9. Break the hardened caramelized sugar into pieces and transfer it to the food processor.
10. Pulse it into a fine powder and let some coarse pieces stay.
11. Remove the cream from the freezer and add the crushed sugar powder and nuts.
12. Mix until the praline is fully assimilated.
13. Pour the ice-cream back into the container and freeze for 6-8 hours or overnight.
14. Your butterscotch ice-cream is ready.

Trivia

Butterscotch is referred to as a flavor, but in fact it is a confectionary.