Butterscotch ice cream:
• Sugar: 1/4cup
• Butter: 2tbsp
• Almonds: 2tbsp (chopped)
• Cashew nuts: 2tbsp (chopped)
For ice cream base:
• Milk: 1/2cup
• Condensed milk: 1cup
• Whipped cream or heavy cream: 2cup
• Butterscotch essence or vanilla essence: 1tsp
• Pinch of Yellow food color
Heat a nonstick pan on medium heat and add sugar into it. Melt on medium heat until the sugar melts and caramelizes to a golden brown color. Immediately add the 2 tbsp. of butter stir well. Add almonds and cashew nuts and stir for 1 Min. turn off the heat and pour this mixer into a greased plate. Let it cool for 30 min.
Once it’s cooled completely, take it out from plate and crush the praline disc to small chunks/powder.
Preparing ice cream base:
Beat cold heavy cream and 1/4cup sugar on high speed until stiff peak occurs.
If you use whipped cream powder then beat 1cup cold milk with 2 pkt powders for 5min.
Add this whipped cream with milk, condensed milk and essence and mix it well using a rubber spatula.
Place it on freezer for 2 hours.
After 2 hour, take out the ice cream from freezer and blend it.again put into freezer for 4 hours.
After 4 hours, add the crushed praline with the ice cream base and blend it again.pour in a container.