Butterscotch Ice Cream

How to Make It

Step 1

In a 1- to 2-quart pan over medium heat, stir brown sugar, butter, and vanilla until butter is melted, sugar is dissolved, and the mixture is bubbly, 3 to 4 minutes. Whisk in 1/2 cup whipping cream until smooth; remove the butterscotch mixture from heat.

Step 2

In a 3- to 4-quart pan over medium-high heat, combine the remaining 1 cup whipping cream and the half-and-half; bring to a simmer.

Step 3

Meanwhile, in a bowl, beat egg yolks to blend. Whisk 1/2 cup of the warm cream mixture into egg yolks, then pour egg yolk mixture into the pan with cream. Stir constantly over low heat just until the mixture is slightly thickened, 2 to 4 minutes. Immediately remove from heat.

but here we used Amul cream, not the egg.

Step 4

Pour through a fine strainer into a clean bowl and whisk in the butterscotch mixture. Chill until cold, stirring occasionally, about 2 hours; or cover and chill up to 1 day.

Step 5

Freeze mixture in an ice cream maker according to manufacturer's instructions. Serve softly frozen, or transfer the ice cream to an airtight container and freeze until firm, at least 6 hours or up to 1 week.

Step 6

The nutritional analysis is per 1/2 cup.