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Eggless Butterscotch Ice Cream Recipe

Radhika
Eggless butterscotch ice cream recipe that does not require Ice cream maker.
5 from 1 vote
Prep Time 5 mins
Cook Time 15 mins
Total Time 20 mins
Course Dessert
Cuisine Continental
Servings 3 -4 servings

Ingredients
  

  • Milk – 500 ml I used 2%
  • Corn Flour / Corn starch – 1-1/2 tbsp
  • G.M.S or Glycerol Mono Stearate – 1-1/2 tbsp
  • C.M.C or Carboxymethyl Cellulose – 1/8 tsp
  • Sugar – 1/2 cup
  • Butterscotch chips – 1/4 cup
  • Saffron strands – 1 pinch
  • Butterscotch essence – 1 tsp



Instructions
 

  • In 2 tbsp lukewarm milk soak the saffron strands and keep aside for 30 mins.
  • In a small bowl place corn flour, GMS and CMC. Add 4 tbsp milk and mix till there are no lumps.
  • Add remaining milk to a vessel. Add this solution to the milk and stir well.
  • Place the vessel on the stove over medium flame, add sugar and bring it to a boil.
  • Keep stirring to avoid the mixture from sticking to the bottom.
  • You can see a little thickening of the milk and it will start to boil well.
  • Adjust the flame to medium low and cook further for 5 more minutes stirring continuously.
  • At this stage when you dip a spoon in the milk, the mixture will lightly coat the back of the spoon.
  • Add the saffron soaked milk and mix well.
  • Take off from fire and let the mixture cool down completely.
  • Transfer to any freezer proof shallow container and place it in the freezer to set for 5-6 hours.
  • Take the set ice cream out after 6 hours and add butterscotch essence and blend well using a hand held mixer or in a blender.
  • Add butterscotch chips and mix with a spatula.
  • Once again pour the blended mixture into the same container and place it in the freezer to set well.
  • It should take another 3-4 hours to set.
  • Eggless Butterscotch ice cream is ready.
  • Once set, scoop into individual cups or cones and serve garnished with more butter scotch on top.
  • You can also drizzle butterscotch syrup on top if you have on hand.

Notes

1/8 tsp is half of 1/4 tsp. If you do not have a measuring tsp then add a generous pinch.