Eggless Butterscotch Ice Cream Recipe
Eggless butterscotch ice cream recipe that does not require Ice cream maker.
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
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.
1/8 tsp is half of 1/4 tsp. If you do not have a measuring tsp then add a generous pinch.