Butterscotch Ice Cream

Creamy, homemade butterscotch ice cream recipe – No eggs & No ice cream machine required!

Eggless Butterscotch Ice Cream Recipe - No Machine required - Learn how to make butterscotch ice cream at home - Recipe by Kavitha Ramaswamy of Foodomania.com

In light of all the unsettling things happening in this world these days, please let me talk about something pleasant, uplifting and downright delightful: ICE CREAMS! How wonderful are they? For most people, ice creams are the ultimate form of comfort food. Homemade ice creams are a thing of beauty, a labor of love. You can control exactly what goes into them. You can experiment with hundreds of flavors. And then there’s also the euphoria of having made something so beautiful from scratch.

Since nailing the basic ice cream recipe (which – by the way – have you tried yet? Cuz if not, I suggest you do so right away! It is a foolproof recipe!), I’ve been experimenting with a few different flavors. I made this butterscotch ice cream last year. With homemade pralines adding extra crunch to the ice cream, this comes very close to a store bought ice cream. In this recipe, I make the butterscotch from scratch. If you can’t be bothered with all the steps, there is a solution – butterscotch chips!

If you’re lucky enough to find butterscotch chips in your neighborhood, then you can simply melt them and use as a shortcut butterscotch flavor. In which case, you may want to follow this recipe. Instead of adding cocoa powder or chocolate, just add melted butterscotch chips to the milk mixture and you’re good to go!

But if you are looking for a detailed recipe for eggless butterscotch ice cream from scratch, then I got you covered here.

Eggless Butterscotch Ice Cream Recipe - No Machine required - Learn how to make butterscotch ice cream at home - Recipe by Kavitha Ramaswamy of Foodomania.com

Before we move on to the recipe, you’ve got to keep a few things in mind –

  1. Type of Milk – Use a good quality, full fat version of milk to get best results. If you are using low fat milk, then I’d suggest you substitute half of the milk for cream.
  2. GMS & CMC – Both are crucial for that top quality smooth ice cream. You should find them in your local bakery or market. Or order them online. But try not to skip them. There is a considerable difference to the ice cream made with GMS & CMC. Follow the recipe to the *T*. Using too much CMC will form a lot of ice crystals in the ice cream
  3. Liquid Glucose – This is optional. But known to give a better finish to the ice cream
  4. Whipping – Whipping and incorporating air into the mixture is what gives the ice cream a smooth, airy and creamy finish as opposed to a regular custard. Whipping the mixture 2-3 times is necessary to get good ice cream
  5. Ice Cream Machine – No doubt, having an ice cream machine makes it easier. If you have one, make the custard and follow manufacturer’s instructions on how to freeze it. If not, the usual method of freezing, whipping, freeing again should be enough.
Eggless Butterscotch Ice Cream – Printable Recipe
Butterscotch Ice Cream
 
Prep time
Cook time
Total time
 
Eggless butterscotch ice cream made without ice cream machine
Author:
Recipe type: Dessert
Cuisine: British
Serves: 500 mls of ice cream
Ingredients
For the Custard
  • 250 mls (1 cup) Full Fat Milk (refer note)
  • 250 mls (1 cup) Heavy Cream
  • 1 Tablespoon Cornstarch (cornflour)
  • 1.5 Tablespoons G.M.S (Glycerol monostearate)
  • ¼ teaspoon C.M.C (Carboxy methyl cellulose)
  • 1 cup Regular Sugar or Brown Sugar (adjust to suit your taste for sweetness)
  • ¼ cup Water
  • ⅓ cup Butter
  • 2 Tablespoons Cream (additional besides amount mentioned above)
  • a pinch of Salt (skip if using Salted Butter)
  • 2 teaspoons Vanilla Extract / Essence (if you have butterscotch extract, use that)
  • a pinch of Yellow food coloring (optional)
For the Pralines
  • ¼ cup granulated white sugar
  • ¼ cup light brown sugar, packed
  • ⅕ cup whole milk
  • 2 Tablespoons salted butter
  • 1 teaspoon vanilla extract
  • ⅓ cup chopped Nuts of your choice
Alternatives to homemade praline
  • Storebought Pralines
  • Butterscotch Chips
  • Other butterscotch flavored crunch candies
1 cup is around 250 mls
Notes
  • G.M.S (Glycerol monostearate) - GMS is a food additive used as a thickening, emulsifying, anti-caking, and preservative agent; an emulsifying agent for oils, waxes, and solvents. GMS is largely used in baking preparations to add "body" to the food. It is responsible for giving ice cream and whipped cream its smooth texture. It contains both water & oil soluble groups in one molecule. This characteristic structure enables it to be a very effective emulsifier. Another important advantage to G.M.S. is high nutritive value. It is non toxic & therefore very suitable for use in food formulation. It belongs to the class of non ionic emulsifiers.
  • C.M.C (Carboxy methyl cellulose) - CMC is a compound used for stabilizing ice creams and is available in specialty food stores or bakeries. Use only as much as given in the recipe. Using excessive CMC can cause ice crystals in the ice cream.
  • Milk / Cream - Make sure you use full fat milk. The more fat content in the dairy you use, the creamier will be the texture.
Instructions
For the Pralines - make ahead of time & store in air tight containers in the refrigerator
  1. Before starting to cook, lay out a piece of parchment, aluminum foil, or a silpat for the pralines. Set a second spoon nearby in case you need to scrape the candy off the first spoon
  2. Combine all the ingredients in a medium sauce pan (preferably non stick). Do not use a smaller pan as the syrup will bubble up during cooking. It's also harder to stir in a smaller pan.
  3. Cook the mixture over medium-high heat, stirring occasionally. When it comes to a boil, start stirring constantly. Let it boil for about 3 minutes. (If you have a candy thermometer, check if the syrup registers 238°f - 240°F)
  4. Remove the pan from heat immediately and keep stirring. It will become creamy, cloudy, and start to thicken. When you feel it starting to get grainy, the pralines are ready.
  5. Either drop spoon full of the mixture onto the prepared sheet working quickly, OR pour the entire mixture onto the prepared sheet in an even layer. Let it cool for 30-45 minutes.
  6. It would have crystallized and hardened. Break it up, and run it through the food processor to get praline crumbs.
  7. Keep in the fridge until use.
For the Ice Cream
  1. Bring milk and cream to a boil and reserve about ¼ cup of the milk. Continue to boil the remaining milk mixture while stirring it. You should look for the mixture to reduce by ¼th which will help the texture get creamier
  2. Add cornflour, milk powder, GMS and CMC to the reserved ¼ cup of mill and mix well. Set aside.
  3. To a large (preferably non stick) saucepan, add sugar and water and bring the mixture to a gentle boil (stirring frequently to avoid crystallization)
  4. Add butter, 2 tablespoons of cream, vanilla extract and continue to stir the mixture on medium low heat for 4-5 minutes until you have a caramel-like liquid. Look for a deep golden brown mixture
  5. To the caramel-like mixture, add the reduced milk-cream mixture and stir well. If you want, you can add a pinch of yellow food coloring to the mixture.
  6. Add the cornstarch, GMS and CMC paste to the milk mixture, stirring constantly.
  7. Keep cooking the mixture on low heat until you have a thick custard. When you dip a wooden spoon and the mixture coats the back of the spoon, it is done. Switch off the flame.
  8. Most crucial step – pass the mixture through a sieve / filter to catch any lumps. This gives a smooth texture to the ice cream. Do this a couple of times to ensure smooth custard. Keep stirring the mixture gently and constantly for 4-5 minutes until it is cool / at room temperature. Pour into a shallow container, cover with a lid and freeze until almost set
  9. Remove and whisk well to break up any ice crystals and incorporate air into the mixture. If the mixture is too hard, let it rest at room temperature for about 5 minutes. If you don’t have a hand held whisk, you can add the mixture to a food processor or a blender and blend for 3-4 minutes till you have a creamy mixture. Pour the mixture back into the same shallow container.
  10. Let it set for another 2-3 hours. Remove and whip again to form a smooth and creamy mixture. Again pour into the dish and let it freeze. Do this a total of 3 times. The second & third whisking gives the ice cream a smooth and creamy texture.
  11. During the 3rd time of whipping, add the praline pieces / butterscotch chips and whip well to distribute them evenly.
  12. Cover and freeze for at least 4-5 hours. Your butterscotch ice cream is ready.
  13. Scoop out and enjoy
Notes
  1. If you have an ice cream machine, make the custard and pour into the machine. Follow the instructions on the manual to freeze the ice cream.
  2. Using GMS and CMC gives a smooth & creamy texture to the ice cream. You can make the ice cream without them too, but you'll have a few ice crystals in the ice cream.
  3. The 2nd and 3rd whipping is what gives the ice cream a voluminous, smooth & creamy finish.
  4. If you don't have a hand help whisk to whip up the ice cream, add the mixture to a food processor or a blender and grind to form a smooth mixture.
Eggless Butterscotch Ice Cream Recipe – step by step pictures

Boil milk and cream together on medium heat, stirring frequently until the mixture has reduced by 1/4th. This will make the end product creamier.
Eggless Butterscotch Ice Cream Recipe - No Machine required - Learn how to make butterscotch ice cream at home - Recipe by Kavitha Ramaswamy of Foodomania.com

For the butterscotch flavor, bring some sugar and water to a gentle boil (stirring frequently to avoid crystallization).
Eggless Butterscotch Ice Cream Recipe - No Machine required - Learn how to make butterscotch ice cream at home - Recipe by Kavitha Ramaswamy of Foodomania.com

Add butter, cream, vanilla extract and continue to stir the mixture on medium low heat for 4-5 minutes until you have a caramel-like liquid below.
Eggless Butterscotch Ice Cream Recipe - No Machine required - Learn how to make butterscotch ice cream at home - Recipe by Kavitha Ramaswamy of Foodomania.com

Meanwhile, mix cornstarch, GMS and CMC powders with a little milk and set aside.
Eggless Butterscotch Ice Cream Recipe - No Machine required - Learn how to make butterscotch ice cream at home - Recipe by Kavitha Ramaswamy of Foodomania.com

To the caramel-like mixture, add the reduced milk-cream mixture and stir well. If you want, you can add a pinch of yellow food coloring to the mixture.
Eggless Butterscotch Ice Cream Recipe - No Machine required - Learn how to make butterscotch ice cream at home - Recipe by Kavitha Ramaswamy of Foodomania.com

Add the cornstarch, GMS and CMC paste to the milk mixture, stirring constantly. Keep cooking the mixture on low heat until you have a thick custard. When you dip a wooden spoon and the mixture coats the back of the spoon, it is done. Switch off the flame.
Eggless Butterscotch Ice Cream Recipe - No Machine required - Learn how to make butterscotch ice cream at home - Recipe by Kavitha Ramaswamy of Foodomania.com

Most crucial step – pass the mixture through a sieve / filter to catch any lumps. This gives a smooth texture to the ice cream. Do this a couple of times to ensure smooth custard. Keep stirring the mixture gently and constantly for 4-5 minutes until it is cool / at room temperature. Pour into a shallow container, cover with a lid and freeze until almost set
Eggless Butterscotch Ice Cream Recipe - No Machine required - Learn how to make butterscotch ice cream at home - Recipe by Kavitha Ramaswamy of Foodomania.com

Meanwhile, make the pralines. Refer THIS POST for detailed recipe + pictures. Once the pralines are hard, break them off and add to a food processor and grind to a somewhat coarse mixture. If you don’t want to make the pralines, buy any butterscotch flavored crunchy treats to add texture to the ice cream. If you have access to butterscotch chips, you can use them as well.
Eggless Butterscotch Ice Cream Recipe - No Machine required - Learn how to make butterscotch ice cream at home - Recipe by Kavitha Ramaswamy of Foodomania.com

Remove and whisk well to break up any ice crystals and incorporate air into the mixture. If the mixture is too hard, let it rest at room temperature for about 5 minutes. If you don’t have a hand held whisk, you can add the mixture to a food processor or a blender and blend for 3-4 minutes till you have a creamy mixture. Pour the mixture back into the same shallow container.

Let it set for another 2-3 hours. Remove and whip again to form a smooth and creamy mixture. Again pour into the dish and let it freeze. Do this a total of 3 times. The second & third whisking gives the ice cream a smooth and creamy texture. During the 3rd time of whipping, add the praline pieces / butterscotch chips and whip well to distribute them evenly.
Eggless Butterscotch Ice Cream Recipe - No Machine required - Learn how to make butterscotch ice cream at home - Recipe by Kavitha Ramaswamy of Foodomania.com

Cover and freeze for at least 4-5 hours. Your butterscotch ice cream is ready!
Eggless Butterscotch Ice Cream Recipe - No Machine required - Learn how to make butterscotch ice cream at home - Recipe by Kavitha Ramaswamy of Foodomania.com

Enjoy!
Eggless Butterscotch Ice Cream Recipe - No Machine required - Learn how to make butterscotch ice cream at home - Recipe by Kavitha Ramaswamy of Foodomania.com

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5 Comment

  1. I made this using butterscotch chips and it turned out fantastic. Can’t recommend this recipe enough!

  2. Anju says: Reply

    Need Help With Ice Cream
    .
    When i make old fashioned ice cream (ingredients:- only milk, sugar and nuts, nothing else), and keep it in freezer, after 4-5 days it becomes as hard as stone.
    Any tip to keep it soft ? (without adding any harmful ingredient)

    1. You don’t add cornstarch or anything? What is the recipe you use?

      1. Anju says: Reply

        Boil milk (with sugar) till it becomes a little thick. Put it in freezer in aluminium container. Once it freezes, take it out, let it become little loose and use blender and again put it to freeze. When it is frozen enough to be eaten, add nut pieces and mix well with table spoon so that nuts get uniformly distributed in the ice cream. Put the container back in freezer. Ice cream is ready. (i don’t add nuts to liquid because they either float on surface or settle down).
        This makes great natural ice cream, but it becomes hard like stone after few days. So i was looking for tips to keep it soft for longer time without any harmful ingredient.
        If you want to make better/richer version of the above, add crumbled khoya/peda.

        1. Yeah this kind of ice cream will definitely get hard. You have to add some kind of thickening agent like cornstarch / eggs / condensed milk etc. I’ve never really tried this version. But I know the ice cream will harden if you don’t add the ingredients mentioned

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