Butterscotch Ice Cream

  • Author: Kavitha
  • Prep Time: 12 hours
  • Cook Time: 30 mins
  • Total Time: 12 hours 30 mins
  • Yield: 500 mls of ice cream 1x


Eggless butterscotch ice cream made without ice cream machine



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)
  • 1/4 teaspoon C.M.C (Carboxy methyl cellulose)
  • 2 teaspoons milk powder
  • 1 cup Regular Sugar or Brown Sugar (adjust to suit your taste for sweetness)
  • 1/4 cup Water
  • 1/3 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

  • 1/4 cup granulated white sugar
  • 1/4 cup light brown sugar, packed
  • 1/5 cup whole milk
  • 2 Tablespoons salted butter
  • 1 teaspoon vanilla extract
  • 1/3 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


  • 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.


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 1/4th 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


  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.

  • Category: Dessert
  • Cuisine: British