This is when a homemade Butter Scotch Ice Cream brings back all the joy and cures us of all that melancholy. For plain sugar craving too, you might just consider a scoop of it.
To make ice cream we require slightly thick milk as milk has water content so for that take 11/2 cup of full-fat milk and boil till it reduces to ¾ cup. Keep aside to cool down completely
Mix cornflour with 2 tbsp of room temperature milk and keep aside.
Now put the milk in a pan and cook till it starts boiling.
Add cornflour, stir continuously to avoid lumps and cook till it thickens.
Once cooked, switch off the flame and let it cool down completely.
Once cool, add condense milk, essence, yellow food colour and mix it well.
Put heavy cream in a bowl and beat till stiff peaks form.
Now put the milk mixture into the bowl of beaten cream and fold it properly.
Once everything well combined and cream becomes smooth add butterscotch crunchy/ homemade praline and mix it well.
Now pour the mixture in an airtight container, cover fully with cling wrap to avoid ice crystals and keep it in the freezer for 8-10 hours or until set.
Scoop out the butterscotch ice cream, garnish with caramel sauce and serve chill.