Cook's Hideout: Butterscotch Ice Cream with Almond Praline topping (Eggless Recipe)

June 03, 2014

Butterscotch Ice Cream with Almond Praline topping (Eggless Recipe)

Blogging Marathon# 41: Week 1/ Day 1
Theme: Summer Specials
Dish: Butterscotch Ice Cream with Almond Praline topping (Eggless Recipe)
We are starting another edition of blogging marathon today. Can't believe we are almost at the mid year mark and before we know it, it will be holiday season and a brand new year again. Hmmmm... time sure is flying. Coming back to the present, we have been enjoying nice warm temperatures for the past couple of days and hopefully this weather is here to stay.
My theme for this week is 'Summer Specials' and for the first day I have a sweet and cool ice cream. I think it was my sister who once asked for a ice cream with nuts and I started looking for recipes online. One of the search led me to Sruthi's Part time chef blog and her butterscotch ice cream got me with her amazing clicks. I made the ice cream right away.
Butterscotch Ice Cream with Almond Praline topping (Eggless Recipe)
The highlight of butterscotch ice cream is the crunchy bits and Sruthi's recipe uses crushed up almond praline. But I was skeptical about making caramel and praline. My fear of making both still continues since the first time I made the praline, my caramel burned and it was way too bitter and the second time I was too careful that I took it off the heat even before it reached the caramel stage. Uffffffff... I'm not sure when I can make a decent caramel. For now, I have this pale looking praline that tasted better than it looked, so I decided not to make another batch of it.
Butterscotch Ice Cream with Almond Praline topping (Eggless Recipe)
I did not add the crushed praline to the ice cream, but serve on the side because the kids in the house don't like the crunchy stuff. All in all, other than the praline mishap, this is a pretty amazing ice cream and if you are looking to make a different flavored ice cream, then this one is right for you. I used my ice cream maker, but Sruthi's recipe suggests to just freeze the ice cream and because of the heavy cream and butterscotch sauce, the ice cream will have a silky texture and there is no need to churn it. 
Butterscotch Ice Cream with Almond Praline topping (Eggless Recipe)
 Recipe adapted from here:
For the Ice Cream:
Whole Milk - 2cups
Heavy cream - 1¼cups
Pure Vanilla extract - 1tsp
Corn starch or Custard powder - 3tbsp

For the Butterscotch Sauce:
Unsalted Butter - 4tbsp (½ a stick)
Brown Sugar - 1cup
Salt - 1tsp
Light Cream - 1cup

  • Make the Butterscotch Sauce: In a heavy bottomed saucepan, combine butter, brown sugar, salt and ¼cup of light cream. Place on medium flame and cook, stirring continuously, until the butter has melted and sugar dissolves to form a smooth mixture.
  • Stop stirring, reduce the fame and allow the mixture to simmer for 2~3 minutes.
  • Turn off the heat and stir in the remaining light cream. Let the mixture cool completely, transfer to a clean jar and store the sauce in the refrigerator. It needs to be reheated on low heat for a few minutes to loosen the consistency.
  • Make the ice creamMix corn starch with ¼cup of milk in a small bowl and set aside.
  • Add the remaining milk and heavy cream in a large sauce pan. Bring the mixture to a boil and cook on moderate heat for about 4 minutes.
  • Turn off the heat. Gradually whisk in the corn starch mixture. Return to boil and cook on moderately high heat until the mixture thickens a little bit, between 1-2 minutes.
  • Remove from heat and let cool. Once the mixture is slightly cooled add the vanilla extract. Once the mixture is completely cooled, add the butterscotch sauce and mix well. Start by adding about 1¼cup of butterscotch sauce, taste and see if it needs more sweetness. I ended up  adding ALL of the butterscotch sauce because we have big sweet tooth, but if you are not, then start with less and add more as needed. Chill the mixture for at least 3-4 hours or overnight.
  • Once thoroughly chilled follow your ice cream machine instructions to make the ice cream. Sprinkle with almond praline and Enjoy!!
Butterscotch Ice Cream with Almond Praline topping (Eggless Recipe)
Almond Praline: Recipe adapted from here.
Almonds - ½cup
Sugar - 2~3tbsp
Sliced Almonds - 1/3cup
Vanilla extract - ½tsp
Salt - a pinch


  • Place sugar in a small size saucepan. Add just enough water to soak the sugar. Swirl the pot until the sugar is wet. Place over medium heat. Swirl around if it's not caramelizing evenly. Cook until it's almost at the desired color -- caramel color. (This is where I always always always make a mistake :-(
  • Remove from the heat and quickly stir in the nuts, vanilla and salt. Spread quickly on a baking sheet with a spatula. Let cool completely, then break it and use as needed.

Almond Praline
Lets check out what my fellow marathoners have cooked today for BM# 41.


  1. what a treat in this heat..very nice ..even though the color is pale it is inviting..wants me to dig into that bowl.

  2. As usual, stunning clicks ! My daughter wud love this ice cream as would I as it's or favourite ;-)) did u make it wit the ice cream machine or

  3. Wow Pavani, I am not sure about your climate right now, but we could do with this tempting ice cream! are so sinful!

  4. I would love to have few scoops of this alluring icecream anytime..Very irresistible.

  5. Nice one. I can have it any time..

  6. Wow ice cream looks wonderful ! Love to dig in....

  7. i made a simple icecream last evening but now looking at ur exotic flavors, really want to give it another try

  8. pavani di .its looks very delicious....... almond praline gives a different twist ............

  9. Ohh too much tempting! Mouthwatering!

  10. wonderful ice crem and perfect texture. time for me to invest in a machine :-)

  11. Ice cream in summer is such a welcome snack. The ice cream looks delicious.

  12. ive been trying to avoid ice cream and here you go tempting me

  13. This is so tempting. What ice cream maker do you have. I am really looking to but one this summer.

  14. Butterscotch ice cream looks amazing! I have just forayed in to making ice creams and I think this is a natural one!


  15. That looks mouthwatering, Pavani. A great start to Summer recipes.

  16. Mouthwatering Ice cream and looks very doable.


Thank you for stopping by my Hideout.

I really appreciate your feedback, so please feel free to leave your comment. I read all the comments you post, but I may not respond to them. Thank you for your time and hope you enjoyed your stay.

Have a Wonderful Day!!


Related Posts Widget for Blogs by LinkWithin
Blogging tips