Recipe by Cook's Hideout

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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...

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Ingredients

• 2 cups milk (Whole)
• 1 cups heavy cream
• 1 tsp vanilla extract (Pure)
• 3 tbsp Cn starch Custard powder (or)
• 4 tbsps unsalted butter ((½ a stick))
• 1 cup brown sugar
• 1 tsp salt
• 1 cup cream (Light)
• (1.25l) fish stock (recipe adapted from here .)
• ½ cup almonds
• 2 ~ 3 tbsps Sugar
• ⅓ cup almonds (Sliced)
• ½ tsp vanilla extract
• a pinch Salt

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Method

1. 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.
2. Stop stirring, reduce the fame and allow the mixture to simmer for 2~3 minutes.
3. 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.
4. Make the ice cream: Mix corn starch with ¼cup of milk in a small bowl and set aside.
5. 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.
6. 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.
7. 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.
8. Once thoroughly chilled follow your ice cream machine instructions to make the ice cream. Sprinkle with almond praline and Enjoy!!
9. Make Almond Praline: 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 :-(
10. 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.

View the recipe instructions at Cook's Hideout