The Butterscotch Sauce was poured over the ice cream and I had to set it again before clicking as I was experimenting with my new camera. I am still trying to find my spot with it. When I removed it, I saw the colour turned a bit darker and it set as hot chocolate made with coconut oil. It also tasted as toffee with ice cream.
Fresh Cream - 1 cup
Condensed Milk - 1/2 cup
Butterscotch chips - 1/3 cup
Butterscotch essence - 1/4 tsp
Butterscotch Sauce - 1/2 cup
Saffron Strands - few mixed in few drops of milk
How to make Butterscotch Icecream
Warm milk and add the saffron strands, let it stand for some time till it melts.
In a mixing bowl, take fresh cream, beat for a minute until frothy and creamy.
Next add condensed milk and beat it again for a minute.
Then add butterscotch essence, 1/4 cup Butterscotch sauce, beat again. Blend well and set it aside.
Take butterscotch chips in a mixer and grind it to a coarse powder. Add it to the cream mixture. Add the saffron milk. Mix with a spatula.
Pour half of the mix into a freezer safe container. Once it sets, remove half the ice cream, pour the remaining butterscotch sauce over it in a swirl movement. Next, set the other half of the remaining ice cream mix on top.
Close with a lid and freeze for at least 6-8 hrs. I kept it overnight.
Scoop and Serve with Butterscotch chips and sauce.
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