ButterScotch Ice Cream

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Ingredients:
2 cup or 400 ml fresh cream/whipping cream
1 cup condensed milk
5 ml butterscotch essence
2-3 drops of yellow color

For sweet crunch/praline:
1/2 cup jaggery
2 tbsp water
2 tbsp cashews
1 tbsp butter

Recipe:
1. Remove the chilled fresh cream/whipping cream in a steel bowl and keep it in a freezer for 10 mins.
2. To prepare the sweet crunch: In a non stick pan add jaggery and water. Stir and let it fully melt on medium flame.
3. Add in butter and mix well. the mixture will become shiny. Bring the mixture to boil and let it simmer for 5-7 mins. Check by dropping a small drop in water, it should become hard. 
4. To this add the roughly chopped cashews and mix well.
5. Finally pour the mixture over a greased plate and let it cool down completely. Once completely cooled break into pieces.
6. Add them to zip lock bag and crush them further. Keep it aside for later use.
7. Take fresh cream/whipping cream kept in fridge in a steel bowl.The cream should be chilled. In another bigger bowl add few ice cubes. Place the steel bowl over ice cubes. 
8. Beat to smoothness on low speed till it forms stiff whipped cream. 
9. At this stage add the butterscotch essence and condensed milk (in two parts) to the cream. Once again beat in low speed to mix all the ingredients.
10. Keep this in a freezer for 10 mins for chilling.
11. Remove it from the freezer and beat on low to medium speed for more 10 mins till it forms a soft peak consistency.
12. Add in half of the praline into the cream mixture and mix well with smooth using hand.
13. Pour it in airtight container. Now add the rest of the praline over the top of the cream mixture.
14. Cover the container with aluminum foil/cling foil and then close the lid of the container.
15. Keep it away in the freezer to set for 8-12 hrs(overnight). Next day yummy butterscotch ice cream is set and ready to be enjoyed.

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