Name: Butterscotch Ice Cream Recipe | Eggless Butterscotch Ice Cream Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 620 min
Ingredients: Full Fat Milk - 1/2 liter / 500 ml; Sugar - 3/4 cup; CMC - 1/4 tsp; GMS - 1.5 tblspn; Milk Powder - 2 tblspn; Cornflour - 1.5 tblspn; Cream - 1/4 cup; Butterscotch Essence - 1 tspn (Check Notes); Yellow Food Colouring few drops; Butterscotch chips (optional - 1/2 cup); I used butterscotch mix which has food colour and flavouring in them

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Butterscotch Ice Cream with Step by Step Pictures. Delicious creamy butterscotch ice cream which has a rich caramel flavour to it. This ice cream is made egg free using milk and few more ingredients which results in rich and creamy ice cream.

Butterscotch Ice cream

I wanted to make a butterscotch ice cream after my attempt with the sauce. Had some of the essence so i used those and made it and it was delicious. I had it with butterscotch sauce and it was mouthwatering.

About this Recipe

Ice cream is a sweetened frozen food that is commonly consumed as a snack or dessert. It is made from milk or cream and is flavoured with a sweetener, either sugar or a substitute, and a spice, such as cocoa or vanilla, or with fruit, such as strawberries or peaches.

Ice cream contains a variety of nutrients, including calcium, vitamin D, and vitamin A. While all of these nutrients are essential for good health, the amount in ice cream is small and accompanied by a hefty dose of fat and added sugar.

Butterscotch is a type of confectionery made primarily of brown sugar and butter, though other ingredients such as corn syrup, cream, vanilla, and salt are used in some recipes. The first known recipes, from mid-nineteenth-century Yorkshire, used treacle instead of or in addition to sugar.

Check out the ice cream collection here

Here is a short description about gms and cmc used in ice cream. You can check full description here..

Why GMS & CMC Used in Ice Cream?

GMS(Glycerol monostearate) is a food additive used as a thickening, emulsifying, anti-caking, and preservative agent; an emulsifying agent for oils, waxes, and solvents .GMS and CMC (Carboxy methyl cellulose) are compounds used for stabilizing ice creams and are available in specialty food stores or bakeries. G.M.S. Is a well known emulsifying agent which is extensively used by the modern food stuffs industries.

GMS is largely used in baking preparations to add "body" to the food. It is responsible for giving ice cream and whipped cream its smooth texture. It contains both water & oil soluble groups in one molecule. This characteristic structure enables it to be a very effective emulsifier. Another important advantage to G.M.S. is high nutritive value. It is non toxic & therefore very suitable for use in food formulation. It belongs to the class of non ionic emulsifiers.

Why butterscotch is called butterscotch?

Butterscotch is a type of hard candy made by boiling brown sugar, butter, and sometimes corn syrup in water. It is debatable whether the name refers to the candys Scottish origins or an original ingredient of scotched, or scorched, butter.

Ingredients for Eggless Butterscotch Ice Cream

Full Fat Milk - ½ liter / 500 ml
Sugar - ¾ cup
CMC - ¼ tsp
GMS - 1.5 tblspn
Milk Powder - 2 tblspn
Cornflour - 1.5 tblspn
Cream - ¼ cup
Butterscotch Essence - 1 tspn
Yellow Food Colouring few drops
Butterscotch chips (optional) - ½ cup

CMC :

CMC powder is widely used in the ice cream industry to make ice cream that does not require churning or freezing at extremely low temperatures. (Carboxy methyl cellulose) is a food additive that acts as a thickener, emulsifier, anti-caking agent, and preservative. CMC is a common ingredient in gluten-free and low-fat foods.

GMS:

Glycerol monostearate (GMS) is a food additive that acts as a thickening, emulsifying, anti-caking, and preservative agent, as well as an emulsifying agent for oils, waxes, and solvents. GMS and CMC (Carboxy methyl cellulose) are ice cream stabilisers that can be found in specialty food stores or bakeries.

How to Make Eggless Butterscotch Ice Cream

Take cms, gms, milk powder, cornflour in a bowl and add little milk to it and make it into a smooth paste. Set aside.
Take milk and sugar in a sauce pan and bring it to a boil. Now simmer this for 5 mins.
Add in the mixed cornflour mix in this and keep mixing. It will thicken immediately. Now boil this for 1 or 2 min.
Now pour this in a bowl and add in butterscotch essence and food colour and mix well. Cool this down, add in cream and mix well. Pour it in a shallow freezer safe container and freeze for 3 to 4 hours.
Now take it out and use an electric beater or a blender and blend this for 5 to 6 mins till the mix gets light and frothy.
Pour it in a shallow freezer safe container and freeze overnight.
Now for serving, scoop the ice cream in a bowl and serve immediately with some butterscotch sauce.

Hope you will give this a try and let me know how it turns out for you.

If you have any questions not covered in this post and if you need help, leave me a comment or mail me @aarthi198689@gmail.com and I'll help as soon as I can.

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