Prepare the butterscotch sauce and praline as instructed in the notes.
Whip the cream until stiff peaks form.
To this add the milk, condensed milk, butterscotch essence and sauce. Again beat with the help of beater until well combined.
Crush the praline to a powder form in a mortar pestle (refer the video for texture). Add this to the ice cream base and combine.
Cling wrap it in a way that the cling wrap touches the ice cream base to avoid the formation of skin on top and also the ice crystals.
Pour the prepared ice cream base into a freezer safe container and freeze it overnight. Next day before serving let it soften a bit at room temperature say around 10 mins prior to serving remove it from the freezer and let it sit on the counter until softened.
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