Butterscotch Ice cream

Ice cream Time!!!!!

Ingredients

Whipping cream: 2 Cups
Milk: 1 Cup
Condensed Milk: 1 Tin (395 Gram)
Praline Nuts: ½  Cup
Butterscotch Essence: 1 Tea Spoon
Permitted Food Color Yellow: 3 - 4 Drops (Optional)

Cooking Time: Nil
Method

Pour the whipping cream to a bowl

Whip it well until it becomes semi soft peaks

Now add milk and condensed milk

Beat well until well combined
Now add butterscotch essence and food color

Beat well and keep this mixture in freezer for 2 to 3 hours

Take it out and add praline nuts

Combine well and pour it to a setting tray
Sprinkle some praline nuts on top (Optional)Freeze for 6 to 8 hours

Scoop and serve with some butterscotch sauce or praline nuts on top

Note:
For the recipe of Praline Nuts Click Here
For the recipe of Butterscotch Sauce Click Here
Increase or decrease the amount of sweetness as required
You can increase or decrease the amount of praline nuts

Butterscotch Cake

Its Birthday time....So cake time...Birthday wishes to my dearest Husband....

Ingredients

All Purpose Flour/Maida: 1 1/2 Cups (One and Half Cups)
Powdered Sugar: 3/4 Cup 
Eggs: 2
Butter: 3/4 Cup
Butterscotch Essence: 1 Tea Spoon
Butterscotch Sauce: 2 - 3 Table Spoon (Optional)
Baking Powder: 1 Tea Spoon
Baking Soda: 1/2 Tea Spoon
Milk:  1/2 Cup
For Frosting & Garnish
Whipping Cream: 2 Cups
Powdered Sugar: 4 Table Spoon
Vanilla Essence:  1/4 Tea Spoon
Butterscotch Sauce (Optional): 1/4 Cup (Refer Notes)
Praline Nuts:1/2 Cup (Refer Notes)
Cherries
For Soaking Cake
Sugar Syrup (Refer Notes)

Cooking Time: 30 Minutes
Method

Preheat the oven at 170 C
Prepare a cake tin by spreading some butter on all sides and then dusting it with some all purpose flour.  
Tilt and remove the excess flour from the cake tin
Combine all purpose flour, baking powder and baking soda.  Sieve it and keep aside
To a bowl add butter and powdered sugar,  Beat well until soft

Now add 1 egg at a time and beat until light and fluffy

Add butterscotch essence

Add butterscotch sauce and combine well

Now add sieved all purpose flour and milk in batches and combine well

The batter should be a smooth ribbon consistency batter

Pour the batter to the prepared cake tin and bake it for 25 to 30 minutes

Once done insert a tooth pick to the center of the cake and if it comes out clean then the cake is done
Else bake it for another 4 to 5 more minutes
Take it out of the oven and let it cool down 

Trim the crust from top and cut the cake horizontally into 2 layers

Pour the whipping cream to a bowl.  Add sugar and vanilla essence and beat until it forms soft peaks 
Now to assemble the cake
Keep all the things ready, whipped cream,sugar syrup, butterscotch sauce and praline nuts

Place a layer of cake on the setting plate

Drizzle some sugar syrup on the cake.

Put 4 to 5 table spoons of whipped cream on the cake 

Spread well

Drizzle some butterscotch sauce and praline nuts

Place the second layer of cake, drizzle  sugar syrup

Apply whipped cream and spread all around the cake 

Put some of the whipped cream in a piping bag and garnish 

Sprinkle the praline nuts and garnish the cake with some cherries

Keep in fridge for some time

Cut and serve chilled

Note:

Baking time may vary depending on the oven, so adjust it accordingly

For the recipe of Praline Nuts Click Here
For the recipe of Butterscotch Sauce Click Here

For sugar syrup boil 3 table spoon of sugar in 1/2 cup of water for 4 to 5 minutes and let it cool down completely

Butterscotch Sauce

You can use it on cakes, ice creams, pudding etc

Ingredients

Sugar: 1 Cup
Butter: 1/2 Cup
Fresh Cream: 1 Cup
Vanilla Essence: 1 Tea Spoon
Salt: 1 Pinch

Cooking Time: 10 to 12 Minutes
Method

Pour fresh cream and butter to a bowl and mix it and keep aside
Put sugar to a pan and let it caramelize. It should only be light golden brown in color.  Do not let the sugar caramelize more and become dark brown in color. Because if the sugar caremlizes more it will taste more like caramel sauce
Add the cream butter mix and stir continuously
Stir well and keep on flame until the desired consistency is achieved.  (|I  made a thin sauce)
Remove from flame and add vanilla essence and salt and mix well
Let it cool well and store in clean and dry glass jar in fridge
If the sauce thickens upon cooling you can just warm it up before use