This sweet crunchy treat is loved by children and adults alike. If you do not want to make praline you can use any clear (sugar based) chikki that is available in the market.

PREPARATION TIME : 15 mins

COOKING TIME : 20 mins

SERVES : 4

INGREDIENTS

For The Ice-cream :

• 2½ cups (500 ml.) milk
• ½ cup condensed milk
• ¼ cup powdered sugar

For The praline :

• ½ cup (100 grams) sugar
• ¼ cup powdered cashewnuts
• oil for greasing

METHOD

For The praline :

• Heat the sugar in a pan till it caramelizes and becomes golden brown in colour.
• Remove from the fire, add the cashewnuts and mix well.
• Pour onto a greased surface and allow it to cool down and harden completely. Crush into small pieces and keep aside.

For The Ice-cream :

• Combine all the ingredients except the butterscotch essence and whisk together so that no lumps remain.
• Bring to a boil in a non-stick pan and simmer for 5 to 7 minutes, stirring continuously.
• Cool completely, add the butterscotch essence and mix well.
• Pour into a shallow container. Cover and freeze for till it is almost set.
• Divide the mixture into 2 equal parts and churn each batch separately in a blender till it is smooth and all the ice crystals break down. The ice-cream should be thick and not watery.
• Combine both the batches, add the praline pieces and mix lightly. Freeze again in a shallow container, till firm.

TIPS :Sugar burns quickly, so take it off the gas as soon as it begins to caramelize. It will continue to cook and darken.