WOYP Day # 55 Buterscotch Ice-cream (Without an Ice-cream Maker)

Butterscotch Ice-cream…brings back memories of the scoops of ice-cream we used to eat as kids -  a pale yellow ice-cream with a distinct flavor and loaded with crunchy butterscotch bits. Butterscotch here in the US is very different and the flavor doesn’t come close enough to the one back home. I set out to make my very own version of this ice-cream. It wasn’t easy adapting this flavor to another base recipe so I came up with my own, which worked beautifully! It combines a custard base with a whipped cream base which yields a smoother ice-cream which is akin to the ones made with an ice-cream maker. 

Butterscotch extract smells heavenly but it can easily get over powered by other ingredients. The idea is to add layer upon layer of the same flavor so it shines through in every bite. Making the butterscotch brittle is easy as long as you keep an eye on it and the heat is on medium to medium low.

You can churn the mix in a ice-cream maker if you have one, but this doesn’t need to be churned and can be made without an ice-cream maker. You will need a hand held beater to whip the cream.

Butterscotch Ice-cream (Without Ice-cream maker) 

You will need:

1 cup Heavy whipping cream
1/2 cup powdered sugar
1 tbsp Butterscotch Extract
A generous pinch -  Yellow Food Color powder

1/2 cup Milk
1/4 cup Sweetened Condensed milk
1 tbsp Corn starch + 2 tbsp Cold milk (combine)
2 tbsp Milk powder

For the Butterscotch brittle:

3 tbsp sugar
1 tbsp Cashewnuts, chopped
1 tsp Butterscotch extract
1 tbsp unsalted Butter
Parchment lined baking sheet or plate

Prepare the Brittle:

Heat the sugar in a non stick pan on medium heat and stir. The sugar will begin to melt, continue stirring until all the sugar is melted. Continue to heat until the color changes from light yellow to a golden yellow and then light brown. This happens fairly quickly so keep an eye. Stir in the butter and chopped nuts. Combine and remove from heat. Pour mixture onto parchment and spread it thin quickly. Allow to cool completely. The brittle will harden and peel off from the parchment easily. Using a sharp knife chop into tiny bits. 

Store in an air-tight container in a cool place. If you have a hot humid kitchen, this is best stored in the refrigerator. The brittle can be made ahead of time. 

Prepare the base:

Part 1 - Custard base

Combine the corn starch and cold milk to make a smooth paste. Set aside. Heat the milk in a saucepan. When it is warm, remove a tablespoon and combine with the milk powder until it’s smooth with no lumps. Add this to the milk and stir. Stir in the sweetened condensed milk and bring to a boil. Lower heat and stir in the corn starch paste. Continue to stir until the mixture thickens. Remove from heat and cool.

Part 2 - Whipped cream base

Chill a mixing bowl and beaters in the refrigerator for 30 mins to an hour. Once chilled, add the whipping cream, powdered sugar and Butterscotch extract to the bowl.Also add the pinch of color.  Beat on low speed for a minute and then increase speed. Whip to form soft peaks.

Slowly add in the cooled custard base to the whipped cream base and fold. Stir in about 1/2 of the prepared butterscotch bits.

Combine well and transfer to a glass container or any air tight container. Freeze for 4-6 hours or more. 

 

 Scoop into a bowl and top with more butterscotch bits. 

WOYP Day # 54 Shahi Aloo Gobi with Jeera Rice

I was at a Farmers Market last week and stocked  up on a bunch of fresh fruits and vegetables. This place is almost an hour's drive so I don't get to go there often. I had work in the area and made a quick detour :) What was supposed to be a quick stop turned into a 2-hour shopping spree :D I bought a bunch of colored bell peppers too, more of the red since I love how they make any dish vibrant. The beets went into making these gorgeous cutlets. We've been gorging on various fruit too ever since - Fresh figs, Plums, Raspberries, Strawberries, Grapes, luscious giant Mangoes that are super sweet, Pineapple, Watermelon (which I'm yet to cut) and all the fresh veggies. 

Made a quick and easy indulgent curry using Cauliflower, Potatoes, Peas and Red bell pepper. I say indulgent, since it is calorie rich but also laden with veggies, so i think it's alright to indulge every now and then :D 

Shahi Aloo Gobi

You will need:

1 cup Cauliflower, cut into florets
1/2 cup Potato, cubed
1/2 cup Red bell pepper, cubed
1/2 cup Green peas, fresh or frozen
1/2 cup Onion, cubed
2 tbsp Butter
1/2 tsp Cumin seeds
2 tsp Ginger Garlic paste
1/4 tsp Turmeric
1 cup Tomato Puree
1 tbsp Coriander powder
2 tsp Cumin powder
1 tsp Kashmiri Red chili powder
1 tsp Kasuthi methi
3 tbsp Cashewnut paste
2 tbsp Heavy whipping cream
Salt to taste

Boil the potatoes, cauliflower and peas until cooked but not mushy. Drain and set aside.

Heat butter in a pan. Add the cumin seeds. Add the onions and sauté until soft. Add the ginger garlic paste and turmeric. Cook until fragrant. Add Now add the tomato purée, turmeric, coriander powder, cumin powder, Kashmiri red chili powder and salt to taste. Combine and cook for 5-6 minutes. Add 1/2 cup water, the boiled veggies, red bell pepper and kasuthi methi. Combine, cover and simmer for another 4 minutes. Stir in the cashew paste and the cream. Cook for a minute and turn off heat. This will thicken the gravy and make it creamy and delicious! 

Shahi Aloo Gobi goes well with Jeera Rice or Chapatis/Rotis.

Jeera Rice:

Traditionally Jeera rice is long grained rice cooked with cumin seeds and little salt. I make it with onions, green chilies and ginger garlic paste to elevate the flavors. 

You will need:

1 cup Basmati rice
1.5 cups Water
2 tbsp oil
1 tsp Cumin seeds
3 Green Chillies, slit
1/2 Onion thinly sliced
2 tsp Ginger Garlic Paste

Wash the basmati rice until the water runs clear. Soak in water for 30 minutes.

Heat oil in a pressure cooker. Add the cumin seeds. Saute for few seconds and then add the green chillies and ginger garlic paste. Add the sliced onions and cook until soft. Drain the soaked rice and add it with the measured quantity of water. Season with salt to taste. Stir and raise the heat to high. Close the cooker lid and allow the steam to rise. Place weight on the cooker lid and lower heat to low. Cook for 10 minutes and turn off heat. Rest for 5-6 minutes before opening the lid. Stir rice gently to combine and then serve. This method of cooking ensures perfectly cooked fluffy rice.