Butterscotch is basically a combination of sugar and butter. Butterscotch ice cream is something unique to India. When I came to the USA, I tried to look for this ice cream in stores with no luck. Hence this butterscotch topping over vanilla ice cream served to be a good replacement for reviving memories of butterscotch ice cream that we got back home. Now-a-days butterscotch ice cream is readily available in all Indian stores. However, I still relish the fresh crunch this topping gives to any ice cream besides the unique buttery and nutty flavor it imparts to it. Make some the next time you have an ice cream social!
What you will need:
| Ingredients | Quantity |
|---|---|
| Almonds | 1/4 cup |
| Salted Butter | 1 1/2 tablespoon |
| Sugar | 1/2 cup |
Prep Time: 5 minutes
Cook time: 15 minutes
Servings: Makes around 1 cup of topping
How to make it:
- Grease a steel plate or a baking mat in advance.
- Add sugar to a wide-mouthed pan. Let the sugar caramelize. One tip here is to not stir the sugar because it will begin to crystallize. Instead just swirl the pan around to ensure the sugar melts evenly.
Sugar caramelizing - Once all the sugar has melted, add the chopped almonds. Mix well.
- Next, add butter which is at room temperature.
Add chopped almonds and butter to the caramel - Once the butter has melted turn the flame off.
- Immediately pour the mixture over the previously oiled surface. Let the mixture come to room temperature.
Brittle cooling down - Once the brittle is at room temperature, take a rolling-pin and powder the mixture. You can also use a food processor to powder the mixture. However, I like my topping a little chunkier.
Powder the brittle - You can store it in an air tight container for up to 6 months.
- Sprinkle over a bowl of ice cream and enjoy!
