Butter Scotch Ice-cream

Ingredients:

Ice-cream base-1        1 portion(1/3^rd of the whole)

Cut the base(refer recipe) into 3 equal portions. Each of this has to be used as one portion when you are making ice-cream.

Butter Scotch Essence         1/2 tsp
Lemon Yellow color            1/4 tsp

Home-made cream               ½ cup

(or Amul Cream)
Walnuts                               1/2 cup
Sugar(for Caramel)                4 tbsp.
Ghee                                      2 tsp.

Method:

• Heat Ghee in a pan, add sugar. Carefully keep stirring till it becomes dark brown. As soon as it turns dark-brown switch off.
• Add the whole walnuts. Stir it so that all the walnuts are coated with the caramel.
• Remove from the pan and dry it aside, each separately. 
• After it is dry and cool, break it all into smaller pieces. Keep them aside to be added later.
• The remaining caramel in the vessel can be scraped from the pan and made into a coarse powder in a dry grinder and this can be used for garnishing while serving. 
• Now, cut the base into small portions, and put it in a jar of food  processor or blender(Electric egg beater gives best results) 
• Beat it till it becomes smooth. 
•  Then  add the  Butter Scotch Essence.
• Add the color.
• Beat thoroughly till it becomes soft and fluffy.
•  Then add 1/2 cup cream beat till the quantity becomes more than double.
• Now add the caramel coated walnuts in the end and stir it a little gently. 
• Then  take an airtight plastic container, pour the mixture, cover it with polythene sheet, fix the lid tightly.
•  Then keep it in the freezer, the base of the container should touch the base of the freezer. 
•  After 6 to 8 hrs the ice-cream is ready!

Note:

For Ice-cream base refer to this link:

http://gyansheel.blogspot.in/2012/06/ice-cream.html