Blogging Marathon# 41: Week 1/ Day 1
Theme: Summer Specials
Dish: Butterscotch Ice Cream with Almond Praline topping (Eggless Recipe)
We are starting another edition of blogging marathon today. Can’t believe we are almost at the mid year mark and before we know it, it will be holiday season and a brand new year again. Hmmmm… time sure is flying. Coming back to the present, we have been enjoying nice warm temperatures for the past couple of days and hopefully this weather is here to stay.
My theme for this week is ‘Summer Specials‘ and for the first day I have a sweet and cool ice cream. I think it was my sister who once asked for a ice cream with nuts and I started looking for recipes online. One of the search led me to Sruthi’s Part time chef blog and her butterscotch ice cream got me with her amazing clicks. I made the ice cream right away.
The highlight of butterscotch ice cream is the crunchy bits and Sruthi’s recipe uses crushed up almond praline. But I was skeptical about making caramel and praline. My fear of making both still continues since the first time I made the praline, my caramel burned and it was way too bitter and the second time I was too careful that I took it off the heat even before it reached the caramel stage. Uffffffff… I’m not sure when I can make a decent caramel. For now, I have this pale looking praline that tasted better than it looked, so I decided not to make another batch of it.
I did not add the crushed praline to the ice cream, but serve on the side because the kids in the house don’t like the crunchy stuff. All in all, other than the praline mishap, this is a pretty amazing ice cream and if you are looking to make a different flavored ice cream, then this one is right for you. I used my ice cream maker, but Sruthi’s recipe suggests to just freeze the ice cream and because of the heavy cream and butterscotch sauce, the ice cream will have a silky texture and there is no need to churn it.
Recipe adapted from here: