Butterscotch Icecream

1.25 Liter costed ₹112.27 including LPG

1 Liter costs ₹89.82 and contains 1901 calories

Prices may differ in your region. You can edit yellow boxes for correction. Everything will be recalculated automatically.

This recipe is categorised under :

General Recipe Information
Recipe Cost112.27 for 1.25 Liter
Total Calories2376
Water Used0 Liters
Labour33 Minutes
Total Time288 Minutes
LPG cylinder cost (Domestic 14.2Kg)
LPG Burned10 Minutes (~ ₹ 1.67)
Recipe typevegetarian
Sugar Free?no
Gluten Free?yes
Ingredient breakup
Name Cost/Kg Cal/100g Qty (units) UsedCost UsedCal
Peanuts 567 50 grams 7 284
Jaggery 393 50 grams 2.5 197
Amul Low fat cream 246 50 spoons 64 615
Sugar 387 21 spoons 10.08 975
Full Cream Milk 61 500 grams 27 305
COST : ₹   110.58     CALORIES : 2376
Step by step Recipe of Butterscotch Icecream

Before starting this recipe, make sure you have all the ingredients shown above. Changing quantity of ingredents may affect the recipe taste or performance. Also please check labour time and total time to ensure that you have sufficient time and energy.

While making Butterscotch Icecream, follow these 20 steps every time.

  1. Roast 50 grams of peanuts for 5 minutes.
  2. After cooling it for 15 minutes, rub to remove skins.
  3. Heat 50 grams of Jaggery.
  4. To prevent from burning, add 2-3 spoons of water.
  5. When jaggery is melted, mix roasted peanuts.
  6. Pour on aluminium foil & let it cool.
  7. Add enough ice crystal in a big pan.
  8. To make container stable, you may add some water.
  9. Add 250 grams of Low fat cream in container.
  10. Whip the cream for 10 minutes using hand blender.
  11. Cream doubles in quantity due to puffed air.
  12. Add red & yellow food color to get orange color.
  13. Add 250 grams of powdered Sugar.
  14. Whip the cream again for 1 minute using hand blender.
  15. Add 500 ml of Full Cream Milk.
  16. Whip the cream again for 5 minutes using hand blender.
  17. Mash the jaggery crunch & put in container.
  18. Pour the whipped cream in ice cream container.
  19. Keep ice cream containers in deep freezer for 4 hours.
  20. Ice Cream is ready to eat.
# Content Stats
1 Roast 50 grams of peanuts for 5 minutes +5 +284 +0 +7 +5 +5
2 After cooling it for 15 minutes, rub to remove skins +0 +0 +0 +0 +5 +20
3 Heat 50 grams of Jaggery +5 +197 +0 +2.5 +5 +5
4 To prevent from burning, add 2-3 spoons of water +0 +0 +0 +0 +0 +0
5 When jaggery is melted, mix roasted peanuts +0 +0 +0 +0 +0 +0
6 Pour on aluminium foil & let it cool +0 +0 +0 +0 +0 +0
7 Add enough ice crystal in a big pan +0 +0 +0 +0 +0 +0
8 To make container stable, you may add some water +0 +0 +0 +0 +0 +0
9 Add 250 grams of Low fat cream in container +0 +615 +0 +64 +0 +0
10 Whip the cream for 10 minutes using hand blender +0 +0 +0 +0 +10 +10
11 Cream doubles in quantity due to puffed air +0 +0 +0 +0 +0 +0
12 Add red & yellow food color to get orange color +0 +0 +0 +0 +0 +0
13 Add 250 grams of powdered Sugar +0 +975 +0 +10.08 +0 +0
14 Whip the cream again for 1 minute using hand blender +0 +0 +0 +0 +1 +1
15 Add 500 ml of Full Cream Milk +0 +305 +0 +27 +0 +0
16 Whip the cream again for 5 minutes using hand blender +0 +0 +0 +0 +5 +5
17 Mash the jaggery crunch & put in container +0 +0 +0 +0 +2 +2
18 Pour the whipped cream in ice cream container +0 +0 +0 +0 +0 +0
19 Keep ice cream containers in deep freezer for 4 hours +0 +0 +0 +0 +0 +240
20 Ice Cream is ready to eat +0 +0 +0 +0 +0 +0