Butterscotch ice cream

Ingredients:

1/2 litre- Whole fat milk
1&1/2 tbsp- GMS powder
1/4 tbsp- CMC powder
1/4 cup- Sugar
1/4 cup- Milk
1/4 tsp- Butterscotch essence
A pinch of edible yellow colour (optional)
1/2 cup- Fresh cream / Heavy cream (optional)
Butterscotch chips


Method:

Take some milk into a bowl and keep the remaining milk for boiling.

In the bowl of milk, add GMS powder and CMC powder and mix it well.

Make sure that no lumps are formed in the bowl.
In the boiled milk, add sugar and stir well.
Let the sugar dissolve completely.
Now add the mixture of milk and powder into the boiling milk slowly and stir continuously.

Keep stirring the milk for about 5 minutes till the mixture thickens a bit.

Turn off the gas and let the mixture cool down completely.
No need to keep it in refrigerator for cooling.
Pour the mixture into a container or a bowl.

Cover and transfer the bowl into a deep freezer to set for about 8-9 hours.
After 8-9 hours take out the bowl from the refrigerator and break the ice crystals formed in it.

Blend it with a hand blender really well.
Make sure that all the ice crystals are broken down completely.

You can also use a mixture for this purpose.
Add fresh cream, yellow colour and butterscotch essence.

Blend this for 10-12 minutes.

Now transfer the mixture into a plastic container and add butterscotch chips in it.

Cover this container with a foil paper and close the lid.

Let the ice cream set in deep freezer for over night.

While serving, add some more butterscotch chips on the top.

Enjoy!