• Place a bowl and electric beaters in the refrigerator, for atleast 30 minutes, so that they turn out to be chilled.

MAKING OF PRALINE.

• Take a steel plate, grease it with oil and keep aside.
• Take a nonstick pan, add sugar and caramelize it on a low flame stirring often.
• Once it caramelizes, add butter and let it mix evenly.
• Now add chopped cashews and almonds and mix properly.
• Transfer the mix to greased plate and let it cool completely.
• Once it is cooled, take it out by pressing the bottom of the plate.
• Crush the praline to small chunks/powder like consistency. Keep aside.

MAKING OF ICE CREAM

• If you don't have powdered sugar, first grind sugar and keep aside.
• Take a big and wide bowl and add ice cubes to it, followed by some water.
• Now place the another bowl (which was kept in refrigerator for chilling) in the center of the big bowl carrying ice water.
• Add the cream and beat it with the electric beater to stiff peaks.
• Once its double in volume, add in grinded sugar and again beat it to form peaks.
• Once its whipped, add in milk, butterscotch essence, yellow food colour, praline (reserve some in airtight for garnishing) and mix well (no need to beat).
• Transfer the mixture to an air tight container and freeze for a couple of hours.
• Once frozen serve after garnishing with leftover praline.