• *CHILL A LARGE MIXING BOWL AND BEATERS FROM AN ELECTRIC MIXER IN THE FREEZER UNTIL VERY COLD* Also, grease a small cake pan or anything that can withstand very high heat. Set aside.

FOR THE ICE CREAM BASE

• In a sauce pan or skillet, melt butter and brown sugar over medium heat until mixture comes to a boil. Once bubbling, remove from heat and cool completely, directly in the pan. The mixture should resemble caramel and will harden like candy.
• Once candy is completely cooled, add milk. Return pan to stove and bring back to a boil over medium heat, stirring constantly until the hard candy and milk begin to incorporate. It will feel awkward at first but soon the candy will dissolve into the milk and become smooth.
• Once the milk mixture comes to a boil, reduce heat to medium low and cook, stirring constantly, until it thickens to about ⅓ of its volume. This should take about 10 minutes. If it becomes curdled, do not worry as this can easily be fixed after the mixture cools. Remove from heat and cool completely again. *See notes if mixture becomes curdled*
• Add heavy whipping cream to the chilled mixing bowl and begin beating at low speed until very foamy and slightly thickened. Increase speed and whip until soft peaks form. Add cooled milk mixture and butterscotch or vanilla extract. Once smooth, sprinkle in xanthan gum (if using). You must do this gradually, sprinkling it directly into the running beaters so it does not clump. Beat well then place bowl into the refrigerator while making the butterscotch praline.

FOR THE BUTTERSCOTCH PRALINE

• In a small saucepan melt together the butter and brown sugar the same way as you did for the ice cream base. Once the mixture is smooth and reaches a boil, immediately pour caramel into the greased cake pan. Set aside to cool and harden completely.
• Once the caramel is cooled and completely hardened, remove from pan and chop until it's completely crushed.
• To assemble your ice cream, spread ¼ of the ice cream base into a freezer safe glass or plastic container. Sprinkle with ⅓ of the butterscotch praline. Repeat this 2 more times, finishing with the ice cream base. (There should be a total of 3 layers of praline.)
• Cover ice cream and freeze for at least 6 hours or until you can easily scoop it.