Chill the tin of evaporated milk till ready to use.

Whip the cream till soft peaks. Add the remaining ingredients and whip till combined.

Pour into a container and keep in the freezer for two hours.

For making the butterscotch, heat sugar on low flame, swirling the pan intermediately, till the sugar becomes caramelized.

Add in the butter and keep swirling the pan till well combined.

Add the nuts and stir to combine well. Pour onto a greased surface or parchment paper and allow it to harden.

Using a mortar and pestle, break down the butterscotch.

Pull out the container, add the crushed butterscotch and beat to break all the ice particle. Cover and return back to freezer.

Leave overnight to freeze.