Lingkan Reang
Mix milk powder, cornflour, and a little milk to make a smooth paste.
Boil milk and sugar in a saucepan, then simmer for 5 minutes.
Add the cornflour mixture, stir, and cook until it thickens.
Remove from heat, add butterscotch essence, food color, cream, and mix well.
Freeze the mixture for 3-4 hours, then blend until frothy for 5-6 minutes.
Freeze overnight, then serve with butterscotch sauce.