Roasted Almond Icecream

Roasted Almond Ice cream

  1. 1 litre fullcream milk
  2. 1 cup fresh cream
  3. 1/2cup cold milk
  4. 2 1/2 tsp. cornflour
  5. 1 cup almonds, sliced thinly
  6. 1 tsp. cardamom powder
  7. 1 tsp. gelatin or 1/2 packet china grass chopped fine
  8. 1 tbsp. pistachios, sliced thinly
  9. 3/4 cup sugar
Preparation Method
  • Bring milk to a boil. Boil for 15 minutes on low, stirring occasionally.
  • Mix cornflour in 1/2 cup cold milk, keep aside.
  • Add sugar to milk, stir. Add cornflour paste, stirring continuously, till boil resumes.
  • Boil for a further 4-5 minutes, take off fire.
  • Sprinkle gelatin over 3 tbsp. water in a small pan, warm and dissolve over low flame till transparent.
  • Or soak china grass in 1 cup water till spongy, then dissolve over flame till transparent.
  • When boiled milk cools a little, add gelatin solution and mix well.
  • Cool to room temperature, freeze in covered tray, till set but not hard.
  • Roast almond slivers in preheated oven on a baking sheet for 5 minutes or till light golden.
  • Remove and cool, mix with pistachios.
  • Break into pieces, beat with an egg beater till soft.
  • Add cream, almonds, cardamom, saffron and mix well.
  • The texture should be light and creamy.
  • Reset in the freezer till frozen.
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