Roasted Almond Icecream

Roasted Almond Ice cream

Ingredients

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.