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Roasted Almond Icecream | Preparation time: 30 minutes to 1 hour |
| READ REVIEWS (0) | | Roasted Almond Icecream Recipe | | | | | | Ingredients |
- 1 litre fullcream milk
- 1 cup fresh cream
- 1/2cup cold milk
- 2 1/2 tsp. cornflour
- 1 cup almonds, sliced thinly
- 1 tsp. cardamom powder
- 1 tsp. gelatine or 1/2 packet china grass chopped fine
- 1 tbsp. pistachios, sliced thinly
- 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 gelatine over 3 tbsp. water in a small pan, warm and dissolve over low flame till transparent.
- Or soak chinagrass in 1 cup water till spongy, then dissolve over flame till transparent.
- When boiled milk cools a little, add gelatine 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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