Roasted Almond Icecream

Recipe by
Total Time:
45-60 minutes
Serves:6
Rated 5 based on 100 votes
5
Cuisine: Indian Recipe
Technique: Boil Recipe
Difficulty: Hard

Take a look at more Dessert Recipes. You may also want to try Healthy Eggless curd cake, Best Eggless Suji Cake, Easy Pressure Cooker Eggless Sponge Cake

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5

Ingredients

  • 1 litre - fullcream Milk
  • 2.5 tsp - Corn flour
  • 1 tsp - gelatine or 1/2 packet china grass chopped fine
  • 3/4 cup - Sugar
  • 1 cup - fresh Cream
  • 1 tsp - Almond or kewra essence
  • 1/2cup - cold Milk
  • 1 cup - almonds, sliced thinly
  • 1 tbsp - pistachios, sliced thinly
  • 1 tsp - Cardamom powder
  • 1 recipe basic icecream

How to Make Roasted Almond Icecream

  • Bring milk to a boil. Boil for 15 minutes on low, stirring occasionally.
  • Mix corn flour in 1/2 cup cold milk, keep aside.
  • Add sugar to milk, stir. Add corn flour 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 china grass 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 slicers 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.