Roasted Almond Ice-Cream

Recipe by
Total Time:
4 hours
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Roast Recipe
Difficulty: Medium

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  • 1 litre full cream milk
  • Two and a half tsp - corn flour
  • 3/4 cup - sugar
  • 1 cup - fresh cream
  • 1 tsp - almond essence
  • 1/2 cup - cold milk
  • 1 cup - almonds, sliced thinly
  • 1 tbsp - pistachios, sliced thinly
  • 1 tsp - cardamom powder
  • 1 tsp - gelatine or 1/2 packet china grass chopped fine (optional)

How to Make Roasted Almond Ice-Cream

  • Bring milk to a boil.
  • Boil for 15 minutes on low, stirring occasionally.
  • Mix corn flour in 1.5 cup cold milk, keep aside.
  • Add sugar to milk, stir.
  • Add corn flour paste, stirring continuously, till boil resumes.
  • Boil for 4-5 minutes, remove from the 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 slivers in preheated oven on a baking sheet for 5 minutes or till light golden.
  • Remove and cool, mix with pistachios.
  • Take the ice cream, break into pieces, beat with an egg beater till soft.
  • Add cream, almonds, cardamom, saffron and mix well.It should be light and creamy.
  • Reset in the freezer till frozen.