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
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.
Roasted Almond Icecream