Roasted Almond Ice cream

Ingredients:

• 1 lt full cream milk
• 2-1/2 tsp. corn flour
• 1 tsp. gelatine or 1/2 packet china grass chopped fine (optional)
• 3/4 cup sugar
• 1 cup fresh cream
• 1 tsp. almond essence
• 1/2cup cold milk
• 1 cup almonds, sliced thinly
• 1 tbsp. pistachios, sliced thinly
• 1 tsp. cardamom powder
• 1 recipe basic ice cream

Method:

• Bring milk to a boil.
• Boil for 15 minutes on low, stirring occasionally.
• Mix corn flour in ½ 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.