ALMOND ICE CREAM
Serves :
8
Preparation Time :
Cooking Time :

Preparation Method :
- Boil 1 litre of milk in a large, heavy-based pan. Simmer until the milk is reduced by half, stirring to ensure that it is well mixed.
- Drain the almonds and place three-quarters of them in a blender with the reserved milk.
- Blend the mixture for a few seconds or until the almonds are roughly ground; the mixture should be crunchy.
- Add the almond mixture and caster sugar to the pan of milk and continue simmering for a further 10-20 minutes, stirring constantly.
- Remove the pan from the heat and leave to cool to room temperature, then place in the refrigerator until well chilled.
- Roughly chop the remaining almonds and add them to the chilled milk mixture with the double cream and rosewater, stirring thoroughly so that the ingredients are well mixed.
- Pour into moulds and freeze until solid.
- Transfer to the refrigerator for about 20-22 minutes before serving, then turn out and serve.
INGREDIENTS
- Caster sugar, to taste
- 250 grams double cream
- 4 teaspoon rosewater
- 1.5 litres milk, 500 ml of milk reserved
- 250 grams blanched almonds
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