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10 December 2012,01:17 by

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Serves :

Preparation Time :
50 minutes

Cooking Time :
40 minutes

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.


  • 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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