ALMOND ICE CREAM

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.