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Roasted Almond Ice cream Recipe


  • 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

How to make Roasted Almond Icecream Recipe

  • 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 Ice cream Recipe

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