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Wednesday, 20 April 2016

Roasted Almond Ice cream

1/2 ltr full fat milk
1/2 cup fresh cream
1/2 cup condensed milk
2 tblsp corn flour diluted in 1/4 cup warm milk
1/4 cup thinly sliced and roasted almonds
1 tsp vanilla or almond essence
Caramel sauce for serving


  • In a thick bottomed pan boil the milk ,add corn flour mixture and stir continuously till it becomes thick ,for about 10 mins
  • Switch off the gas and allow  it cool,once itcomes to room temperature add fresh cream,condensed milk,essence 
  • Put the mixture in an alluminium or plastic container and keep in freezer with a lid covered
  • After 2 hrs or once it is set remove and blend it into a smooth mixture 
  • Add roasted almonds (reserve some for garnishing)
  • Keep in the freezer again covered with a lid 
  • Once it is set serve ,garnished with caramel sauce and roasted almonds !!!

1 cup sugar
6 tblsp butter
1/2 cup fresh cream
1/2 tsp vanilla essence

  • Heat sugar in a pan on moderately high heat ,stirring continuously with a wooden spoon
  • As the sugar starts melting ,and becomes light brown add the butter and whisk until it melts
  • Once the butter has  melted take the pan offf the heat
  • Slowly add the cream and essence to it and continue to whisk to incorporate
  • Note that when yo add butter and cream ,the mixture will foam up considerably
  • Whisk till it is smooth ,let it cool down 
  • Store in an airtight jar and refrigerate it for 2-3 weeks
  • Warm before serving!!!

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