|Custard powder||1 Tablespoon|
|Full cream milk||5 Cup (80 tbs)|
|Sugar||3⁄4 Cup (12 tbs)|
|Almond essence||3 Drop|
|Cream||250 Gram, chilled|
|Powdered sugar||3 Tablespoon|
Dissolve custard powder in 1/2 cup of milk.
Heat the left over milk.
Add the dissolved custard, stirring continuously.
After the first boil, keep milk on low flame for about 25 minutes till a thin smooth custard is ready.
Remove from fire.
Dissolve gelatine in 2 tbsp water on low flame in a small heavy bottomed pan.
Add the dissolved gelatine to the ready custard, stirring continuously.
Freeze custard in a well sealed & covered container.
Toast almonds whole in a dry karahi on low flame.
Chop them & keep aside.
When the custard is ready after 3-4 hours, beat cream with powdered sugar till slightly thick and fluffy.
Keep in the fridge.
Cut the frozen custard into small cubes in a big pan.
Beat till smooth and fluffy.
Do not let it melt while beating.
Mix cream, custard & a few drops of almond essence.
Freeze till partially set.
Beat the partially set ice cream and gently mix in the chopped toasted almonds.
Freeze till firm.