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Toasted Almond

sweet.chef's picture
  Almonds 20
  Custard powder 1 Tablespoon
  Full cream milk 5 Cup (80 tbs)
  Gelatin 1 Teaspoon
  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.
Keep aside.
Heat the left over milk.
Add the dissolved custard, stirring continuously.
Add sugar.
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.

Recipe Summary

Lacto Ovo Vegetarian

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Average: 4.3 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2657 Calories from Fat 593

% Daily Value*

Total Fat 65 g100.5%

Saturated Fat 31.4 g157%

Trans Fat 0 g

Cholesterol 130.6 mg43.5%

Sodium 950.7 mg39.6%

Total Carbohydrates 470 g156.7%

Dietary Fiber 4.9 g19.5%

Sugars 342.6 g

Protein 58 g116.1%

Vitamin A 31.9% Vitamin C

Calcium 191.6% Iron 10.5%

*Based on a 2000 Calorie diet

Toasted Almond Recipe