Almond Ice Cream


* 1 liter of milk fullcream

1 cup sour cream

* 1/2cup cold milk

* 2 1 / 2 c. Tea. cornstarch

* 1 cup almonds, sliced ​​thin

* 1 c. Tea. cardamom powder

* 1 tsp. package of gelatin or 1 / 2 of the Chinese herb chopped fine

* 1 tbsp. chopped pistachios

Sugar * 3 / 4 cup

How to make ice cream recipe toasted almonds

* Bring the milk to boil. Boil for 15 minutes or so, stirring occasionally.

Mix cornstarch in cold milk 1 / 2 cup, keep aside.

* Add the milk sugar, mix. Add the cornflour paste, stirring until boiling.

* Cook for another 4-5 minutes, remove from heat.

* Sprinkle the gelatine in 3 tablespoons. water in a pan small flame, hot, and melt over low until translucent. China grass, or soak in 1 cup of water until spongy, then dissolve into focus until translucent.

* When the boiled milk cools a little, add gelatine solution and mix well.

* Cool to room temperature, freeze in covered tray, till set but not hard.

* Roasted almonds on it in the preheated oven on a baking sheet for 5 minutes or until lightly browned. Remove and let cool, mixed with pistachios.

* Break into pieces, beat with an egg beater until soft.

* Add the cream, almonds, cardamom, saffron and mix well.

* The texture should be light and creamy.

* Reset in the freezer until frozen.
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