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Pistachio & Almond Ice Cream


50g diced almonds
100g pistachio nuts
60ml Maizena/cornflour
1 tsp fine cardamom/elachi
1 pinch saffron
1 can lite ideal milk
1 can (397g) condensed
1 can (310g) dessert cream
1 drop green food colouring


Roast nuts lightly and allow to cool. Use half cup ideal milk to make a paste with the maizena. Bring remaining ideal milk, cardamom and saffron to boil. Add maizena mixture and stir continuously until mixture thickens. Remove from heat and, using a hand beater, whip in condensed milk, nuts colouring and dessert cream until mixture is completely smooth and lump free. To make it rreally creamy, place it in the freezer and beat it very well every 30 min, and repeat about 4 times. After the above procedure, pour the mixture into a rectangular dish or a loaf pan lined with cling wrap plastic and freeze until set (about 4-5 hours). Serve with a combination of thinly sliced fresh fruit, for example, pineapple, apple and orange.

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