Desserts : Ice-cream|
1/4 cup blanched Almonds
2 cups Milk
2/3 cup heavy Cream
3 Egg yolks
1/2 cup superfine Sugar
1 tbsp Kirsch
Pound the almonds into paste. Add milk and heavy cream, mix thoroughlytogether. In a saucepan, heat the almond mixture to a boil. Remove from heat.
In a bowl, mix egg yolks, sugar and Kirsch for 5 minutes. Add the almond milk and mix well with a wooden spoon. Heat the mixture over low heat for five minutes without letting it boil. Stir continously. Then allow it to cool.
Strain through a sieve and freeze until the alomond ice-cream is thoroughly firm. (If you have ice cream maker, then use it to freeze the mixture.)
Recipe by Shabnam Minwalla
Submitted by 'Benny' Daruwala, Juhu, Bombay
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