Home made icecreams (Part I)

Ingredients:

1 litre fullcream milk
2-1/2 tsp. cornflour
1 tsp. gelatine or 1/2 packet china grass chopped fine
3/4 cup sugar
1 cup fresh cream
1 tsp. almond or kewra essence
1/2cup cold milk
1 cup almonds, sliced thinly
1 tbsp. pistachios, sliced thinly
1 tsp. cardamom powder
1 recipe basic icecream

Method:

* Bring milk to a boil. Boil for 15 minutes on low, stirring occasionally.

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

* Add sugar to milk, stir. Add cornflour paste, stirring continuously, till boil resumes.

* Boil for a further 4-5 minutes, take off fire.

* Sprinkle gelatine over 3 tbsp. water in a small pan, warm and dissolve over low flame till transparent. Or soak chinagrass in 1 cup water till spongy, then dissolve over flame till transparent.

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

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

* Roast almond slivers in preheated oven on a baking sheet for 5 minutes or till light golden. Remove and cool, mix with pistachios.

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

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

* The texture should be light and creamy.

* Reset in the freezer till frozen.