Ingredients:

• 1 litre full Cream Milk
• Two and a half tsp – Corn flour
• 3/4 cup – Sugar
• 1 cup – fresh Cream
• 1 tsp – Almond essence
• 1/2 cup – cold Milk
• 1 cup – almonds, sliced thinly
• 1 tbsp – pistachios, sliced thinly
• 1 tsp – Cardamom powder
• 1 tsp – gelatine or 1/2 packet china grass chopped fine (optional)

Method:

1. Bring milk to a boil.
2. Boil for 15 minutes on low, stirring occasionally.
3. Mix corn flour in 1.5 cup cold milk, keep aside.
4. Add sugar to milk, stir.
5. Add corn flour paste, stirring continuously, till boil resumes.
6. Boil for 4-5 minutes, remove from the fire.
7. Sprinkle gelatine over 3 tbsp. water in a small pan, warm and dissolve over low flame till transparent.
8. Or soak china grass in 1 cup water till spongy, then dissolve over flame till transparent.
9. When boiled milk cools a little, add gelatine solution and mix well.
10. Cool to room temperature, freeze in covered tray, till set but not hard.
11. Roast almond slivers in preheated oven on a baking sheet for 5 minutes or till light golden.
12. Remove and cool, mix with pistachios.
13. Take the ice cream, break into pieces, beat with an egg beater till soft.
14. Add cream, almonds, cardamom, saffron and mix well.It should be light and creamy.
15. Reset in the freezer till frozen.