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Cashew Badam Ice cream recipe
Cashews - 25g
Almonds - 10
Milk - 1 litre
Sugar - 6 tsp
Vanilla essence - 1/4 tsp
Boil milk and cook in low heat until its amount is reduced
to one half.
Soak almonds in water for one hour.
Peel the skin.
Mix cashews
and almonds and grind into a fine paste.
In a dry pan, heat the cashew-almond paste for 5 minutes
or until the raw smell disappears.
You may add water in small quantities to ensure
that the paste does not stick to the pan.
Add this paste to the milk and
mix well.
Add the essence.
Keep it in a covered vessel inside the freezer.
After
one hour, remove the ice cream and grind well once again.
Then freeze it.
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