Almond Ice Cream



500 g of blanched almonds
560 ml of heavy cream
4 tablespoons rose essence.
3.5 litres of whole milk
500 g Huletts sugar



  1. The almonds are to be placed in a large bowl, covered with cold water and set aside. Set aside 280 ml of the milk. Boil the rest of the milk in a large non stick saucepan. Simmer until the milk is reduced by half. Stir from time to time.
  2. Drain the almonds. After grinding them them roughly mix it together with the 1/3 litre of milk set aside. Add almond mixture and sugar to the hot milk and continue stirring on low heat for approximately 20-30 minutes. Allow the mixture to cool to room temperature. Place in the refrigerator until well chilled. Chop the remaining almonds, but not too finely and stir into the chilled milk mixture. Add the heavy cream and the rose essence. Stir to mix all the ingredients. Pour into a freezer safe container and freeze until solid. Thaw in the refrigerator 20 minutes and serve.