100 gms almonds
1 1/2 litres milk
1/2 tin condensed milk
1 1/2 cup cream
10 strands of saffron
8-9 tbsp sugar
2 1/2 tsps cornflour
Soak the almonds overnight and grind it to a fine paste. Soak the strands of saffron in a little milk and keep aside.
In a pan over low flame put in fresh and condensed milk. Keep stirring till the mixture becomes thick.
Dissolve sugar in a few tbsps of milk and add cornflour and saffron. Mix well till mixture is creamy and there are no lumps. Add this mixture to the milk and heat again.
Finally add the almond paste. Once the mixture has thickened allow it to cool and add the cream.
Mix well and freeze until semi-solid. Remove, beat again and freeze until firm.