Preparation time: 1 hour + freezing time Serves 8 225g blanched almonds 300ml double cream 1.75 litres milk 2 tbsps rose water 225g caster sugar
Place almonds in a basin, cover with cold water and set aside. Reserve 300ml of the milk and bring the rest to the boil in a large heavy-based or non-stick saucepan. Simmer until the milk is reduced by half, stirring from time to time to ensure that any skin or solids that cling to the side of the pan is well mixed with the milk. Drain the almonds and place three-quarters of them in a liquidiser with the reserved milk. Blend the mixture until the almonds are roughly ground; the mixture should be crunchy. Add the almond mixture and sugar to the hot milk and continue simmering for a further 10-20 minutes, stirring constantly. This allows the flavour of the almonds to penetrate the milk. Remove pan from heat and allow to cool to room temperature, then place in the refrigerator until well chilled. Roughly chop the remaining almonds and stir them into the chilled milk with the double cream and rose water. Stir thoroughly so that the ingredients are well and truly mixed. Pour into a metal cone shaped container, or any other suitable freezer container, and freeze until solid. Transfer to the refrigerator 20 minutes before serving, then turn out if necessary.