Almond Ice Cream

• 450 g (1 lb) whole raw almond kernels
• 1 litre (35

Roast the almonds whole on a tray in a 180°C (350°F/Gas 4) oven until deeply golden and aromatic. Put the roasted almonds in a food processor and roughly chop.

Meanwhile, place the milk in a medium saucepan and bring almost to the boil. Immediately add the almonds while they are still warm. Remove from heat, cool slightly then cover and allow the almonds to infuse the milk, in the refri