- Make the Custard Base: Whisk the egg yolks and caster sugar together in a bowl until pale and smooth. In a saucepan, gently heat the milk and half of the cream until steaming (do not boil). Slowly ladle the hot milk into the egg mixture while whisking constantly to temper the eggs.
- Thicken: Pour the mixture back into the saucepan. Cook over low heat, stirring continuously with a wooden spoon, until it thickens slightly and coats the back of the spoon (around 170°F / 77°C). Remove from heat, stir in the almond extract, and let it cool completely in the refrigerator.
- Toast the Almonds: While the base cools, place your split almonds in a dry pan over medium heat or under a broiler. Toss frequently until they are golden brown and fragrant, then let them cool.
Almond Split Ice-Cream
৳ 190.00
Igloo Exotic Almond Split is a highly popular premium stick ice cream bar in Bangladesh, known for its rich, creamy base enveloped in a thick chocolate coating studded with crunchy almond pieces.
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