Preparations

Boil 2 ¾ cups milk. Add sugar and cook uncovered on slow fire for 15 mins, stirring frequently. Mix cornflour and china grass with ¼ cup cold milk and add to the hot milk. Cook on slow fire, stirring continuously till the mixture boils and thickens, taking care to avoid lumps.

 

Simmer for 2 mins, stirring continuously. Remove from fire and cool to room temperature. Run this mixture in the whipper section of a mixer for 1 min. Add cream and run the mixer just once or twice, so that the cream is well mixed.  Pour the mixture into a suitable aluminium container with tight fitting lid and place it in the freezer till partially set. For a softer texture, remove from the freezer and beat with an egg beater or run again in the wipper section of the mixer for 1/2 min.

 

Fold in the Delinut cashew nut halves, making sure they are evenly distributed in the ice cream. Cover and re-freeze the ice cream until firm. After the second beating, allow the ice cream to set partially. Press the halved Delinut cashew nuts lightly all over the surface of the ice cream, so that the pieces are visible. Cover and re-freeze the ice cream until firm.