Soak 100 grams of almonds in water for 6-8 hours or overnight. After soaking, peel the skin off the almonds and set aside.

In a blender, add the peeled almonds and 250 ml of milk. Blend until you get a smooth almond paste.

In a heavy-bottomed pan, heat 500 ml of milk and bring it to a boil. Add the almond paste to the boiling milk and mix well. Cook for 5-7 minutes on low heat, stirring continuously.

In a separate bowl, mix 100 grams of sugar and 2 tablespoons of cornflour with 50 ml of milk to make a smooth paste. Add this paste to the almond-milk mixture and cook for another 5-7 minutes, stirring continuously until the mixture thickens.

Remove the pan from heat and let the mixture cool down to room temperature. Once cooled, add 1 teaspoon of almond essence and mix well.

Pour the mixture into an airtight container and freeze for 3-4 hours. After this time, take the container out and blend the semi-frozen mixture in a blender to break any ice crystals. Pour it back into the container and freeze again for 6-8 hours or until completely set.

Before serving, let the ice cream sit at room temperature for 5 minutes to soften. Scoop out the almond ice cream and garnish with chopped almonds or almond flakes.