Boil milk and cook in low heatuntil its amount is reduced to one half.Soak almonds in water for one hour.Peel the skin.Mix cashews and almonds and grind into a nice paste. In a dry pan, heat the cashew-almond paste for 5 minutes or until the raw smell disappears.You may add water in small quantitiesto ensure that the paste does not stick to the pan. Add this paste to the milk and mix well.Add the essence.Keep it in a covered vessel inside the freezer.After one hour, remove the ice cream and grind well once again.Then freeze it.