Wash, peel, and grate the bottle gourd.

Heat ghee in a pan and stir-fry the grated bottle gourd for 3-4 minutes until moisture evaporates.

Add milk to the pan and bring to a boil, stirring continuously.

Add sugar and cook on medium flame, stirring until the milk is reduced to half its initial quantity (about 20-30 minutes).

Turn off the heat and let the mixture cool to room temperature.

Pour the cooled mixture into a blender and blend for about 2 minutes.

Pour the mixture into an airtight container and add fresh cream on top.

Wrap with cling wrap and freeze for 4-5 hours until set.

Take the container out of the freezer and beat the ice cream with a handheld mixer for 2-3 minutes.

Add chopped almonds and cardamom powder, saving some almonds for garnish.

Beat the ice cream again for about 30 seconds.

Pour the mixture back into the airtight container and freeze for 6 hours or overnight.

Scoop out and serve.