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Almond Honey Ice Cream

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  Sugar 1⁄4 Cup (4 tbs)
  Nonfat dry milk 1⁄4 Cup (4 tbs)
  Cornstarch 2 Tablespoon
  1% milk 2 Cup (32 tbs), divided
  Fat free evaporated milk 12 Ounce (1 Can)
  Egg yolks 2 Large, lightly beaten
  Honey 1⁄4 Cup (4 tbs)
  Slivered almonds 1⁄4 Cup (4 tbs), toasted
  Vanilla extract 1 Teaspoon

1. Combine sugar, dry milk, and cornstarch in a large saucepan. Gradually add 1 cup low-fat milk and evaporated milk. Bring to a boil over medium heat, stirring constantly; cook 1 minute or until slightly thick, stirring constantly. Remove from heat. Gradually stir about 1/4 of hot milk mixture into egg yolks; add to remaining hot mixture, stirring constantly. Cook over low heat 1 minute, stirring constantly. Remove from heat; stir in remaining 1 cup low-fat milk, honey, almonds, and vanilla. Cover and chill 2 hours.
2. Pour milk mixture into freezer can of an ice cream freezer. Freeze according to manufacturer's instructions. Spoon ice cream into a freezer-safe container; cover and freeze 1 hour or until firm.

Recipe Summary


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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1496 Calories from Fat 222

% Daily Value*

Total Fat 26 g39.6%

Saturated Fat 6.7 g33.7%

Trans Fat 0 g

Cholesterol 406.5 mg135.5%

Sodium 937.4 mg39.1%

Total Carbohydrates 236 g78.7%

Dietary Fiber 3.7 g14.9%

Sugars 200.4 g

Protein 71 g141.3%

Vitamin A 50.4% Vitamin C 5.2%

Calcium 230.1% Iron 13.5%

*Based on a 2000 Calorie diet


Almond Honey Ice Cream Recipe