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Almond Honey Ice Cream

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Ingredients
  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
Directions

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

Cuisine: 
American
Method: 
Chilling
Ingredient: 
Almond

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