Almond-Honey Ice Cream

Yield:

7 servings (serving size: 1/2 cup)

Recipe from

Recipe Time

Prep: 3 Minutes
Cook: 17 Minutes
Other: 3 Hours

Nutritional Information

Calories 202
Fat 4.8 g
Satfat 1.2 g
Protein 9.2 g
Carbohydrate 31.2 g
Cholesterol 66 mg
Iron 0.6 mg
Sodium 115 mg
Caloriesfromfat 21 %
Fiber 0.5 g
Calcium 297 mg

Ingredients

1/4 cup sugar
1/4 cup nonfat dry milk
2 tablespoons cornstarch
2 cups 1% low-fat milk, divided
1 (12-ounce) can evaporated fat-free milk
2 large egg yolks, lightly beaten
1/4 cup honey
1/4 cup slivered almonds, toasted
1 teaspoon vanilla extract

Preparation

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.

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.

Note:

Oxmoor House Healthy Eating Collection

January 2004