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Almond-Honey Ice Cream

Prep time 3 mins
Cook time 17 mins
Other time 3 hrs
Yield 7 servings (serving size: 1/2 cup)

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

Nutrition 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

How to Make It

  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.

Oxmoor House Healthy Eating Collection