Oxmoor House JANUARY 2004
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.
Go to full version of