Almond-Honey Ice Cream

Almond-Honey Ice Cream

Oxmoor House JANUARY 2004

  • Yield: 7 servings (serving size: 1/2 cup)
  • Cook time: 17 Minutes
  • Prep time: 3 Minutes
  • Other: 3 Hours


  • 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


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.

Nutritional Information

Amount per serving
  • Calories: 202
  • Fat: 4.8g
  • Saturated fat: 1.2g
  • Protein: 9.2g
  • Carbohydrate: 31.2g
  • Cholesterol: 66mg
  • Iron: 0.6mg
  • Sodium: 115mg
  • Calories from fat: 21%
  • Fiber: 0.5g
  • Calcium: 297mg

Go to Full Version of

Almond-Honey Ice Cream Recipe