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Recipe Summary

prep:
3 mins
cook:
17 mins
additional:
3 hrs
total:
3 hrs 20 mins
Yield:
7 servings (serving size: 1/2 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Source

Oxmoor House Healthy Eating Collection

Nutrition Facts

202 calories; fat 4.8g; saturated fat 1.2g; protein 9.2g; carbohydrates 31.2g; cholesterol 66mg; iron 0.6mg; sodium 115mg; calories from fat 21%; fiber 0.5g; calcium 297mg.
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