Yield
Makes 1 1/4 quarts

How to Make It

Step 1

Whisk first 4 ingredients in a 2-quart pitcher or large bowl until blended. Cover and chill 30 minutes.

Step 2

Pour milk mixture into freezer container of a 1-quart electric ice-cream maker, and freeze according to manufacturer's instructions. (Instructions and times will vary.)

Step 3

Remove container with ice cream from ice-cream maker, and place in freezer 15 minutes. Stir almonds into prepared ice cream. Transfer to an airtight container; freeze until firm, about 1 to 1 1/2 hours.

Step 4

Note: For testing purposes only, we used a Rival 4-quart Durable Plastic Bucket Ice Cream Maker and a Cuisinart Automatic Frozen Yogurt-Ice Cream & Sorbet Maker.

Ratings & Reviews

Great texture, good flavor-- has a mocha edge (Add baked brownie for best results!)

Taylorville
September 09, 2015
My mark of a good ice cream (apart from the flavor) is how well it freezes, then how well it scoops, once frozen.  This one freezes nicely and scoops nicely.  I'm a lazy cook and really enjoy these recipes using condensed milk so I don't have to turn on my stove.  To me, they also conveniently seem to freeze down to the best consistency. This one has a bit of a "mocha" flavor to it, which I chalk up to the toasted almonds.  One of the best decisions I've made in the kitchen, ever, was to bake up a cheapo box of brownies (low oil, so they're dry, and in a muffin tin, so there's more "edge"), let them cool, then stir crumbled brownie into the finished ice cream, just before freezing it. This is one of our favorites.

Taylorville's Review

kimmiller
July 09, 2014
N/A

kimmiller's Review

Melody
June 12, 2014
N/A

Kimberly8876's Review

Kimberly8876
July 22, 2013
N/A