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Prep Time: 3 Minutes Cook Time: 17 Minutes |
Ready In: 20 Minutes Servings: 7 |
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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 |
Directions:
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.
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