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Brown Sugar & Toasted Almond Ice Cream




Source of Recipe


Bernice


List of Ingredients




Brown Sugar & Toasted Almond Ice Cream (healthy)


1 1/2 teaspoon unflavored gelatin
1 tablespoon water
2 1/2 cup low-fat milk, divided
3/4 cup packed dark brown sugar
1/2 teaspoon ground cinnamon
3 large egg yolks
1 - 12 oz can non-fat evaporated milk
1 tablespoon vodka or rum
1/2 cup chopped almonds, toasted (see TIP below) & cooled


Recipe




Sprinkle the gelatin over the water in a small bowl.

Let it stand, stirring once or twice, while you make the base for the ice cream.

Pour 1 1/2 cup of milk into a large saucepan.

Whisk in the brown sugar & cinnamon.

Heat over medium heat, whisking often, until steaming.

Whisk the egg yolks & evaporated milk in a medium bowl until combined.

Whisking constantly, gradually add the hot milk mixture to the egg yolk mixture until blended.

Return the mixture to the pan & cook over medium heat, stirring with a wooden spoon, until the back of the spoon is lightly coated; 3 to 5 minutes.

Do not bring to a boil or the custard will curdle.

Strain the custard through a fine-mesh sieve into a clean large bowl (preferably stain-less steel).

Add the softened gelatin & whisk until melted.

Whisk in the remaining 1 cup of milk & the vodka (or rum).

Cover & refrigerate until chilled, at least 3 hours or overnight.

Whisk the ice cream mixture & pour it into the canister of an ice cream maker.

Freeze according to the manufacturer's directions.

During the last 5 minutes of freezing, add the almonds.

If desired, place the ice cream in the freezer to firm up before serving.