Toasted Coconut & Almond Ice Cream
Toasted coconut and almonds add a flavorful dimension to plain vanilla ice cream.
Prep Time:
15 mins
Total Time:
2 hrs 45 mins
Servings:
8 servings, 1/2 cup each
Ingredients
-
1 1/2 teaspoons unflavored gelatin
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1 tablespoon water
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3 cups low-fat milk, divided
-
3 large egg yolks
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1 14-ounce can nonfat sweetened condensed milk
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1 vanilla bean
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1/2 cup toasted coconut flakes
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1/2 cup chopped toasted almonds, (see Tip)
Directions
1.
Sprinkle gelatin over water in a small bowl; let stand, stirring once or twice, while you make the base for the ice cream.
2.
Pour 1 1/2 cups milk into a large saucepan. Cut vanilla bean in half lengthwise; scrape the seeds into the milk and add the pod.
3.
Heat the milk mixture over medium heat until steaming. Whisk egg yolks and condensed milk in a medium bowl. Gradually pour in the hot milk, whisking until blended. Return the mixture to the pan and 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.
4.
Strain the custard through a fine-mesh sieve into a clean large bowl. Add the softened gelatin and whisk until melted. Whisk in the remaining 1 1/2 cups milk. Cover and refrigerate until chilled, at least 2 hours.
5.
Whisk the ice cream mixture and pour into the canister of an ice cream maker. Freeze according to manufacturer's directions. During the last 5 minutes of freezing, add coconut flakes and almonds to the ice cream maker. If necessary, place the ice cream in the freezer to firm up before serving.
Tips:
Tip: Toasting chopped nuts: Cook in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes. Cool toasted nuts completely before adding them to the ice cream maker.
MAKE AHEAD TIP: Store in an airtight container in the freezer for up to 1 week. | Equipment: Ice cream maker
Nutrition information
Calories 275, Total Fat 9 g, Saturated Fat 5 g, Monounsaturated Fat 3 g, Cholesterol 89 mg, Sodium 105 mg, Carbohydrate 38 g, Fiber 1 g, Protein 10 g, Potassium 517 mg. Daily Values: Calcium 26%. Exchanges: Reduced-Fat Milk 0.5,Other Carbohydrate 2,Fat 1.5.
Percent Daily Values are based on a 2,000 calorie diet
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