Brown Sugar & Toasted Almond Ice Cream

With lots of designer ice creams out there, this particular recipe focuses on simplicity shining through. And it does! The full bodied flavors of brown sugar combined with the nutty toasted almonds make this a very sophisticated frozen treat.

The alcohol in the base mixture acts like an “anti-freeze” reducing the icy texture often associated with lower-fat ice creams.

The crushed gingersnaps on the top make this over the top! The family gave this a thumbs up! Give it a try.

Sprinkle gelatin over water in a bowl; let stand, stirring once or twice, while you make the base.

Pour 1-1/2 cups milk into a large saucepan. Whisk in brown sugar and cinnamon. Heat over medium heat, whisking often, until steaming (not boiling).

Whisk egg yolks and evaporated milk in a medium bowl until combined. Whisking constantly, gradually add the hot milk mixture until blended (very slowly). 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.

Strainthe custard through a fine-mesh sieve into a clean large bowl (preferably stainless-steel). Add the softened gelatin and whisk until melted. Whisk in the remaining 1 cup milk and vodka (or rum). Cover and refrigerate until chilled, at least 3 hours or overnight.

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 almonds. If desired, place the ice cream in the freezer to firm up before serving. Ice cream will be soft serve out of the ice cream maker.

Serve this with crushed gingersnaps, it’s a must!!

Brown Sugar & Toasted Almond Ice Cream
From Eating Well

1-1/2 teaspoons unflavored gelatin
1 Tablespoon water
2-1/2 cups low-fat milk, divided
3/4 cup packed dark brown sugar
1/2 teaspoon ground cinnamon
3 large egg yolks
1 twelve-ounce can2{5396afcf7ebcb011d88226d96591fa60d0bb5a6cac0179c8121d60c005c366a8} evaporated milk
1 Tablespoon vodka or rum
1/2 cup chopped almonds, toasted and cooled
Gingersnaps, crushed for garnish

Sprinkle gelatin over water in a bowl; let stand, stirring once or twice, while you make the base.

Pour 1-1/2 cups milk into a large saucepan. Whisk in brown sugar and cinnamon. Heat over medium heat, whisking often, until steaming (not boiling).

Whisk egg yolks and evaporated milk in a medium bowl until combined. Whisking constantly, gradually add the hot milk mixture until blended (very slowly). 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.

Strainthe custard through a fine-mesh sieve into a clean large bowl (preferably stainless-steel). Add the softened gelatin and whisk until melted. Whisk in the remaining 1 cup milk and vodka (or rum). Cover and refrigerate until chilled, at least 3 hours or overnight.

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 almonds. If desired, place the ice cream in the freezer to firm up before serving. Ice cream will be soft serve out of the ice cream maker.

For the best texture, let soften slightly before serving. Sprinkle crushed gingersnaps over top.

To toast chopped almonds, place in a dry skillet and cook over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.

Other Frozen Treats You Might Enjoy:
Spike Mendelsohn’s Toasted Marshmallow Shakes
Snickerdoodle Ice Cream
Blueberry SourCream Ice Cream
Ricotta Cappucino
Frozen Peanut Butter Hot Chocolate

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