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Brown Sugar and Toasted Almond Ice Cream


Brown Sugar and Toasted Almond Ice Cream recipe












Low Fat, Trans-fat Free, Low Carb, Low Sodium


1 ½ teaspoons gelatin, unflavored
1 tablespoon water
2 ½ cups milk, low-fat
¾ cup brown sugar
brown, packed
½ teaspoon cinnamon
3 large egg yolks
1 tablespoon vodka
or rum
12 ounces milk, skim, evaporated
1 can
½ cup almonds
toasted, cooled and chopped


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

Pour 1½ cups milk into a large saucepan.

Add brown sugar and cinnamon, whisking until well blended.

Heat over medium heat, whisking constantly, until steaming.

Whisk egg yolks and evaporated milk in a medium bowl until well blended.

Whisking frequently, slowly add the hot milk mixture to the egg mixture until mixed.

Bring the mixture back to the pan and cook over medium heat, stirring with a wooden spoon, until the back of the spoon is lightly coated, about 4 minutes.

Do not bring to a boil, otherwise the custard will curdle.

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

Stir in the softened gelatin and whisk until melted.

Pour in the remaining 1 cup milk and vodka (or rum), whisking constantly until well mixed.

Cover and chili until cold and set, at least 4 hours or overnight.

Whisk the ice cream mixture and pour into the ice cream maker.

Freeze according to manufacturer’s directions.

During the last 5 minutes of freezing, add almonds.

Put the ice cream in the freezer to firm up.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 111g (3.9 oz)
Amount per Serving
Calories 7729% of calories from fat
 % Daily Value *
Total Fat 2g 4%
Saturated Fat 1g 6%
Trans Fat 0g
Cholesterol 83mg 28%
Sodium 64mg 3%
Total Carbohydrate 2g 2%
Dietary Fiber 0g 0%
Sugars g
Protein 11g
Vitamin A 7% Vitamin C 1%
Calcium 17% Iron 2%
* based on a 2,000 calorie diet How is this calculated?


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