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Toasted Almond Amaretto Ice Cream

This ice cream uses agave nectar, a wonderful surprise if you haven't used it yet.

  • 2 cups half and half
  • 1 cup (2 percent) reduced fat milk
  • 1/3 cup nonfat dry milk
  • 1/2 cup pasteurized egg substitute
  • 1/2 cup amber agave nectar
  • 1 teaspoon vanilla extract
  • 2 tablespoons amaretto, or 1/8 teaspoon almond extract
  • Pinch of se salt
  • 1/2 cup lightly toasted almonds, coarsely chopped
  • Hot fudge sauce (optional)
 

Method

Place the half-and-half, milk, dry milk, egg substitute, agave nectar, vanilla extract, amaretto, and salt in a food processor and blend until well combined, about 1 minute. Refrigerate for several hours or overnight.  Blend the mixture again, then pour into the ice cream maker and freeze according to the manufacturer's directions.  Add the toasted almonds 5 minutes before the ice cream is ready.  Serve with hot fudge sauce, if desired.

Makes 1 quart

Reprinted with permission from ©Ania Catalano, Baking with Agave Nectar, published by Ten Speed Press click for book review

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