Toasted Almond Amaretto Ice Cream

• 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 sea salt
• 1/2 cup lightly toasted almonds, coarsely chopped
• Hot Fudge Sauce (page 107) (optional)

1. 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.
2. Refrigerate for several hours or overnight.
3. Blend the mixture again, then pour into the ice cream maker and freeze according to the manufacturers directions.
4. Add the toasted almonds 5 minutes before the ice cream is ready.
5. Serve with hot fudge sauce, if desired.

percent, nonfat dry milk, pasteurized egg substitute, amber, vanilla, almond, salt, almonds, sauce

Taken from www.epicurious.com/recipes/food/views/toasted-almond-amaretto-ice-cream-379385 (may not work)