Almond-Honey Ice Cream

• 1/4 cup sugar
• 1/4 cup nonfat dry milk
• 2 tablespoons cornstarch
• 2 cups 1% low-fat milk, divided
• 1 (12-ounce) can evaporated fat-free milk
• 2 large egg yolks, lightly beaten
• 1/4 cup honey
• 1/4 cup slivered almonds, toasted
• 1 teaspoon vanilla extract

1. Combine sugar, dry milk, and cornstarch in a large saucepan. Gradually add 1 cup low-fat milk and evaporated milk. Bring to a boil over medium heat, stirring constantly; cook 1 minute or until slightly thick, stirring constantly. Remove from heat. Gradually stir about 1/4 of hot milk mixture into egg yolks; add to remaining hot mixture, stirring constantly. Cook over low heat 1 minute, stirring constantly. Remove from heat; stir in remaining 1 cup low-fat milk, honey, almonds, and vanilla. Cover and chill 2 hours.
2. Pour milk mixture into freezer can of an ice cream freezer. Freeze according to manufacturer's instructions. Spoon ice cream into a freezer-safe container; cover and freeze 1 hour or until firm.

sugar, nonfat dry milk, cornstarch, milk, milk, egg yolks, honey, slivered almonds, vanilla

Taken from www.myrecipes.com/recipe/almond-honey-ice-cream (may not work)