Coconut-Almond Chocolate Ice Cream
- 1 cup sugar
- 1/8 teaspoon salt
- 2 large egg yolks
- 2 cups fat-free half-and-half
- 1 (13.5-ounce) can light coconut milk
- 1 (12-ounce) can evaporated fat-free milk
- 1 1/2 teaspoons vanilla extract
- 1/2 teaspoon coconut extract
- 1/3 cup flaked sweetened coconut, toasted
- 1/3 cup sliced almonds, toasted
- 1/3 cup fat-free hot fudge topping (such as Smucker's)
- Combine first 3 ingredients in a large saucepan; stir well with a whisk. Gradually add half-and-half and milks, stirring until well blended. Bring to a simmer over medium heat, and cook 10 minutes or until mixture reaches 160u0b0, stirring constantly with a whisk. Remove from heat; stir in extracts. Cool to room temperature, and chill at least 2 hours. Stir in coconut, almonds, and hot fudge topping.
- Pour mixture into the freezer can of a 4-quart ice cream freezer; freeze according to manufacturer's instructions. Spoon ice cream into a freezer-safe container; cover and freeze at least 2 hours or until firm.
sugar, salt, egg yolks, light coconut milk, milk, vanilla, coconut, coconut, almonds, topping
Taken from www.myrecipes.com/recipe/coconut-almond-chocolate-ice-cream (may not work)