Toasted Coconut & Almond Ice Cream

Preparation

1. Sprinkle gelatin over water in a small bowl; let stand, stirring once or twice, while you make the base for the ice cream.
2. Pour 1 1/2 cups milk into a large saucepan. Cut vanilla bean in half lengthwise; scrape the seeds into the milk and add the pod.
3. Heat the milk mixture over medium heat until steaming. Whisk egg yolks and condensed milk in a medium bowl. Gradually pour in the hot milk, whisking until blended. Return the mixture to the pan and cook over medium heat, stirring with a wooden spoon, until the back of the spoon is lightly coated, 3 to 5 minutes. Do not bring to a boil or the custard will curdle.
4. Strain the custard through a fine-mesh sieve into a clean large bowl. Add the softened gelatin and whisk until melted. Whisk in the remaining 1 1/2 cups milk. Cover and refrigerate until chilled, at least 2 hours.
5. Whisk the ice cream mixture and pour into the canister of an ice cream maker. Freeze according to manufacturer’s directions. During the last 5 minutes of freezing, add coconut flakes and almonds to the ice cream maker. If necessary, place the ice cream in the freezer to firm up before serving.

Tips & Notes

• Make Ahead Tip: Store in an airtight container in the freezer for up to 1 week. | Equipment: Ice cream maker

• Tip: Toasting chopped nuts: Cook in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes. Cool toasted nuts completely before adding them to the ice cream maker.

Nutrition

Per serving: 275 calories; 9 g fat (5 g sat, 3 g mono); 89 mg cholesterol; 38 g carbohydrates; 10 g protein; 1 g fiber; 105 mg sodium; 517 mg potassium.

Nutrition Bonus: Calcium (26% daily value).

2 1/2 Carbohydrate Serving

Exchanges: 1/2 low-fat milk, 2 other carbohydrate, 1 1/2 fat

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