Brown Sugar & Toasted Almond Ice Cream
In a world of designer ice creams, sometimes the simplest can be the best. The full-bodied flavors of brown sugar combined with nutty toasted almonds are all it takes to give this easy-to-make frozen treat a sophisticated distinction. The alcohol in the base mixture acts like an “anti-freeze,” reducing the icy texture sometimes associated with lower-fat ice cream. For a little extra indulgence, try topping a scoop with some crumbled gingersnaps.
Make Ahead Tip: Prepare through Step 3 up to 1 day ahead. After freezing, store ice cream in an airtight container for up to 1 week. For the best texture, let soften slightly before serving.
Equipment: Ice cream maker
Tip: To toast chopped nuts, place in a small dry skillet and cook over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.
1/2 fat-free milk, 1 1/2 other carbohydrate, 1 fat