Ice Cream, Toasted Coconut and Almond
Tip: To toast 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.
1 quart, 8 servings, 1/2 cup each
- 1 1/2 teaspoon(s) unflavored gelatin
- 1 tablespoon(s) water
- 3 cup(s) low-fat milk, divided
- 3 large egg yolks
- 1 can(s) (14-ounce) nonfat sweetened condensed milk
- 1 vanilla bean
- 1/2 cup(s) toasted coconut flakes
- 1/2 cup(s) chopped toasted almonds (see Tip)
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.