TOASTED ALMOND ICE CREAM BALLS RECIPE: HOW TO MAKE IT
You can keep these almond-coated ice cream balls on hand in the freezer for last-minute entertaining. Just whip up the sauce in minutes for a simply satisfying sweet treat. —Anita Curtis, Camarillo, California
Provided by Taste of Home
Categories Desserts
Total Time 25 minutes
Prep Time 25 minutes
Cook Time 0 minutes
Yield 5 servings.
Number Of Ingredients 7
Steps:
- Place almonds in a shallow dish. Using an ice cream scoop, shape ice cream into balls. Roll each in almonds until well coated. Place on a waxed paper-lined baking sheet; cover and freeze., For sauce, combine the milk, chocolate chips and butter in a saucepan. Cook and stir over low heat until melted and smooth. Add sugar; bring to a boil. Reduce heat. Simmer for 8-10 minutes or until thickened, stirring frequently. , Serve hot or cold over ice cream balls.
Nutrition Facts : Calories 823 calories, FatContent 45g fat (21g saturated fat), CholesterolContent 93mg cholesterol, SodiumContent 245mg sodium, CarbohydrateContent 98g carbohydrate (84g sugars, FiberContent 4g fiber), ProteinContent 15g protein.
BROWN SUGAR & TOASTED ALMOND ICE CREAM RECIPE | EATINGWELL
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.
Provided by Jim Romanoff
Categories Diabetic Thanksgiving Dessert Recipes
Total Time 4 hours 0 minutes
Number Of Ingredients 9
Steps:
- Sprinkle gelatin over water in a small bowl; let stand, stirring once or twice, while you make the base for the ice cream.
- Pour 1 1/2 cups milk into a large saucepan. Whisk in brown sugar and cinnamon. Heat over medium heat, whisking often, until steaming. Whisk egg yolks and evaporated milk in a medium bowl until combined. Whisking constantly, gradually add the hot milk mixture to the egg mixture 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.
- Strain the custard through a fine-mesh sieve into a clean large bowl (preferably stainless-steel). Add the softened gelatin and whisk until melted. Whisk in the remaining 1 cup milk and vodka (or rum). Cover and refrigerate until chilled, at least 3 hours or overnight.
- 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 almonds. If desired, place the ice cream in the freezer to firm up before serving.
Nutrition Facts : Calories 209.3 calories, CarbohydrateContent 30.8 g, CholesterolContent 74.7 mg, FatContent 5.9 g, FiberContent 0.9 g, ProteinContent 8.6 g, SaturatedFatContent 1.4 g, SodiumContent 92.3 mg, SugarContent 29 g
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