Toasted Almond Amaretto Ice Cream

Ingredients

• 2 cups half-and-half
• 1 cup (2 percent) reduced fat milk
• 1/3 cup nonfat dry milk
• 1/2 cup pasteurized egg substitute
• 1/2 cup amber agave nectar
• 1 teaspoon vanilla extract
• 2 tablespoons amaretto
• or 1/8 teaspoon almond extract
• Pinch of sea salt
• 1/2 cup lightly toasted almonds
• coarsely chopped
• Hot Fudge Sauce (page 107) (optional)

Instructions

1. Place the half-and-half, milk, dry milk, egg substitute, agave nectar, vanilla extract, amaretto, and salt in a food processor and blend until well combined, about 1 minute.
2. Refrigerate for several hours or overnight.
3. Blend the mixture again, then pour into the ice cream maker and freeze according to the manufacturers directions.
4. Add the toasted almonds 5 minutes before the ice cream is ready.
5. Serve with hot fudge sauce, if desired.