Raspberry-Chocolate Almond Ice Cream

Carb. per serving 18 g

Servings 8 (½ cup each)

Prep 20 minutes   Chill 8 hours

Freeze according to manufacturer’s directions + 4 hours

• 2 cups unsweetened vanilla-flavored almond milk
• 3 egg yolks, lightly beaten
• ¼ cup honey
• 2 tablespoons cornstarch
• ¼ teaspoon almond extract
• ⅛ teaspoon salt
• 1 cup fresh raspberries
• 2 ounces dark chocolate, finely chopped
• ⅓ cup slivered almonds, toasted

1. In a medium saucepan whisk together almond milk, egg yolks, honey, and cornstarch. Cook and stir over medium heat for 6 to 8 minutes or until custard coats the back of a spoon (do not boil). If necessary, strain through a fine-mesh sieve into a bowl to remove any lumps; stir in almond extract and salt. Cover and chill for 8 to 24 hours.

2. Freeze chilled mixture in a 1½-quart ice cream freezer according to manufacturer’s directions. Stir in raspberries, chopped chocolate, and almonds. Transfer mixture to a 2-quart freezer container. Cover and freeze for 4 hours before serving.

Per serving: 142 cal., 7 g total fat (2 g sat. fat), 70 mg chol., 87 mg sodium, 18 g carb. (2 g fiber, 13 g sugars), 3 g pro. Exchanges: 0.5 milk, 0.5 carb., 1.5 fat.