2 cups half-and-half
1 cup milk
1/3 cup nonfat dry milk
4 oz. Egg Beaters, or egg substitute
½ cup honey
1 tsp. Almond extract
½ cup toasted slivered almonds
Combine ingredients except almonds in a
blender or food processor. Blend until smooth.
Cover and chill in the refrigerator until
ready to freeze. Blend for a few seconds
before pouring into the ice cream maker.
Follow the manufacturer's instructions for
freezing. Either fold nuts into ice cream
mixture about a minute before ice cream
is done and continue to freeze for another
minute, or sprinkle them over individual
ice cream servings.
Makes: about 1 quart