• 3 Ratings

Honey is sweeter than sugar, so less is needed in recipes. Use it to help flavor this creamy frozen custard.

Source: Better Homes and Gardens


Credit: Andy Lyons

Recipe Summary

20 mins
8 hrs to 1 day
8 hrs
8 cups


Ingredient Checklist


Instructions Checklist
  • In a large 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.

  • Line a 9x5x3-inch loaf pan with plastic wrap. Stir raspberries, chopped chocolate, and almonds into chilled mixture. Pour into prepared loaf pan. Cover and freeze at least 8 hours or until firm.

  • Let loaf stand at room temperature about 15 minutes. Invert pan onto a serving plate to remove loaf. Remove plastic wrap. Slice loaf. If desired, serve with chocolate-flavor syrup and additional fresh raspberries.

Nutrition Facts

142 calories; total fat 7g; saturated fat 2g; polyunsaturated fat 1g; monounsaturated fat 3g; cholesterol 70mg; sodium 87mg; potassium 150mg; carbohydrates 18g; fiber 2g; sugar 13g; protein 3g; trans fatty acid 0g; vitamin a 226IU; vitamin c 4mg; thiamin 0mg; riboflavin 0mg; niacin equivalents 0mg; vitamin b6 0mg; folate 15mcg; vitamin b12 0mcg; calcium 141mg; iron 1mg.


3 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1
Rating: Unrated
I followed the recipe to a "T." After freezing, the dessert was a horrible unappetizing yellow-gray-brownish color. The flavor left much to be desired as well. A real disappointment for what I thought would be a delicious Valentine's Day dinner dessert for my guests!