INSTRUCTIONS

• Melt the ALMOND INSPIRATION in a microwave gradually in 20 seconds increments, stirring in between. Once melted, add the oil.  Stir to combine.
• Use the glaze at 95°F (35°C).

• Combine the milk, coconut milk and cream in a pot. 
• Combine the non-fat dry milk and powdered glucose, then whisk into the milk and cook over medium heat until the mixture is warm.
• Separately, combine the vanilla extract, sugar and egg yolks. Whisk until thoroughly combined. 
• Bring the liquid to a boil and turn off the heat. Add a small quantity of the hot liquid into the yolks and whisk to incorporate.  Add a second addition of hot liquid to the yolks, mix, then pour the yolk mixture back into the pot with the hot liquid. Whisk.
• Return the mixture to the heat and cook over low-medium heat, stirring constantly with a spatula, until the mixture begins to thicken.  The mixture should reach a temperature of 183°F (84°C).
• Remove from heat and pour through a strainer into a bowl or container immediately. 
• Add the toasted coconut if desired and refrigerate for 12-24 hours.
• Process in an ice cream machine according to the instructions.
• Pipe the finished ice cream into desired bar molds and freeze for a minimum of 24 hours before unmolding.  The freezer temperature should be between -6 to -10°F for optimal freezing.