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
dash salt
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