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Store in an airtight container in the freezer for up to 1 week
1 1/2 teaspoons unflavored gelatin
1 tablespoon water
3 cups low-fat milk, divided
3 large egg yolks
1 14-ounce c nonfat sweetened condensed milk
1 vanilla bean
1/2 cup toasted coconut flakes
1/2 cup chopped toasted almonds
(Toasting chopped nuts: Cook in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes. Cool toasted nuts completely before adding them to the ice cream maker)
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 classickqc
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