Maple pecan ice cream
1 Quart
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Chopped toasted pecans |
| 4 | ounces | Egg beaters or egg substitut |
| ¾ | cup | Maple syrup |
| 2 | cups | Buttermilk |
| 1 | cup | Milk |
| 2 | tablespoons | Nonfat dry milk |
| 2 | teaspoons | Vanilla extract |
| 1 | dash | Salt |
Directions
SOURCE: From Your Ice Cream Maker by Coleen and Bob Simmons, copyright 1994, ISBN #1-55867-105-6. MM format by Ursula R. Taylor.
Lightly toast pecans in a 350~ oven and set aside to cool. Combine all ingredients except pecans in a blender or food processor. Process until well combined. Cover and refrigerate until ready to freeze. Blend for a few seconds before pouring into the ice cream maker. Follow the manufacturer's instructions for freezing. About a minute before ice cream is frozen, add nuts.
Posted to MM-Recipes Digest by "Rfm" <Robert-Miles@...> on Aug 19, 98