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

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