Maple Pecan Ice Cream Recipe
Yield: 1 QuartRecipe by luhu.jp
Ingredients:
1/2 cup: Chopped toasted pecans,
4 ounce: Egg beaters or egg substitut,
3/4 cup: Maple syrup,
2 cup: Buttermilk,
1 cup: Milk,
2 tbsp: Nonfat dry milk,
2 tsp: 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 manufacturers
instructions for freezing. About a minute before ice cream is frozen, add
nuts.
Source from luhu.jp
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 manufacturers
instructions for freezing. About a minute before ice cream is frozen, add
nuts.
Source from luhu.jp