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Title: Maple Pecan Ice Cream Categories: Ice cream, Nuts/grains, Low cal Yield: 1 Quart 1/2 c Chopped toasted pecans 4 oz Egg beaters or egg substitut 3/4 c Maple syrup 2 c Buttermilk 1 c Milk 2 tb Nonfat dry milk 2 ts Vanilla extract 1 ds Salt 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" |