Title: Maple Pecan Ice Cream
Categories: Icecream Grain Lowcal
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.