| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Grains, Eggs | Ice cream, Nuts/grains, Low cal | 1 | Quart | |
INGREDIENTS
| 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 |
INSTRUCTIONS
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" <[email protected]> on Aug 19, 98
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