| 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" <Robert-Miles@usa.net> on Aug 19, 98
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