Title: Maple Pecan Ice Cream
Categories: Ice cream, Nuts/grains, Low cal
Yield: 1 Quart
1/2 c Pecans; chopped & toasted
4 oz Egg substitute
3/4 c Maple syrup
2 c Buttermilk
1 c Milk
2 tb Nonfat dry milk
2 ts Vanilla extract
1 ds Salt
Lightly toast pecans in a 350 F 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.
Source: From Your Ice Cream Maker by Coleen and Bob Simmons,
copyright 1994, ISBN #1-55867-105-6.
