Maple Syrup & Sugar Recipes
Maple Pecan Ice Cream
Here is the recipe I use for Maple Pecan Ice cream:
1/2 cup coarsely chopped toasted pecans
1/2 cup Egg beaters or egg substitute
3/4 cup maple syrup
2 cups buttermilk
1 cup milk
2 Tbs. nonfat dry milk
2 tsp. vanilla extract
1 dash salt (optional)
- Lightly toast pecans in a 350 degree oven and set aside to cool.
- Combine all ingredients except pecans in a blender container or food processor. Process until well combined.
- Cover and refrigerate until ready to freeze. Blend 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.
Recipe from From Your Ice Cream Maker: Ice Creams, Frozen Yogurts, Sorbets, Sherbets, Shakes, Sodas (1994 rev. ed.) by Coleen and Bob Simmons, Bristol Publishing Enterprises (ISBN: 1558671056). It is a good one, though I made it with roasted walnuts and only slightly roasted them with a touch of salt (which you should not do... the salt part, I mean).--Submitted by Yvonne Ehmke (yehmke [at] rochester.rr.com).
