Maple Pecan Ice Cream
Description
This International dessert features Egg beaters or egg substitut, Maple syrup, Buttermilk, Milk, Nonfat dry milk. It delivers smooth, comforting richness, sweet, indulgent flavor. A wonderful way to end any meal, especially on special occasions. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.Ingredients
Directions
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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
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Chopped toasted pecans
Nutrition Facts
Servings 1
- Amount Per Serving
- Calories 562.9kcal
- % Daily Value *
- Total Fat 34.4g53%
- Saturated Fat 7.2g36%
- Cholesterol 376.7mg126%
- Sodium 97748.0mg4073%
- Total Carbohydrate 46.9g16%
- Dietary Fiber 2.9g12%
- Sugars 43.7g
- Protein 22.4g45%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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