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60+ Minutes |
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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 1 |
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Directions: 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.
| Ingredients:
1/2 Cup(s) Chopped toasted pecans
4 Ounce(s) Egg beaters or egg substitut
3/4 Cup(s) Ice cream:
2 Cup(s) Fresh Blackberries
1 Cup(s) Vanilla bean, split
2 Tablespoon(s) Nonfat dry milk
2 Teaspoon(s) Orange juice concentrate; thawed
1 Dash(s) Bananas, ripe; peel, mashed |
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