Maple Pecan Ice Cream

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Title: Maple Pecan Ice Cream
Categories: Ice cream, Nuts/grains, Low cal
Yield: 1 Quart

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

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.

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