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      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.

  MM format by Ursula R. Taylor.

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