16
| RECIPES
RECIPES
WARNING
Food Poisoning Hazard
Do not let foods that contain
perishable ingredients such as
eggs, dairy products, and
meats remain unrefrigerated for
more than one hour.
Doing so can result in food
poisoning or sickness.
830 mL (3 ½ cups )
whole milk
415 mL (1 can [14 oz.])
sweetened
condensed milk
235 mL (1 cup)
prepared hot
caramel or
butterscotch
caramel topping
(about 340 g
[12 oz.])
100 g (1 package [3.4 oz.])
instant cheesecake
pudding and pie
filling mix
5 mL (1 teaspoon) vanilla
.5 mL (1/8 teaspoon) salt
235-355 mL (1-1½ cups)
coarsely
chopped pecans
In medium bowl, place all ingredients except pecans.
Whisk until well blended and pudding is dissolved. Cover
and chill thoroughly, at least 6 hours.
Assemble and engage freeze bowl, dasher, and drive
assembly as directed in attachment instructions. Turn to
STIR (Speed 1). Using container with spout, pour mixture
into freeze bowl. Continue on STIR (Speed 1)
for 15-20 minutes or until desired consistency, adding
pecans during last 1 minute of freeze time. Immediately
transfer ice cream into serving dishes, or freeze in an
airtight container.
Yield: 16 servings (120 mL [1/2 cup] per serving).
Per Serving: About 240 cal, 5 g pro, 35 g carb, 10 g total
fat, 3.5 g sat fat, 15 mg chol, 230 mg sod.
CARAMEL PECAN ICE CREAM
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