Monday, November 8, 2010

Caramel Pecan Ice Cream

When I got my Kitchen Aid ice cream maker attachment, I noticed that the instruction booklet had a recipe for carmel pecan ice cream. Unlike the other ice cream recipes in the booklet which were made with heavy cream, eggs and half and half (and often had well over 20 g fat per serving) this recipe was made with whole milk and only had 3.5 g fat per serving. I figured that the creaminess and thickening came from the jello pudding mix rather than the cream. Since it seemed like a perfect fall flavor, I decided to make it for dessert when our friends Kim and Tom came over. The texture was a little different than traditional ice cream, but the flavor was great (especially since it was "low" fat!) and I would definitely make it again.

Caramel Pecan Ice Cream
3 1/2 C whole milk
1 can sweetened and condensed milk
1 C warmed caramel butterscotch topping
1 packet instant vanilla pudding
1 tsp vanilla
1 cup chopped pecans

1. Combine all ingredients except the pecans and whisk until pudding mix is dissolved.
2. Refrigerate at least 6 hours, preferably overnight.
3. Pour into ice cream maker and churn for 20-25 minutes.
4. Add chopped pecans in last minute of churning.
5. Freeze overnight to complete hardening process.
6. Enjoy!

Difficulty: Medium
Debbie's Rating: 9

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