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Thread: Lactose Free Pecan Ice Cream

  1. #1
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    Lactose Free Pecan Ice Cream

    1 pint Soy milk creamer
    4 Egg yolks
    4 ounces Maple syrup
    4 ounces Caramelized Pecans
    Yield: 1 1/2 pints
    1. Bring the soymilk creamer to a boil.

    2. In a separate bowl whisk together the egg yolks and the maple syrup. Temper the egg mixture with 1/4 of the soymilk creamer.

    3. Pour the tempered egg yolk mixture in the soymilk creamer and heat to 182°F (81°C) while constantly stirring with a rubber spatula.

    4. Strain through a chinois and chill in an ice bath. Refrigerate overnight.

    5. Churn in an ice cream machine. Once the ice cream starts to firm, add the Caramelized Pecans.

    Yield: 1 1/2 pints
    Last edited by Cookie; February 13th, 2008 at 02:37 AM.

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