Lactose Free Butter Pecan Ice Cream #BeyondLi
Lactose Free Butter Pecan Ice Cream #BeyondLi is a gluten free and lacto ovo vegetarian recipe with 2 servings. One serving contains 349 calories, 17g of protein, and 2g of fat. For $1.12 per serving, this recipe covers 10% of your daily requirements of vitamins and minerals. If you have brown sugar, fat-free milk, vanillan extract, and a few other ingredients on hand, you can make it. Summer will be even more special with this recipe. This recipe is liked by 462 foodies and cooks. From preparation to the plate, this recipe takes about 2 hours and 20 minutes. It is brought to you by Makobi Scribe. With a spoonacular score of 41%, this dish is solid. Similar recipes include Butter Pecan Brandy Ice Cream From Ice Cream Happy Hour, Butter Pecan Ice Cream, and Butter Pecan Ice Cream.
Servings: 2
Preparation duration: 20 minutes
Cooking duration: 120 minutes
Ingredients:
½ c brown sugar
1 eggs, beaten
1 c Lactose-Free Cottage Cheese
½ c Lactose free milk
1 t pure vanilla extract
Equipment:
sauce pan
food processor
ice cream machine
Cooking instruction summary:
Combine milk and brown sugar in a saucepan and bring to a boil over med-high heatRemove from heat, and add the beaten eggs, stirring constantlyReturn to heat on low, stirring constantly return to a boilOnce the mixture thickens, remove from heat and set asideIn a food processor, cream the cottage cheese until smooth, add the vanilla and the custard mixtureSince the cottage cheese was cold, it should cool the mixture to room temp. If not, you will need to refrigerate for 2 hours or until coolFollowing the instructions on your ice cream maker, mix, mix mixAdd the pecansFreeze for a few hoursServe
Step by step:
1. Combine milk and brown sugar in a saucepan and bring to a boil over med-high heat
2. Remove from heat, and add the beaten eggs, stirring constantly
3. Return to heat on low, stirring constantly return to a boil
4. Once the mixture thickens, remove from heat and set aside
5. In a food processor, cream the cottage cheese until smooth, add the vanilla and the custard mixture
6. Since the cottage cheese was cold, it should cool the mixture to room temp. If not, you will need to refrigerate for 2 hours or until cool
7. Following the instructions on your ice cream maker, mix, mix mix
8. Add the pecans
9. Freeze for a few hours
10. Serve
Nutrition Information:
covered percent of daily need
