KitchenAid KPFD200 ユーザーズマニュアル
28
3 cups
half-and-half
1
⁄
4
cup packed brown sugar
3 tablespoons
butter
1
⁄
8
teaspoon salt
1
1
⁄
2
cups whipping cream
1 package (3.4 oz.) instant
vanilla pudding and
pie filling mix
pie filling mix
1
⁄
2
cup chopped pecans
In medium saucepan, combine half-and-half, brown sugar, butter, and salt. Heat over
medium-low heat until very hot but not boiling, stirring constantly. Transfer half-and-half
mixture to medium bowl; stir in whipping cream. Cover; refrigerate at least 4 hours
to overnight.
medium-low heat until very hot but not boiling, stirring constantly. Transfer half-and-half
mixture to medium bowl; stir in whipping cream. Cover; refrigerate at least 4 hours
to overnight.
Gradually add pudding mix; whisking until well blended. Add pecans to dessert maker.
Pour ice cream mixture into dessert maker; turn on Mix and Freeze Switches. Freeze about
20 minutes. When desired consistency is reached, serve immediately or dispense into
chilled container, cover, and freeze.
Pour ice cream mixture into dessert maker; turn on Mix and Freeze Switches. Freeze about
20 minutes. When desired consistency is reached, serve immediately or dispense into
chilled container, cover, and freeze.
Yield:
14 servings (
1
⁄
2
cup per serving).
Per Serving:
About 240 cal, 2 g pro, 15 g carb, 20 g total fat, 11 g sat fat,
60 mg chol, 150 mg sod.
BUTTER PECAN ICE CREAM