Caramel Pecan Ice Cream - KitchenAid KICA0WH Instructions Manual

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.
car_amel Pecan Ice cr_eam
3 ½ cups (830 mL) whole
milk
1 can (14 oz. [415 mL])
sweetened condensed
milk
1 cup (235 mL) prepared
hot caramel or
butterscotch caramel
topping (about 12 oz.
[340 g])
1 package (3.4 oz. [100
g]) instant cheesecake
pudding and pie filling
mix
1 teaspoon (5 mL) vanilla
/ teaspoon (.5 mL) salt
1
8
1-1½ cups (235-355 mL)
coarsely chopped
pecans
14
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 (1/2 cup [120 mL] 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.