Total Pageviews

Friday, July 4, 2014

Butter Pecan Ice Cream

I had been dieting for almost a year and had a craving for Butter Pecan Ice Cream.  That very day, I got an e-mail from Paula Deen with a recipe for her sons Lighter Butter Pecan Ice Cream.  It's true!  I had been given the desire of my heart.  I had given Phillip a Cuisinart Ice Cream Maker last year for Christmas and we had only used it once to make vanilla ice cream.  When I got home from work, I got out the ice cream maker and made Lighter Butter Pecan Ice Cream.  We don't call it Lighter Butter Pecan Ice Cream.  We call it the best Butter Pecan Ice Cream that we have ever had!

                                                    Butter Pecan Ice Cream

3/4 cup chopped pecans
4 cups fat-free half & half
2/3 cup packed light brown sugar
1 tsp. vanilla

Combine the half & half and brown sugar in a large sauce pan and cook over medium heat, stirring frequently, until sugar is completely dissolved - (3-4 min.).  Remove from heat; stir in vanilla.  Let cool completely, then refrigerate until well-chilled - about 30 min.

Pour into ice cream mixer and freeze.  Add pecans about 5 min. before ice cream is done.

Toast pecans - Place pecans in a dry skillet and heat over medium-low heat for 2-3 min.

Per serving - 1 1/2 cups - 189 cal. - 7g fat

Strawberry Cheesecake Ice Cream

One of our patients had an old copy of O Magazine (Oprah's magazine) and there was an advertisement for Philadelphia Cream Cheese.  On the ad, there was a recipe for Strawberry Cheesecake Ice Cream with the heading, "Pheels Like Summer!"  My co-worker, Christie, who saw the recipe brought it to me to see if I wanted a copy.  I read it and told her that I would be making this recipe.  Two evenings later, I made the ice cream and looked forward to the next evening when I would get to try it.  Delicious!  Easy, too.

                                                 Strawberry Cheesecake Ice Cream

1 pkg. (8 oz.) Philadelphia Cream Cheese, softened
1 can (14 oz.) sweetened condensed milk (Eagle Brand)
1/3 cup whipping cream
1 1/2 cups fresh strawberries
3 Honey Maid Honey Grahams, coarsely chopped

1.  Mix first 3 ingredients with mixer until well blended.  Freeze 4 hrs. or until almost solid.

2.  Beat cream cheese mixture with mixer until creamy.  Blend berries in blender until smooth. Add to cream cheese mixture with chopped grahams; mix well.  Freeze 8 hrs. or until firm.

3.  Remove dessert from freezer 15 min. before serving; let stand or room temperature to soften slightly before scooping into dishes.