Best Marias Paleo Pecan Ice Cream Recipes
MARIA'S PALEO PECAN ICE CREAM
Absolutely delicious "Ice Cream" for the Paleo or Raw Vegan diet. A wonderful treat - can't believe how easy and how yummy!
Provided by msmia
Categories Dessert
Time 5m
Yield 2 cups, 2 serving(s)
Number Of Ingredients 5
Steps:
- Partially thaw frozen bananas so they can blend in the food processor. Add all ingredients except pecans and process to a smooth and thick consistency. Add pecans and pulse chop to desired size - just a few pulses is fine.
- EAT!
- If you return to freezer, this will freeze pretty solid so you might as well eat it all right away. :).
PEAS AND MUSHROOMS IN CREAM
Provided by Pierre Franey
Categories easy, quick, side dish
Time 20m
Yield 4 servings
Number Of Ingredients 7
Steps:
- If fresh peas are used, there should be about 1 1/2 cups of them, shelled. Drop the peas into boiling water and let simmer about five minutes or less until tender. Drain. If frozen peas are used, put them in a sieve and pour boiling water over them briefly until all are unfrozen. Set aside.
- Meanwhile, cut the mushrooms into quarters.
- Heat the butter in a saucepan and add the shallots. Cook briefly, stirring. Add the mushrooms and cook, stirring, about five minutes. Add salt and pepper. Add the cream and cook, stirring, about one minute. Add the peas, stir to blend and serve immediately.
Nutrition Facts : @context http, Calories 173, UnsaturatedFat 5 grams, Carbohydrate 9 grams, Fat 14 grams, Fiber 3 grams, Protein 5 grams, SaturatedFat 9 grams, Sodium 552 milligrams, Sugar 4 grams, TransFat 0 grams
PECAN PIE ICE CREAM
This pecan pie ice cream is built on a base of French vanilla, with toasted pecans, cloaked in maple syrup, swirled in. Making the vanilla custard for this French-style ice cream is a delicate operation, like producing hollandaise, because of the fragile nature of eggs when they are heated. Perform this part of the recipe when you can give it your full, undivided attention. If preparing this custard in a saucepan over direct heat makes you nervous about overcooking and curdling the eggs, you can make it in a double boiler, but it will take at least 20 minutes longer to get the custard to thicken.
Provided by Florence Fabricant
Categories ice creams and sorbets, dessert
Time 8h30m
Yield 5 cups (about 8 servings)
Number Of Ingredients 9
Steps:
- Place milk and cream in a heavy saucepan. Stir in the sugar. Heat on medium until scalded (about 180 degrees) - bubbles will form around the edges. Remove from heat.
- Beat eggs in a small bowl until well-blended. Gradually whisk several tablespoons of the hot milk mixture into the eggs, then slowly pour the egg mixture back into the pan, whisking all the while.
- Place over medium-low heat and cook, stirring constantly with a wooden spoon, until the mixture thickens enough to coat the spoon, 6 minutes or so. As soon as you see the first wisps of steam, remove the pan from the heat. Keep stirring another 5 minutes or so as the mixture cools down. Stir in the vanilla. Transfer the custard to a bowl, cover and refrigerate until very cold, about 6 hours or overnight.
- Place the pecans in a small, heavy skillet over medium-high heat. Toast them, stirring, until lightly browned. Remove from heat. Pour in the maple syrup and add the butter and salt. Stir to coat pecans completely. Transfer to a bowl and refrigerate.
- Add the cold custard to your ice cream maker and churn until the mixture reaches the consistency of soft ice cream, 40 to 50 minutes. Transfer it to a bowl. Fold in the cooled nuts and syrup, swirling them in so they are not thoroughly mixed in.
- Transfer the ice cream to one or more containers and freeze until firm, at least 2 hours. If necessary, let the ice cream soften a bit in the refrigerator or at room temperature before scooping.
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