Pecan ice cream recipe

Ingredients (nutrition)

• 6 eggs
• 1 cup fine sugar
• 2/3 cup light molasses
• 1 teaspoon vanilla essence
• 2 cups heavy cream
• 1 cup chopped toasted pecans

Preparation (instructions)

1. Beat egg whites until light and fluffy with an electric hand held mixer.
2. Bled in sugar until mixture forms stiff peaks.
3. Add in egg yolks, molasses and vanilla essence. Set aside.
4. In a separate bowl, whip cream until it forms soft peaks.
5. Fold whipped cream into egg mixture and mix in pecans.
6. Transfer into a freezer container and freeze for 8 hours.
7. Remove from freezer, beat with an electric hand held mixer and return to freezer until ice cream is firm.
8. Spoon into dessert bowls and serve.

Servings: 8

Cold desserts recipes: jelly, ice cream, sherbet, sorbet, souffle & pudding