No-cook Raisin Choc-chip Pecan

Have a taste of this easy-to-make no-cook ice cream, and you will go right out and buy an ice-cream maker (all invited to taste – just drop in at 1641 Dempsey).

We need give no more longing looks at the choc-chip & nut laden $9-1.5-liter extravaganzas at the local store. This ice cream took one hour from start to finish; involved no cooking; costs $3.90 for 1.5 liters, and has a total of 1990 calories.

Ingredients – Calories – Cost

1. ¼ cup raisins – 130  - .20c

2. ¼ cup choc-chips – 70  - .20c

3. 1/2 cup pecans  (crush to desired size, and roast in a pan to a brown color) – 200 – .30c

(For added taste, roast with unsalted butter, cool down, and dry on paper towels)

(The three items above are fed into the ice cream maker only when the main mixture starts to thicken, so that they don’t all drop to the bottom – I usually wait for about 15 minutes before feeding it in)

 Main mixture

4. 1/2 cup brown sugar   – 200 – .20c

5. 1 teaspoon vanilla essence – 10 – .10c

6. 600 ml of 2% milk – 300  -.60c

7. 150 ml half & half – 200 – .50c

8. 120 g (3 ¾ ounces) vanilla pudding (powder) (has some sodium phosphate) – 400 – .50c

9. 370 ml (12 ounces) evaporated milk (has disodium phosphate) – 480 – $1.30

Total – 1990 calories – $3.90

Throw ingredients 4-9 into a bowl and mix by hand or with a mixer until the sugar is completely absorbed, then pour into the ice cream machine, wait 15 minutes, start adding the nuts, raisins and choc-chips. Let the machine run until the mixture has thickened, put into a sealed container in the freezer until ice cream hardens, and then begin to feasto

Oh… one last thing: for a touch of class, add three blackberries and a mint leaf on your serving

Loys

17th February 2013