{"id":590,"date":"2010-06-16T21:46:54","date_gmt":"2010-06-17T01:46:54","guid":{"rendered":"http:\/\/thefoodillusion.wordpress.com\/?p=590"},"modified":"2024-06-13T00:15:06","modified_gmt":"2024-06-13T04:15:06","slug":"recipe-homemade-maple-pecan-ice-cream","status":"publish","type":"post","link":"https:\/\/www.100daysofrealfood.com\/recipe-homemade-maple-pecan-ice-cream\/","title":{"rendered":"Homemade Maple Pecan Ice Cream"},"content":{"rendered":"
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\"maple<\/figure><\/div>\n\n\n

If you don\u2019t already own an ice cream maker\u2026I think it is worth it to go out and buy one (could be a good father\u2019s day gift!). The difference between store-bought and homemade ice cream is unbelievable.<\/p>\n\n\n\n

And with the machines for sale these days there is no ice, rock salt, or cranking necessary. You can spend between $30 and $40, push one button, and within 15 \u2013 20 minutes enjoy the best ice cream you will ever have. Not to mention that when you make it yourself you can also control the ingredients. I recently bought the pictured Cuisinart Automatic Ice Cream Maker<\/a> for a little more than $40 on Amazon.<\/p>\n\n\n

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\"ice<\/a><\/figure><\/div>\n\n\n

The first batch I made (before our 100-day pledge) included only half as much sugar as they called for and it still tasted fabulous. While on our 100-day pledge I make this recipe below (which uses maple syrup instead of sugar) and we do not feel like we are missing a thing. Actually we are probably better off than those still eating ice cream out of a box \u2013 please trust me when I tell you this is SOOO good!<\/p>\n\n\n

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