To every thing there is a season, and a time to every purpose under the heaven…Ecclesiastes 3:1
With July coming to a close, I am trying to make every minute count! Seasons change. That is an undeniable fact.
Children growing up is another fact. My kids are twenty-three and eighteen. These are precious days to me. And when they decide it’s time to leave and make their own way—maybe miles away—it will still be a precious time, but not like now.
So I cherish this season. And in the midst of all the changes, I hold to the Creator of all seasons. For no matter what the season holds, there is a purpose only He knows. And so, I will trust Him and show my love to all those in my care while I have the chance.
For who knows what tomorrow will bring?
Today, I am sharing my favorite. I warn you, this stuff is addictive. Again, this is half a canister. If it were doubled, I would eat it. 🙂 Not good for Gail!
Maple Pecan Ice Cream
2-14 ounces condensed milk
4 ½ cups whole milk
1 can evaporated milk
½ teaspoon Maple flavoring
1 cup pecans, chopped and roasted (place under broiler)
Mix condensed milk, cream, milk, and maple flavoring in the canister. Stir well. Add pecans. Place canister into the ice cream churn. Lock into place. Turn on the machine. If you wait, the ice and the salt can freeze the canister in place and it won’t turn. If this happens, you have to work until you get it to turn or start over. Bummer! So, turn on the machine and begin to layer ice and salt—1 part salt to 8 parts ice according to the salt box.
Layering is an art you learn as you go along. I like to add thin layers of ice with more salt. That way, the ice cream can be eaten when the churn stops.
If you like hard ice cream, drain the salt and ice when the churn stops, repack and allow to harden 1 hour, or pour ice cream in a freezer container and freeze.
This recipe makes half a canister because we like it fresh, not frozen. So we make enough for one afternoon and eat it all day long! If I were making a full canister, I would just double everything.