Bush T May16
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This Month’s Recipe<br />
‘Bernice’s Lemon Pecan Ice’<br />
Submitted by Sandra Kelly<br />
Crust for 28cm<br />
1 1/3 c pecans (chopped) 100g = 1 cup (use<br />
pulse processer) 94g butter (softened) 100g<br />
sugar<br />
1 1/3 T flour<br />
Combine & press into a foil lined spring form<br />
pan Bake @ 220 c for about 8-10 mins until<br />
lightly browned. Cool on a wire rack (in tin)<br />
Filling<br />
1 2/3 c sugar<br />
12 T melted butter<br />
2/3 c lemon juice ( 2 lemons )<br />
1 1/3 T grated lemon peel<br />
4 large eggs, beaten<br />
METHOD<br />
Combine above & simmer in a double boiler,<br />
stirring for 10 - 20 mins until thickened.<br />
Transfer to bowl & cool.<br />
Spread 1 litre ice cream (2L, turned out &<br />
sliced 1cm) onto crust. Loosely cover with<br />
tin foil & freeze until hard (few hours)<br />
Add 1/2 filling & freeze for 30 mins Spread<br />
remaining 1 litre sliced ice cream over the<br />
sauce & freeze again until hard<br />
Finally, spread remaining sauce over ice<br />
cream & freeze for 8 hours or overnight.<br />
Remove & decorate with kiwi & lemon twirls<br />
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