Butter Pecan Ice Cream
Preheat oven to 400°F. Spread the pecans evenly onto a metal baking sheet and toast for 7 minutes, or until fragrant. Let cool, chop, and set aside.
- Cook15 min
- Total15 min
- Serves1
- LevelEasy
Ingredients
- 1 cup pecans
- 1 cup Brown Sugar
- 1 (13.5-ounce) can full-fat coconut milk
- 1 tbsp. non dairy margarine
- ¼ tsp. xanthan gum
- ½ tsp. salt
- 1 tsp. vanilla extract
- 2 cups almond milk
- 1 tbsp. cornstarch
- 1 tbsp. water
Method
- Preheat oven to 400°F. Spread the pecans evenly onto a metal baking sheet and toast for 7 minutes, or until fragrant. Let cool, chop, and set aside.
- In a 2-quart saucepan, whisk together the brown sugar, coconut milk, margarine, xanthan gum, salt, and vanilla extract. Heat the mixture over medium-high heat until the sugar is dissolved and the margarine is melted. Add the almond milk. In a small bowl, whisk together the cornstarch and water to mix well. Stir the cornstarch slurry into the saucepan and continue to heat over medium heat. Stir constantly until the mixture coats the back of a spoon. Remove from heat and transfer to a metal bowl. Place in refrigerator and chill the mixture until cold.
- Process in an ice cream maker according to manufacturer’s instructions, or process according to the directions in this book. Once the ice cream is finished processing in the ice cream maker, fold in the toasted pecans. Transfer to a flexible airtight container and freeze for 6 hours. Store in the freezer for up to 2 months.
