YIELD: 1 QUART
When I think of Butter Pecan Ice Cream, I think of my father. I’m not sure if it was his favorite flavor, but we always seemed to have a carton of it in the freezer when I was growing up, which undoubtedly helped make it one of my favorite flavors of ice cream.
Directions
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.
According to the manufacturer’s instructions, the process in an ice cream maker 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.
________________________________________________________________
Ingredients
1 cup pecans
1 cup brown sugar
1 (13.5-ounce) can full-fat coconut milk
1 tablespoon non dairy margarine
¼ teaspoon xanthan gum
½ teaspoon salt
1 teaspoon vanilla extract
2 cups almond milk
1 tablespoon cornstarch
1 tablespoon water
