Butter Pecan Ice Cream

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Butter Pecan Ice Cream

2 c. soy creamer

2 c. soy milk

3 T. Earth Balance (or other vegan margarine)

1 c. brown sugar

2 T. arrowroot

1 t. vanilla

½ c. chopped pecans (toasted pecans are especially nice)

Mix ¼ cup of soy milk with the 2 tablespoons of arrowroot and set

aside.

 

Mix the soy creamer, remaining soy milk, Earth Balance, and brown

sugar in a saucepan. Bring to a boil. When the mixture has just

started to boil, take off the heat and immediately stir in the

arrowroot slurry. This should immediately cause the liquid to thicken

(not a lot, but a noticeable amount; it will be thicker when it

cools). Stir in the vanilla extract.

 

Set the ice cream mixture aside to cool. Freeze according to your ice

cream maker's instructions. Add chopped pecans during the last 5

minutes of freezing.