Butter Pecan Ice Cream
Butter Pecan Ice Cream - GFCFSF
- 1 cup pecans (1/2 lb), finely chopped
- 1-1/2 tablespoons GFCFSF Earth Balance Soy-Free margarine, softened
- 1/8 teaspoon salt
- 3/4 cups packed light brown sugar
- 1 teaspoon cornstarch or arrowroot
- 4 large egg yolks
- 2 cups coconut milk (1 can)
- 1/2 teaspoon vanilla
Preheat oven to 350°F.
Toast pecans in a shallow baking pan in middle of oven until fragrant and a shade darker, 7 to 8 minutes. Add margarine and salt to hot pecans and toss until margarine is melted, then cool pecans completely (they will absorb margarine).
Whisk together brown sugar and cornstarch, then add eggs, whisking until combined. Bring coconut milk just to a boil in a 3- to 4-quart heavy saucepan over moderately high heat, then add to egg mixture in a stream, whisking constantly, and transfer custard to saucepan.
Cook custard over moderately low heat, stirring constantly with a wooden spoon, until thick enough to coat back of spoon and registers 170 to 175°F on an instant-read thermometer, 2 to 3 minutes (do not let boil).
Immediately pour custard through a fine-mesh sieve into a bowl and stir in vanilla, then cool, stirring occasionally. Chill custard, its surface covered with wax paper, until cold, at least 3 hours.
Freeze custard in ice cream maker until almost firm. Stir together ice cream and pecans in a bowl, then transfer to an airtight container and put in freezer to harden.