Butter Pecan Ice Cream

Butter Pecan Ice Cream

I can eat butter and cheese, but struggle with things like milk, yogurt, and heavy whipping cream. So to offset this issue, my recipe uses rice milk combined with butter. This creates a creamy texture that is similar to heavy whipping cream, and great for the texture of the ice cream. 

Ingredients:
1 cup pecans pieces
1 tablespoon butter
3 cups rice milk
1 cup butter
4 eggs
2 cups brown sugar
2 teaspoon vanilla extract

Directions:
1. Place the pecans and the 1 tablespoon of butter in a small skillet. Cook on medium heat for about 6 minutes on the stove top while stirring (Or place in the oven on 400 degrees for 6 minutes). Let cool while preparing other ingredients. 
2. Combine all the remaining ingredients into the blender (rice milk, 1 cup butter, eggs,  brown sugar, and vanilla extract). Blend until smooth.
3. Pour the mixture from the blender into a heavy saucepan and cook on low heat for about 7 minutes. (The goal is to cook the eggs in the mixture, and it still remain smooth and thicken just a little. If the eggs start to separate from the mixture and over cook, it may be saved by adding the mixture back to the blender until smooth again.)
4. Add the pecans from step 1 into the cooked mixture.
5. Next add the cooked mixture to ice cream machine. Follow machine directions and process until frozen.

UPDATE:

I made chocolate syrup from pecan oil, confectioners sugar and cocoa powder. A little of this and little that recipe!