Because the Cheetah House hasn't gone grocery shopping in well over two weeks, it's super slim pickings right now. We finally made it over to Ward's today, but last night was another adventure in picking through the pantry, trying to cobble together something delicious. Thankfully, everything necessary for a homemade batch of ice cream was present!
Butter Pecan Ice Cream
an adaptation from The Vegan Scoop, makes 1 quart
1 1/2 cups coconut milk (1 normal-sized can)
1 1/2 cups soy or almond milk
2 tablespoons arrowroot powder
3 tablespoons Earth Balance
1 cup evaporated cane juice
1 tablespoon vanilla extract
3/4 cup chopped pecans
Measure out a 1/4 cup of the non-dairy milk and whisk in the arrowroot powder. Set it aside.
In a pot that's not Teflon, whisk the coconut milk and remaining soy or almond milk together with the butter and sugar. Over medium heat, bring the mixture to boiling point. Remove from the heat, whisk in the arrowroot mixture (should immediately begin to thicken) and then the vanilla.
Allow it to cool until you can put it safely in the fridge. Leave it there, covered, for 2 to 3 hours. Freeze according to your ice cream maker's instructions, adding the pecans in the last few minutes of freezing.