Butter Pecan Ice Cream

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

In a medium bowl, whisk to combine hemp milk, maple syrup and the pinch of salt. Stir in the heavy cream and vanilla. Cover and refrigerate 1-2 hours, or overnight.

Step 2

Melt the butter in a medium skillet. Add the pecans and 1 tsp salt. Cook over medium-low heat until pecans are toasted and golden, stirring frequently, about 6-8 minutes. Remove them from the heat, strain and reserve the pecans, allowing them to chill.

Step 3

Turn the Cuisinart ice cream maker on; pour the mixture into the frozen freezer bowl and let mix until thickened, about 15-20 minutes. Five minutes before mixing is completed, add the reserved pecans and let mix in completely. The ice cream will have a soft, creamy texture. If a firmer consistency is desired, transfer the ice cream to an airtight container and place in freezer for about 2 hours.

Step 4

Remove from freezer about 15 minutes before serving.