National Geogaphic 2011 Photo Winner: Bhaktapur, Nepal by Anuar Patjane
Vegan “Butter” Pecan Ice Cream
Ingredients:
2 cups soy creamer
1/2 cup vegan butter
2 ounces vegetable shortening
3/4 cup maple syrup, Grade B
1/4 cup agave nectar
1/2 teaspoon vanilla bean paste or vanilla extract
1/2 teaspoon guar gum
1/2 teaspoon sea salt
1/2 to 3/4 cup roasted salted pecans
Directions:
1) Melt margarine and shortening over low-medium heat. Whisk in salt and guar gum. Pour into medium sized bowl and set aside. Simmer maple syrup and agave nectar over low-medium heat for about 8 to 10 minutes until reduced to 3/4 cup. Pour into bowl with margarine mixture and whisk in vanilla. Set aside to cool, whisking every couple minutes. I put the bowl in an ice bath so it would cool faster, but it’s not necessary.
2) In a large bowl, add chilled creamer and chilled margarine/maple mixture and whisk vigorously or use a hand mixer or immersion blender to get the mixture super smooth. I used the immersion blender.
3) Add mixture to frozen mixer bowl in ice cream machine and turn machine on for 20 minutes. Add pecans (1/2 to 3/4 cup, depending on how nutty you want it) and turn machine on for another 5 to 7 minutes. Put in freezer for at least 2 hours until set.
Makes: 1 1/2 quarts, Preparation time: 45 minutes
Vegan soap that costs less than $2!
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THIS IS AWESOME.
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lulz
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