Butter Pecan Frozen Custard

This stuff is incredibly rich and creamy - I made it for my dairy loving husband and can't wait to see his reaction!

Butter Pecan Ice Cream

Ingredients

• 2/3 cup raw chopped pecans
• 2 tablespoons Earth’s Balance margarine
• ¼ tsp salt
• 2 cup brown sugar
• 4 eggs, beaten
• 4 C Rice Dream
• 1 C powdered milk substitute (I like Better Than Milk – Rice or Vance’s DariFree)
• 2 teaspoon vanilla extract
• ½ tsp xanthan gum

Directions

1. In a small skillet over medium heat, saute pecans in butter until lightly browned, stirring frequently. Set aside.
2. In a medium saucepan over low heat, stir together brown sugar, eggs and half rice milk until smooth. Bring to a simmer, stirring occasionally, and cook 2 minutes more. Remove from heat pour into blender to blend with remaining rice milk and vanilla.
3. Pour into freezer safe bowl and refrigerate to cool
4. Once cool, put bowl in the freezer, stir every hour to two until custard is the consistency of pudding. Add pecans and stir to disperse evenly…freeze until done.