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Maple-Pecan Ice Cream (Vegan, Gluten-Free, Soy-Free) |
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The recipe and photo come to us courtesy of Jessica Su at Su Good Eats. The recipe itself originated with Raw , by Charlie Trotter and Roxanne Klein
2 cups raw or toasted pecans, soaked for eight to 10 hours in filtered water
1/2 cup maple syrup
1 1/2 tablespoons vodka (optional) Drain the pecans, reserving 1 cup of the water. In a high-speed blender, combine the pecans, the 1 cup of water, maple syrup and vodka (if using), and process until smooth. Pass the purée through a fine-mesh sieve, and freeze in an ice cream maker according to the manufacturer’s directions.
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