This recipe was originally shared as a sample from the "cookbook," Raw. See the post above for additional options. Please note that the speedy Prep time is hands on time only. Allow plenty of time for soaking, churning, and freezing.
Author: Charlie Trotter and Roxanne Klein
Recipe type: Dessert
Cuisine: American
Serves: about 1½ pints
Ingredients
2 cups pecans
½ cup maple syrup
Instructions
Place the pecans in a bowl and cover with water. Let the nuts soak at room temperature, or refrigerate, for 8 to 10 hours.
Drain the pecans, reserving 1 cup of the soaking water.
In a high-speed blender, combine the pecans, the 1 cup of reserved water and the maple syrup. Process until smooth.
Pour the through a fine-mesh sieve, into your ice cream maker and prepare according to the manufacturer’s directions.