This the best post I've seen on non-dairy ice creams. So useful! thank you! For the maple lovers, this is my all time favorite ice cream recipe (make adjustments accordingly). I use coconut milk and no eggs. Maple Butter Pecan Ice Cream Ingredients: 3/4 cup pecans or walnuts 1 tablespoon unsalted butter 2 cups heavy cream 1/2 cup milk 1 cup pure grade B Maple syrup 1/8 teaspoon salt 3 large egg yolks (separate your eggs) Coarsely chop pecans. In a skillet melt butter over moderate heat until foam subsides. Toast pecans in butter, stirring occasionally, until golden and fragrant, about 5 minutes, and sprinkle with salt to taste. I salt them heavily because I like the contrast of salt and sweet. Cool pecans and freeze in a sealable plastic bag. Buttered pecans may be made 3 days ahead and chilled. In a heavy saucepan bring cream, milk, maple syrup, and salt just to a boil, stirring occasionally. Do not over boil. Just cook it where it just starts to boil and then stop. In a bowl beat yolks until smooth. Add hot cream mixture to yolks in a slow stream, whisking, and pour into pan. Do this slowly because you don't want to cook the egg yolks and whisk the mixture the entire time you are pouring it into the egg yolks. Cook custard (cream and egg mixture) over moderately low heat, stirring constantly, until a thermometer registers 170° F or you see it start to get thick. Do not over cook. Pour custard through a sieve into a clean bowl and cool. Chill custard, its surface covered with plastic wrap, at least 3 hours, or until cold, and up to 1 day. Freeze custard in an ice-cream maker. I add the pecans while its in the ice cream maker, but some makers you can't do that so you can transfer the ice cream to a bowl and fold in chilled pecans. Transfer ice cream to an airtight container and put in freezer to harden. Ice cream may be made 1 week ahead.

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