Maple-Nut Royale Ice Cream

3/4 Cup Creamy Peanut Butter

2/3 Cup Maple Syrup

2 Cups Plain Non-Dairy Milk*

2 Tablespoons Cornstarch

1/2 Teaspoon Salt

1/4 Teaspoon Almond Extract

1/4 Cup Finely Chopped Toasted Pecans

*Almond milk is recommended to further the nutty theme, but any sort of non-dairy beverage, other than rice milk, will do.

Combine all of the ingredients, except for the pecans, in a medium saucepan until smooth. You can bring things together more easily in a blender, but it should smooth out with a sturdy whisk and just a bit of elbow grease, too. Set the saucepan over medium heat on the stove, and continue to whisk gently, scraping the bottom and sides as you go, to prevent the mixture from sticking and burning.

Cook until the liquid comes to a boil and has thickened significantly; bubbles should break slowly but regularly on the surface. Turn off the heat, and let cool to room temperature before chilling thoroughly in the fridge. Allow at least 2 - 3 hours for the mixture to come down to a cooler temperature.

Once chilled, churn in your ice cream maker according to the manufacturer's instructions. In the final 5 minutes of churning, add in the chopped pecans, and allow the moving paddle to incorporate them into the soft ice cream. Transfer to an air-tight container, and stash in the freezer for at least 3 hours to further harden before scooping and serving.

Makes About 1 Quart

©Hannah Kaminsky http://www.bittersweetblog.com