Butter Pecan Coconut Milk Ice Cream

[Dee]

2 cups coconut milk
1/2 cup butter (I use Earth Balance- GF/DF/SF
2 ounces Spectrum shortening
3/4 cup maple syrup
1/4 cup agave nectar
1/2 teaspoon vanilla bean paste or vanilla extract
1/2 teaspoon vanilla extract
1/2 teaspoon salt
1/4 teaspoon xanthan gum
1/2 to 3/4 cup roasted salted pecans

Melt margarine and shortening over low-medium heat.
Whisk in salt and xanthan.
Pour into medium sized bowl and set aside.
Simmer maple syrup and agave nectar over low-medium heat for about 8 to 10 minutes until reduced to 3/4 cup.
Pour into bowl with margarine mixture and whisk in vanilla.
Set aside to cool, whisking every couple minutes.
In a large bowl, add chilled coconut milk and chilled margarine/maple mixture and whisk vigorously or use a hand mixer or immersion blender to get the mixture super smooth. I used the immersion blender.
Add mixture to frozen mixer bowl in ice cream machine and turn machine on for 20 minutes. Add pecans (1/2 to 3/4 cup, depending on how nutty you want it) and turn machine on for another 5 to 7 minutes.
Put in freezer for at least 2 hours until set.
IMO, This is better than any store bought.

To roast pecans:
Place a piece of foil on a cookie sheet.
Put your pecans on & sprinkle with a small amount of salt.
Bake at 350 for 10 minutes. Stir after 5 minutes.
Take out of oven and remove the foil with the pecans still on it to a place to cool.
Leaving on the cookie sheet will burn them.