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Pecan-Maple Ice Cream

Preparation

2 cups pecans, soaked for eight to 10 hours in filtered water
1/2 cup maple syrup

Drain the pecans, reserving 1 cup of the water. In a high-speed blender, combine the pecans, the 1-cup water and the maple syrup, 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.

Recipe excerpted from Raw by Charlie Trotter and Roxanne Klein (Ten Speed Press, 2007).