Pareve ice cream isn't the real deal. But when you add additions such as nuts and a sauce it transformed a plain ice cream into an ice cream that addicting. The pecan sauce freezes well. Originally from the Silver Spoon Cookbook- Kosher cooking for the discerning palate.
2 quarts ice cream
5 oz ground pecans
¾ cup whole pecans
5 oz margarine, divided
1 cup brown sugar
2 (10 oz) non dairy whip topping, divided
½ cup sugar
1 cup coffee whitener
1 tsp vanilla sugar
Pecan crunch: In a 9x13 inch pan, combine 3 oz of margarine with the ground pecans. Bake at 350F for 25 minutes, mixing a couple of times.
Pecan sauce: In a small sauce pot, combine 2 oz of margarine, brown sugar and 1 10 oz whip. Cook over medium flame until sugar is melted completely. Add whole pecans and remove from heat.
Ice Cream: Beat 10 oz whip and set aside. Mix the eggs with the sugar, coffee whitener and vanilla sugar. Fold in the whip. Freeze for 1 hour.
Add the pecan crunch to the ice cream and mix to combine.
Serve ice cream with warm pecan sauce.