Gorgonzola Ice Cream with Candied Pecans

Adapted from Jeni's Splendid Ice Creams!

1. Stir 2 tbsp of the milk with tapioca starch and set aside, then cream the Gorgonzola with a spatula or hand mixer until smooth.
2. Bring milk, cream, and Swerve to a boil in a high-sided pot, and continue boiling for 4 minutes. Remove from heat, whisk in milk and tapioca starch mixture, and return to a boil for 1 more minute, stirring until thickened.
3. Pour the hot mixture into the Gorgonzola and whisk until totally smooth. Fill a large bowl with ice and water, then pour mixture into a 1-gallon zip-top bag. Seal and place in ice bath to cool for 30 minutes.
4. Pour into ice cream machine canister and churn until thick and creamy (time may vary depending on the model). Fold in candied pecans and freeze for at least 4 hours before serving.