Butter Pecan Ice Cream
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- 2 cups heavy cream
- 1 can (14 oz.) sweetened condensed milk
- 1 to 1 ½ cups chopped pecans, toasted*
- 3 tablespoons melted butter
- 1 teaspoon maple extract
1Whip heavy cream until stiff peaks in large mixer bowl.
2Combine sweetened condensed milk, pecans, butter and maple extract in separate bowl. Mix well. Fold in whipped cream.
3Pour into 9” x 5” metal loaf pan; cover tightly with foil. Freeze 6 hours or overnight.
4*To toast nuts: Place nuts in dry nonstick skillet. Cook over medium heat, shaking pan until nuts are lightly browned. To avoid over browning remove from hot pan immediately.