Butter Pecan Ice Cream
·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
How to Make Butter Pecan Ice Cream
- Whip heavy cream until stiff peaks in large mixer bowl.
- Combine sweetened condensed milk, pecans, butter and maple extract in separate bowl. Mix well. Fold in whipped cream.
- Pour into 9” x 5” metal loaf pan; cover tightly with foil. Freeze 6 hours or overnight.
- *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.