Butter Pecan Ice Cream
How to Make Butter Pecan Ice Cream
- 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.