Butter Pecan Ice Cream
Ingredients:
- 2 cups heavy cream
- 1 (14 ounce) can sweetened condensed milk
- 1-1½ cups pecans (toasted, chopped)
- 3 tablespoons butter (melted)
- 1 teaspoon maple extract
Directions
Place nuts in dry nonstick skillet. Cook over medium heat, shaking pan until nuts are lightly browned. To avoid over-browning, remove from pan immediately.
Whip heavy cream to stiff peaks in a large bowl. Combine sweetened condensed milk, pecans, butter, and maple extract in a large bowl. Mix well. Fold in whipped cream.
Pour into a 9x5 inch loaf pan or 2 quart container; cover. Freeze for 6 hours or until firm; store in freezer.