Butter Pecan Ice Cream 1

Butter Pecan Ice Cream


Browned butter, toasted pecans, and a rich custard base make this a standout version of a classic ice cream flavor.


  • 2 cup heavy cream
  • 1 (14 oz.) Sweetened Condensed Milk
  • 1 to 1 1/2 cup chopped pecans, toasted
  • 3 tablespoon butter, melted
  • 1 teaspoon maple extract


  1. BEAT heavy cream in large bowl with mixer on medium-high speed until stiff peaks form.
  2. STIR sweetened condensed milk, pecans, butter and maple extract in large bowl until blended. Fold in whipped cream.
  3. POUR into 9×5 inch loaf pan or 2-quart container. Cover and freeze 6 hours or until firm. Store in freezer.
  4. To toast nuts: Place nuts in dry nonstick skillet. Cook over medium heat, shaking pan frequently, until nuts are lightly toasted. To avoid over browning, remove from pan immediately. Cool completely.