Butter Pecan Ice Cream

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

Ingredients

• 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

Instructions

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.