Butter Pecan Ice Cream
1 3/4 quarts
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2 cups heavy cream
1 (14 oz.)
Eagle Brand® Sweetened Condensed Milk
1 to 1 1/2 cups chopped pecans, toasted*
3 tablespoons butter, melted
1 teaspoon maple extract
BEAT heavy cream in large bowl with mixer on medium-high speed until stiff peaks form.
STIR sweetened condensed milk, pecans, butter and maple extract in large bowl until blended. Fold in whipped cream.
POUR into 9 x 5-inch loaf pan or 2-quart container. Cover and freeze 6 hours or until firm. Store in freezer.
*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.