Homemade Butter Pecan Ice Cream - No Churn

Step 1

In a skillet, combine butter, maple and pecans (and cinnamon if preferred) over medium heat and toast for about 4-5 minutes, stirring frequently. Transfer to a parchment lined baking sheet and allow to cool.

Step 2

In a medium mixing bowl, combine condensed milk, salt and vanilla.  Set aside.

Step 3

Using a standing or hand mixer, mix the whipping cream on high until strong stiff peaks begin to form. This will take several minutes. Gently combine the whipped cream mixture with the condensed milk mixture until fully incorporated.

Step 4

Fold in pecans, reserving 1/4 cup for the top.

Step 5

Pour into a freezer safe container and add the rest of the pecans. Freeze fore at least 4 hours and thaw for 10 minutes before serving. Enjoy!