Butter Pecan Ice Cream

 Easy five ingredients in this Ice Cream, heavy whipping cream, sweetened condensed milk, butter extract, pecans, and butter…

Butter Pecan Ice Cream

INGREDIENTS

• 16 ounces heavy whipping cream
• 1 can sweetened condensed milk, 14 ounces
• 1 teaspoon butter or vanilla flavoring
• 1/2 cup chopped pecans, toasted, see below
• 1 tablespoons butter

DIRECTIONS

• Toast pecans in a skillet on medium heat, add butter to melt, next add chopped pecans, stir and cook pecans for about two minutes, keep stirring don’t burn, until smell is fragrant.
• In a chilled glass or metal bowl add the heavy whipping cream; mix with stand or hand mixer until peaks start to form.
• Slowly add the sweetened condensed milk into bowl, while mixing on a lower speed, until mixed in.
• Add the butter or vanilla extract, Turn up speed to medium, allow to whip until thick peaks are formed. Turn off mixer.
• Pour mixture into a freezer safe dish. Fold in toasted pecans, use rubber spatula to spread evenly in dish.
• Cover with plastic wrap touching ice cream mixture and freeze about 6 hours.