Homemade BUTTER PECAN Ice Cream without using an ice-cream machine!! Perfect for the BUTTER PECAN ICE CREAM LOVERS!!
BUTTER PECAN ICE CREAM
(Makes 1-3/4 quarts)
2 cup heavy whipping cream
1 (14-ounce) Eagle Brand Sweetened Condensed Milk
1 to 1-1/2 cups chopped pecans, toasted
2-3 Tablespoons butter, melted
1 teaspoon maple extract
1. Toast pecans in a preheated 350 degrees F. oven for 3-4 minutes. Remove from baking dish. Set aside. Cool completely.
2. In a large bowl add whipping cream. Using a stand mixer or hand mixer beat cream until stiff peaks. About 3-4 minutes. Be sure not to over beat.
3. Add condensed milk, butter, and maple extract. Fold all ingredients together until well blended.
4. Add cooled toasted pecan. Stir evenly throughout cream mixture.
5. Add to a 2-quart dish. Cover with plastic wrap. Chill in freezer up to 6 hours or overnight.
6. Scoop and serve!!
TIPS: Freeze Butter Pecan Ice Cream in airtight container up to 1 month.
~~~ENJOY your homemade BUTTER PECAN ICE CREAM~~~
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