Butter Pecan Ice Cream

The sweet flavors of maple and pecan have been haunting me lately. I think I'm so ready for Fall to arrive that I'm already awaiting all of the great recipes that Autumn brings. There's nothing quite like a quick freezer ice cream though, so how about Butter Pecan Ice Cream? Rich, creamy, and a great transitional flavor from summer to fall.


2 cups heavy cream
1 (14 oz.) Sweetened Condensed Milk
1 to 1 1/2 cups chopped pecans, toasted*
3 tablespoons butter, melted
1 teaspoon maple extract

Whip heavy cream until stiff peaks in large bowl. Combine sweetened condensed milk, pecans, butter and maple extract in large bowl. Mix well. Fold in whipped cream.
Pour into 2-quart container; cover. Freeze 6 hours or until firm. Store in freezer.
*To toast nuts: Place nuts in dry nonstick skillet. Cook over medium heat, shaking pan until nuts are lightly browned. To avoid over browning remove from pan immediately.