Butter Pecan Ice Cream

[marti]

Butter Pecan Ice Cream​

2 c. whipping cream

14-oz. can sweetened condensed milk

1 to 1-1/2 c. chopped pecans, toasted

3 T. butter, melted

1 t. maple extract

In a large bowl, beat cream with an electric mixer on high setting until stiff peaks form. Combine remaining ingredients in a separate bowl; mix well. Gently fold condensed milk mixture into whipped cream. Pour into a 9"x5" loaf pan. Cover and freeze for at least 6 hours, until firm. Store in freezer until ready to serve. Makes about 2 quarts.

Jennie Gist
Gooseberry Patch

Nothing's better than a big bowl of butter pecan ice cream on a hot summer day!

From 101 Farmhouse Favorites​

By Gooseberry Patch​