Homemade butter pecan ice cream:
2 cups heavy cream
1 (14 ounce) Sweetened Condensed Milk
1 cup 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 9×5-inch loaf pan or 2-quart container; cover. Freeze 6 hours or until firm. Store in freezer.