No Cook Butter Pecan Ice Cream - Easy, Simple, Delicious!

When my husband and I first started dating, we would spend time over the summer at his grandparents' lake house. At some point, the topic of homemade ice cream naturally came up.

Instructions

1. Pour 2 cups of heavy cream and 1 ½ tsp vanilla (or maple) extract into a large mixing bowl or stand mixer. Using hand mixer / electric mixer or whipping attachment for stand mixer, beat cream on medium-low speed for 1 minute. Increase to medium speed and beat 1 additional minute. Increase to high speed and beat just until relatively stiff peaks start to form. Do not over beat.
2. In a separate medium bowl, stir together sweetened condensed milk and pecan butter. Fold the whipped cream into the pecan butter mixture with a rubber or silicone spatula. Fold just until combined. Don't over mix. Add 1/2 cup pecan pieces and mix pecans in gently.
3. Pour ice cream mixture into a 9- x 5-inch loaf pan or 8- x 8-inch square pan. Sprinkle the remaining 1/4 cup pecan pieces in a single layer over the top.
4. Cover ice cream with plastic wrap. Then wrap with aluminum foil to create an air-tight container. Freeze at least 4 hours or until finished ice cream is firm enough to scoop. (If freezing overnight you will get a hard ice cream, but it will soften easily at room temperature in 10 - 15 minutes.)