Ingredients

The following ingredients have 4 Servings
  • 2 tablespoons salted butter
  • 2 cups pecans (, chopped)
  • 3 tablespoons brown sugar
  • 2 cups heavy cream (cold)
  • 1 (14-ounce) can sweetened condensed milk
  • 1 teaspoon vanilla extract

Instruction

  • In a large skillet, toast pecans in melted butter over medium heat for 3-4 minutes. Stir in the brown sugar and continue stirring until sugar is melted. Remove pan from heat and transfer pecans to a baking sheet to cool.
  • Pour the heavy cream into a mixing bowl and whip the cream until stiff peaks form, about 3 minutes. Set aside.
  • Pour the sweetened condensed milk in a large bowl and whisk in the vanilla.
  • Transfer the whipped cream to the bowl of condensed milk. Gently fold until completely mixed.
  • Transfer half of the ice cream mixture into a freezer container.
  • Sprinkle the toasted pecans over the top.
  • Top with remaining ice cream mixture.
  • Using a knife, gently swirl the pecans into the ice cream.
  • Cover container with plastic wrap and freeze for at least 6 hours. The ice cream will become firmer the longer it is kept in the freezer.