homemade butter pecan ice cream

Ingredients

1 pt. heavy whipping cream
1 14 oz can of sweetened condensed milk
1/2 c pecans
1 T butter
2 t Madagascar Vanilla (dbl strength)
2 small plastic freezer bags (quart size)
2 zip lock quart containers

Preparation
The first thing you need to do is make room for those containers inside your freezer. Tip: For a standard top freezer refrigerator, the back of the freezer near the ice maker rests is the coldest. This step is essential.

Prepare the speed set: Chill/Freeze a stainless steel mixing bowl and whisk attachment (hand or stand mixer). Chill condensed milk in a covered glass or ceramic bowl. After about 1 hour, pour cream into cold mixing bowl. Whisk until stiff peaks form. Add condensed milk and vanilla continue whisking on high speed. This is your base. From here, you make whatever flavors you desire. Cover bowl and place into the refrigerator for up to 1 hour.

While your base is chilling, melt your butter in a small skillet and add your pecans. Toss them under medium low heat. Do not let them burn! No! Remove from heat. Allow them to cool. Place plastic bag into zip lock container. Set aside. Fold pecans into your base. Equally fill both quart containers with plastic bag liners. This should sufficiently fill and allow closure without spillage. Seal containers and freeze from 6-24 hours.

Chill your serving bowl for one half hour minimum before serving. Enjoy!