Made by Morgan

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Rich, creamy, and packed with buttery candied pecans, this homemade ice cream comes together without an ice cream maker. Whipped cream and sweetened condensed milk create the creamy no-churn base, while brown-sugar pecans bring buttery crunch to every scoop.

Ingredients:

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•   2 cups heavy cream (cold)
•   1 14 oz can sweetened condensed milk
•   1 tsp vanilla extract
•   1 tsp butter extract
•   1.5 cups chopped pecans
•   3 tbsp butter
•   4 tbsp brown sugar

Ingredients are subject to availability at local stores. Unavailable items will be automatically substituted at best-effort.

Directions

1. Add the BUTTER to a pan and allow it to melt.
2. Add the CHOPPED PECANS and cook over medium heat for 3–4 minutes.
3. Add the BROWN SUGAR and cook for another 2–3 minutes. Watch the pecans carefully and avoid overcooking them, as they can burn.
4. Remove the candied pecans from the heat and spread them onto a parchment-lined baking sheet. Allow them to cool completely.
5. Add the cold HEAVY CREAM to a large mixing bowl and whip until stiff peaks form.
6. In a separate bowl, combine the SWEETENED CONDENSED MILK, VANILLA EXTRACT, AND BUTTER EXTRACT.
7. Gently fold the whipped cream into the condensed-milk mixture until evenly combined, taking care not to deflate the whipped cream.
8. Gently fold the cooled CANDIED PECANS into the ice cream mixture.
9. Transfer the mixture to a loaf pan and spread the top into an even layer.
10. Freeze for at least 6 hours, or until firm enough to scoop.