No Machine Instructions:

1. In a small skillet melt the butter and add pecans, sugar and salt and saute for 3-4 minutes. Remove from heat to let cool and set aside.
2. Pour cold heavy whipping cream into a bowl and whip with an electric mixer until it forms stiff peaks. Add sweetened condensed milk and vanilla extract into a small bowl. Mix it until combined. Then pour into the whipped cream folding it in until it’s thoroughly mixed.
3. Pour the cooled butter pecans and gently mix them into the ice cream mixture. Place in a plastic air-tight container with a lid and freeze for 6 to 24 hours, then serve and enjoy!

Ice Cream Maker Instructions:

1. Pour cold heavy whipping cream, sweetened condensed milk, and maple/vanilla extract into a bowl and mix it. Cover and place in the fridge to chill for two hours.
2. If making Butter pecans, while the mix is chilling, in a small skillet, melt the butter and add pecans, sugar, and salt and saute for 3-4 minutes. Remove from heat to let cool.
3. Remove the ice cream mixture from the fridge and slowly pour it into the ice cream maker. Let it mix until desired consistency, then add pecans and continue to mix in for about 1 minute. Then serve and enjoy! You can place the remaining ice cream in a covered container and freeze it.