BUTTER PECAN ICE CREAM

2 cups heavy whipping cream

1 14-ounce can sweetened condensed milk

1 1/2 teaspoons vanilla

1 1/4 cups pecan pieces, divided

2 tablespoons butter

2 tablespoons maple syrup

1 teaspoon cinnamon

Pinch of salt

In a skillet, combine butter, maple syrup, pecans and cinnamon. Cook over medium heat, stirring frequently for five minutes. Set aside to cool. In a medium bowl, combine condensed milk, salt and vanilla; set aside. Using a stand mixer, whip whipping cream until stiff peaks form. Gently add condensed milk mixture. Fold in pecans, reserving 1/4 cup as topping. Pour ice cream mixture into freezer container and add remaining pecans (except for topping). Freeze four hours; thaw at least 10 minutes before serving.