Butter Pecan Ice Cream for 8 Servings

Instructions:

1. Melt the unsalted butter in a small skillet over medium heat. Stir constantly as the butter foams and pops. Once the foam subsides and mahogany-colored bits form at the bottom, remove from heat immediately and pour into a bowl to cool.
2. In the same skillet, melt 2 tbsp of salted butter. Add chopped pecans and stir for 2-3 minutes until fragrant. Stir in maple syrup and sea salt for 60 seconds until bubbling and glazed. Spread on parchment paper to cool completely.
3. In a chilled large bowl, beat the heavy whipping cream until stiff peaks form.
4. In a separate bowl, whisk together the sweetened condensed milk, cooled brown butter, vanilla extract, and salt until smooth.
5. Gently fold the whipped cream into the condensed milk mixture using a spatula, then fold in the cooled maple pecans.
6. Pour the mixture into a lined 9x5 inch loaf pan, smooth the top, and freeze for at least 6 hours.