2 c. cold heavy cream
14 oz can condensed milk
1 t. vanilla extraxt
4 T. butter
1 c. pecans, chopped, divided
Place a loaf pan in the freezer to chill. Whip the heavy cream with mixer until stiff peaks form. Set aside. In a small saucepan, melt 2 T. of butter and add the chopped pecans. Toast 2-3 min and then remove from heat. Allow to cool for several minutes. Melt the remaining butter in saucepan and set aside. Stir in condensed milk, vanilla, & pecans. Add to whipped cream until just mixed through. Remove loaf pan from freezer and pour mixture inside. Place additional pecans on top for garnish, if desired. Return to freezer for at least 6 hours until firm. Scoop, serve, and enjoy!
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