Browned Butter Pecan No-Churn Ice Cream

Yield: 2 Quarts

- 4 Tbps Butter, browned -- we used salted butter

- 1 14 oz. can sweetened condensed milk

- 1 tsp. vanilla extract

- 2 cups heavy cream

- 2 cups Those Nuts!

Put a 2 quart size container into the freezer -- we used a loaf pan. Pour your condensed milk and vanilla into a large bowl. Brown the butter on the stove and add to the condensed milk mixture. Take 3/4 cup Those Nuts! and pulse in a food processor or blender with some of the heavy cream until well chopped or powdered. Gradually add the reamaining heavy cream throughout to fully incorporate and whip. Fold the whipped cream and remaining Those Nuts! into the condensed milk mixture. Put the mixure into your frozen container and into the freezer for about 5 hours, or until its the consistency you prefer.