Butter Pecan Ice Cream Recipe

1 (14-ounce) can Eagle. Brand Sweetened Condensed Milk
1 to 1 1/2 cups chopped pecans
3 tablespoons butter or margarine, melted
1 teaspoon maple flavoring
2 cups Half - and - Half
2 cups Whipping Cream, unwhipped

In large bowl, combine Eagle. Brand, pecans, butter, and flavoring; mix well. Stir in remaining ingredients. Pour into ice cream freezer container. Freeze according to manufacturer's instructions. Freeze leftovers. Refrigerator-Freezer Method: Omit half - and - half. Whip whipping cream. In large bowl, combine Eagle. Brand, pecans, butter and flavoring; mix well. Fold in whipped cream. Pour into 9 x 5 -inch loaf pan or other 2-quart container; cover. Freeze 6 hours or until firm. Freeze leftovers.