Recipe by Marianne Williams
- 2 tbsp. butter
- 1 can (14 oz.) sweetened condensed milk
- 1 tsp. pure vanilla extract
- 2 cups heavy cream
- 1 1/2 cups chopped pieces of leftover pecan pie
- Chopped toasted pecans, for garnish
Place loaf pan in freezer. In skillet, cook butter over medium heat, swirling often, until browned, 3 minutes. Let cool. In bowl, mix butter, condensed milk, vanilla, and 1/8 tsp. salt.
In another bowl, beat cream to almost stiff peaks; fold into butter mixture. Fold in pecan pie pieces. Pour into frozen loaf pan. Freeze until firm, at least 4 hours. Garnish ice cream with pecans.