Butter Pecan Ice Cream without a machine

No Churn Butter Pecan Ice Cream Recipe
2 cups COLD Heavy Whipping Cream
14 ounces Sweetened Condensed Milk
1-1 1/2 Cup Chopped Toasted Pecans*
3 TBSP Melted Salted Butter
1 tsp Maple Extract
1/2 tsp Vanilla Extract or Vanilla Nut Butter Extract, optional
*Toast Pecans in the oven at 250 degrees F for 8 minutes, tossing halfway through. I salt my pecans with a teaspoon of salt.
OR place pecans in a dry, nonstick skillet over medium heat on the stovetop, frequently shaking pan until nuts are lightly browned and fragrant. To avoid over-browning, immediately remove from pan.
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