No-Churn Butter Pecan Ice Cream

Directions

1. Stick a quart container or loaf pan in the freezer.
2. Melt 1 tablespoon of butter in a large skillet over medium heat. Add 1 cup (114 grams) of pecans, plus a pinch of salt, and toss to coat. Toast for about 5 minutes, stirring often and lowering the heat as needed so the nuts don’t burn, until very fragrant. Transfer to a large plate and immediately stick in the freezer to chill out. (If there are any pecan bits or browned butter left behind, wipe out the pan with a towel.)
3. Empty the can of condensed milk into a large bowl.
4. Add the remaining 2 tablespoons of butter to the emptied skillet and return to the stove over medium heat. Cook, watching closely, until the milk solids in the butter start to brown and smell like roasting hazelnuts. Pour the brown butter directly into the condensed milk, scraping every last bit out of the pan.
5. Add the vanilla to the condensed milk, plus another pinch of salt, and stir to combine.
6. Add the remaining 1/2 cup (57 grams) of pecans to a blender. Process until powdery. Add a big splash of cream and process to combine, scraping down as needed. Add another big splash and repeat. Now pour in the rest of the cream and blend until the cream is whipped.
7. Scrape the whipped cream into the condensed milk mixture and gently fold to combine. Now fold in the toasted pecans from the freezer.
8. Remove the container from the freezer and add the ice cream. Cover and freeze for at least 6 hours, until however firm you like your ice cream.