Butter Pecan Ice Cream

1 (14-ounce) can sweetened condensed milk
1 to 1 1/2 cups chopped pecans
3 tablespoons butter, melted
1 teaspoon maple flavoring
2 cups half-and-half
2 cups whipping cream, unwhipped

In large bowl, combine condensed milk, pecans, butter, and flavoring; mix well. Stir in remaining ingredients. Pour into ice cream freezer container. Freeze according to manufacturer?s instructions. Freeze leftovers. Makes about 2 quarts

Notes: Refrigerator-Freezer Method: Omit half-and-half. Whip whipping cream. In large bowl, combine condensed milk, 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.