This Pecan Pie Ice Cream has the flavors and textures of a pecan pie in a scoop of ice vanilla cream. This is a no-churn recipe.
Combine 1/2 cup dark brown sugar, corn starch, 3 tablespoons of butter, 1/2 cup of light corn syrup, 2 tablespoons heavy cream, 1 teaspoon vanilla extract, and a pinch of salt in a heavy bottom sauce pan.
Allow the pecan pie mixture to come close to room temperature before incorporating it into the ice cream base. You want the mixture to still be pliable but not hot enough to melt the ice cream base.
In a large bowl, whisk 2-1/2 cups of the heavy cream until stiff peaks form. You can do this with an electric mixer (recommended) or by using a whisk. Add the corn syrup and vanilla extract.
Gradually fold the sweetened condensed milk into the heavy cream.