Directions

1. Beat heavy cream in large bowl with mixer on medium-high speed until stiff peaks form.
2. Stir sweetened condensed milk, pecans, butter and maple extract in large bowl until blended. Fold in whipped cream.
3. Pour into 9×5 inch loaf pan or 2-quart container. Cover and freeze 6 hours or until firm. Store in freezer.
4. *To toast nuts: Place nuts in dry nonstick skillet. Cook over medium heat, shaking pan frequently, until nuts are lightly toasted. To avoid over browning, remove from pan immediately. Cool completely.