This creamy ice cream flavor has a buttery, nutty crunch from toasted pecans and light maple syrup sweetness. The method is a clever, quick no-cook technique that I've adapted from Eagle Brand and uses condensed milk to thicken the mixture. <br /> <br /> If you don't have an ice cream maker, that's okay: Instead of the 3 cups of half-and-half, use 2 cups of heavy cream. Whip the cream to stiff peaks, then gently fold in the rest of the ingredients. Pour the mixture into a 2-quart container or a 9- by 5-inch loaf pan and freeze until firm.

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