Roughly chop the pecans. In a 10-inch pan, melt the butter over medium heat.
Add the pecans to the pan and stir them around. Toast the pecans in the pan for about two minutes, until they are fragrant. Do not let them burn. Turn off the heat and move the pan to a cool burner.
Place the whipping cream in a large glass or stainless steel bowl. Beat the cream with a mixer, using the whisk attachment if there is one, until stiff peaks form and you have the consistency of whipped cream.
Add the sweetened condensed milk to the bowl and fold it into the whipped cream until combined. (Use an under-and-over motion with your spatula).
Stir in the buttery pecans, maple syrup and salt.
Transfer the ice cream mixture to a glass or metal loaf pan or a 2-quart, freezer-safe plastic container. Spread the mixture evenly. Cover it with plastic wrap pressed onto the surface of the ice cream mixture to keep the air out, so ice crystals don't form.
Freeze for 10-12 hours for firm ice cream, or six hours for a softer consistency. If very firm, let the ice cream sit out for 10 minutes before scooping it.
Store the leftover ice cream tightly covered with plastic wrap in the freezer. It should keep for a couple months, but try to use it before it gets freezer burn.
Most no-churn ice cream recipes call for a 14-ounce can of sweetened condensed milk. I used to make this ice cream with that amount, but now find it too sweet and rich. My improved recipe calls for 8 ounces of sweetened condensed milk, which is the perfect amount.For variations, try adding chocolate chips or changing the flavor profile by eliminating the butter and adding fruit. You also could add a flavor extract like vanilla or almond in place of the maple syrup.