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In a heat-proof bowl, whisk egg yolks. Set aside.
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In a saucepan over medium heat, melt the butter. Cook, stirring constantly, until it just begins to brown. Add brown sugar and salt, stirring until sugar melts.
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Slowly pour in the heavy cream and milk, stirring the whole time. Continue to heat and stir until the sugar is dissolved. Do not let the mixture boil!
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Slowly add about ½ cup of the milk mixture to the eggs, whisking constantly. Add the warmed egg mixture to the saucepan with the rest of the milk.
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Stir the mixture constantly over medium heat with a wooden spoon or heatproof spatula, scraping the bottom while stirring. Heat until mixture slightly thickens and coats the spatula (5-7 minutes).
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Pour the mixture through a sieve into a large bowl. Stir in the vanilla. Cover and chill mixture thoroughly.
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Once mixture has chilled, toast pecans on a baking sheet at 350F for 6 minutes, or until lightly toasted. Set aside to cool.
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Freeze the ice cream according to the manufacturer’s instructions. Once fully churned, stir in prepared pecans and transfer to a freezer-safe container. Freeze for many hours before serving.