Butter Pecan Ice Cream

Melt butter in a skillet over medium heat. Add chopped pecans and 1/4 teaspoon salt, stirring constantly for 5 to 6 minutes until lightly browned and fragrant. Strain out the butter and set pecans aside to cool.

Combine heavy cream and whole milk in a large saucepan and heat over medium until the mixture just begins to bubble around the edges.

In a separate bowl, whisk together egg yolks, granulated sugar, and brown sugar. Slowly pour about 1/2 cup of the hot cream mixture into the yolks while whisking vigorously, then add another cup of cream, 1/2 cup at a time, whisking constantly.

Pour the tempered egg mixture back into the saucepan with the remaining cream. Cook over medium heat, stirring constantly, for about 5 minutes until the custard thickens enough to coat the back of a spoon.

Strain the custard through a fine-mesh sieve into a large bowl. Stir in vanilla extract and salt. Place the bowl over an ice bath and let cool for 10 minutes, stirring occasionally.

Cover and refrigerate the custard for at least 2 hours or overnight until thoroughly chilled.

Pour the chilled custard into an ice cream maker and churn according to manufacturer's directions, about 25 to 30 minutes. Add the toasted pecans during the last 5 minutes of churning.

Transfer the ice cream to a freezer-safe container and freeze for at least 6 hours or overnight until firm.