In a medium saucepan, gently heat 2 cups of heavy cream along with 1 cup of whole milk over medium heat, stirring occasionally for 5-6 minutes until ready for the egg mixture.

In a separate bowl, whisk together 4 egg yolks with ½ cup of granulated sugar and ¼ cup of brown sugar until pale and creamy, about 2-3 minutes.

Slowly pour half of the heated cream mixture into the egg yolk mixture, whisking continuously to temper the eggs.

Return the tempered egg mixture to the saucepan and cook over low heat, stirring constantly for 8-10 minutes until thick enough to coat the back of a spoon.

Strain the custard through a fine mesh sieve into a clean bowl, stir in 1½ teaspoons of vanilla extract and ¼ teaspoon of salt, then refrigerate for at least 4 hours.

Melt 3 tablespoons of unsalted butter in a skillet, add ¾ cup of chopped pecans, and toast for 3-4 minutes until golden.

Pour the chilled custard into an ice cream maker and churn according to the manufacturer’s directions for 20-25 minutes; add the toasted pecans during the last minutes of churning.

Transfer ice cream to a freezer-safe container and freeze for at least 4 hours or until firm.