In a skillet, melt 4 tablespoons of unsalted butter over medium heat. Once bubbling, add 1 cup of chopped pecans, stirring them frequently for 4-5 minutes until they turn golden brown and release a fragrant aroma.

In a medium saucepan, combine 2 cups of heavy cream, 1 cup of whole milk, and half of the ¾ cup granulated sugar. Heat over medium, stirring gently until steaming but not boiling.

Whisk together 4 egg yolks with the remaining sugar, then slowly temper them with a few spoonfuls of the hot cream mixture. Pour the egg mixture back into the saucepan and mix well.

Reduce the heat to medium-low and stir the custard continuously. Cook for about 10-15 minutes until it thickens enough to coat the back of the spoon, reaching a temperature of 170-175°F.

Remove the saucepan from the heat and stir in 1 teaspoon of vanilla extract and a pinch of salt.

Strain the custard through a fine mesh sieve into a bowl and let it cool to room temperature, then refrigerate for at least 4 hours or overnight.

Once chilled, pour the custard into your ice cream maker and churn according to the manufacturer’s instructions, adding the toasted pecans in the last few minutes.

Transfer the churned mixture into a freezer-safe container, smoothing the top, sealing tightly, and freeze for at least 6 hours before serving.