Melt the butter in a skillet over medium heat.
Add the chopped pecans and brown sugar.
Toast for 4–5 minutes until fragrant.
Remove from heat and allow the pecans to cool completely.
In a saucepan, heat the heavy cream, milk, and half of the sugar until hot but not boiling.
In a separate bowl, whisk the egg yolks with the remaining sugar until smooth.
Slowly whisk the hot cream mixture into the egg yolks.
Return the mixture to the saucepan.
Cook over low heat, stirring constantly until the custard thickens.
Remove from heat and stir in the vanilla extract and salt.
Chill the custard completely in the refrigerator.
Pour the chilled mixture into an ice cream maker.
Churn according to the manufacturer's instructions.
Fold in the cooled buttered pecans.
Transfer to a freezer-safe container.
Freeze for 4–6 hours before serving.
