Step 1

Brown the butter. Place butter in a pan on the stove over medium heat. Let it melt, and when it starts sizzling, stir with a spatula. Let butter continue to cook while stirring frequently. You'll see some brown bits start to form on the bottom of the pan. Let this continue for a minute or so, and then remove the pan from the heat.

Step 2

Add the whole milk to the same pan with the butter, and place back on the stove over medium-high heat. Stir and wait for the mixture to reach 165 degrees on a digital thermometer.

Step 3

Combine the eggs and brown sugar in a mixing bowl. When the milk/butter mixture reaches 165 degrees, take a small measuring cup and pour some of the mixture into the eggs, whisking vigorously as you do so. Continue adding about one cup of the mixture in the eggs, and don't stop mixing.

Step 4

Pour the contents of the bowl into the saucepan and place back on heat. Continue heating until it reaches 165 degrees. Remove from heat and let cool.

Step 5

Combine the ice cream ingredients. In a large bowl, combine the tempered egg mixture (the browned butter, whole milk, eggs, and brown sugar), the heavy cream, vanilla, and a pinch of salt. Mix well, cover with plastic wrap, and refrigerate for at least four hours before churning. The mixture should be VERY COLD!

Step 6

Toast the pecans. Use a non-stick skillet over medium heat, and add the chopped pecans. Toast until just browned. You will smell it when they start browning. Be careful to avoid burning! Remove pecans and cool. Then store in the freezer (in a freezer bag) until ready to use.

Step 7

Churn. If using a KitchenAid attachment, start the mixer with the attachment so that's turning BEFORE you pour the liquid in. Then carefully pour in the whisked mixture as it's turning. Let it churn for about 25-30 minutes, or until the ice cream starts rising to the top of the bowl and the mixer slows down slightly.

Step 8

Use a rubber scraper to pour the ice cream out of the bowl into a freezer safe container. Stir in the toasted pecans and mix well to combine.

Step 9

Freeze the ice cream until ready to serve. You'll want to keep it in the freezer for a couple of hours to firm up.