Step 1

In a large sauce pan, combine the heavy cream and milk. Heat over medium until the mixture just starts to bubble.

Step 2

In a large bowl, whisk together the egg yolks and sugars.

Step 3

Slowly pour 1/2 cup of your cream mixture into your egg yolks while whisking vigorously. Pour another 1 cup of your cream mixture, 1/2 cup at a time while whisking the whole time.

Step 4

Pour the egg mixture back into the sauce pan with the remaining cream, and continue to cook for about 5 minutes, or until the mixture thickens a bit. (You want it to be able to coat the back of a spoon)

Step 5

Pour the custard mixture through a strainer into a large bowl, and stir in the vanilla extract, and salt.

Step 6

Place the bowl over an ice bath in another bowl, and allow to set for about 10 minutes, stirring occasionally.

Step 7

Cover the bowl and place it in the fridge for at least 2 hours.

Step 8

Add the butter, pecans, and salt to a saute pan and heat over medium heat until the butter is melted, and the pecans are toasted. Stir the whole time.

Step 9

Strain out the butter. And set the pecans aside until they are cooled to room temperature.

Step 10

Pour the custard mixture into your ice cream maker and run it according to the manufactures directions. Mine is about 30 minutes.

Step 11

Add in the buttered pecans, and run the ice cream maker for another 5 minutes, until they are mixed into the custard.

Step 12

Scoop the custard into a 1.5 to 2 quart pan and cover with plastic wrap or foil and place it in the freezer to harden for at least 6 hours, or overnight.