In a skillet over medium heat, melt the unsalted butter. Add the pecan halves, stirring frequently, until they become fragrant and golden brown, about 5-7 minutes. Set aside to cool.

In a medium saucepan, whisk together the egg yolks and granulated sugar until pale and fluffy.

Slowly add in the whole milk and heavy cream. Heat the mixture over medium heat, stirring constantly, until it thickens slightly and coats the back of a spoon (approximately 170°F).

Remove the custard from heat and pour it through a fine-mesh sieve into a bowl. Stir in the vanilla extract, salt, and toasted pecans. Let it cool at room temperature for about 30 minutes.

Cover the bowl with plastic wrap and refrigerate for at least 4 hours or overnight to chill thoroughly.

Pour the chilled mixture into your ice cream maker and churn according to the manufacturer’s instructions until it reaches soft-serve consistency.

Transfer the soft ice cream into an airtight container and freeze for at least 4 hours or until firm.

Scoop the ice cream into bowls and enjoy with your favorite toppings!