In a medium saucepan over medium heat, warm the cream and milk until it is steaming.

Meanwhile, place a large mixing bowl of ice water near the stove.

While the milk is heating, whisk the yolks and sugar in a small mixing bowl.

When milk is hot, pour 1 ladleful of milk at a time into the egg mixture while whisking constantly.

Once all of the milk is whisked in, return it to the saucepan and cook over medium-low heat, stirring constantly, until thickened.

When the mixture is thick enough to coat the back of a spoon, immediately set pan in bowl of ice water, stirring occasionally until cool-ish.

Refrigerate until thoroughly chilled, at least 2 hours.

Make the Butter Pecans: In a heavy bottomed saucepan over medium/low heat, combine pecans, sugar, and butter, stirring constantly for about 4 minutes or until sugar has melted and browned. Remove from heat.

Spread nuts on parchment paper. Once nuts have cooled, chop into smaller pieces and set aside. I like to keep some big chunks for texture.

Churn according to the directions in your ice cream maker. When it starts to thicken and resembles soft serve ice-cream scatter in the chopped nuts. Turn off the machine and transfer the gelato to an airtight container and freeze for at least 4 hours. Store gelato in the freezer for up to 4 weeks.