In heat-safe bowl, whisk together the egg yolks until well blended. Set aside.

Pour the cream into a metal bowl set in a larger bowl of ice and set a medium-mesh sieve on top. Set aside.

In a medium, heavy-bottomed saucepan on medium heat, melt butter, stirring constantly, until it just begins to brown. Add the brown sugar and salt. Stir until the sugar completely melts.

Slowly add the milk, stirring to incorporate. It will foam up initially, so make sure you are using a pan with high enough sides. Heat until all of the sugar is completely dissolved. Do not let boil or the mixture may curdle.

Temper the eggs. Whisk in hand, slowly pour half of the milk and sugar mixture into the eggs, whisking constantly to incorporate. Then add the warmed egg mixture back into the saucepan with the remaining milk sugar mixture.

Stir constantly over medium heat with a heatproof rubber spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula, about 5 to 7 minutes.

Pour the custard through the sieve and stir it into the cream. Add vanilla and stir until cool over the ice bath.

Chill the mixture thoroughly in the refrigerator.

Preheat the oven to 350°F.

Toast the pecans: While the oven is preheating, melt 1 tablespoon of butter. Toss with pecans and a pinch of salt. Spread pecans out on a rimmed baking sheet and bake at 350°F for 10 minutes, until the pecans are lightly toasted. Set aside to cool. Once cool, roughly chop the pecans and set aside.

Once the ice cream mixture is thoroughly chilled, churn in your ice cream maker according to the manufacturers instructions.

Once the ice cream has been formed in the ice cream maker, it will be fairly soft. Fold in the chopped pecans.

Put in an airtight plastic container and place in the freezer for at least an hour, preferably several hours. If it has been frozen for more than a day, you may need to let it sit at room temperature for a few minutes to soften it before serving.