In a medium saucepan, combine heavy cream, whole milk, brown sugar, and salt. Stir over medium heat until hot but not boiling, about 5 minutes.

In a separate bowl, whisk the egg yolks until frothy. Gradually add the hot cream mixture while stirring continuously.

Return the mixture to the saucepan and cook over medium-low heat, stirring constantly until thickened, about 5-7 minutes.

Remove from heat, stir in vanilla extract, and cool the mixture in an ice bath before refrigerating for at least 2 hours.

In a skillet, melt salted butter and toast pecans for 3-5 minutes until golden brown.

Pour the chilled ice cream base into an ice cream maker and churn according to instructions, folding in toasted pecans.

Transfer churned ice cream into a container and freeze for at least 4 hours.