In a medium saucepan, combine 2 cups of heavy cream, 1 cup of whole milk, a pinch of salt, and ¾ cup of brown sugar. Heat over medium heat until hot but not boiling, about 5-7 minutes.

In a separate bowl, whisk together 6 egg yolks until light and creamy. Gradually pour in the hot cream mixture while continuously whisking.

Return the mixture to the saucepan over medium-low heat. Cook gently until it thickens and reaches 170°F.

Remove from heat and stir in 1 tablespoon of vanilla extract. Cool the mixture in an ice bath for 10-15 minutes, then refrigerate for at least 4 hours.

Melt ¼ cup of salted butter in a skillet over medium heat. Add 1 cup of chopped pecans and toast for 3-5 minutes until golden brown.

Once the mixture is chilled, pour it into the ice cream maker and churn according to manufacturer's instructions for 20-30 minutes. In the last minutes, add the cooled pecans.

Transfer the churned ice cream into an airtight container and freeze for at least 4 hours before serving.