Homemade Butter Pecan Ice Cream Southern Charm in Every Scoop

Instructions:

1. Spread pecans on a baking sheet. Toast in a 350°F (175°C) oven until fragrant, watching carefully to prevent burning. Cool and coarsely chop.
2. Melt butter in a saucepan over medium heat. Cook until the butter solids turn golden brown and smell nutty. Remove from heat.
3. Stir in chopped pecans, brown sugar, and salt into the browned butter. Spread mixture on parchment paper to cool. Break into small pieces once cooled.
4. In a saucepan, combine heavy cream, milk, sugar, and salt. Add vanilla bean and seeds (or vanilla extract after cooking). Heat over medium heat, stirring until sugar dissolves. Do not boil.
5. In a separate bowl, whisk egg yolks lightly. Gradually whisk a small amount of the warm cream mixture into the egg yolks to temper them.
6. Pour the tempered egg yolk mixture back into the saucepan with the remaining cream mixture. Cook over low heat, stirring constantly, until the custard thickens enough to coat the back of a spoon. Use a thermometer to ensure the base doesn't exceed 180°F (82°C).
7. Strain the custard base through a fine-mesh sieve into a clean bowl. Cover with plastic wrap, pressing it directly onto the surface to prevent a skin from forming. Chill in the refrigerator for at least 2 hours, or preferably overnight.
8. Remove the vanilla bean (if used) from the chilled custard base. Pour the base into your ice cream maker and churn according to the manufacturer's instructions.
9. During the last few minutes of churning, gently fold in the cooled brown butter pecan pieces.
10. Transfer the ice cream to a freezer-safe container. Press plastic wrap onto the surface. Freeze for at least 2 hours to harden completely.