This buttery delicious ice cream uses a custard base with cream and eggs to give it an unbelievably unctuous consistency. The salted pecans toasted in butter add richness and depth and give it that famous 'butter pecan' flavor, punctuated with that dash of salt. 2 cups heavy cream 1 cup milk 4 egg yokes 1/3 cup cane sugar 1/4 cup dark brown sugar 1/8 tsp salt 1 tsp vanilla extract 1 cup pecans (I used roasted, salted) chopped into 1/4-inch pieces 1/4 cup butter The day before churning, freeze churn bowl of the ice cream maker for 18-24 hours. The day of churning, heat milk and cream to 180F, whisking often. Remove from heat. Meanwhile, whisk sugar into egg yokes in a separate medium bowl. Slowly whisk in 1/2 cup of hot cream to yokes whisking continuously. Do the same with two more 1/2 cups cream. Return yoke mixture to remaining cream in pot. Stir in the vanilla and salt. Your cream mixture will fall down to something like 140F. Over low heat, bring the cream ...