In a medium saucepan, melt the butter over medium heat.

Add the chopped pecans and toast them until they are golden brown and fragrant, about 5 minutes.

In a mixing bowl, whisk together the heavy cream, whole milk, sugar, vanilla extract, and salt.

Once the pecans are toasted, remove them from heat and let them cool slightly.

Add the pecans and butter mixture to the cream mixture, stirring well to combine.

Cover the bowl with plastic wrap and refrigerate for at least 2 hours.

Pour the chilled mixture into your ice cream maker and churn according to the manufacturer's instructions until it reaches a soft-serve consistency.

Transfer the churned ice cream into a freezer-safe container, spreading it evenly.

Cover the container and freeze for at least 2 hours.

Scoop the ice cream into bowls or cones and enjoy.