Preheat your oven to 350°F (175°C). Spread the chopped pecans on a baking sheet and toast them for about 8-10 minutes.

In a saucepan over medium heat, melt the unsalted butter until fully melted.

In a mixing bowl, whisk together the heavy cream, whole milk, and granulated sugar until the sugar dissolves.

Stir in the melted butter, vanilla extract, and salt into the cream mixture until well combined.

Cover the bowl and refrigerate the mixture for at least 1 hour.

Follow the manufacturer's instructions for your ice cream maker.

Pour the chilled mixture into the ice cream maker and churn according to the manufacturer's instructions, usually about 20-25 minutes.

During the last few minutes of churning, add the toasted pecans and mix until evenly distributed.