For the Ice Cream Base:

1. In a pan over medium heat, melt 4 tablespoons of Unsalted Butter for 3 – 5 minutes or until the butter has turned a light amber in color and there's a sweet nutty aroma. Do not let the butter burn.
2. In a saucepan, add together the Whipping Cream, Milk and Sugar and bring to a simmer, whisk to mix well. Cook for about 3 – 5 minutes until the Sugar has dissolved.
3. Add the browned Butter into the cream mixture and mix well.
4. In a small bowl, add the Egg Yolks, gently whisked, Salt and Vanilla, pour about ½ cup of the cream mixture over the Yolks, whisking constantly to warm the eggs.
5. Slowly add the Yolks mixture back into the remaining cream whisking constantly until well combined and cook over medium low heat for about 6 – 8 minutes until the cream mixture thickens.
6. Remove from heat, allow the ice cream base to completely cool by placing the saucepan into a larger bowl that is filled with ice.

For the Candied Pecans:

1. While the ice cream base is cooling, it’s time to make the candied Pecans.
2. In a (non-stick) skillet over medium heat, melt the Butter then add in the Pecans stirring to coat.
3. Add the Brown Sugar to the Pecans and continue to cook until the sugar has melted and has started to caramelize the Pecans, about 3 – 5 minutes. Remove from heat and allow to cool.

Freezing:

1. Once the ice cream mixture has completely cooled, pour into Ice Cream Maker and continue to freeze according to directions. Add the Candied Pecans to the ice cream during the last 5 minutes of freezing and make sure the Pecans have been well incorporated.
2. Transfer the Ice Cream to a freezer safe container and continue to freeze in freezer for at least 3 – 4 additional hours or overnight for a firmer ice cream.
3. Serve and Enjoy!