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

Cover the mixture and refrigerate for at least 2 hours or until chilled.

In a saucepan over medium heat, melt the butter.

Add the chopped pecans and brown sugar, stirring frequently until the pecans are toasted and caramelized, about 5-7 minutes.

Remove from heat and let cool.

Pour the chilled ice cream base into an ice cream maker and churn according to the manufacturer's instructions.

During the last few minutes of churning, add the toasted pecans to the ice cream.

Transfer the churned ice cream to an airtight container and freeze for at least 2 hours before serving.