Melt the butter in a skillet over medium heat.

Add the chopped pecans and stir until lightly toasted, about 3-5 minutes.

Remove from heat and let cool.

In a saucepan, combine heavy cream, milk, granulated sugar, and brown sugar.

Heat over medium heat, stirring until the sugar dissolves. Do not let it boil.

In a bowl, whisk the egg yolks. Slowly add a small amount of the warm cream mixture to the yolks, whisking constantly to temper.

Pour the tempered yolks back into the saucepan.

Cook over low heat, stirring, until the mixture thickens and coats the back of a spoon, about 5-7 minutes.

Remove from heat and stir in vanilla extract.

Strain the mixture through a fine-mesh sieve into a bowl.

Cover and refrigerate for at least 4 hours or overnight.

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

During the last 5 minutes of churning, add the toasted pecans.

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

Scoop and enjoy!