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 1 hour to chill.

In a saucepan, melt the butter over medium heat.

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 the ice cream maker and churn according to the manufacturer's instructions.

During the last few minutes of churning, add the toasted pecan mixture.

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