Place the pecans in a dry skillet over medium heat and toast them gently, stirring often so they don’t burn. You’ll know they’re ready when they become fragrant and slightly darker in color. Transfer them to a plate and let them cool completely—this cooling step is important so they don’t melt the ice cream base later.

Add the butter to a saucepan and melt it over low to medium heat. Let it cook slowly, watching closely as it foams and then turns a light golden color with a nutty aroma. As soon as it reaches this stage, remove it from the heat to prevent burning.

Pour the cream into the saucepan with the browned butter and add the sweetener. Whisk gently until the mixture is smooth and the sweetener has fully dissolved. Warm the mixture just enough to bring everything together; it should be hot but not boiling.

In a separate bowl, whisk the egg yolks until smooth. Slowly pour a small amount of the warm cream mixture into the yolks while whisking constantly. This gradual process tempers the eggs and prevents them from scrambling. Once tempered, pour the yolk mixture back into the saucepan and cook over low heat, stirring continuously, until the mixture thickens slightly and coats the back of a spoon.

Remove the saucepan from the heat and immediately stir in the vanilla and salt. This enhances the flavor and balances the sweetness. Let the mixture cool at room temperature for a few minutes before transferring it to the refrigerator.

Refrigerate the ice cream base until it is completely chilled, at least 2 hours. This step is essential for a smooth, creamy texture and helps prevent ice crystals during freezing.

Once the base is fully chilled, stir in the cooled toasted pecans. Mix gently so the nuts are evenly distributed without breaking them up too much, ensuring you get pecans in every scoop.

Pour the finished mixture into a freezer-safe container and smooth the top. Cover tightly and freeze until firm but still scoopable. If it freezes very hard, let it sit at room temperature for a few minutes before serving to achieve the perfect creamy texture.