In a skillet, melt the butter over medium heat. Add the chopped pecans and toast until golden brown, about 5-7 minutes, stirring frequently.

In a saucepan, combine the heavy cream, whole milk, sugar, vanilla extract, and salt. Heat over medium heat until the sugar is dissolved and the mixture is warm, but not boiling.

Remove from heat and let the mixture cool to room temperature.

Once the base is cool, stir in the toasted pecans. Pour the mixture into an ice cream maker and churn according to the manufacturer's instructions until it reaches a soft-serve consistency.

Transfer the ice cream to a lidded container and freeze for at least 2 hours to firm up.