Making Butter Pecan Ice Cream is straightforward when you follow these steps:

1. Toast the Pecans: In a skillet, toast the chopped pecans over medium heat with one tablespoon of unsalted butter until golden (about 5-7 minutes). Stir frequently to prevent burning. Once toasted, set aside to cool.

2. Combine Milk and Sugar: In a medium saucepan, combine the whole milk, granulated sugar, and brown sugar. Mix well and heat over medium heat until the sugar has dissolved. Do not let it boil.

3. Whisk Egg Yolks: In a separate bowl, whisk together the egg yolks and salt until light in color.

4. Temper the Egg Yolks: Gradually add about ½ cup of the warm milk mixture into the egg yolks while whisking continuously to prevent curdling. Then, pour the tempered yolks back into the saucepan with the remaining milk mixture.

5. Thicken the Base: Cook over low heat, stirring constantly with a wooden spoon until the mixture thickens enough to coat the back of the spoon (about 5-8 minutes). Remove from heat.

6. Add Cream and Vanilla: Stir in the heavy cream and vanilla extract to the warm mixture. Mix well and allow to cool at room temperature.

7. Chill the Mixture: Cover the mixture and refrigerate for at least 4 hours, or preferably overnight, to enhance the flavor.

8. Churn in Ice Cream Maker: Once chilled, follow your ice cream maker’s instructions to churn the mixture until it reaches a soft-serve consistency.

9. Add Pecans: In the last few minutes of churning, add the toasted pecans.

10. Freeze: Transfer the ice cream to an airtight container and freeze for at least 4 hours until firm.

These simple steps will guide you in making your Butter Pecan Ice Cream seamlessly!