In a medium saucepan, combine the heavy cream and whole milk over medium heat. Warm the mixture, stirring occasionally, until tiny bubbles form around the edges, about 5-6 minutes.

In a separate bowl, whisk together egg yolks, granulated sugar, and brown sugar until pale and creamy.

Gradually pour half of the warm cream mixture into the egg yolk mixture, stirring constantly to temper the yolks.

Return the tempered mixture to the saucepan and stir continuously over low heat for 5-7 minutes until thickened.

Strain the custard through a fine mesh strainer into a clean bowl. Stir in vanilla extract and salt. Cover with plastic wrap placed directly on the surface.

Chill the custard in the refrigerator for at least 4 hours, or overnight.

In a skillet, melt the unsalted butter over medium heat. Add chopped pecans and toast for 3-4 minutes until golden. Let cool.

Pour the chilled custard into the ice cream maker and churn according to the instructions, adding toasted pecans in the last few minutes.

Transfer the churned ice cream to a freezer-safe container and freeze for at least 4 hours before serving.