Toast your Pecans – Add butter, pecans and cinnamon to a skillet and toast over medium heat for about 4 minutes. Make sure to stir frequently so the pecans do not burn. Pour into a plate and allow to completely cool. Then transfer to an airtight container and set aside until needed.

Make the Brown Butter - In a light colored saucepan and over medium heat, add unsalted butter. Swirl the pan and keep the butter moving around constantly. Once completely melted, the butter will foam and sizzle and gradually start to brown and deepen in color. You'll notice a nutty aroma and tiny brown specks at the bottom of the pan. The whole process should take about 4 to 5 minutes. Be careful not to burn it.

Make Butterscotch Custard - Once butter is browned, immediately add brown sugar, milk, heavy cream and salt and bring mixture to a simmer. Whisk until brown sugar dissolves. The mixture is ready when it reaches about 170°F (77°C). Be careful not to boil.

Meanwhile, in a medium bowl, add egg yolks and a tablespoon of brown sugar and whisk until the yolks thicken and become a pale yellow. You can whisk by hand or with an electric mixer.

Temper your Yolks - By now, the cream/milk mixture should be ready. Slowly drizzle ¼ cup of the warm cream/milk mixture to the yolk/chocolate mixture, while whisking continuously. Repeat 3 more times.

Strain the custard into a clean bowl to ensure a smooth mixture.

Place plastic wrap directly onto the custard to prevent a skin from forming. Chill overnight or for at least 8 hours.

Churn your Ice Cream - Pour chilled custard into your ice cream machine and follow the manufacturer’s directions. Mine took about 15 minutes.

Once the ice cream thickens and resembles soft serve, add the chopped buttered pecans. Churn for a few more minutes or until the pecans are incorporated.

Transfer churned ice cream into a container (I used an 8×4 inch loaf pan). Tightly cover and freeze your ice cream for at least 4 hours. Dig in and enjoy!!