Begin by toasting the pecans. Preheat your oven to 350°F (175°C). Spread the chopped pecans on a baking sheet and toast in the oven for about 5-7 minutes or until golden and fragrant. Remove and let cool.

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

In a separate mixing bowl, whisk the egg yolks until well combined. Slowly pour about 1 cup of the warm cream mixture into the egg yolks while whisking continuously to temper the eggs.

Pour the egg yolk mixture back into the saucepan with the remaining cream mixture and continue to cook over medium-low heat, stirring constantly until the mixture thickens enough to coat the back of a spoon, about 5-7 minutes.

Remove the saucepan from heat and stir in the vanilla extract, butter, and sea salt until well combined.

Allow the mixture to cool to room temperature, then refrigerate for at least 2 hours or until completely chilled.

Once chilled, churn the mixture in your ice cream maker according to the manufacturer's instructions. In the last few minutes of churning, add the toasted pecans.

Transfer the ice cream to a container and freeze for at least 4 hours or until firm.

Serve the butter pecan ice cream in bowls or cones, garnished with extra toasted pecans if desired.