In a skillet over medium heat, melt 4 tablespoons of unsalted butter. Add 1 cup of pecan halves and toast for 5-7 minutes until golden and fragrant. Sprinkle with salt and let cool.

In a saucepan, combine 2 cups of heavy cream, 1 cup of whole milk, 3/4 cup of light brown sugar, and a pinch of salt. Heat over medium-low until bubbles form, about 5-7 minutes.

Whisk 4 egg yolks in a bowl until lighter. Slowly add about a cup of the warm cream to temper the yolks, whisking continuously.

Return the tempered egg mixture to the saucepan. Cook over low heat, stirring until the custard thickens, about 5-8 minutes. Strain into a bowl.

Cover the custard with plastic wrap directly on the surface. Refrigerate for at least 4 hours or overnight.

Pour the chilled custard into an ice cream maker and churn for 20-25 minutes. Add the cooled toasted pecans in the last minute.

Transfer the ice cream to an airtight container. Press parchment paper on the surface and freeze for at least 4 hours.