Using a stand or hand mixer, beat the yolks and both sugars until ribbon stage (mixture looks light and airy, and sugars are dissolved) is reached. Set aside.

Pour the cream, milk and vanilla into a medium pot and heat between medium and medium high.

Once tiny bubbles start to form (don't let it boil), reduce the heat to just under medium.

Pour a ladle of the cream mixture over the egg yolks and whisk vigorously.

Pour another ladle of the cream on the egg yolks and whisk again.

Pour the yolk mixture into the pot and whisk until the ingredients are well combined. Raise the heat to medium.

The mixture should start to thicken a bit (don't let it boil). To test, dip a wooden spoon into the cream and lift it. The cream mixture should coat the back of the spoon. Run a finger over the back of the spoon. This should leave a line through the cream.

Turn off the heat.

Pour the mixture into a bowl, cover and place the bowl in the fridge for about 3 hours to cool.

Pour the ice cream mixture into your ice cream maker as per the unit’s instructions and churn.

While the ice cream is churning, heat the butter, salt and chopped pecans on medium heat in a saucepan for about 4 to 5 minutes (careful not to burn them), constantly stirring. The pecans will soak up the butter. Set aside (or refrigerate) to cool.

Once the churning process is almost complete, add the pecans and continue to churn.

Once churning is complete, serve immediately for a softer consistency or freeze (covered) for at least 2 hours for harder consistency. Enjoy!