Heat the cream and milk by combining them in a medium saucepan over medium heat, cooking for 5 to 6 minutes until small bubbles form.

Whisk egg yolks with granulated and brown sugars in a separate bowl until pale and creamy, about 2 minutes.

Temper the egg yolks by slowly pouring half of the hot cream mixture into the yolks while whisking, then return to saucepan with remaining cream.

Cook the custard base over low heat until thickened, about 8 to 10 minutes, scraping the bottom continuously.

Strain the custard through a fine-mesh sieve into a clean bowl, stir in vanilla and salt, cover, and chill for at least 4 hours.

Toast pecans in melted butter over medium heat for 3 to 4 minutes until golden and fragrant, then cool completely.

Churn the chilled custard in your ice cream maker according to instructions, folding in the toasted pecans in the last minutes.

Transfer churned ice cream to a freezer-safe container, smooth the top, cover with plastic wrap, and freeze for at least 4 hours.