In a skillet, melt the butter over medium heat. Add the chopped pecans and toast until golden brown, about 5-7 minutes, stirring frequently.

In a mixing bowl, whisk together the heavy cream, whole milk, sugar, vanilla extract, and salt until the sugar is dissolved.

Fold the toasted pecans into the ice cream base. Cover and refrigerate for at least 2 hours, or until thoroughly chilled.

Pour the chilled mixture into an ice cream maker and churn according to the manufacturer's instructions until it reaches a soft-serve consistency.

Transfer the ice cream to an airtight container and freeze for at least 2 hours to firm up before serving.