Toast the pecans in butter. In a skillet over medium heat, melt the butter until it foams and smells nutty, 2–3 minutes. Add the chopped pecans and a pinch of salt. Cook, stirring, for 3–4 minutes until fragrant and lightly browned. Transfer to a plate to cool. Don’t leave them in the pan—they’ll keep cooking and can burn.

Warm the dairy. In a medium saucepan, combine the heavy cream, whole milk, granulated sugar, and brown sugar. Heat over medium until the sugar dissolves and the mixture is steaming, not boiling. Stir occasionally to prevent scorching.

Whisk the yolks. In a separate bowl, whisk the egg yolks until smooth and slightly thickened, about 30 seconds. This helps them blend smoothly into the hot dairy.

Temper the yolks. Slowly ladle about 1/2 cup of the hot cream mixture into the yolks while whisking constantly. Repeat with another 1/2 cup. This step warms the yolks gently so they don’t scramble.

Cook the custard. Pour the tempered yolk mixture back into the saucepan. Cook over medium-low heat, stirring with a spatula, until the custard thickens enough to coat the back of the spoon, 5–8 minutes. Don’t let it boil. If you have a thermometer, aim for 170–175°F.

Strain and flavor. Pour the hot custard through a fine-mesh sieve into a clean bowl to catch any curdled bits. Stir in the vanilla and 1/4 teaspoon salt. If using, add bourbon or corn syrup now for a softer texture.

Chill thoroughly. Cover the bowl and refrigerate until completely cold, at least 4 hours or overnight. A colder base churns faster and gives a creamier finish.

Prep the pecans for mix-in. Just before churning, break up any clumps of the buttered pecans. You want small, bite-size pieces so they distribute evenly.

Churn. Add the chilled custard to your ice cream maker and churn according to the manufacturer’s directions, usually 20–25 minutes. When it looks like soft serve, sprinkle in the buttered pecans and churn just to combine.

Freeze to set. Transfer the ice cream to a lidded container. Press parchment directly onto the surface to reduce ice crystals, then seal. Freeze at least 4 hours to firm up.

Serve. Let the ice cream sit at room temperature for 5–10 minutes before scooping. The flavor opens up as it softens slightly.