In a medium saucepan over medium heat, melt ½ cup of unsalted butter until it bubbles gently, approximately 2-3 minutes. Stir in ¾ cup of brown sugar until fully dissolved. Remove from heat and let cool for about 10 minutes.

In a large mixing bowl, whisk together 2 cups of heavy cream, 1 cup of whole milk, ¾ cup of granulated sugar, and 1 tablespoon of vanilla extract until the mixture is smooth and creamy.

Once the butter and brown sugar mixture have cooled, pour it into the cream mixture, stirring gently until blended.

Fold in 1 cup of roasted pecans gently into the cream mixture.

Pour the complete mixture into an ice cream maker and churn according to manufacturer's instructions, about 20-25 minutes.

Transfer the churned ice cream into a lidded container and freeze for at least 4 hours before serving.