Begin by roughly chopping the pecans in a food processor; aim for a mixture of fine and chunky pieces to enhance texture. In a medium saucepan, combine the chopped pecans, 4 tablespoons of salted butter, and 1/4 cup of granulated sugar. Cook this mixture over medium heat for about 5–7 minutes, stirring continuously, until a golden crust forms around the nuts. Once done, set it aside to cool completely.

In a large mixing bowl, pour in 2 cups of heavy cream. Using a hand mixer or stand mixer, whisk the cream on medium speed until soft peaks begin to form, which should take around 2–3 minutes. Be careful not to over-whip to maintain a smooth texture.

Once the cooled pecan mixture is ready, gently fold in the remaining 1/4 cup of sugar, 1 teaspoon of vanilla extract, and a pinch of salt into the whipped cream. Use a spatula to carefully combine until everything is evenly mixed.

Transfer the combined ice cream base into a loaf pan or an airtight container. Smooth the top with a spatula to create an even surface. Place it in the freezer and allow it to freeze for about 6–8 hours or overnight until it’s firm.

When you’re ready to serve, take the butter pecan ice cream out of the freezer and let it sit at room temperature for about 5–10 minutes to soften slightly. This ensures easier scooping.