In a medium saucepan, gently heat 1 cup of heavy cream and 1 cup of whole milk over medium heat for about 5-6 minutes until tiny bubbles form but do not boil.

In a mixing bowl, whisk together 5 egg yolks with ½ cup of granulated sugar and ¼ cup of brown sugar until light and creamy.

Gradually whisk half of the warm cream mixture into the egg yolk mixture to temper the eggs, then pour it back into the saucepan with the remaining cream.

Place the saucepan back on low heat, stirring constantly until the mixture thickens enough to coat the back of a spoon, about 6-8 minutes.

Strain the custard through a fine mesh sieve into a clean bowl, stir in 1 tablespoon of vanilla extract and a pinch of salt, then cover and chill for at least 4 hours.

While chilling, melt 2 tablespoons of unsalted butter in a skillet over medium heat, add 1 cup of chopped pecans, and toast for 3-4 minutes until golden.

After chilling, churn the cold custard in an ice cream maker for about 20-25 minutes.

In the last few minutes of churning, add the cooled toasted pecans, then transfer to a freezer-safe container and freeze for at least 4 hours.