In a mixing bowl, whisk together the egg yolks and sugar until pale and thick.

In a saucepan, heat the heavy cream, whole milk, and salt over medium heat until just simmering.

Slowly pour the hot cream mixture into the egg yolk mixture, whisking constantly to temper the eggs.

Return the mixture to the saucepan and cook over low heat, stirring constantly, until it thickens enough to coat the back of a spoon.

Remove from heat and stir in the vanilla extract. Let cool, then refrigerate until chilled.

In a small bowl, mix the toasted pecans with the melted butter and set aside.

Once the ice cream base is chilled, pour it into an ice cream maker and churn according to the manufacturer's instructions.

During the last few minutes of churning, add the pecan mixture to the ice cream.

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