Before you start-the ice cream maker bowl has to be in the freezer for at least 16 to 24 hours.

In a medium non stick skillet melt butter. Add pecans and 1 tsp salt. Cook over low to medium heat until pecans are toasted and golden, stirring frequently, for about 8 minutes. Remove from heat, strain and reserve pecans. Let them chill. Discard butter or keep for another recipe-pout over pancakes, waffles or use in cookies.

In a medium bowl whisk to combine the milk and sugar and whisk until sugar is dissolved. Add in heavy cream and vanilla. Cover and refrigerate for 1-2 hours or overnight. (I was short on time and since my ingredients were pretty cold, I did not refrigerate them for 1-2 hours).

Turn the Cuisinart ice cream maker on. Pour mixture into the frozen freeze bowl and let mix until thickened, for about 20 minutes. Five minutes, before mixing is completes, add the pecans and let mix in completely. This ice cream is soft and creamy. If firmer consistency is preferred, transfer to an airtight container and place in the freezer for 30 minutes before you serve it.