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1
In a large saute pan, melt the butter and then add the brown sugar, salt, and pecans, in that order, with a stir between each.
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2
Stir on medium-high as bubbles form, and continue to stir until the sugar is dissolved as much as possible and the coating on the pecans becomes sticky, 6 to 8 minutes.
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3
Remove from the heat and spread the mixture onto a baking sheet to cool.
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4
Refrigerate for about 10 minutes.
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5
Meanwhile, in a bowl, whisk together the heavy cream, buttermilk, sweetened condensed milk, evaporated milk, and vanilla extract.
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6
Use a spatula to release the pecans from the cooled sheet.
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7
Add the cooled pecans to the bowl and stir.
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8
Make the ice cream one of the following ways:
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9
1.
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10
Get fancy and put it in your home ice cream maker and prepare according to the manufacturer's instructions.
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11
Place in an air tight 2-quart container and freeze for at least 5 hours, stirring every 30 minutes for the first 2 hours, then every hour for 3 more hours.
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12
2.
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13
Add 2 cups ice and 1/2 cup coarse sea salt to a large plastic storage container.
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14
Pour the ice cream mixture into a 1-gallon plastic storage bag and seal, squeezing out as much air as possible.
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15
Place this bag in the plastic storage container and cover with the lid.
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16
Shake vigorously for 10 to 15 minutes.
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17
Add more ice and salt if needed halfway through the spin cycle.
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18
Depends on your shakin'!
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19
Once the shaking is done and you've checked for the right texture for your ice cream, remove the bag from the container and rinse off quickly in cold water.
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20
Open and scoop ice cream out, or cut a hole in the corner of the bag and squeeze it out.
