In a skillet, toast the pecans for a few minutes or until aromatic.
Set aside to cool.
Separate the egg yolks from the whites.
Set the whites aside for another use and place the yolks in a medium-size bowl and whisk.
Set aside.
In a medium-size saucepan, heat the butter over medium heat until it’s foamy and the butter solids have browned. If using coconut oil, just heat it in the pan to melt it.
Whisk in the maple syrup, honey, salt, and 2 cups of whole milk or coconut milk.
When slightly warmed, quickly whisk in the egg yolks.
Heat until warmed and thickened, stirring constantly.
Remove from the heat and strain if you’ve accidentally scrambled the eggs.
Whisk in the remaining heavy cream or coconut milk and the vanilla extract.
Refrigerate until chilled or overnight.
Pour the ice cream mix and the toasted pecans into an ice cream maker or choose a method of freezing that does not require an ice cream maker.
Turn on the ice cream maker and follow user instructions.
Serve and enjoy immediately or freeze for later.
Notes
For the dairy sensitive, use coconut milk and either omit the butter or use coconut oil instead.