Melt 4 tablespoons of unsalted butter in a skillet over medium heat. Add 1 teaspoon of salt and 1 cup of pecans. Cook the pecans in the butter for about 7 minutes, stirring as needed so they cook evenly and become well coated with the buttery mixture.
Once the pecans have finished cooking, drain them well and set them aside to dry. Keep the cooked pecans refrigerated until they are needed later. The pecans should be cold before adding them to the churned ice cream. Reserve the butter left from cooking the pecans if desired. It can be used later for pancakes or waffles.
Add 1 cup of whole milk, ¾ cup of granulated sugar, and a pinch of salt to a large bowl. Whisk until the sugar has dissolved and the mixture is well combined. Add 2 cups of heavy cream and 1 tablespoon of vanilla extract. Whisk again until everything is evenly mixed.
Cover the ice cream mixture and place it in the refrigerator for at least 2 hours. For the coldest base and best churning results, refrigerate it overnight, or about 24 hours. At the same time, keep the prepared butter pecans refrigerated so they are thoroughly chilled before being added to the ice cream.
Make sure the Cuisinart freezer bowl or insert is completely frozen before starting. For the best results, keep the bowl in the deep freezer so it is ready whenever you want to make ice cream.
Place the frozen insert into the Cuisinart ice cream maker and secure the lid according to the machine's instructions. Turn the machine on before pouring in the chilled ice cream mixture. Starting the machine first is important because the mixture can freeze against the cold bowl very quickly, which may cause the machine to clog if the motor is not already running.
Slowly pour the cold ice cream mixture into the running machine. Churn for about 15 to 20 minutes. Around 9 minutes, the mixture should already be noticeably thicker. Continue churning until the ice cream reaches a soft, thick consistency. Around the 15-minute mark, check the texture. The exact time can vary depending on how cold the mixture and freezer bowl are.
When the ice cream has reached a thick soft-serve consistency, add the chilled butter pecans a little at a time while the machine continues to run. Adding them gradually helps the machine distribute the pecans throughout the ice cream without overworking the mixture. Give the ice cream only enough additional mixing to spread the pecans evenly.
The butter pecan ice cream can be served immediately for a soft, scoopable texture. For a firmer consistency, transfer it to a freezer-safe container and place it in the freezer until it reaches the firmness you prefer. Letting it freeze longer will give the ice cream a more solid texture.
