Directions

1. Melt the butter in a medium skillet. Add the pecans and1 teaspoon of salt. Cook over medium-low heat untilpecans are toasted and golden, stirring frequently, about6 to 8 minutes. Remove from the heat, strain and reservethe pecans, allowing them to chill. The butter can beused for another use - delicious over pancakes orwaffles.
2. In a medium bowl, use a hand mixer on low speed orwhisk to combine the milk, sugar and salt until the sugaris dissolved. Stir in the heavy cream and vanilla. Coverand refrigerate 1 to 2 hours, or overnight.
3. Turn the Cuisinart® ice cream maker on; pour the mixtureinto the frozen freezer bowl and let mix until thickened,about 15 to 20 minutes. Five minutes before mixing iscompleted, add the reserved pecans and let mix incompletely. The ice cream will have a soft, creamytexture. If a firmer consistency is desired, transfer the icecream to an airtight container and place in freezer forabout 2 hours. Remove from freezer about 15 minutesbefore serving.

Makes about 5 cups (ten ½-cup servings)