Beat the Egg (2) together in a medium-size bowl.
In a sauce pan, combine Half and Half (1 1/2 cup), Heavy Cream (3/4 cup), Brown Sugar (3/4 cup) and Vanilla Extract (1 tablespoon). Bring to a simmer while whisking.
Remove from heat once it comes to a simmer. Temper the eggs by adding 1/4 cup of the hot cream into the eggs at a time, then whisking quickly to prevent the eggs from scrambling.
Once you’ve added half of the cream to the eggs, slowly pour the tempered egg mixture back into the pot while whisking quickly.
Return to heat on medium flame, whisking constantly until the mixer begins to simmer slightly.
Strain the custard into a bowl, cover and set aside.
Melt the Butter (1 tablespoon) over medium flame, then add the Pecans (1/3 cup) and cook for 3 minutes, stirring constantly. Toasting the pecans prevents them from turning the ice cream blue.
Add the pecans into the custard and mix quickly. Cover the custard with cling film and chill for 4 hours or overnight in the fridge.
Churn the ice-cream in your ice cream maker. Remove from the ice-cream maker and freeze until firm.