Butter Pecan

Steps

1. Melt 30 g unsalted butter2 tbsp unsalted butter2 tbsp unsalted butter45 g unsalted butter45 ml unsalted butter3 tbsp unsalted butter in a saucepan over medium heat, swirling, until it smells nutty and turns golden brown, 4 to 5 minutes.
2. Off the heat, carefully pour in 250 ml whole milk250 ml whole milk1 cup + 1 tbsp whole milk375 ml whole milk380 ml whole milk1⅔ cups whole milk. It will sputter.
3. Whisk in 70 g light brown soft sugar75 ml light brown soft sugar⅓ cup light brown sugar105 g light brown soft sugar110 ml light brown soft sugar½ cup light brown sugar and ¼ tsp fine salt¼ tsp fine salt¼ tsp fine salt¼ tsp fine salt¼ tsp fine salt¼ tsp fine salt until dissolved.
4. Add 110 ml whipping cream110 ml whipping cream⅓ cup + 2 tbsp heavy cream165 ml whipping cream170 ml whipping cream⅔ cup heavy cream and 1 tsp vanilla extract or paste1 tsp vanilla extract or paste1 tsp vanilla extract1½ tsp vanilla extract or paste1½ tsp vanilla extract or paste1½ tsp vanilla extract, then blend with a stick blender for 20 seconds.
5. Pour into the tubpint, cool to room temperature, then put the lid on.
6. Once it is completely cool, freeze the tubpint on a level shelf for 24 hours.
7. Take the lid off, set the tubpint in the outer bowl and lock it into the machine. Run Ice Cream.
8. If it looks crumbly or powdery, add 15 ml whole milk1 tbsp whole milk1 tbsp whole milk25 ml whole milk1½ tbsp whole milk1½ tbsp whole milk and run Re-spin.
9. With a spoon, dig a hole about 4 cm1½ in wide down to the bottom of the tubpint. Add 35 g pecans75 ml pecans⅓ cup pecans55 g pecans110 ml pecans½ cup pecans, then run Mix-in.