2Tablespoonsvanilla bean paste or pure vanilla extract
Preheat oven to 350°F. Place chopped pecans on baking sheet and toast them for 7 minutes, or until fragrant and golden.
Just before the pecans are done toasting, melt butter in a small saucepan. Add 1 Tablespoon brown sugar and salt and whisk until completely combined and bubbly. Remove from heat.
Add pecans to sauce pan and stir/toss to coat. Pour pecans in a single layer onto a piece of parchment paper to cool.
In a large mixing bowl, whisk together heavy cream, half and half, ¾ cup sugar, vanilla extract and bourbon.
Pour batter into frozen ice cream maker and prepare according to manufacturer's directions (usually 20-25 minutes of churning). During the last 5 minutes, add in your prepared pecans.
Store in freezer-safe container and freeze for a couple hours if you want it to be soft-serve texture (or overnight, if you want to eat it after it’s hardened). Enjoy!
The bourbon helps keep the ice cream soft, but you don't want to add more for a stronger bourbon flavor - it'll make the ice cream impossible to full set! Instead, try adding a little bourbon the butter/sugar mixture for coating your pecans.