Melt the butter in a small skillet over medium heat. Add the pecans and salt. Reduce heat to medium-low and toast the pecans for about 4-6 minutes, stirring frequently. Remove from heat and strain the butter. Reserve butter for another use or discard. Chill pecans.

In a medium saucepan, combine the milk and cream.

Using a sharp knife, gently cut open the vanilla bean lengthwise. Spread the bean apart to reveal the seeds. Using a spoon, scrape out the seeds. Add the seeds and the vanilla bean pod to the milk/cream mixture. Bring the mixture to a boil over medium heat. Reduce heat to low, then simmer for 30 minutes stirring occasionally.

In a medium mixing bowl, combine the eggs, egg yolks, and sugar. Using a mixer on medium speed, beat until the mixture is pale yellow and thick, about two minutes.

Remove and discard the bean pod from the milk/cream mixture. Ladle out one cup of the hot liquid. With the mixer on low, slowly pour the hot cream mixture into the egg mixture and continue to beat until well combined.

Pour the egg mixture into the saucepan with the rest of the cream mixture and stir to combine. Increase the heat to medium low and simmer, stirring constantly, until the mixture is thick enough to coat the back of a spoon.

Pour mixture into a bowl (I find metal is best). Place a sheet of plastic wrap directly over the surface of the custard to prevent a skin from forming. Place custard in the freezer and chill for 2-3 hours.

Pour chilled custard directly into the insert of your ice cream maker. Mix for approximately 30 minutes until custard is the consistency of soft serve ice cream. If desired, pour into an airtight freezer container and freeze for an additional two hours.