Melt the butter in a sauté pan over medium heat. Add the pecans and cook, stirring frequently, until toasty, about 4-5 minutes. Scrape the pecans onto a plate and let them cool completely.

Pour the brown sugar, salt, and half-and-half into a small saucepan. Cook over medium heat, stirring constantly, just until the mixture is warm and the sugar has dissolved completely, 2-3 minutes. Don't let it come to a simmer.

Remove the saucepan from the heat and pour the mixture into a heatproof bowl. Stir in the heavy whipping cream, vanilla extract, and bourbon. Cover and refrigerate until chilled, 30-60 minutes.

When you’re ready to churn the ice cream, give it a good stir. Add to the ice cream maker and churn according to manufacturer’s directions. Stir in the buttered pecans and churn for just a couple of minutes to mix everything together.

Pour the finished ice cream into an airtight container and freeze until you’re ready to eat the ice cream. I like to let the ice cream freeze for at least an hour, but it’s not necessary. Drizzle with caramel sauce or butterscotch, if desired. Enjoy!