• Place a large metal bowl into the refrigerator and a loaf pan into the freezer to chill for at least 15-20 minutes.

Make the Candied Pecans

• Line a cookie sheet with parchment paper. In a medium skillet over low heat, melt the butter and brown sugar together while stirring frequently. When the mixture is melted and uniform, add the pecans and continue to cook over low heat for about 1 minute, stirring constantly. Remove the candied pecans from the heat and place them on the parchment lined cookie sheet to cool completely before moving on with the recipe.

Make the Dulce de Leche Ice Cream

• Remove the large chilled metal bowl from the refrigerator and add the heavy whipping cream and vanilla into it. Beat with a hand mixer (or a stand mixer with the whisk attachment) on high speed until stiff peaks form, about 3 minutes.
• Reserve a few Tablespoons of the dulce de leche and fold the rest into the heavy whipping cream until it’s almost combined (you’ll want to keep some ribbons of dulce de leche in the mixture for best results). Reserve a few Tablespoons of the candied pecans and gently fold the rest into the ice cream mixture.
• Remove the loaf pan from the freezer and add the dulce de leche ice cream mixture into it. Use a rubber spatula to smooth it down and press it into the edges of the pan. Top with the reserved dulce de leche and use a toothpick to swirl it around, then add the reserved candied pecans. Cover the pan with aluminum foil and freeze for at least 6 hours, after which it should be semi-firm, scoopable, and ready to enjoy!