For the dulce de leche ice-cream

1. Make custard base. Bring milk and cream just to a boil in a saucepan over moderate heat. Remove pan from heat and carefully whisk in dulce de leche until completely dissolved (mixture will be very hot). Then, whisk in vanilla.
2. Quick chill. Prepare an ice-bath. Put the saucepan in the ice bath being careful not to get any water into the ice-cream batter. Allow the saucepan to sit in the ice bath until mixture is cool, whisking occasionally.
3. Chill overnight. Cover and chill the mixture thoroughly (I like to chill mine overnight).
4. Freeze. Transfer the mixture to an ice cream maker and freeze according to the manufacturer’s instructions. Then, transfer the ice-cream to a freezer-safe container, cover and freeze until firm, 3 to 4 hours, before serving.

For the toasted salted pecans

1. Prep oven and pan. Heat oven to 325 degrees F. Line a baking sheet with parchment paper.
2. Season pecans. In a medium bowl, stir the pecans and melted butter together. Sprinkle the sugar and salt over the nuts, stirring to coat evenly. Scrape the nuts onto the prepared baking sheet, spreading them in a single layer.
3. Bake. Bake pecans for 10-15 minutes, stirring halfway through. Remove nuts from the oven and set aside to cool.
4. Serve. Chop pecans and sprinkle over ice-cream when serving.