1-First, in a large bowl, beat the 4 eggs for 1-2 minutes, then add the 1.5 cups sugar and mix for another minute until combined. Next, add the 1.5 tablespoons good quality vanilla extract, 4 cups milk, and 1/2 can (about 7 oz) sweetened condensed milk, and blend thoroughly. For a safer option, you can heat the 4 cups milk and 1.5 tablespoons vanilla extract to a simmer, beat the 4 eggs and 1.5 cups sugar separately, then gradually temper the eggs with the hot milk mixture.

2-Cook over medium heat until the custard thickens and coats a wooden spoon, strain to remove any cooked egg chunks, chill in an ice bath, and refrigerate for at least 1 hour. After that, add the ice cream base to an ice cream maker and churn according to the manufacturer’s instructions. Meanwhile, to prepare the pecans, melt the 3 tablespoons butter in a pan over medium-high heat, add the 1 tablespoon sugar and stir until dissolved, then add the 3/4 cup chopped pecans and toast over medium heat, stirring frequently for about 5 minutes until the pecans are fragrant and coated; allow to cool.

3-Once the ice cream is churning, add the toasted pecans during the last minutes. Finally, serve immediately as soft serve, or transfer to a freezer-safe container and freeze for 2 to 4 hours for a firmer texture. If you want an extra touch, layer the ice cream and caramel ice cream topping in the container, gently swirl with a knife, and freeze until firm. The total active time is about 20-25 minutes, with additional chilling and freezing time as needed.