Toss the pecans and butter together until well coated. Spread out on a baking sheet and sprinkle with the salt. Bake at 350 degrees for 12-15 minutes, stirring once. Let cool completely.

Melt the butter in a medium saucepan over medium low heat. Add the sugar and salt and stir until combined. Add the milk and whisk occasionally until sugar is dissolved and mixture is steaming.

Meanwhile, whisk together the egg yolks. When the milk mixture is heated, slowly pour it into the egg yolks while whisking continuously. When fully incorporated, pour the mixture back into the saucepan and place over medium heat. Let cook until thickened while stirring with a spatula, about 4-5 minutes.

Pour the mixture through a mesh strainer into a clean bowl. Stir in the heavy cream, vanilla extract, and whiskey (if using). Chill completely in the fridge for several hours or overnight.

Freeze according to ice cream machine’s manufacturer’s instructions, usually about 30 minutes. Add the buttered pecans in the last few minutes of churning. Spoon into a bowl or tupperware and let harden in the freezer for at least 3 hours before serving.