• Measure all the ingredients and get them ready. 
• Add white sugar to a medium saucepan. 
• Heat white sugar. 
• Use a spatula or a wooden spoon to mix the sugar. 
• You can see sugar clumps forming in the pan. 
• The mix will turn brownish-yellow. Keep mixing. 
• Now, the melted sugar can be added to the butter pieces. Now melt the mix. See that it is completely mixed. 
• Now, put the heavy cream into the mix. Boil the mix for one minute. Keep stirring while boiling too. 
• Stop heating and add salt and vanilla. 
• Pour the caramel into two equal bowls. Let one of the bowls sit at room temperature and the other one in the refrigerator. You can use the one kept in the fridge later. 

Custard 

• Take a large saucepan and mix heavy cream, milk, sugar, salt, and vanilla. 
• Heat the mix in medium-high. 
• Stop when the mix started to form bubbles.
• Take another bowl and beat egg yolks. 
• Add 1/2 cup of the cream mixture into the beaten egg yolks and mix gently. Add another cup of the cream mixture and mix the entire set. 
• Now, shift the egg mixture to the saucepan.
• Heat the egg mixture and left over the cream mixture for 5 minutes. 
• See that it is thickening. 
• Again pour it into the bowl. Now, take the caramel from the refrigerator. 
• Stir the mixture gently.
• Allow the bowl for an ice bath and keep it aside. See that you are keeping the mix at room temperature for 10 minutes. 
• Take a saucepan and toast your pecans. Toast in medium heat for 5 minutes. 
• Now cover the bowl using a plastic wrapper and refrigerate it for 3 to 5 hours. 
• After refrigeration, the mixture can be poured to your ice cream maker and run it. Don't forget to add your pecans. Now, pour the custard into the caramel sauce. Ice can be added finally. 
• Cover your dish and let it freeze until solid.