Candied Pecans
Line a rimmed baking sheet with parchment or a silicone mat. Set aside.

In a medium saucepan, melt the butter over medium-high heat. Add the pecans. Using a heat-proof spoon or spatula, and toss to coat the nuts. Quickly add the sugar, whipping cream, and salt. Stirring constantly, cook the pecans until the sugar caramelizes, about 3 minutes.

Spread the pecans on the prepared pan. Once cool, chop roughly. Set aside.

Ice Cream Base
Line a freezer-safe container or baking tin with plastic wrap or parchment. Set aside.

In a large bowl, scoop the sweetened condensed milk, making sure you scrape all the milk from the tin. Mix in the vanilla extract and fine sea salt.

Using a hand mixer or a stand mixer fitted with a whisk, whip the cream until it holds stiff peaks, about 2 to 3 minutes.

Mix a generous scoop of whipped cream into the condensed milk. Fold in the remainder of the whipped cream being careful to keep as much air in the mix as possible. Fold in the chopped pecans, saving some for topping if desired.

Spoon into freezer container. Place a piece of plastic wrap directly on the surface to prevent ice from forming. Freeze until firm, at least 4 hours, preferably overnight.

To serve, allow to soften at least 10 minutes before scooping, longer if frozen overnight. Alternatively, place the ice cream in the refrigerator to soften for up to 45 minutes. Return to the freezer immediately after scooping.