In a medium saucepan, combine 2 cups of heavy cream, 1 cup of whole milk, and ¾ cup of granulated sugar over medium heat. Continuously stir until the sugar dissolves and the mixture is warm (around 160°F). If using raw eggs, whisk together 4 egg yolks in a bowl and gradually temper them by adding a cup of the warm cream mixture. Cook on low heat until the custard thickens, about 5-7 minutes, then let cool to room temperature.

In a skillet over medium heat, melt 4 tablespoons of butter. Once melted, add 1 cup of chopped pecans and 2 tablespoons of sugar, stirring frequently. Toast for about 5-7 minutes until the pecans turn golden and aromatic. Remove from heat and let cool slightly.

Once your custard base has cooled, stir in 1 tablespoon of pure vanilla extract. Gently fold in the cooled candied pecans, ensuring even distribution. Pour this mixture into your ice cream maker and churn according to the manufacturer's instructions, usually for about 20-25 minutes, until it reaches a thick, soft-serve consistency.

Transfer the churned ice cream into an airtight container, smoothing the top with a spatula. Cover it tightly and place it in the freezer for at least 4-6 hours.