In a large mixing bowl, whip the cold heavy cream with an electric mixer until stiff peaks form. Set aside.
In a small saucepan, melt two tablespoons of the butter and add the chopped pecans. Toast the pecans for 2-3 minutes and then remove from the heat. Allow to cool for several minutes.
Melt the remaining butter in the saucepan and set aside. Stir the sweetened condensed milk, vanilla extract, pecans, melted butter and salt into the whipped cream until just mixed through.
Remove your loaf pan from the freezer and pour the butter pecan ice cream mixture into the pan. Garnish with several pecans on top. Return to the freezer and chill for at least 6 hours until firm, or overnight. Scoop and serve, enjoy!
This can be doubled, just use two loaf pans.
Make sure that you let it chill for at least 6 hours.
You can choose to not toast the pecans but it is highly recommended.