Melt butter in a skillet over medium heat and add chopped pecans

Toast pecans until golden and fragrant, then set aside to cool

In a saucepan, combine heavy cream, almond milk, sweetener, and salt

Heat gently until sweetener dissolves, avoiding boiling

In a separate bowl, whisk egg yolks until smooth

Slowly add warm cream mixture into egg yolks while whisking to temper

Return mixture to saucepan and cook until slightly thickened

Remove from heat and stir in vanilla extract

Allow mixture to cool completely

Fold in toasted pecans evenly

Pour into ice cream maker and churn, or freeze in a container

Freeze for several hours until firm and scoopable