Preheat the oven to 350 degrees.
In a shallow pan, spread the pecans evenly and toast in the middle of the oven until fragrant, about 5 minutes. Cool pecans and finely chop.
In a bowl, combine the brown sugar, cornstarch and salt. Whisk in the eggs until combined.
In a heavy saucepan, bring the milk just to a boil. Add the hot milk to the egg mixture in a slow stream, whisking until combined. Then pour the milk mixture back into the saucepan. Bring the custard to a boil over medium heat, whisking constantly. Boil for 1 minute continuing to whisk constantly. Stir in the vanilla.
Pour the custard into a bowl and chill until cold. Stir in the cream. Freeze the custard in an ice cream maker, adding the pecans at the very end of the processing. This may require 2 batches depending on the capacity of your ice cream freezer. Transfer the ice cream to an airtight container and put in the freezer to harden.