In a small saucepan over medium heat, add the butter and melt it.  Then continue to heat, stirring constantly until the butter is slightly brown.

Then add in the brown sugar and corn syrup.  Whisk together and bring the mixture to a low boil (watch it closely so it doesn’t burn). Once it begins to boil, remove the mixture from the heat and stir in the pecans (reserve some for topping), vanilla extract and salt.  Then allow the mixture to cool to room temperature.

With a stand up mixer or hand held mixer, beat together the heavy whipping cream and vanilla extract until the cream is whipped and can form soft peaks.

Then gently fold the sweetened condensed milk and the caramel (reserve some for topping) in the whipped cream.

Then gently stir the pecan pie mixture into the whipped cream mixture but do not fully combine the 2.  You should see streaks of the pecan pie mixture throughout the whipped cream mixture.

Spread the mixture into a loaf pan. Top the ice cream with the reserved chopped pecans and caramel sauce. Then freeze for at least 4 hours until firm.

Serve and enjoy!  The ice cream will keep covered in the freezer for up to 1 month.