This started out as my go to Brown Butter ice cream and took a decidedly Thanksgiving-y turn. This recipe needs to be started at least one night before you want the ice cream to be ready. Here's the 'speedy' timeline. Night before: make dulce de leche, toast pecans, and make ice cream base. Morning of desired ice cream eating: churn ice cream/add pecans & dulce de leche/set in freezer to harden. By the evening, the ice cream should be ready. It would be even better to have two nights to spread it out (night one: dulce de leche/pecans/base, night two: churn, day 3: enjoy). I like to serve this with some homemade magic shell (3 parts dark chocolate to 2 parts (refined is better) coconut oil, melted in microwave and kept at a warm-ish room temp and then spooned atop of ice cream!).

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