Homemade Vanilla-Pecan Ice Cream

Preparation

1. Split the vanilla bean in half and scrape out the seeds.
2. Whip the very cold heavy cream into soft peaks, then mix the sweetened condensed milk with the vanilla seeds.
3. Fold in the whipped cream with a spatula to maintain a light, airy texture.
4. Pour one-third of the mixture into a freezer-safe mold or container.
5. Add a few spoonfuls of salted butter caramel and some of the pecans.
6. Repeat the process, alternating layers of ice cream, caramel, and pecans.
7. Place in the freezer for at least 6 hours before serving.