• Preheat the oven to 350 degrees. Line a large baking sheet with silicone baking mat or parchment paper. Set aside. Stir the pecans, melted butter and syrup together in a medium mixing bowl until combined and the pecans are coated. Spread in a single layer on the prepared baking sheet. Bake for 8 to 10 minutes until toasted.
• Remove pecans from the oven and allow to cool on the pan for 5 minutes. After 5 minutes, spread the pecan in a single layer on a lined cooling rack. Allow to cool completely before adding to ice cream.

Ice cream base

• Beat the whipping cream in a large mixer bowl on medium-high 2 to 3 minutes until soft peaks form. Reduce speed to medium-low. Gradually add the condensed milk and vanilla extract. Once added, increase speed to nedium-high. Beat another 3 to 4 minutes or until stiff peaks form.
• Measure out 1/4 cup of the cooled pecans and set them aside. Gradually and gently fold the remaining pecans into the ice cream base until combined and evenly distributed. Spread mixture evenly throughout a prepared 1-1/2 quart casserole dish/container of choice. Sprinkle the set aside pecans evenly over the top of the ice cream.
• Cover with plastic wrap or a lid. Place in the freezer at least 6 hours or until firm. Once firm, remove from the freezer and serve.