To Make the Gelato Base: Place a large mixing bowl with a sieve set over it near the stove.

In a medium saucepan over medium heat, warm the cream and milk until it is steaming.

While the milk is heating, whisk the yolks and sugar in a small mixing bowl.

When the milk mixture is hot, pour 1 ladleful of milk at a time into the egg mixture while whisking constantly.

Once all of the milk is whisked in, return it to the saucepan and cook over medium-low heat, stirring constantly, until thickened.

When the mixture is thick enough to coat the back of a spoon, immediately pour it through the prepared sieve into the bowl to stop the cooking (discard any solids).

Let the custard come to room temperature, and then refrigerate until thoroughly chilled, at least 2 hours.

To Make the Butter Pecans: While the gelato base is chilling prepare the candied Butter Pecans: In a heavy bottomed saucepan over medium/low heat, combine pecans, sugar, and butter, stirring constantly for about 4 minutes or until sugar has melted and browned. Remove from heat.

Spread nuts on parchment paper. Once nuts have cooled, chop into smaller pieces and set aside. I like to keep some big chunks for texture.

Churn according to the directions in your ice cream maker. When it starts to thicken and resembles soft serve ice-cream scatter in the chopped nuts. Turn off the machine and transfer the gelato to an airtight container and freeze for at least 4 hours. Store gelato in the freezer for up to 4 weeks.