Homemade Butterscotch Ice Cream Recipe (No-Churn)

0 In a small saucepan over medium heat, add the dark brown sugar, butter, and salt and cook, stirring constantly, until melted, smooth, and bubbly, about 2–3 minutes.
1 Remove from heat and carefully stir in the heavy cream; let the sauce sit for 5–7 minutes until warm but not hot.
2 In a large bowl, whisk together the sweetened condensed milk, vanilla extract, and fine sea salt, then whisk in the warm butterscotch sauce until smooth and fully combined.
3 In a separate bowl, whip the cold heavy whipping cream to soft–medium peaks.
4 Gently fold the whipped cream into the butterscotch mixture in 2–3 additions, mixing just until combined.
5 Fold in the toasted pecans.
6 Transfer the mixture to a loaf pan or freezer-safe container, sprinkle lightly with flaky sea salt, cover tightly, and freeze for at least 6 hours or overnight until firm.