Preheat your oven to 180°C (350°F) and spread the pecan halves on a baking sheet. Toast them for 5-8 minutes, stirring occasionally, until golden brown.

In a heavy saucepan, combine the brown sugar and double cream over medium heat. Stir continuously until the mixture reaches 115°C (240°F) on a candy thermometer.

Immediately add the unsalted butter and chopped toasted pecans to the caramel mixture. Stir well until the butter melts completely and the pecans are coated.

Spread the warm pecan praline mixture onto a lined tray in an even layer and cool completely at room temperature.

In a large mixing bowl, whip together the double cream, sweetened condensed milk, and vanilla extract until soft peaks form, about 3-5 minutes.

Gently fold two-thirds of the cooled pecan praline pieces into the whipped ice cream mixture.

Spoon the ice cream mixture into a freezer-safe container, alternating layers with salted caramel sauce and the remaining praline pieces.

Place the container in the freezer and freeze for at least 4 hours or preferably overnight.