• Separate 6 egg yolks, whisk well and set aside.  In a separate bowl, add the heavy cream and place in an ice bath. Place a strainer over the heavy cream.
• Add butter to skillet over medium heat, melting the butter until it begins to brown slightly.  Add in brown sugar and salt, stirring to combine. Add in milk, stirring to incorporate all ingredients.  Heat mixture until sugar is completely dissolved, but not boiling. Remove from heat. 
• Use a ladle to slowly add some of the heated milk mixture to the egg yolks, whisking the eggs constantly so they do not curdle. Once you have added about half of the heated milk to the eggs, pour that mixture back into the pan with the rest of the milk over medium heat, stirring constantly until the mixture thickens enough to coat the back of your spoon or scraper, about 5 minutes. Remove from heat. 
• Pour the heated milk into the strainer over the heavy cream to combine. Add rum and vanilla, stir to combine.  Cover and chill until custard base reaches 45⁰ F/7⁰ C.

Toasted Pecans

• Preheat oven to 350⁰ F/177⁰ C. Melt butter, add to pecans along with salt, stir to combine.  Place coated pecans on baking sheet and bake for 8-10 minutes, until nicely toasted.  Remove from oven and, once cooled, chop into large pieces. 

MAKE ICE CREAM

• Remove the bowl of the Ice Cream Maker from the freezer and attach the assembled clear lid to the bowl. Set the timer for 30 minutes. Once the paddle starts rotating, pour the mixture into the bowl. During the last minute of churning, pour the toasted pecans and the crumbled cookies through the shoot.
• Meanwhile, combine the ingredients for the honey-butter swirl in a small bowl and whisk until smooth.
• When the Ice Cream Maker stops turning, check for doneness.The mixture should be a soft-serve consistency. If needed, add more time until the desired consistency is reached.
• Remove the paddle from the bowl and pour the honey butter swirl into the ice cream and gently stir to swirl.  Cover and let ice cream harden, if desired.