First, we'll make the ice cream custard. First prepare an ice bath by filling a large bowl with ice and a little water. Place a smaller bowl in the ice and pour 1 cup of the 2% milk into the smaller bowl. Place a fine mesh strainer on top and set aside.
Whisk the egg yolks in a small bowl and set aside.
Spread the sugar in the bottom of your saucepan over medium-high heat. Let it sit on the heat until the sides begin to melt. Slowly start stirring until the sugar is dissolved and its caramel in color. Once caramelized, remove from heat and stir in the butter and salt. Stir until the butter is melted. Gradually whisk in the half & half. Note: If the caramel starts to harden, place back on low heat and stir until melted again. Stir in the remaining 1 cup of 2% milk.
While whisking the egg yolks, slowly pour some of the warm caramel mixture over the yolks. Pour the warmed egg yolk mixture back into the saucepan, stirring constantly over medium heat until the mixture thickens and reads 160-170°F
Pour the custard through the strainer into the milk over the prepared ice bath.
Stir in the vanilla and stir until the mixture has cooled down enough to refrigerate safely.
Chill in the fridge for 6 hours or until chilled.
While the custard is chilling, line a baking sheet with a silpat mat and set aside. Now, you'll prepare your pecan praline mix-in by spread the sugar evenly in the bottom of a saucepan over medium heat. Let it sit on the heat until the sides begin to melt. Slowly start stirring until the sugar is dissolved and turns caramel in color. This will happen quickly. Remove from the heat, quickly stir in the pecans and pour onto the prepared baking sheet. Lift the baking sheet up and tilt to the sides to spread the caramel into a thin layer. Set aside to harden.
Freeze the custard with your ice cream maker according to the manufacturer's instructions.
While the ice cream is churning, crumble the hardened pecan praline into small pieces (I put them under parchment paper and used a hammer).
Once the ice cream is frozen, spread 1/3 of the ice cream into a freezer safe container. Sprinkle 1/2 of the pecan pralines over the top. Spread the next third of the ice cream on top. Sprinkle the remaining praline on top. Spread the remaining ice cream on top.
Freeze until firm.