Gather the ingredients.
Warm the honey in a large saucepan.
Mix in the milk, whipping cream, and vanilla extract.
Pour into an airtight container and chill in the refrigerator at least 8 hours before churning.
Before churning, melt the butter in a large skillet over medium heat. Sauté the pecans until lightly browned. Cool completely.
When ready to prepare the ice cream, churn according to the manufacturer’s directions.
About 15 minutes into the churning process, add the cooled butter pecans to the machine.
Spoon the churned ice cream into a freezer safe container. Freeze until set, at least 2 to 4 hours.
Scoop and serve!