Dulce de Leche Ice Cream

Notes: this ice cream is incredibly creamy and really, really delicious. It is the best homemade ice cream I have had. 

Makes 1.5 quarts.
From epicurious.com.

2 cups whole milk
1 cup heavy cream
1 lb. dulce de leche (about 1 2/3 cup)
1/8 teaspoon vanilla extract
3/4 cup chopped pecans, glazed (could also just use toasted, but glazed adds a nice crunch)

Bring milk and cream just to a boil in a 3-quart heavy saucepan over moderate heat, then remove from heat and whisk in dulce de leche until dissolved. Whisk in vanilla and transfer to a metal bowl. Quick-chill by putting bowl in a larger bowl of ice and cold water and stirring occasionally until cold, 15 to 20 minutes.

Freeze mixture in ice cream maker until almost firm, then fold in pecans.

Transfer ice cream to an airtight container and put in freezer to harden, at least 1 hour.