Melt the butter in a skillet over medium heat, swirling until it turns golden brown and smells nutty. Watch closely and let it cool slightly, about 5 minutes, with the liquid going amber-gold (visual cue: browned milk solids at the bottom).

Toast the chopped pecans in a dry skillet over medium heat until fragrant. Stir often and remove when they darken slightly, about 3–5 minutes (visual cue: deeper toasted color and a nutty aroma), then cool.

Whip the heavy cream to stiff peaks in a large mixing bowl using a stand mixer. Stop when peaks hold their shape firmly, about 3–5 minutes (visual cue: upright peaks that don’t collapse).

Fold in the sweetened condensed milk and the cooled brown butter until no streaks remain. Use gentle strokes so the mixture stays thick (visual cue: glossy, evenly colored batter).

Fold in the toasted pecans, reserving a few for topping. Mix just until combined, about 30–60 seconds (visual cue: pecans suspended throughout the batter).

Pour half the mixture into a loaf pan, then drizzle with caramel and swirl. Repeat with the remaining mixture and another caramel drizzle, keeping the swirls visible on top (visual cue: golden caramel ribbons).

Top with the reserved pecans and freeze for at least 6 hours. Freeze until solid and scoopable (visual cue: firm texture when pressed gently).