Melt butter in a small saucepan over medium heat, swirling pan from time to time to ensure it does not burn. When butter turns a deep golden color put into a bowl and let cool. 15-20 minutes.
In a separate bowl, cream the browned butter, brown sugar and salt until light and fluffy. Add egg yolks and vanilla extract,whisk till combined.
Carefully pour in the heavy cream and milk, whisking the entire time, until smooth.
Transfer mixture to a large saucepan and bring to a boil over medium-high heat, stirring occasionally, lower heat to medium and simmer until thickened. Test by dipping in a spoon and when ready it will coat the back of the spoon.
Pour into Tupperware container and chill completely overnight or for at least 8 hours then add the mixture to an ice cream maker, mix according to machine instructions. Add to a clear plastic container and freeze.
To serve, drizzle with chocolate sauce, roasted pecans and a cherry on top.