Heat sugar in a saucepan over medium heat, stirring constantly with a wooden spoon. Sugar will start to clump, and eventually start to brown. Be careful not to burn!

Once sugar is melted, add butter. Note that the caramel will bubble once butter is added. Continue to stir until butter is fully incorporated.

Slowly add in heavy cream. Careful! The cream will also bubble. Be sure that it doesn't boil over.

Allow mixture to boil for one minute, watching closely.

Remove from heat, stir in salt. Allow to cool considerably before transferring to a glass jar to store.

In a saucepan, combine whole milk, maple syrup, and brown sugar. Heat over medium low heat, watching closely, stirring frequently.

Place two egg yolks in a small bowl. Slowly add 1-2 tablespoons of hot milk mixture in to yolks, whisking as you pour to ensure yolks don't scramble. Add another 1-2 tablespoons, whisking as you go. Pour tempered yolks in to saucepan with remaining milk mixture. Continue to stir over low heat,

Meanwhile, create an ice bath. Fill a large bowl with ice, placing a medium sized bowl within the larger bowl. Fill the larger bowl with water, and the medium bowl with the heavy cream and bourbon. You'll eventually be pouring the milk and yolk mixture in to this bowl, and the goal is to get it as cold as possible, as quickly as possible.

Set a strainer over the medium sized bowl filled with cream and bourbon. Slowly pour the custard (milk and egg mixture) in to the cream. Stir in vanilla. Stir constantly to combine and cool.

Transfer to an ice cream maker, processing according to manufacturers instructions. Before transferring mixture to a separate container to freeze, add salted caramel to ice cream maker. Ensure caramel is thoroughly incorporated before freezing.

Serve with crushed pecans and extra caramel sauce!