Dulce de Leche Ice Cream

Based on the recipe found here.

DULCE DE LECHE ICE CREAM

2 c. whole milk
1 c. heavy cream
1 lb. dulce de leche (about 1 2/3 cups; preferably La Salamandra brand)
1/8 tsp. pure vanilla extract
3/4 c. chopped pecans (2 1/2 to 3 oz), toasted

1. Bring milk and cream just to a boil in a 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.
2. Freeze mixture in ice cream maker until almost firm, then fold in pecans.
3. Transfer ice cream to an airtight container and put in freezer to harden, at least 1 hour.