In a small sauce over medium heat, add butter and bring to a boil. Continue heating over medium heat, constantly stirring until the butter has turned a nutty brown color. It may be hard to see the color if your butter is foaming a lot, so periodically take it off the heat to check the color.

Once the butter has browned, add in the brown sugar and corn syrup and bring to a boil. Once boiled, remove from heat and add in the bourbon, vanilla, salt, and chopped pecans. Stir to combine, then allow to cool to room temperature and add dulce de leche. Fold to combine.

Add heavy cream to a stand mixer fitted with the whisk attachment. Beat until stiff peaks have formed, then carefully fold in the sweetened condensed milk and dulce de leche until completely combined.

In a separate bowl, add pecan pie ‘filling’, then scoop 1/3 of whipped cream/sweetened condensed milk/dulce de leche batter into bowl. Fold the pecan pie’ filling’ with the 1/3 of batter to combine. Then pour this into the main batter in the stand mixer. Lightly fold together. Streaks of ‘filling’ should be evident.

Finally, pour into a loaf pan, cover and place into the freezer to firm up for at least 6 hours.