In a medium saucepan, combine coconut milk, sugar, and xanthan gum, and cook until thickened, approximately 5 to 7 minutes.
Remove from heat, and stir in browned butter and bourbon. Allow mixture to cool completely, and transfer to a large bowl. Fold in whipped cream and pecans, then transfer to a freezer-safe storage container.
Freeze for 4 to 6 hours and serve. Ice cream will keep up to 10 days covered in the freezer.