Butterscotch Pecan Ice Cream

I thought the Ice cream was discovered in late 1800 but aparently I was totally wrong. So Sharing a little information about Ice Cream.

And it looks like ths whole world was involved in the creation of ice cream.

In the Persian Empire, people would pour grape-juice concentrate over snow, in a bowl, and eat this as a treat, especially when the weather was hot. Snow would either be saved in the cool-keeping underground chambers known as "yakhchal", or taken from snowfall that remained at the top of mountains by the summer capital — Hagmatana, Ecbatana or Hamedan of today. In 400 BC, the
Persians went further and invented a special chilled food, made of rose water and vermicelli, which was served to royalty during summers.The ice was mixed with saffron, fruits, and various other flavours.

Ancient civilizations have served ice for cold foods for thousands of years. The BBC reports that a frozen mixture of milk and rice was used in China around 200 BC.^[5] The Roman EmperorNero (37–68) had ice brought from the mountains and combined it with fruit toppings. These were some early chilled delicacies.

Arabs were perhaps the first to use milk as a major ingredient in the production of ice cream.
 They sweetened it with sugar rather than fruit juices, and perfected means of commercial production. As early as the 10th century, ice cream was widespread among many of the Arab world's major cities, such as Baghdad, Damascus, and Cairo.
It was produced from milk or cream, often with some yoghurt, and was flavoured with rosewater, dried fruits and nuts. It is believed that the recipe was based on older Ancient Arabian recipes, which were, it is presumed, the first and precursors to Persian faloodeh.

Maguelonne Toussaint-Samat asserts, in her History of Food, that "the Chinese may be credited with inventing a device to make sorbets and ice cream.
They poured a mixture of snow and saltpetre over the exteriors of containers filled with syrup, for, in the same way as salt raises the boiling-point of water, it lowers the freezing-point to below zero
."^[Some distorted accounts claim that in the age of Emperor Yingzong, Song Dynasty (960-1279) of China, a poem named Ode to the ice cheese (詠冰酪) was written by the poet Yang Wanli. Actually, this poem was named Ode to the pastry (詠酥; 酥 is a kind of food much like pastry in the Western world) and has nothing to do with ice cream.
 It has also been claimed that, in the Yuan Dynasty, Kublai Khan enjoyed ice cream and kept it a royal secret until Marco Polo visited China and took the technique of making ice cream to Italy.

In the sixteenth century, the Mughal emperors used relays of horsemen to bring ice from the Hindu Kush to Delhi, where it was used in fruit sorbets.
When Italian duchess Catherine de' Medici married the duc d’Orléans in 1533, she is said to have brought with her to France some Italian chefs who had recipes for flavoured ices or sorbets.

 One hundred years later, Charles I of England was, it was reported, so impressed by the "frozen snow" that he offered his own ice cream maker a lifetime pension in return for keeping the formula secret, so that ice cream could be a royal prerogative. There is no historical evidence to support these legends, which first appeared during the 19th century.

The first recipe in French for flavoured ices appears in 1674, in Nicholas Lemery’s Recueil de curiositéz rares et nouvelles de plus admirables effets de la nature. Recipes for sorbetti saw publication in the 1694 edition of Antonio Latini's Lo Scalco alla Moderna (The Modern Steward).

 Recipes for flavoured ices begin to appear in François Massialot's Nouvelle Instruction pour les Confitures, les Liqueurs, et les Fruits, starting with the 1692 edition. Massialot's recipes result in a coarse, pebbly texture. Latini claims that the results of his recipes should have the fine consistency of sugar and snow.
Ice cream recipes first appeared in 18th-century England and America. The recipe for ice cream was published in Mrs. Mary Eales's Receipts in London in 1718

Thankyou Wiki for the information.

Now this recipe is from The Perfect Scoop by  David Lebovitz, I am sure if you are a blogger you will know his blog too, which I vist often. If you don't have the book you should buy it, if you love ice cream and love making them, this is a must have book.
According to my family this is the best Ice cream I havve ever made, can you imagine, I have been making ice cream for almost 18 odd years and they tell me this is the best , but then I am sure they must have told aobut other recipes too, but this was expectionally super creamy yummy.

Make about 1 &/4 Quarts ( 1 1/4 Liters)

5 tablespiins ( 70 g ) butter salted/unsalted, ( I used unsalted)
3/4 cup ( 135 g) packed dark brown sugar
1/2 tsp coarse salt
2 cups ( 500 ml) heavy cream
3/4 cup (180 ml) whole milk
6 large egg yolks ( I used only 4)
1/2 tsp vanilla extract
1 tablespoon scotch whisky
Butterd pecans ( recipe below)

Melt the butter in a medium saucepan, then stir in the brown sugar and salt untill well moistened. Whisk in 1 cup ( 250 ml) of the cream and the milk.
Warm the brown sugar and cream mixture.
Pour the remaining 1 cup cream into a large bowl and set amesh strainer on top.

In a seperate bowl, whisk together the egg yolks. Slowly pour the warm brown sugar mixture into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan.

Stir the mixture constantly over medium heat with a heat proof spatula, scraping the bottom as you stir, untill the mixture thickens and coats the spatula.
Pour the custard through the strainer and stir it into the cream.
Add the vanilla and the scotch, then stir untill cool over a ice bath.
Chill the mixture throughly in the fridge, then make  your ice cream according to the manufacture instructions of your ice cream maker.
During the last few minuted add the butter pecans.

Butterd pecans:
1 1/2 tablespoon ( 25 g) butter, salted or unsalted.
1 1/2 cups ( 150 g) pecan halves
1/4 tsp coarse salt

Preheat the oven to 350° F ( 175 ° C ).
Melt the butter in a skillet. Remove from the heat and toast the pecans with the melted butter untill well coated, then sprinkle the salt.
Spread evenly on a baking sheet and toast in the oven for 10 to 12 minutes, stirring once during baking.
Remove from the oven and let it cool completley before using them for the recipe.