When was icecream made?

Answer 1

HistoryPrecursors of ice creamFile:Bakdash2.JPGFile:Bakdash2.JPG

An ice-cream store in Damascus, Syria

In the Persian_Empire, people would pour grape juice concentrate over snow - in a bowl - and eat this as a treat. In particular this was consumed when the weather was hot. Either snow would be saved in the cool-keeping underground chambers known as "yakhchal" or taken from fresh snow that may still have remained at the top of the mountains by the summer capital - Hagmatana, Ecbatanaor Hamedanof today. In 400 BC, the Persians went further and invented a special chilled food, made of Rose_waterand Vermicelliwhich was served to royalty during summers.Answers.comThe 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.Answers.comThe Roman_EmperorNero(37-68) had ice brought from the mountains and combined with fruit toppings. These were some early chilled delicacies.Answers.com

Arabswere the first to use milk as a major ingredient in its production, sweeten the ice cream with sugar rather than Juice, as well as perfect ways for its commercial production. As early as the 10th century, ice cream was widespread amongst many of the Arab world's major cities, such as Baghdad, Damascus and Cairo. Their version of ice cream was produced from milk or cream and often some yoghurt similar to Ancient_Greekrecipes, flavoured with rosewater as well as dried fruits and nuts. It is believed that this was based on older Ancient_Arabia, Mesopotamian, Ancient_Greeksor Ancient_Romanrecipes, which were probably the first and precursors to Persian Faloodeh.

In 62 AD, the Roman emperor Nero sent slaves to the Apennine_mountainsto collect snow to be flavoured with honey and nuts.Answers.com

Maguelonne Toussaint-Samat asserts in her History of Food, "the Chinese may be credited with inventing a device to make sorbets and ice cream. They poured a mixture of snow and Potassium_nitrateover 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."Answers.comAnswers.com(Toussaint does not provide historical documentation for this.) Some distorted accounts claim that in the age of Emperor_Yingzong_of_Song, Song_Dynasty_(960-1279) of China, a poem named "詠冰酪" (literally Ode to the ice cheese) was written by the poet Yang_Wanli. Actually, this poem was named "詠酥" (literally Ode to the pastry, 酥 is a kind of food like pastry in the western world) and has nothing to do with ice cream.Answers.comIt has also been claimed that, in the Yuan_Dynasty, Kublai_Khanenjoyed ice cream and kept it a royal secret until Marco_Polovisited China and took the technique of making ice cream to Italy.File:Green_tea_ice_cream.JPGFile:Green_tea_ice_cream.JPG

Japanese Green_teaice cream with Red_bean_pastesauce

In the sixteenth century, the List_of_Mughal_emperorsused relays of horsemen to bring ice from the Hindu_Kushto Delhi, where it was used in fruit sorbets.Answers.com

When Italian duchess Catherine_de'_Medicimarried the duc d'Orléans in 1533, she is said to have brought with her Italian chefs who had recipes for flavoured ices or sorbets, and introduced them in France.Answers.comOne hundred years later, Charles_I_of_Englandwas supposedly so impressed by the "frozen snow", he offered his own ice cream maker a lifetime Pensionin return for keeping the formula secret, so ice cream could be a Royal_Prerogative.Answers.comThere is no historical evidence to support these legends, which first appeared during the 19th century.

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

True ice creamIce cream recipes first appear in 18th century England and America. A recipe for ice cream was published in Mrs._Mary_Eales's_Receiptsin London1718.Answers.com

To ice CREAM. Take Tin Ice-Pots, fill them with any Sort of Cream you like, either plain or sweeten'd, or Fruit in it; shut your Pots very close; to six Pots you must allow eighteen or twenty Pound of Ice, breaking the Ice very small; there will be some great Pieces, which lay at the Bottom and Top: You must have a Pail, and lay some Straw at the Bottom; then lay in your Ice, and put in amongst it a Pound of Bay-Salt; set in your Pots of Cream, and lay Ice and Salt between every Pot, that they may not touch; but the Ice must lie round them on every Side; lay a good deal of Ice on the Top, cover the Pail with Straw, set it in a Cellar where no Sun or Light comes, it will be froze in four Hours, but it may stand longer; than take it out just as you use it; hold it in your Hand and it will slip out. When you wou'd freeze any Sort of Fruit, either Cherries, Raspberries, Currants, or Strawberries, fill your Tin-Pots with the Fruit, but as hollow as you can; put to them Lemmonade, made with Spring-Water and Lemmon-Juice sweeten'd; put enough in the Pots to make the Fruit hang together, and put them in Ice as you do Cream.

The earliest reference to ice cream given by the Oxford_English_Dictionaryis from 1744, reprinted in a magazine in 1877. 1744 in Pennsylvania Mag. Hist. & Biogr. (1877) I. 126 Among the rarities..was some fine ice cream, which, with the strawberries and milk, eat most deliciously.Answers.com

The 1751 edition of Art_of_Cookeryby Hannah_Glassefeatures a recipe for ice cream. OED gives her recipe: H. GLASSE Art of Cookery (ed. 4) 333 (heading) To make Ice Cream..set it [sc. the cream] into the larger Bason. Fill it with Ice, and a Handful of Salt.Answers.com

1768 saw the publication of L'Art de Bien Faire les Glaces d'Office by M. Emy, a cookbook devoted entirely to recipes for flavoured ices and ice cream.Answers.com

Ice cream was introduced to the United States by Quakercolonists who brought their ice cream recipes with them. Confectioners sold ice cream at their shops in New York and other cities during the colonial era. Ben_Franklin, George_Washington, and Thomas_Jeffersonwere known to have regularly eaten and served ice cream. First_Lady_of_the_United_StatesDolley_Madisonis also closely associated with the early history of ice cream in the United States. One respected history of ice cream states that, as the wife of U.S. President James_Madison, she served ice cream at her husband's Inaugural Ball in 1813.

Around 1832, Augustus_Jackson, an African American confectioner, not only created multiple ice cream recipes, but he also invented a superior technique to manufacture ice cream.Answers.com

In 1843, Nancy Johnson of Philadelphia was issued the first U.S. patent for a small-scale handcranked ice cream freezer. The invention of the Ice_cream_sodagave Americans a new treat, adding to ice cream's popularity. This cold treat was probably invented by Robert Green in 1874, although there is no conclusive evidence to prove his claim.File:Icecreamsundaesinosaka.jpgFile:Icecreamsundaesinosaka.jpg

Ice cream sundaes with fruit, nuts, and a wafer

The Sundaeoriginated in the late 19th century. Several men claimed to have created the first sundae, but there is no conclusive evidence to back up any of their stories. Some sources say that the sundae was invented to circumvent Blue_law, which forbade serving sodas on Sunday. Towns claiming to be the birthplace of the sundae include Buffalo, New York; Two Rivers, Wisconsin; Ithaca, New York; and Evanston, Illinois. Both the Ice_cream_coneand Banana_splitbecame popular in the early 20th century. Several food vendors claimed to have invented the ice cream cone at the 1904 World's Fair in St. Louis, MO.Answers.comEuropeans were eating cones long before 1904.Answers.comAnswers.com

In the UK, ice cream remained an expensive and rare treat, until large quantities of ice began to be imported from Norwayand the US in the mid Victorian_era. A Swiss-Italian businessman, Carlo_Gatti, opened the first ice cream stall outside Charing_Crossstation in 1851, selling scoops of ice cream in shells for one penny.Answers.comFile:GFile:G

George and Davis' Ice Cream Cafe on Little_Clarendon_Street, Oxford.

The history of ice cream in the 20th century is one of great change and increases in availability and popularity. In the United States in the early 20th century, the Ice_cream_sodawas a popular treat at the Soda_shop, the Soda_fountain, and the Ice_cream_parlor. During Prohibition_in_the_United_States, the soda fountain to some extent replaced the outlawed alcohol establishments such as Bar_(establishment) and Bar_(establishment).

Ice cream became popular throughout the world in the second half of the 20th century after cheap Refrigerationbecame common. There was an explosion of ice cream stores and of flavours and types. Vendors often competed on the basis of variety. Howard_Johnson'srestaurants advertised "a world of 28 flavours." Baskin-Robbinsmade its 31 flavours ("one for every day of the month") the cornerstone of its Marketing_strategy. The company now boasts that it has developed over 1000 varieties.

One important development in the 20th century was the introduction of Soft_serve. A chemical research team in United_Kingdom(of which a young Margaret_Thatcherwas a member)Answers.comAnswers.comdiscovered a method of doubling the amount of air in ice cream, which allowed manufacturers to use less of the actual ingredients, thereby reducing costs. It made possible the soft ice cream machine in which a cone is filled beneath a Tap_(valve) on order. In the United States, Dairy_Queen, Carvel_(restaurant), and Tastee-Freezpioneered in establishing chains of soft-serve ice cream outlets.

Technological innovations such as these have introduced various Food_additiveinto ice cream, notably the Stabilizer_(chemistry) Gluten,Answers.comto which some people have an Gluten_sensitivity. Recent awareness of this issue has prompted a number of manufacturers to start producing gluten-free ice cream.Answers.com

The 1980s saw a return of the older, thicker ice creams being sold as "premium" and "superpremium" varieties under brands such as Ben_and Häagen-Dazs.

ProductionFile:Cherryicecream(cropped).jpgFile:Cherryicecream(cropped).jpg

Cherry ice-cream

Before the development of modern Refrigeration, ice cream was a luxury reserved for special occasions. Making it was quite laborious; ice was cut from lakes and ponds during the winter and stored in holes in the ground, or in wood-frame or brick Icehouse_(building), insulated by straw. Many farmers and plantation owners, including President_of_the_United_StatesGeorge_Washingtonand Thomas_Jefferson, cut and stored ice in the winter for use in the summer. Frederic_Tudorof Boston turned ice harvesting and shipping into a big business, cutting ice in New England and shipping it around the world.

Ice cream was made by hand in a large bowl placed inside a tub filled with ice and salt. This was called the pot-freezer method. French confectioners refined the pot-freezer method, making ice cream in a sorbetière (a covered pail with a handle attached to the lid). In the pot-freezer method, the temperature of the ingredients is reduced by the mixture of crushed ice and salt. The salt water is cooled by the ice, and the action of the salt on the ice causes it to (partially) melt, absorbing Latent_heatand bringing the mixture below the Freezing_pointof pure water. The immersed container can also make better thermal contact with the salty water and ice mixture than it could with ice alone.

The hand-cranked churn, which also uses ice and salt for cooling, replaced the pot-freezer method. The exact origin of the hand-cranked freezer is unknown, but the first U.S. patent for one was #3254 issued to Nancy Johnson on September 9, 1843. The hand-cranked churn produced smoother ice cream than the pot freezer and did it quicker. Many inventors patented improvements on Johnson's design.

In Europe and early America, ice cream was made and sold by small businesses, mostly confectioners and caterers. Jacob Fussell of Baltimore, Maryland was the first to manufacture ice cream on a large scale. Fussell bought fresh dairy products from farmers in York County, Pennsylvania, and sold them in Baltimore. An unstable demand for his dairy products often left him with a surplus of cream, which he made into ice cream. He built his first ice-cream factory in Seven Valleys, Pennsylvania, in 1851. Two years later, he moved his factory to Baltimore. Later, he opened factories in several other cities and taught the business to others, who operated their own plants. Mass production reduced the cost of ice cream and added to its popularity.

The development of industrial refrigeration by German engineer Carl_von_Lindeduring the 1870s eliminated the need to cut and store natural ice and when the continuous-process freezer was perfected in 1926, it allowed commercial mass production of ice cream and the birth of the modern ice cream industry.

The most common method for producing ice cream at home is to use an Ice_cream_maker, in modern times generally an electrical device that churns the ice cream mixture while cooled inside a household freezer, or using a solution of pre-frozen salt and water, which gradually melts while the ice cream freezes. Some more expensive models have an inbuilt freezing element. A newer method of making home-made ice cream is to add Liquid_nitrogento the mixture while stirring it using a spoon or spatula. Some ice cream recipes call for making a custard, folding in whipped cream, and immediately freezing the mixture.

Commercial deliveryFile:Indonesia_bike34.JPGFile:Indonesia_bike34.JPG

A bicycle-based ice cream vendor in Indonesia

Ice cream can be Mass_productionand thus is widely available in developed parts of the world. Ice cream can be purchased in large Carton(vats and Squround) from supermarkets and Grocery_store, in smaller quantities from ice cream shops, Convenience_store, and Milk_bar, and in individual servings from small carts or vans at public events. In Turkey and Australia, ice cream is sometimes sold to beach-goers from small powerboats equipped with chest freezers. Some ice cream distributors sell ice cream products from traveling refrigerated vans or carts (commonly referred to in the US as "Ice_cream_van"), sometimes equipped with speakers playing children's music. Traditionally, ice cream vans in the United Kingdom make a Musical_boxnoise rather than actual music.

DietaryFile:Black_sesame_soft_ice_cream.jpgFile:Black_sesame_soft_ice_cream.jpg

Black sesame soft ice-cream, Japan

Ice cream may have the following composition:Answers.com

• greater than 10% milkfat and usually between 10% and as high as 16% fat in some premium ice creams
• 9 to 12% milk solids-not-fat: this component, also known as the serum solids, contains the proteins (caseins and whey proteins) and carbohydrates (lactose) found in milk
• 12 to 16% sweeteners: usually a combination of sucrose and glucose-based Corn_syrupsweeteners
• 0.2 to 0.5% stabilisers and emulsifiers
• 55% to 64% water which comes from the milk or other ingredients.

These compositions are percentage by weight. Since ice cream can contain as much as half air by volume, these numbers may be reduced by as much as half if cited by volume. In terms of dietary considerations, the percentages by weight are more relevant. Even the low fat products have high caloric content: Ben and Jerry's No Fat Vanilla Fudge contains 150 calories per half cup due to its high sugar content.Answers.com

Ice cream around the worldMain article: Ice_cream_around_the_worldIce cream coneMain article: Ice_cream_cone

File:Helados.jpgFile:Helados.jpg

Mrs Marshall's Cookery Book, published in 1888, endorsed serving ice cream in cones,Answers.combut the idea definitely predated that. Agnes_Marshallwas a celebrated Food_writingof her day and helped to popularise ice cream. She patented and manufactured an ice cream maker and was the first person to suggest using liquefied gases to freeze ice cream after seeing a demonstration at the Royal_Institution.

Reliable evidence proves that ice cream cones were served in the 19th century, and their popularity increased greatly during the Louisiana_Purchase_Expositionin 1904. According to legend, at the World's Fair an ice cream seller had run out of the cardboard dishes used to put ice cream scoops in, so they could not sell any more produce. Next door to the ice cream booth was a SyriaWafflebooth, unsuccessful due to intense heat; the waffle maker offered to make cones by rolling up his waffles and the new product sold well, and was widely copied by other vendors.Answers.comAnswers.com

Other frozen dessertsThe following is a partial list of ice cream-like frozen desserts and snacks:File:RaspberrySherbet.jpgFile:RaspberrySherbet.jpg

Raspberry Sorbet.

• Ais_kacang: a dessert in Malaysiaand Singaporemade from shaved ice, syrup, and boiled red bean and topped with evaporated milk. Sometimes, other small ingredients like raspberries and durians are added in too.
• Dondurma: Turkish ice cream, made of Salepand Mastic_(plant_resin) Resin
• Frozen_custard: at least 10% milk fat and at least 1.4% Egg_yolkand much less air beaten into it, similar to Gelato, fairly rare. Known in Italy as Semifreddo.
• Frozen_yogurt: a low fat or fat free alternative made with yogurt
• Gelato: an Italian frozen dessert having a lower milk fat content than ice cream.
• Halo-halo: a popular Philippine_cuisinedessert that is a mixture of shaved ice and milk to which are added various boiled sweet beans and fruits, and served cold in a tall glass or bowl.
• Ice_milk: less than 10% milk fat and lower sweetening content, once marketed as "ice milk" but now sold as low-fat ice cream in the United States.
• Ice_pop(or lolly): frozen fruit puree, fruit juice, or flavoured sugar water on a stick or in a flexible plastic sleeve.
• Kulfi: Believed to have been introduced to South_Asiaby the Mughal_Empireconquest in the 16th century; its origins trace back to the cold snacks and desserts of Araband Mediterranean_Basincultures.Answers.com
• Mellorine: non-dairy, with vegetable fat substituted for milk fat
• http://wiki.answers.com/w/index.php?title=Parevine&action=edit&redlink=1: Koshernon-dairy frozen dessert established in 1969 in New YorkAnswers.com
• Sorbet: 1-2% milk fat and sweeter than ice cream.
• Sorbet: fruit puree with no Dairy_product
• Snow_cone, made from balls of crushed ice topped with sweet syrup served in a paper cone, are consumed in many parts of the world. The most common places to find snow cones in the United States are at Amusement_park.
• Maple Toffee: A popular springtime treat in Maple-growingareas is maple Toffee, where Maple_syrupboiled to a concentrated state is poured over fresh snow congealing in a toffee-like mass, and then eaten from a wooden stick used to pick it up from the snow.

Using liquid nitrogenFile:Dippin'_Dots_Rainbow_Flavored_Ice.jpgFile:Dippin'_Dots_Rainbow_Flavored_Ice.jpg

Dippin'_DotsFlavored Ice Cream

Using Liquid_nitrogento freeze ice cream is an old idea and has been used for many years to harden ice cream. The use of liquid nitrogen in the primary freezing of ice cream, that is to effect the transition from the liquid to the frozen state without the use of a conventional ice cream freezer, has only recently started to see commercialization. Some commercial innovations have been documented in the National Cryogenic Society Magazine "Cold Facts".Answers.comThe most noted brands are Dippin'_Dots,Answers.comBlue Sky Creamery,Answers.comProject Creamery,Answers.comand Sub Zero Cryo Creamery.Answers.comThe preparation results in a column of white condensed Water_vaporcloud, reminiscent of popular depictions of Witchcraft' cauldrons. The ice cream, dangerous to eat while still "steaming," is allowed to rest until the liquid nitrogen is completely vaporised. Sometimes ice cream is frozen to the sides of the container, and must be allowed to thaw.

Making ice cream with liquid nitrogen has advantages over conventional freezing. Due to the rapid freezing, the Crystalgrains are smaller, giving the ice cream a creamier texture, and allowing one to get the same texture by using less milkfat. Such Ice_crystalswill grow very quickly via the processes of recrystallization thus obviating the original benefits unless steps are taken to inhibit