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[Raina Giorno]

Icecream is a frozen dessert typically made from milk or cream that has been flavoured with a sweetener, either sugar or an alternative, and a spice, such as cocoa or vanilla, or with fruit, such as strawberries or peaches. Food colouring is sometimes added in addition to stabilizers. The mixture is cooled below the freezing point of water and stirred to incorporate air spaces and prevent detectable ice crystals from forming. It can also be made by whisking a flavoured cream base and liquid nitrogen together. The result is a smooth, semi-solid foam that is solid at very low temperatures (below 2 C or 35 F). It becomes more malleable as its temperature increases.

Italian ice cream is gelato. Frozen custard is a type of rich ice cream. Soft serve is softer and is often served at amusement parks and fast-food restaurants in America. Ice creams made from cow's milk alternatives, such as goat's or sheep's milk, or milk substitutes (e.g., soy, cashew, coconut, almond milk, or tofu), are available for those who are lactose intolerant, allergic to dairy protein, or vegan. Banana "nice cream"[a] is a 100% fruit-based vegan alternative. Frozen yoghurt, or "froyo", is similar to ice cream but uses yoghurt and can be lower in fat. Fruity sorbets or sherbets are not ice creams but are often available in ice cream shops.

The meaning of the name ice cream varies from one country to another. In some countries, such as the United States, ice cream applies only to a specific variety, and most governments regulate the commercial use of the various terms according to the relative quantities of the main ingredients, notably the amount of cream.[1] Products that do not meet the criteria to be called ice cream are sometimes labelled "frozen dairy dessert" instead.[2] In other countries, such as Italy and Argentina, one word is used for all variants.

A Roman cookbook dating back to the 1st-century includes recipes for sweet desserts that are sprinkled with snow,[4] and there are Persian records from the second century for sweetened drinks chilled with ice.[4]

Kakigōri is a Japanese dessert made with ice and flavoured syrup. The origins of kakigōri date back to the Heian period in Japanese history, when blocks of ice saved during the colder months would be shaved and served with sweet syrup to the Japanese aristocracy during the summer.[5] Kakigōri's origin is referred to in The Pillow Book, a book of observations written by Sei Shōnagon, who served the Imperial Court during the Heian period.[6][7]

Ice cream production became easier with the discovery of the endothermic effect.[9] Prior to this, cream could be chilled easily but not frozen. It was the addition of salt that lowered the melting point of ice, which had the effect of drawing heat from the cream and allowing it to freeze.

In the 16th century, the Mughal Empire used relays of horsemen to bring ice from the Hindu Kush to its capital, Delhi, used to create kulfi, a popular frozen dairy dessert from the Indian subcontinent often described as "traditional Indian ice cream."[10][better source needed]

The technique of "freezing" was not known from any European sources prior to the 16th century.[9] During the 16th century, authors made reference to the refrigerant effect that happened when salt was added to ice, causing it to freeze. However, it was not until the latter part of the 17th century that sorbets and ice creams were made using this process.[11]

Ice cream's spread throughout Europe is sometimes attributed to Moorish traders, but more often Marco Polo. Though it is not mentioned in any of his writings, Polo is often credited with introducing sorbet-style desserts to Italy after learning of them during his travels to China.[12] According to a legend, the Italian duchess Catherine de' Medici is said to have introduced flavoured sorbet ices to France when she brought some Italian chefs with her to France upon marrying the Duke of Orlans (Henry II of France) in 1533.[13][14] But in fact, no Italian chefs were present in France during the Medici period,[15] and it is known that ice cream already existed in France before Catherine de Medici was born.[16] One hundred years later, Charles I of England was reportedly 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.[17] There is no evidence to support these legends.[12][4]

As far back as 1665, the Catalogue des Marchandises rares..., edited in Montpellier by Jean Fargeon,[18] listed a type of frozen sorbet. While the composition of this sorbet is not provided, Fargeon specified that it was consumed frozen using a container that was plunged into a mixture of ice and saltpetre. These sorbets were transported in pots made of clay and sold for three livres per pound.

According to L'Isle des Hermaphrodites,[19] the practice of cooling beverages with ice and snow had already emerged in Paris, particularly in the court, during the 16th century. The narrator notes that his hosts stored ice and snow, which they later added to their wine. This practice slowly progressed during the reign of Louis XIII and was likely a necessary step towards the creation of ice cream.[20] In fact, as early as 1682, Le Nouveau confiturier franois provided a recipe for a specific type of ice cream, called "neige de fleur d'orange".[21]

The first recipe in French for flavoured ices appears in 1674, in Nicholas Lemery's Recueil de curiositz rares et nouvelles de plus admirables effets de la nature.[13] Recipes for sorbetti saw publication in the 1694 edition of Antonio Latini's Lo Scalco alla Moderna (The Modern Steward).[13] Recipes for flavoured ices begin to appear in Franois 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.[13]

The first recorded mention of ice cream in England was in 1671. Elias Ashmole described the dishes served at the Feast of St George at Windsor in for Charles II in 1671 and included "one plate of ice cream".[24] The only table at the banquet with ice cream on it was that of the King.[25] The first recipe for ice cream in English was published in Mrs. Mary Eales's Receipts, a book dedicated to confectionary, in London in 1718:[26][27][28][24]

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; then 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 1751 edition of The Art of Cookery made Plain and Easy by Hannah Glasse includes a recipe for ice cream: "H. GLASSE Art of Cookery (ed. 4) 333 (heading) To make Ice Cream...set it [the cream] into the larger Bason. Fill it with Ice, and a Handful of Salt."[29]

In 1769 Domenico Negri, an Italian confectioner, founded a business in Berkeley Square London which would become famous for its ice creams.[30] His shop was at the Sign of the Pineapple (an emblem used by confectioners) and his trade card said he sold "All Sorts of English, French and Italian wet and dry'd Sweet Meats, Cedrati and Bergamot Chips, Naples Diavoloni, All sorts of Baskets & Cakes, fine and Common Sugar plums", but most importantly, "all Sorts of Ice, Fruits and creams in the best Italian manner."[30]

In 1789 Frederick Nutt, who served an apprenticeship at Negri's establishment, first published The Complete Confectioner. The book had 31 different recipes for ice creams, some with fresh fruit, others with jams, and some using fruit syrups. Flavours included ginger, chocolate, brown breadcrumbs and one flavoured with Parmesan cheese.[30][31]

An early North American reference to ice cream is from 1744: "Among the rarities [...] was some fine ice cream, which, with the strawberries and milk, eat most deliciously."[32] It was served by the lady of Governor Bland.[citation needed]

Who brought ice cream to the United States first is unknown.[33] Confectioners sold ice cream at their shops in New York and other cities during the colonial era. Ben Franklin, George Washington, and Thomas Jefferson were known to have regularly eaten and served ice cream. Records, kept by a merchant from Chatham street, New York, show George Washington spending approximately $200 on ice cream in the summer of 1790. The same records show president Thomas Jefferson having an 18-step recipe for ice cream.[34] Although it is incorrect that Jefferson introduced ice cream to America, as is popularly believed, he did help to introduce vanilla ice cream.[35][36] First Lady Dolley Madison, wife of U.S. President James Madison, served ice cream at her husband's Inaugural Ball in 1813.[37]

In the Mediterranean, ice cream appears to have been accessible to ordinary people by the mid-18th century.[39] Ice cream became popular and inexpensive in England in the mid-nineteenth century, when Swiss migr Carlo Gatti set up the first stand outside Charing Cross station in 1851. He sold scoops in shells for one penny. Prior to this, ice cream was an expensive treat confined to those with access to an ice house.[40] Gatti built an 'ice well' to store ice that he cut from Regent's Canal under a contract with the Regent's Canal Company. By 1860, he expanded the business and began importing ice on a large scale from Norway.

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