Paragraph.ncient civilizations had saved ice for cold foods for thousands of years.[citation needed] Mesopotamia has the earliest icehouses in existence, 4,000 years ago, beside the Euphrates River, where the wealthy stored items to keep them cold.[citation needed] The pharaohs of Egypt had ice shipped to them.[citation needed] In the fifth century BC, ancient Greeks sold snow cones mixed with honey and fruit in the markets of Athens.[citation needed] Persians, having mastered the storage of ice, ate ice cream well into summer.[citation needed] Roman emperor Nero (37–68) had ice brought from the mountains and combined with fruit toppings. Today's ice treats likely originated with these early ice delicacies.[4]
[edit] Persia Bastani, Persian rosewater ice cream, is typically served between wafers as an ice cream sandwich. Many myths surround ice cream and its true origin. Many believe that it evolved from cooled wines and flavored Ices around, and might have come from Persia. These Iced wines were popular with Alexander the Great and later with Roman high society. In 62 AD, the Roman emperor Nero sent slaves to the Apennine mountains to collect snow to be flavored with honey and nuts. The Persians mastered the technique of storing ice inside giant naturally-cooled refrigerators known as yakhchals. These structures kept ice brought in from the winter, or from nearby mountains, well into the summer. They worked by using tall windcatchers that kept the sub-level storage space at frigid temperatures.
In 400 BC, Persians invented a special chilled pudding-like dish, made of rosewater and vermicelli which was served to royalty during summers. The ice was mixed with saffron, fruits, and various other flavors. The treat, widely made in Iran today, is called "faloodeh", and is made from starch (usually wheat), spun in a sieve-like machine which produces threads or drops of the batter, which are boiled in water. The mix is then frozen, and mixed with rosewater and lemons, before serving.[1][2][verification needed]
[edit] Arabia Ice cream was the favorite dessert for the caliphs of Baghdad. The Arabs were the first to add sugar to ice cream, and were also the first to make ice cream commercially, having factories in the 10th century. It was sold in the markets of all Arab cities in the past.[5] It was made of a chilled syrup or milk with fruits and some nuts.
[edit] China An ice cream vendor in Vienna, Austria, July 2005 The Brooklyn Ice Cream Factory serves ice cream in New York City According to Maguelonne Toussaint-Samat 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 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."[6] The Chinese put sugar in the ice and sold it as food during the summer. During the Song Dynasty, people began putting fruit juice in the water used to create the ice; milk began to be used in the Yuan Dynasty, as the nomadic Mongols introduced milk to China, where milk was not widely used in cuisine. Milk and dairy products in general remain rare in Chinese cuisine.[citations needed]
[edit] India As early as 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.[7] Kulfi is a type of ice cream which is very closely related to the Persian ice cream and is still sold by road side vendors and in restaurants.
[edit] The West Popular folklore asserts that Marco Polo saw ice cream being made on his trip to China and took the recipe home to Italy with him on his return.[8] However, in his writings Marco Polo never claimed to have introduced ice cream to the west.[9]
The Roman emperor Nero Claudius Caesar Augustus appreciated a sort of local ice cream during the 37-68 AD.
When Italian duchess Catherine de' Medici married the duc d’Orléans in 1533, she is said to have brought with her Italian chefs who had recipes for flavored ices or sorbets and introduced them in France.[10] One hundred years later Charles I of England was supposedly 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.[11] There is, however, no historical evidence to support these legends, which first appeared during the 19th century.
Ice cream made with a milk mixture was first recorded in Europe in Italy.[10] (See History of Ice Cream for more.)
The first recipe for flavored ices in French appears in 1674, in Nicholas Lemery’s Recueil de curiositéz rares et nouvelles de plus admirables effets de la nature.[10]
Recipes for sorbetti saw publication in the 1694 edition of Antonio Latini's Lo Scalco alla Moderna (The Modern Steward).[10]
Recipes for flavored 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. However, Latini claims that the results of his recipes should have the fine consistency of sugar and snow.[10]
[edit] America The first ice cream invented in the Americas, the sorbet, was invented by native indigenous in Ibarra, Ecuador during Incan occupation. The natives made the ice cream by taking ice from the top of Imbabura Volcano using a large bronze pan and adding juices from various fruit (e.g. taxo).[citation needed]
[edit] Modern ice cream In the 18th century cream, milk, and egg yolks began to feature in the recipes of previously dairy-free flavored ices, resulting in ice cream in the modern sense of the word. The 1751 edition of The Art of Cookery made Plain and Easy by Hannah Glasse features a recipe for raspberry cream ice. 1768 saw the publication of L'Art de Bien Faire les Glaces d'Office by M. Emy, a cookbook devoted entirely to recipes for flavored ices and ice cream.[10]
Ice cream was introduced to the United States by Quaker colonists who brought their ice cream recipes with them. Confectioners, many of whom were Europeans, 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. First Lady Dolley Madison is 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. [3]
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 soda gave 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.
The ice cream sundae originated 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 laws, 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 cone and banana split became 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, and reliable evidence proves that the ice cream cone was popularized at the fair. However, Europeans were eating cones long before 1904. [4] [5]
[edit] 20th century 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 soda was a popular treat at the soda shop, the soda fountain, and the ice cream parlor. During American Prohibition the soda fountain to some extent replaced the outlawed alcohol establishments, including bars and saloons.
Ice cream became popular throughout the world in the second half of the 20th century after cheap refrigeration became common. There was an explosion of ice cream stores and of flavors and types. Vendors often competed on the basis of variety. Howard Johnson's restaurants advertised "a world of 28 flavors." Baskin-Robbins made its 31 flavors ("one for every day of the month") the cornerstone of its marketing strategy. The company now boasts that it has developed over 1000 varieties.
George and Davis' Ice Cream Cafe on Little Clarendon Street, Oxford. One important development in the 20th century was the introduction of soft ice cream. A chemical research team in Britain (of which a young Margaret Thatcher was a member)[12][13] discovered a method of doubling the amount of air in ice cream, which allowed manufacturers to use less of the actual ingredients, thereby reducing costs. This ice cream was also very popular amongst consumers who preferred the lighter texture, and most major ice cream brands now use this manufacturing process. It also made possible the soft ice cream machine in which a cone is filled beneath a spigot on order. In the United States, Dairy Queen, Carvel, and Tastee Freez pioneered in establishing chains of soft-serve ice cream outlets.
The 1980s saw a return of the older, thicker ice creams being sold as "premium" and "superpremium" varieties under brands such as Ben and Jerry's and Häagen-Dazs.
[edit] Other frozen desserts Snow cones, 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 parks.
A popular springtime treat in maple-growing areas is maple toffee, where maple syrup boiled 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.
Ice creams and sorbets are frozen while being stirred or agitated, resulting in a light texture. Some ice pops are quiescently frozen — frozen at rest without stirring whilst others are frozen in an ice cream freezer (slush frozen) to give a smoother, softer texture.
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The origins of ice cream can be traced back to at least the 4th century B.C.The origins of ice cream can be traced back to at least the 4th century B.C. Early references include the Roman emperor Nero (A.D. 37-68) who ordered ice to be brought from the mountains and combined with fruit toppings, and King Tang (A.D. 618-97) of Shang, China who had a method of creating ice and milk concoctions. Ice cream was likely brought from China back to Europe. Over time, recipes for ices, sherbets, and milk ices evolved and served in the fashionable Italian and French royal courts. After the dessert was imported to the United States, it was served by several famous Americans. George Washington and Thomas Jefferson served it to their guests. In 1700, Governor Bladen of Maryland was recorded as having served it to his guests. In 1774, a London caterer named Philip Lenzi announced in a New York newspaper that he would be offering for sale various confections, including ice cream.