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73-844: The Brooklyn Ice Cream Factory is an ice cream shop in Brooklyn , New York City . Its original location was a converted 1922 fireboat house at 1 Water Street, on the Fulton Ferry Landing Pier , in the Dumbo neighborhood near the Brooklyn Bridge . It was replaced by an outpost of the Ample Hills ice cream stores in June 2019, which was subsequently replaced by an outpost of Van Leeuwen Ice Cream in May 2023. Brooklyn Ice Cream Factory remained in business at

146-469: 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

219-715: A contract with the Regent's Canal Company . By 1860, he expanded the business and began importing ice on a large scale from Norway . In New Zealand, a newspaper advertisement for ice cream appeared in 1866, claiming to be the first time ice cream was available in Wellington . Commercial manufacturing was underway in 1875. Ice cream rapidly gained in popularity in New Zealand throughout the 20th century. By 2018, exported ice cream products included new flavors such as matcha to cater specifically to Asian markets. Agnes Marshall, regarded as

292-730: A cookbook devoted entirely to recipes for flavoured ices and ice cream. In 1769 Domenico Negri, an Italian confectioner, founded a business in Berkeley Square London which would become famous for its ice creams. 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

365-526: A creamy, bottled drink. This drink is prepared similarly to a chocolate ice cream soda, but with strawberry syrup and strawberry (or vanilla) ice cream used instead. In Brazil, a vaca amarela (yellow cow) or vaca dourada (golden cow) is an ice cream soda combination of vanilla ice cream and orange or guaraná soda, respectively. At least in Brazil and Portugal , a non-alcoholic ice cream soda made by combining vanilla or chocolate ice cream and Coca-Cola

438-432: A few seconds; a similar technique, advocated by Heston Blumenthal as ideal for home cooks, is to add dry ice to the mixture while stirring for a few minutes. Some ice cream recipes call for making a custard, folding in whipped cream, and immediately freezing the mixture. Another method is to use a pre-frozen solution of salt and water, which gradually melts as the ice cream freezes. An unusual method of making ice cream

511-480: A float made with root beer and chocolate ice cream is a "chocolate cow" or a "brown cow". In some places a "black cow" or a "brown cow" was made with cola instead of root beer. In 2008, the Dr Pepper Snapple Group introduced its Float beverage line. This includes A&W Root Beer, A&W Cream Soda and Sunkist flavors which attempt to simulate the taste of their respective ice cream float flavors in

584-477: A glass of Vernors. Later, vanilla ice cream was substituted for the cream and blended like a milkshake . The local myth, that it was named after Detroit's Boston Boulevard, is belied by the fact that Boston Boulevard did not exist at the time. It remains a popular summer drink in the Detroit area. This ice cream soda starts with approximately 1 oz of chocolate syrup , then several scoops of chocolate ice cream in

657-403: 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 heat and bringing the mixture below the freezing point of pure water. The immersed container can also make better thermal contact with

730-477: A melon half. The name was also applied to a number of different ice-cream float combinations, including root beer , though ginger ale became the most common soft drink component. By the 1880s a version of the Boston cooler was being served in Detroit by Sanders Confectionery , made with Sanders' ice cream and Vernors. Originally, a drink called a Vernors Cream was served as a shot or two of sweet cream poured into

803-727: 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. Although it is incorrect that Jefferson introduced ice cream to America, as is popularly believed , he did help to introduce vanilla ice cream . First Lady Dolley Madison , wife of U.S. President James Madison , served ice cream at her husband's Inaugural Ball in 1813. Small-scale hand-cranked ice cream freezers were invented in England by Agnes Marshall and in America by Nancy Johnson in

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876-613: A more general context, a purple cow may refer to a non-carbonated grape juice and vanilla ice cream combination. Grapico , a brand of grape soda bottled in Birmingham, Alabama , is ubiquitously linked to ice cream floats in that state. The soda is named after Gelett Burgess 's 1895 nonsense poem Purple Cow . Also known as a "black cow" or "brown cow", the root beer float is traditionally made with vanilla ice cream and root beer, but it can also be made with other ice cream flavors. Frank J. Wisner, owner of Colorado's Cripple Creek Brewing,

949-684: A new temporary location in the Greenpoint neighborhood until March 2021, when it reopened across the street from the original location at 14 Old Fulton Street. The ice cream shop was opened by owner Mark Thompson in 2001, shortly after the September 11 attacks . It sat near the Brooklyn Bridge in a landmark fireboat house on the Fulton Ferry landing, the oldest in Brooklyn. In the past, firefighters from

1022-638: A recipe for a specific type of ice cream, called "neige de fleur d'orange" . In 1686, Italian Francesco dei Coltelli opened an ice cream café in Paris, and the product became so popular that during the next 50 years, another 250 cafés opened in Paris. 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

1095-514: A soft drink (usually root beer). Variations of ice cream floats are as countless as the varieties of drinks and the flavors of ice cream, but some have become more prominent than others. Some of the most popular are described below: In 2014, The Wizarding World of Harry Potter themed area at the Universal Orlando debuted the drink composed of the ingredients brown sugar and butter syrup mixed with cream soda and whipped cream based on

1168-403: A spoon, or licked from edible wafer ice cream cones held by the hands as finger food . Ice cream may be served with other desserts—such as cake or pie —or used as an ingredient in cold dishes—like ice cream floats , sundaes , milkshakes , and ice cream cakes —or in baked items such as Baked Alaska . Italian ice cream is gelato . Frozen custard is a type of rich ice cream. Soft serve

1241-414: A tall glass. Unflavored carbonated water is added until the glass is filled and the resulting foam rises above the top of the glass. The final touch is a topping of whipped cream and usually, a maraschino cherry . This variation of ice cream soda was available at local soda fountains and nationally, at Dairy Queen stores for many years. A similar soda made with chocolate syrup but vanilla ice cream

1314-442: 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. Ice cream may be served in dishes, eaten with

1387-504: Is credited with creating the first root beer float on August 19, 1893. The similarly flavored soft drink birch beer may also be used instead of root beer. In the United States and Canada, the chain A&;W Restaurants are well known for their root beer floats. The definition of a black cow varies by region. For instance, in some localities, a "root beer float" has strictly vanilla ice cream;

1460-585: Is from 1744: "Among the rarities   [...] was some fine ice cream, which, with the strawberries and milk, eat most deliciously." It was served by the lady of Governor Bland. Who brought ice cream to the United States first is unknown. Confectioners sold ice cream at their shops in New York and other cities during the colonial era. Benjamin Franklin , George Washington , and Thomas Jefferson were known to have regularly eaten and served ice cream. Records, kept by

1533-503: Is known as " helado flotante " ("floating ice cream") or " flotante ". In El Salvador, Honduras, Guatemala, Costa Rica, and Colombia, it is called " vaca negra " (black cow); in Brazil, " vaca preta "; and in Puerto Rico, a "black out". In the United States, an "ice cream soda" typically refers to the drink containing soda water, syrup, and ice cream, whereas a "float" is generally ice cream in

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1606-489: Is known as a "spider" because once the carbonation hits the ice cream it forms a spider web-like reaction. It is traditionally made using either lime or pink cream soda . In the UK and Ireland, it is usually referred to as an "ice-cream float" or simply a "float," as "soda" is usually taken to mean soda water . Sweetened carbonated drinks are instead collectively called "soft drinks," "(fizzy) pop," or "fizzy juice." In Mexico, it

1679-575: Is often credited with introducing sorbet -style desserts to Italy after learning of them during his travels to China. 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 Orléans ( Henry II of France ) in 1533. But in fact, no Italian chefs were present in France during

1752-401: Is partial to the restaurant's French vanilla ice cream. Ice cream Ice cream 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

1825-498: Is popular in New Orleans and parts of Ohio , made with a syrup consisting of equal parts almond and vanilla syrups mixed with sweetened condensed milk and a touch of red food coloring to produce a pink, opalescent syrup base for the soda. In the context of ice cream soda, a purple cow is vanilla ice cream in purple grape soda. The Purple Cow, a restaurant chain in the southern United States, features this and similar beverages. In

1898-412: 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

1971-447: Is softer and is often served at amusement parks and fast-food restaurants in the United States. 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" is a 100% fruit-based vegan alternative. Frozen yoghurt , or "froyo",

2044-403: Is sometimes called a "black and white" ice cream soda. In Japan, an ice cream float known as a cream soda is made with vanilla ice cream and melon soda , often topped with a single maraschino cherry . In Mexico, popular versions are made from coca-cola with coconut and Kahlúa ice cream, from chocolate coca-cola with vanilla ice cream, and from red wine with lemon ice cream. This variant

2117-510: Is widely available in developed parts of the world. Ice cream can be purchased in large cartons (vats and squrounds ) from supermarkets and grocery stores, in smaller quantities from ice cream shops, convenience stores , and milk bars , and in individual servings from small carts or vans at public events. In 2015, the US produced nearly 900 million US gallons (3.4 × 10  L; 750,000,000 imp gal) of ice cream. Today, jobs specialize in

2190-529: The Catalogue des Marchandises rares... , edited in Montpellier by Jean Fargeon, 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 ,

2263-572: The American Prohibition , the soda fountain to some extent replaced the outlawed alcohol establishments such as 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 flavours and types. Vendors often competed on the basis of variety: Howard Johnson's restaurants advertised "a world of 28 flavors", and Baskin-Robbins made its 31 flavors ("one for every day of

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2336-711: The Lower East Side used ice cream from the Brooklyn Ice Cream Factory in some of its desserts. In June 2006, Patrick Bertoletti, a 20-year-old Chicago culinary student, set the 8-minute ice-cream competitive eating record by eating 1.75 gallons of vanilla ice cream at the Brooklyn Ice Cream Factory, winning $ 2,000 in the process. New York City for Dummies called its ice cream "the best ice cream in New York", as did The Sunday Times and Frommer's New York City 2011 . Former Bronx borough president Fernando Ferrer

2409-552: The originally fictional drink served at Hogsmeade . In 2016, Starbucks debuted the Smoked Butterbeer Frappuccino Latte . A beer float is made of Guinness stout, chocolate ice cream, and espresso. Although the Shakin' Jesse version is blended into more of a milkshake consistency, most restaurant bars can make the beer float version. When making at home, the beer and espresso should be very cold so as to not melt

2482-498: The stabilizing agent gluten , to which some people have an intolerance . Recent awareness of this issue has prompted a number of manufacturers to start producing gluten-free ice cream. The 1980s saw thicker ice creams being sold as "premium" and "super-premium" varieties under brands such as Ben & Jerry's , Chocolate Shoppe Ice Cream Company and Häagen-Dazs . Ice cream is a colloidal emulsion made with water, ice, milk fat, milk protein, sugar and air. Water and fat have

2555-441: The "queen of ices" in England, did much to popularize ice cream recipes and make its consumption into a fashionable middle-class pursuit. She wrote four books: The Book of Ices (1885), Mrs. A.B. Marshall's Book of Cookery (1888), Mrs. A.B. Marshall's Larger Cookery Book of Extra Recipes (1891) and Fancy Ices (1894) and gave public lectures on cooking. She even suggested using liquid nitrogen to make ice cream. Ice cream soda

2628-531: 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. The first recorded mention of ice cream in England

2701-419: 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. 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

2774-572: The 1840s. In the Mediterranean, ice cream appears to have been accessible to ordinary people by the mid-18th century. Ice cream became popular and inexpensive in England in the mid-nineteenth century, when Swiss émigré 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. Gatti built an 'ice well' to store ice that he cut from Regent's Canal under

2847-528: The 1st-century includes recipes for sweet desserts that are sprinkled with snow, and there are Persian records from the second century for sweetened drinks chilled with ice. 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

2920-711: The Brooklyn Landing, on March 10, 2021. All of its ice cream, and its hot fudge , is freshly made. The ice cream is old-fashioned, with less butterfat , and made without eggs. The ice cream is made in small batches of eight flavors (including chocolate, vanilla, butter pecan , and strawberry) and claims that no preservatives are used. An article in The New York Times described the ice creams as "creamy, ethereally light and perfectly balanced. They practically float into your mouth and leave no heavy film on your palate." The Clinton St. Baking Company & Restaurant on

2993-470: The Classes of Physicians) concerning medicine in which Ibn Abu Usaybi’a attributes the process to an even older author, Ibn Bakhtawayhi, of whom nothing is known. Ice cream production became easier with the discovery of the endothermic effect. 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

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3066-605: 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

3139-627: The Japanese aristocracy during the summer. 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. The earliest known written process to artificially make ice is known not from culinary texts, but the 13th-century writings of Syrian historian Ibn Abu Usaybia in his book “Kitab Uyun al-anba fi tabaqat-al-atibba“ (Book of Sources of Information on

3212-536: The Medici period, and it is known that ice cream already existed in France before Catherine de Medici was born. 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 . There is no evidence to support these legends. As far back as 1665,

3285-489: 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." The year 1768 saw the publication of L'Art de Bien Faire les Glaces d'Office by M. Emy,

3358-461: The US as "ice cream trucks"), sometimes equipped with speakers playing children's music or folk melodies (such as " Turkey in the Straw "). The driver of an ice cream van drives throughout neighbourhoods and stops every so often, usually every block. The seller on the ice cream van sells the ice cream through a large window; this window is also where the customer asks for ice cream and pays. Ice cream vans in

3431-649: The United Kingdom make a music box noise rather than actual music. Many countries have regulations controlling what can be described as ice cream. In the United Kingdom, Food Labelling Regulations (1996) set a requirement of at least 5% milk fat and 2.5% milk protein in order to be sold as ice cream within the UK. In rest of the European Union, a trade organization called European Ice Cream Association calls for minimum dairy fat content of 5%. In 2015, these regulations were relaxed so that containing milk fat or protein

3504-416: The best Italian manner." 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. An early North American reference to ice cream

3577-534: The beverage is typically referred to as a root beer (sarsaparilla) float (United States and Canada). A close variation is the coke float , using cola . The ice cream float was invented by Robert M. Green in Philadelphia, Pennsylvania , in 1874 during the Franklin Institute 's semicentennial celebration. The traditional story is that, on a particularly hot day, Green ran out of ice for the flavored drinks he

3650-399: 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 Linde during the 1870s eliminated the need to cut and store natural ice, and, when the continuous-process freezer was perfected in 1926, commercial mass production of ice cream and the birth of

3723-682: The celebration, he sold vanilla ice cream with soda and a choice of 16 flavored syrups. The new treat was a sensation and soon other soda fountains began selling ice cream floats. Green's will instructed that "Originator of the Ice Cream Soda" was to be engraved on his tombstone. There are at least three other claimants for the invention of the root beer (sarsaparilla)float: Fred Sanders, Philip Mohr, and George Guy , one of Robert Green's own employees. Guy claimed to have absentmindedly mixed ice cream and soda in 1872, much to his customers' delight . In Australia and New Zealand, an ice cream float

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3796-561: 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." The technique of "freezing" was not known from any European sources prior to the 16th century. During

3869-418: 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 ice houses , insulated by straw. Many farmers and plantation owners, including U.S. Presidents George Washington and Thomas Jefferson, cut and stored ice in the winter for use in

3942-428: The emulsification, aeration and texture. Sucrose , which is a disaccharide , is usually used as a sweetening agent. Lactose , which is sugar present in milk, will cause freezing point depression. Thus, on freezing some water will remain unfrozen and will not give a hard texture. Too much lactose will result in a non ideal texture because of either excessive freezing point depression or lactose crystallization. Before

4015-649: The highest proportions by weight creating an emulsion that has dispersed phase as fat globules. The emulsion is turned into foam by incorporating air cells which are frozen to form dispersed ice cells. The triacylglycerols in fat are nonpolar and will adhere to themselves by Van der Waals interactions . Water is polar, thus emulsifiers are needed for dispersion of fat. Also, ice cream has a colloidal phase of foam which helps in its light texture. Milk proteins such as casein and whey protein present in ice cream are amphiphilic, can adsorb water and form micelles which will contribute to its consistency. The proteins contribute to

4088-460: The ice cream Today, a Boston cooler is typically composed of Vernors ginger ale and vanilla ice cream. The first reference to a Boston cooler appears in the St. Louis Post Dispatch where a New York bartender claimed to have coined the phrase for a summer cocktail of sarsaparilla and ginger ale. In the 1910s, the term was applied in soda fountains and ice cream parlors to a scoop of ice cream served in

4161-403: The modern ice cream industry was underway. In modern times, a common method for producing ice cream at home is to use an ice cream maker, an electrical device that churns the ice cream mixture while cooled inside a household freezer. Some more expensive models have an built-in freezing element. A newer method is to add liquid nitrogen to the mixture while stirring it using a spoon or spatula for

4234-618: The month") the cornerstone of its marketing strategy (the company now boasts that it has developed over 1,000 varieties). One important development in the 20th century was the introduction of soft ice cream, which has more air mixed in, thereby reducing costs. The soft ice cream machine fills a cone or dish from a spigot . In the United States, chains such as Dairy Queen , Carvel , and Tastee-Freez helped popularize soft-serve ice cream. Baskin-Robbins would later incorporate it into their menu. Technological innovations such as these have introduced various food additives into ice cream, most notably

4307-415: The nearby marine fireboat station used the building for firefighting practice sessions. The Fulton Ferry location was replaced by an outpost of the Ample Hills ice cream stores in June 2019. Brooklyn Ice Cream Factory remained in business at a single new location in the Greenpoint neighborhood until March 2021. Brooklyn Ice Cream Factory reopened across the street, from its original historic location at

4380-418: The oven, not pressed between irons". The ice cream cone was popularized in the US at the 1904 World's Fair in St. Louis, Missouri . 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

4453-481: 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. In fact, as early as 1682, Le Nouveau confiturier françois provided

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4526-564: The relative quantities of the main ingredients, notably the amount of cream. Products that do not meet the criteria to be called ice cream are sometimes labelled " frozen dairy dessert " instead. In other countries, such as Italy and Argentina, one word is used for all variants. The origins of frozen desserts are obscure, although several accounts exist about their history. Some sources describe frozen desserts as originating in Persia (Iran) as far back as 550 BC. A Roman cookbook dating back to

4599-499: 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 9 September 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

4672-410: The selling of ice cream. The title of a person who works in this speciality is often called an 'ice cream man', however women also specialize in the selling of ice cream. People in this line of work often sell ice cream on beaches. On beaches, ice cream is either sold by a person who carries a box full of ice cream and is called over by people who want to purchase ice cream, or by a person who drives up to

4745-476: The summer. Frederic Tudor of 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 is called the pot-freezer method. French confectioners refined the pot-freezer method, making ice cream in a sorbetière  [ fr ] (a covered pail with

4818-563: 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 , Two Rivers , Ithaca , and Evanston . Both the ice cream cone and banana split became popular in the early 20th century. The first mention of the cone being used as an edible receptacle for the ice cream is in Mrs. A.B. Marshall's Book of Cookery of 1888. Her recipe for "Cornet with Cream" said that "the cornets were made with almonds and baked in

4891-434: The top of the beach and rings a bell. In the second method, people go up to the top of the beach and purchase ice cream straight from the ice cream seller, who is often in an ice cream van . 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 travelling refrigerated vans or carts (commonly referred to in

4964-559: Was done during World War II by American fighter pilots based in the South Pacific. They attached pairs of 5-US-gallon (19 L) cans to their aircraft. The cans were fitted with a small propeller, this was spun by the slipstream and drove a stirrer, which agitated the mixture while the intense cold of high altitude froze it. B-17 crews in Europe did something similar on their bombing runs as did others. Ice cream can be mass-produced and thus

5037-892: 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". The only table at the banquet with ice cream on it was that of the King. 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: 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

5110-407: Was invented in the 1870s, adding to ice cream's popularity. The invention of this cold treat is attributed to American 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 support any of their stories. Some sources say that

5183-742: 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

5256-452: Was no longer necessary in the UK for a product to be sold as "ice cream", though at least 5% milk fat is still required for a product to be labeled "dairy ice cream". After this change, many UK products labelled as "ice cream" substitute milk fat with cheaper alternatives like palm oil , coconut oil , and vegetable fats . Ice cream float When root beer (sarsaparilla for Australia and New Zealand) and vanilla ice cream are used,

5329-489: Was selling and instead used vanilla ice cream from a neighboring vendor, inventing a new drink. His own account, published in Soda Fountain magazine in 1910, states that while operating a soda fountain at the celebration, he wanted to create a new treat to attract customers away from another vendor who had a larger, fancier soda fountain. After some experimentation, he decided to combine ice cream and flavored soda. During

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