The Rise Of Ice Cream

Ice Cream

An irresistible dessert 

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Legend has all sorts of fanciful stories about Marco Polo bringing ice cream from China and Catherine de’ Medici introducing it to France and King Charles I having his own personal ice cream maker; all wonderful stories, but sadly there is not a scrap of historic evidence to back up any of these legends. Marco Polo didn’t introduce either ice cream or pasta to Europe and worse still, he probably never even went to China. Most of these myths seem to have been introduced by the Victorians.

The earliest evidence of anything approaching ice cream being made was in China in the Tang period (A.D. 618-907). Buffalo, cows’ and goats’ milk was heated and allowed to ferment. This ‘yoghurt’ was then mixed with flour for thickening, camphor (yes camphor!) for flavour and ‘refrigerated’ before being served. King Tang of Shang had a staff of 2,271 people which included 94 ice-men.

Methods and Making

The early methods of freezing food need some explanation. Freezing of foods was achieved by mixing salt with ice. Mixing salt with ice reduces the freezing point and it is quite easy to achieve temperatures lower than -14C. Just who discovered the process is unknown, but it was probably invented by the Chinese. 

It was written about in India in the 4th century, and the first technical description of ice making using various salts was by an Arab medical historian Ibn Abu Usaybi (A.D. 1230-1270).

But the process did not arrive in Europe until 1503, in Italy where it was considered a chemists party trick, using various acids, water and salts. However, it was not used for food until water ices (sorbets) appeared in the 1660s in Naples, Florence, Paris and Spain. Later in 1664 ices made with sweetened milk first appeared in Naples.

In Europe

In UK Ice Cream was served at a banquet for the Feast of St. George at Windsor Castle in 1671. It was such a rare and exotic dish that only the guests on King Charles II’s table had ‘one plate of white strawberries and one plate of iced cream.’ All the other guests had to watch and marvel at what the Royal table were eating. 

Ice cream making was a closely guarded secret and the knowledge of how to make it would have been a meal ticket for life, which is why the first recipe in English did not appear until 1718. In 1718, Mary Eales published the first English recipe for ice cream. The dessert gained popularity, and by the 18th century, London's confectioners were offering it in a variety of flavors.

The technique of making a custard based ice cream using egg yolks started in France around the middle of the 18th century and this is the origin of custard based ice cream. The Americans had to wait until 1800 to get their first taste of ice cream.

Industrial revolution and America 

The 19th century brought technological advancements that revolutionized ice cream production. The hand-cranked ice cream freezer, patented by Nancy Johnson in 1843, simplified the process of making ice cream at home. The advent of mechanical refrigeration in the late 19th century allowed for mass production and distribution, making ice cream widely available.

The United States played a significant role in the popularization and commercialization of ice cream. The first ice cream parlor in America opened in New York City in 1776. During the 19th century, American innovation drove the ice cream industry forward. Jacob Fussell, a Baltimore milk dealer, established the first large-scale ice cream factory in 1851, leveraging the abundance of milk and sugar to produce ice cream more cheaply and consistently.

Development and Global Spread

The 20th century saw ice cream become a staple of American culture, with the introduction of iconic products and brands. The invention of the continuous-process freezer in 1926 by Clarence Vogt allowed for the mass production of ice cream, significantly lowering costs and increasing availability. This period also saw the birth of popular ice cream novelties such as the ice cream cone, which gained popularity at the 1904 St. Louis World’s Fair, and the creation of brands like Baskin-Robbins and Häagen-Dazs.

As refrigeration technology improved and became more widespread, ice cream's popularity spread globally. Post-World War II economic growth and the proliferation of modern supermarkets and convenience stores further cemented ice cream's status as a beloved treat worldwide. International brands emerged, and local variations of ice cream adapted to regional tastes and ingredients.

Conclusion

In recent decades, ice cream has continued to evolve, with trends focusing on artisanal and gourmet varieties, emphasizing quality ingredients and unique flavors. The rise of health-conscious consumers has also led to the development of low-fat, dairy-free, and plant-based alternatives. Technological advancements in freezing methods and packaging have enhanced the consumer experience, making ice cream more accessible and enjoyable.

From its humble beginnings as a flavored ice treat for royalty to a ubiquitous global delight, ice cream's evolution after its introduction to Europe is a testament to human creativity and technological progress. Each era brought new innovations, expanding ice cream's reach and transforming it into a versatile and beloved indulgence enjoyed by people of all ages and backgrounds. The continuous adaptation and refinement of ice cream ensure its enduring popularity, reflecting both cultural trends and technological advancements.

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