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Continued from above.
Marco Polo has often been credited with bringing
ice cream to Europe from China. This story
may or may not be true, but Italy is definitely where ice cream
established its roots. The English quickly adopted ice cream as
they have long enjoyed foods containing milk. Ice cream and ices spread to
America with the first record of it being served was in the 1740s at a
dinner given by the Governor of Maryland. Ice cream quickly spread aided
by the commercial business of ice harvesting in the Northern States. Before long, even in New Orleans (1808) vendors were selling ice cream daily. With our
love of ice cream came many new inventions, the first hand cranked ice
cream freezer (1846), the sundae (1874), the ice cream cone (1904), the
chocolate covered ice cream bar (1919), and the ice cream sandwich,
banana split, ice cream cake, and chocolate covered ice cream bar on a
stick (the Good Humor Ice Cream Sucker) in
the 1920s. So much a symbol of America that in the 1920s when
immigrants arrived at Ellis Island we would serve them ice cream as part
of their first meal in America.
If you have never
made ice cream before then you are in for a treat. The
texture of homemade ice cream is so creamy and smooth and the flavor so
pure, you will not want to buy commercial ice creams again.
Sources:
Andrews, Tamra, Nectar and Ambrosia: An Encyclopedia of Food in World
Mythology. Santa Barbara: ABC-CLIO, Inc., 2000.
Ayto, John.
An A-Z of Food & Drink. Oxford: Oxford University Press, 2002.
Davidson, Alan.
The Oxford Companion to Food. Oxford: Oxford University Press,
1999.
Dickson, Paul. The Great American
Ice Cream Book. New York: Galahad Books, 1972.
Friberg, Bo.
The Professional Pastry Chef (Third Edition). New York: Van Nostrand
Reinhold, 1996.
Lawson, Nigella.
Forever Summer. New York: Hyperion, 2003.
Liddell, Caroline and Weir, Robin.
Frozen Desserts. New York: St. Martin's Griffin: 1995. Marian, John F.
The Dictionary of American Food & Drink, New Haven and New York:
Ticknor & Fields, 1983.
Pence, Caprial
and Carey, Melissa. Caprial's Desserts. Berkeley: Ten Speed
Press, 2001.
Root, Waverley &
de Rochemont, Richard. Eating in America A History. New York:
William Morrow and Company, Inc. 1976.
Root, Waverley, Food. New York: A Fireside
Book, 1980.
Visser,
Margaret. Much Depends on Dinner. New York: Grove Press, 1986.
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an has always desired a cool drink when
the weather turns hot. Although if we want a drink today all we need to do
is walk to the refrigerator, this was not in case in centuries gone as
refrigerators in every home only happened in the early 20th century and ice
making machines were not invented until the 1850s. It seems amazing now
but for centuries the only way people living in hot climates could cool
their drinks was to have first gathered ice and snow from mountain tops and
frozen rivers and lakes. They would bring back huge blocks of ice and snow
to their village on horseback or by boat and place it in large dug out pits
where the ice would be packed and insulated with grasses, leaves and furs. The pit would then be covered with wooden planks and the ice stored until the
summer months when it was used to cool their drinks.
