Ice cream

Last updated

Ice cream
Ice cream with whipped cream, chocolate syrup, and a wafer (cropped).jpg
Vanilla ice cream served with whipped cream, chocolate sauce and a wafer
Serving temperatureFrozen
Main ingredients Milk, cream, sweetener
Variations Gelato, frozen custard

Ice cream (derived from earlier cream ice) [1] is a sweetened frozen food typically eaten as a snack or dessert. It may be made from dairy milk or cream and is 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. It can also be made by whisking a flavored cream base and liquid nitrogen together. Colorings are sometimes added, in addition to stabilizers. The mixture is cooled below the freezing point of water and stirred to incorporate air spaces and to prevent detectable ice crystals from forming. 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.


The meaning of the name "ice cream" varies from one country to another. Terms such as "frozen custard", "frozen yogurt", "sorbet", "gelato", and others are used to distinguish different varieties and styles. 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. [2] Products that do not meet the criteria to be called ice cream are sometimes labelled "frozen dairy dessert" instead. [3] In other countries, such as Italy and Argentina, one word is used for all variants. Analogues made from dairy 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.

Ice cream may be served in dishes, for eating with a spoon, or licked from edible cones. Ice cream may be served with other desserts, such as apple pie, or as an ingredient in ice cream floats, sundaes, milkshakes, ice cream cakes and even baked items, such as Baked Alaska.



The origins of frozen desserts are obscure although several accounts exist about their history. Some sources describe ice cream-like foods as originating in Persia as far back as 550 BCE [4] [5] while others claim that the Roman Emperor Nero had ice collected from the Apennine Mountains to produce the first sorbet mixed with honey and wine, although sorbet is nowadays believed have been invented in Persia. [6] [5] [7] [8] [9] Other accounts say ice cream originated in the Mongol Empire and first spread to China during its expansion. [10]

Its spread throughout Europe is sometimes attributed to Arab traders, but more often to Marco Polo. Though it's not mentioned in any of his writings, Polo is often credited with introducing sorbet-style desserts to Italy after learning of it during his travels to China. [9] [8] [11] The Italian duchess Catherine de' Medici is said to have introduced flavored 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. [12] [9] 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. [13] There is no evidence to support any of these legends. [8] [10]

Snow was used to cool drinks in Greece around 500 BC and Hippocrates is known to have criticized chilled drinks for causing "fluxes of the stomach". [11] Snow collected from the lower slopes of mountains was unsanitary and iced drinks were believed to cause convulsions, colic and a host of other ailments. [14] [8] Seneca criticized the extravagant costs associated with iced desserts in an era without refrigeration. [11]

Despite this, ice and snow were prized ingredients in ancient cuisines including Japanese, Chinese, Greek and Roman cuisines. [14] Ancient Egyptian hieroglyphs show a snow-filled vessel next to fruit juice. [9] There are Tang dynasty records of a chilled dessert made with flour, camphor and water buffalo milk and recipes for snow-chilled sweets are included in a 1st-century Roman recipe book. There are Persian records from the 2nd century AD for sweetened chilled drinks with ice made by freezing water in the desert at night. [10]

Ice cream was made possible only by the discovery of the endothermic effect. Prior to this, cream could only be chilled 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. The first known record of this comes from the Indian poem Pancatantra , dating to the 4th century AD. [9] The earliest written description of the process is known not from culinary texts, but the 13th-century writings of Ibn Abu Usaybia concerning medicine. The technique of "freezing" is not known from any European sources prior to the 16th century. [14]

South Asia

Kulfi inside a matka pot from India. Matkakulfi.jpg
Kulfi inside a matka pot from India.

In the sixteenth century, the emperors of the Mughal Empire used relays of horsemen to bring ice from the Hindu Kush to Delhi, where it was used in fruit sorbets. [15] Qulfi (also known as Kulfi) is a popular frozen dairy dessert from the Indian subcontinent and is often described as "traditional South Asian ice cream". It originated in the sixteenth century in the Mughal Empire and was actually adopted from bastani sonnati, a Persian ice cream.


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. [12] Recipes for sorbetti saw publication in the 1694 edition of Antonio Latini's Lo Scalco alla Moderna (The Modern Steward). [12] 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. [12]

Ice cream recipes first appeared in England in the 18th century. The recipe for ice cream was published in Mrs. Mary Eales's Receipts in London in 1718. [16] [17]

Noblewomen eating ice cream in a French caricature, 1801 Les Glaces.jpg
Noblewomen eating ice cream in a French caricature, 1801

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 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.

Title page to The Art of Cookery by Hannah Glasse Art of Cookery frontispiece.jpg
Title page to The Art of Cookery by Hannah Glasse

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 [sc. the cream] into the larger Bason. Fill it with Ice, and a Handful of Salt." [18]

The year 1768 saw the publication of L'Art de Bien Faire les Glaces d'Office by M. Emy, a cookbook devoted entirely to recipes for flavoured ices and ice cream. [12]

North America

Soft serve ice cream was invented in the United States. Softeiszapfen.jpg
Soft serve ice cream was invented in the United States.

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." [19]

Quaker colonists introduced ice cream to the United States, bringing their ice cream recipes with them. 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 Catham 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. [20] First Lady Dolley Madison, wife of U.S. President James Madison, served ice cream at her husband's Inaugural Ball in 1813. [21]

Small-scale hand-cranked ice cream freezers were invented in England by Agnes Marshall and in America by Nancy Johnson in the 1840s. [22]

The most popular flavours of ice cream in North America (based on consumer surveys) are vanilla and chocolate. [23]

Expansion in popularity

In the Mediterranean, ice cream appears to have been accessible to ordinary people by the mid-eighteenth century. [24] 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. [25] 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.

In New Zealand, a newspaper advertisement for ice cream appeared in 1866, claiming to be the first time ice cream was available in Wellington. [26] Commercial manufacturing was underway in 1875. [27] Ice cream rapidly gained in popularity in New Zealand throughout the 20th century. [28] By 2018, exported ice cream products included new flavors such as “matcha” to cater specifically to Asian markets. [29]

Agnes Marshall, regarded as 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 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 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.

Agnes Marshall, "queen of ices", instrumental in making ice-cream fashionable Agnes B Marshall.jpg
Agnes Marshall, "queen of ices", instrumental in making ice-cream fashionable

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 the oven, not pressed between irons". [30] [31] [32] [33] The ice cream cone was popularized in the US at the 1904 World's Fair in St. Louis, MO. [34]

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 the American Prohibition, the soda fountain to some extent replaced the outlawed alcohol establishments such as bars and saloons.

Children in Chicago surround an ice cream vendor in 1909. Children in the Ghetto and the Ice-Cream Man. Chicago Ill. (FRONT).jpeg
Children in Chicago surround an ice cream vendor in 1909.

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 the month") the cornerstone of its marketing strategy (the company now boasts that it has developed over 1000 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 the stabilizing agent gluten, [35] 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. [36]

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 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 non polar 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 the emulsification, aeration and texture. Sucrose which is 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. [37] Too much lactose will result in a non ideal texture because of either excessive freezing point depression or lactose crystallization. [38]


A Boku Europa ice cream maker in Aachen, Germany EismaschineBoku.JPG
A Boku Europa ice cream maker in Aachen, Germany

Before 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 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. [39] French confectioners refined the pot-freezer method, making ice cream in a sorbetière  [ fr ] (a covered pail with 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 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 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 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 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 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. [40] Some ice cream recipes call for making a custard, folding in whipped cream, and immediately freezing the mixture.[ citation needed ] Another method is to use a pre-frozen solution of salt and water, which gradually melts as the ice cream freezes.

Borden's Eagle Brand sweetened condensed milk circulated a recipe for making ice cream at home. It may be made in an ice cube tray with condensed milk, cream, and various simple flavourings. [41] It can be ready to serve after as little as four hours of freezing. Fresh or frozen fruit, nuts, chocolate, and other ingredients may be added as well.

An unusual method of making ice cream 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. [42] B-17 crews in Europe did something similar on their bombing runs as did others. [43] [44]

Retail sales

A bicycle-based ice cream street vendor in Indonesia. Indonesia bike34.JPG
A bicycle-based ice cream street vendor in Indonesia.
Selection of ice cream flavors available at an ice cream shop in Fruitland Park, Florida. Mystic Ice Cream flavor selection sign.jpg
Selection of ice cream flavors available at an ice cream shop in Fruitland Park, Florida.

Ice cream can be mass-produced and thus 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 gallons of ice cream. [45]

Specialty job

Ice cream van vendor delivery East Village ice cream truck.jpg
Ice cream van vendor delivery

Today, jobs specialize in 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 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 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 the United Kingdom make a music box noise rather than actual music.

Ingredients and standard quality definitions

Black sesame soft ice cream, Japan Black sesame soft ice cream.jpg
Black sesame soft ice cream, Japan

Many countries have regulations controlling what can be described as ice cream.

In the U.S., the FDA rules state that to be described as "ice cream", a product must have the following composition: [46]

It generally also has: [47]

These compositions are percentage by weight. Since ice cream can contain as much as half air by volume, these numbers may be reduced by as much as half if cited by volume. In terms of dietary considerations, the percentages by weight are more relevant. Even the low-fat products have high caloric content: Ben and Jerry's No-Fat Vanilla Fudge contains 150 calories (630 kJ) per half-cup due to its high sugar content. [48]

According to the Canadian Food and Drugs Act and Regulations, ice cream in Canada is divided into Ice cream mix and Ice cream. Each have a different set of regulations. [49]

Physical properties

Ice cream sandwich IceCreamSandwich.jpg
Ice cream sandwich

Ice cream is considered a colloidal system. It is composed by ice cream crystals and aggregates, air that does not mix with the ice cream by forming small bubbles in the bulk and partially coalesced fat globules. This dispersed phase made from all the small particles is surrounded by an unfrozen continuous phase composed by sugars, proteins, salts, polysaccharides and water. Their interactions determine the properties of ice cream, whether soft and whippy or hard. [51]

Ostwald ripening

Chocolate-glazed Magnum ice cream bar Magnum ice cream.jpg
Chocolate-glazed Magnum ice cream bar

Ostwald ripening is the explanation for the growth of large crystals at the expense of small ones in the dispersion phase. This process is also called migratory recrystallization. It involves the formation of sharp crystals. Theories about Ostwald recrystallization admit that after a period of time, the recrystallization process can be described by the following equation:

Where r (0) is the initial size, n the order of recrystallization, and t a time constant for recrystallization that depends on the rate R (in units of size/time).

To make ice cream smooth, recrystallization must occur as slowly as possible, because small crystals create smoothness, meaning that r must decrease. [52]

Food safety concerns about ice cream

From the perspective of food chemistry, ice cream is a colloid or foam. The dietary emulsifier plays an important role in ice cream. Soy lecithin and polysorbate are two popular emulsifiers used for ice cream production. A mouse study in 2015 shows that two commonly used dietary emulsifiers carboxymethylcellulose (CMC) and polysorbate 80 (P80) can potentially cause inflammatory bowel diseases, weight gain, and other metabolic syndromes. [53]

Around the world

Around the world, different cultures have developed unique versions of ice cream, suiting the product to local tastes and preferences.

Italian ice cream, gelato in Rome, Italy. Italian ice cream.jpg
Italian ice cream, gelato in Rome, Italy.

The most traditional Argentine helado (ice cream) is very similar to Italian gelato, in large part due to the historical influence of Italian immigrants on Argentinian customs.

Per capita, Australians and New Zealanders are among the leading ice cream consumers in the world, eating 18 litres and 20 litres each per year respectively, behind the United States where people eat 23 litres each per year. [54]

In China, besides the popular flavours such as vanilla, chocolate, coffee, mango and strawberry, many Chinese ice-cream manufacturers have also introduced other traditional Chinese flavours such as black sesame and red bean.

In Iran, the most popular ice cream-like treat is faludeh (also called paloodeh, paludeh or faludhaj), which contains vermicelli noodles, sugar syrup and rose water. It is often served with lime juice and sometimes ground pistachios. Faloodeh1.jpg
In Iran, the most popular ice cream-like treat is faludeh (also called paloodeh, paludeh or fālūdhaj), which contains vermicelli noodles, sugar syrup and rose water. It is often served with lime juice and sometimes ground pistachios.

In 1651, 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. [55] [56]

In Greece, ice cream in its modern form, or pagotó (Greek : παγωτό), was introduced in the beginning of the 20th century.

India is one of the largest producers of ice cream in the world, but most of its ice cream is consumed domestically.

In Indonesia, a type of traditional ice cream called es puter or "stirred ice cream" is made from coconut milk, pandanus leaves, sugar—and flavors that include avocado, jackfruit, durian, palm sugar, chocolate, red bean, and mung bean.

In Iran, fālūde (Persian: فالوده) or pālūde (Persian: پالوده) is a Persian sorbet made of thin vermicelli noodles, frozen with sugar syrup and rose water. The dessert is often served with lime juice and sometimes ground pistachios.

Italian ice cream, or gelato as it is known, is a traditional and popular dessert in Italy. Much of the production is still hand-made and flavoured by each individual shop in "produzione propria" gelaterias. Gelato is made from whole milk, sugar, sometimes eggs, and natural flavourings. Gelato typically contains 7–8% fat, less than ice cream's minimum of 10%.

Sorbetes is a Philippine version of common ice cream usually peddled from carts by peddlers who roam streets in the Philippines. Despite the similarities between the name sorbetes and sorbet , sorbetes is not a type of sorbet.

In Spain, ice cream is often in the style of Italian gelato. Spanish gelato can be found in many cafés or speciality ice cream stores. While many traditional flavours are sold, cafés may also sell flavours like nata, crema catalana, or tiramisu.

Dondurma is the name given to ice cream in Turkey. Dondurma typically includes milk, sugar, salep, and mastic.

In the United Kingdom, 14 million adults buy ice cream as a treat, in a market worth £1.3 billion (according to a report produced in September 2009). [57]

In the United States, ice cream made with just cream, sugar, and a flavouring (usually fruit) is sometimes referred to as "Philadelphia style" [58] ice cream. Ice cream that uses eggs to make a custard is sometimes called "French ice cream". American federal labelling standards require ice cream to contain a minimum of 10% milk fat. Americans consume about 23 litres of ice cream per person per year—the most in the world.

Ice cream cone

A green tea ice cream cone GreenSoft icecream.jpg
A green tea ice cream cone

Mrs A.B.Marshall's Cookery Book, published in 1888, [59] endorsed serving ice cream in cones, [60] but the idea predated that. Agnes Marshall was a celebrated cookery writer of her day and helped to popularize ice cream. She patented and manufactured an ice cream maker and was the first person to suggest using liquefied gases to freeze ice cream after seeing a demonstration at the Royal Institution.

Reliable evidence proves that ice cream cones were served in the 19th century, and their popularity increased greatly during the St. Louis World's Fair in 1904. According to legend, an ice cream vendor at the fair ran out of cardboard dishes. The vendor at the Syrian waffle booth next door, unsuccessful in the intense heat, offered to make cones by rolling up his waffles. The new product sold well and was widely copied by other vendors. [61] [62]

Other frozen desserts

The following is a partial list of ice creamy frozen desserts and snacks:


A bowl of Dippin' Dots Rainbow Ice ice cream Dippin' Dots Rainbow Flavored Ice.jpg
A bowl of Dippin' Dots Rainbow Ice ice cream

In 2006, some commercial ice cream makers began to use liquid nitrogen in the primary freezing of ice cream, thus eliminating the need for a conventional ice cream freezer. [65] The preparation results in a column of white condensed water vapour cloud. The ice cream, dangerous to eat while still "steaming" with liquid nitrogen, is allowed to rest until the liquid nitrogen is completely vaporized. Sometimes ice cream is frozen to the sides of the container, and must be allowed to thaw. Good results can also be achieved with the more readily available dry ice, and authors such as Heston Blumenthal have published recipes to produce ice cream and sorbet using a simple blender. [66]

Another vendor, Creamistry, creates ice cream from liquid ingredients as customers watch. It has a softer texture than regular ice cream, because ice crystals have less time to form. [67]

See also

Related Research Articles

Dessert Course that concludes a meal, usually sweet

Dessert is a course that concludes a meal. The course consists of sweet foods, such as confections, and possibly a beverage such as dessert wine and liqueur. In some parts of the world, such as much of central and western Africa, and most parts of China, there is no tradition of a dessert course to conclude a meal.

Frozen yogurt Frozen dessert

Frozen yogurt is a frozen dessert made with yogurt and sometimes other dairy and non-dairy products. Frozen yogurt is a frozen product containing the same basic ingredients as ice cream, but contains live bacterial cultures.

Snow cream

Snow cream can be one of two distinct desserts.

Gelato Type of Italian ice cream

Gelato is a frozen dessert of Italian origin. It is made with a base of 3.25% butterfat whole milk and sugar. It is generally lower in fat than other styles of frozen desserts. Gelato typically contains 70% less air and more flavouring than other kinds of frozen desserts, giving it a density and richness that distinguishes it from other ice creams.


Granita is a semi-frozen dessert made from sugar, water and various flavorings. Originally from Sicily, it is available throughout Italy in varying forms. It is related to sorbet and Italian ice; however, in most of Sicily, it has a smoother, more crystalline texture. Food writer Jeffrey Steingarten says that "the desired texture seems to vary from city to city" on the island; on the west coast and in Palermo, it is at its chunkiest, and in the east it is nearly as smooth as sorbet. This is largely the result of different freezing techniques: the smoother types are produced in a gelato machine, while the coarser varieties are frozen with only occasional agitation, then scraped or shaved to produce separated crystals. Although its texture varies from coarse to smooth, it is always different from that of ice cream, which is creamier, and from that of sorbet, which is more compact; this makes granita distinct and unique.

Kulfi Indian frozen dessert

Kulfi or Qulfi is a frozen dairy dessert originating in the Indian subcontinent in the 16th century. It is often described as "traditional Indian ice cream". It is very much popular throughout present-day India, Sri Lanka, Pakistan, Bangladesh, Afghanistan, Nepal, Burma (Myanmar), and the Middle East, and widely available in restaurants serving cuisines from the Indian subcontinent around the world.

Italian ice Frozen dessert

Italian ice is a frozen or semi-frozen sweetened treat made with fruit or other natural or artificial food flavorings. Italian ice is similar to sorbet and snow cones, but differs from American-style sherbet in that it does not contain dairy or egg ingredients. It was introduced to the United States by Italian immigrants and is derived from the Sicilian granita, a similar and related Italian dessert. Common flavors include lemon, cherry, orange, watermelon, blue raspberry, mango, strawberry, and blackberry, with numerous other flavors available.

Ice cream parlor Shop selling frozen desserts

Ice cream parlors or ice cream parlours are places that sell ice cream, gelato, sorbet, and/or frozen yogurt to consumers. Ice cream is typically sold as regular ice cream, and/or soft serve, which is usually dispensed by a machine with a limited number of flavors. Ice cream parlors generally offer a number of flavors and items. Parlors often serve ice cream and other frozen desserts in cones, cups or dishes, the latter two to be eaten with a spoon. Some ice cream parlors prepare ice cream desserts such as sundaes or milkshakes, or even a blend.

Sorbet frozen dessert

Sorbet, also called "Italian ice" or "water ice" is a frozen dessert made from sugar-sweetened water with flavoring – typically fruit juice, fruit purée, wine, liqueur or honey. Generally sorbets do not contain dairy ingredients, while sherbets do.

Shaved ice is a large family of ice-based dessert made of fine shavings of ice or finely crushed ice and sweet condiments or syrups. Usually, the syrup is added after the ice has been frozen and shaved—typically at the point of sale. However, flavoring can also be added before freezing. The dessert is consumed worldwide in various forms and manners. Shaved ice can also be mixed with large quantities of liquid to produce shaved ice drinks.

Frozen dessert

Frozen dessert is a dessert made by freezing liquids, semi-solids, and sometimes even solids. They may be based on flavored water, on fruit purées, on milk and cream, on custard, on mousse (semifreddo), and others. It is sometimes sold as ice-cream in South Asia and other countries.

Vanilla ice cream Ice cream flavored with vanilla

Vanilla is frequently used to flavor ice cream, especially in North America, Asia, and Europe. Vanilla ice cream, like other flavors of ice cream, was originally created by cooling a mixture made of cream, sugar, and vanilla above a container of ice and salt. The type of vanilla used to flavor ice cream varies by location. In North America and Europe consumers are interested in a more prominent, smoky flavor, while in Ireland they want a more anise-like flavor. To create the smooth consistency of ice cream, the mixture has to be stirred occasionally and then returned to the container of ice and salt to continue the solidification process. According to Iced: 180 Very Cool Concoctions, many people often consider vanilla to be the "default" or "plain" flavor of ice cream.

Gelato Italia

Gelato Italia is a British company producing high-end Italian frozen desserts. Their factory is based in Southend-on-Sea, Essex. Gelato Italia operate nationally in the UK with ice cream vans, kiosks and parlours;

Stir-fried ice cream

Stir-fried ice cream, also known as rolled ice cream, is a sweetened frozen dessert. It is made using milk, cream and sugars as well as other added ingredients to increase the flavour. The liquid mixture is stirred to incorporate air spaces on an ice pan and simultaneously cooled to -30°C. Once the rolling process is complete, the result is rolls of smooth, semi-solid ice cream or gelato. The rolls are placed in a vertical position in an ice cream cup, topped off with various toppings and decorations, and eaten with a spoon.

Continuous freezers are industrial freezers that continuously produce endless ice cream or frozen dessert without interruption and are used in food production.


  1. Beeton, Isabella (1911). Mrs Beeton's Cookery Book. pp. 258–60.
  2. "Ice Cream Labeling: What Does it all Mean?". International Foodservice Distributors Association. Archived from the original on 14 May 2008. Retrieved 9 August 2008.
  3. "Ice Cream's Identity Crisis". The New York Times. 17 April 2013. Retrieved 1 January 2017.
  4. Book of Firsts. RW Press. ISBN   978-1-909284-29-6. c. 550-530 BC, First mention of flavoured snow or ice : during the Persian Empire
  5. 1 2 Marks, Gil (17 November 2010). Encyclopedia of Jewish Food. HMH. ISBN   978-0-544-18631-6.
  6. "Birthplace of ice cream: Persians are believed to have introduced the art of frozen desserts". The Indian Express. 11 September 2018. Retrieved 29 August 2020.
  7. Cousineau, Phil (11 September 2012). The Painted Word: A Treasure Chest of Remarkable Words and Their Origins. Simon and Schuster. ISBN   9781936740253. The ancient Persians created a delicious and cooling concoction called sharbat
  8. 1 2 3 4 Weir, Caroline; Weir, Robin (2010). Ice Creams, Sorbets & Gelati:The Definitive Guide. p. 9.
  9. 1 2 3 4 5 Migoya, Francisco J. (2008). Frozen Desserts. The Culinary Institute of America.
  10. 1 2 3 Clarke, Chris (2004). Science of Ice Cream . Royal Society of chemistry. p.  4.
  11. 1 2 3 Toussaint-Samat, Maguelonne (2009). A History of Food . Wiley. p.  675.
  12. 1 2 3 4 5 Powell, Marilyn (2005). Cool: The Story of Ice Cream . Toronto: Penguin Canada. ISBN   978-0-14-305258-6. OCLC   59136553.
  13. Goff, H. Douglas. "Ice Cream History and Folklore". Dairy Science and Technology Education Series. University of Guelph . Retrieved 9 August 2008.
  14. 1 2 3 Goldstein, Darra, ed. (2015). The Oxford Companion to Sugar and Sweets.
  15. Tannahill, Reay (1989). Food in History . New York: Three Rivers Press. ISBN   0-517-88404-6. OCLC   32450569.
  16. Eales, Mary (1985) [1718]. Mrs. Mary Eales's Receipts. London: Prospect Books. ISBN   0-907325-25-4. OCLC   228661650.
  17. "Mrs. Mary Eales's Receipts".
  18. Oxford English Dictionary , 3nd ed. 2012 s.v. 'ice cream'
  19. 1744 in Pennsylvania Magazine of History & Biography (1877) 1:126, quoted in Oxford English Dictionary , 3nd ed. 2012 s.v. 'ice cream'
  20. "The History of Ice Cream – International Dairy Foods Association". Retrieved 14 March 2018.
  21. "When You Celebrate Independence Day, Don't Forget the Ice Cream". International Dairy Foods Association. 27 June 2012. Retrieved 29 May 2014.
  22. Walker, Harlan (1996). Cooks and Other People. Oxford Symposium. p. 283. ISBN   978-0907325727 . Retrieved 7 March 2013.
  23. "The Top 15 Most Popular Ice Cream Flavors". The Food Network. 30 July 2008. Retrieved 24 March 2012.
  24. Calaresu, Melissa (August 2013). "Making and Eating Ice Cream in Naples: Rethinking Consumption and Sociability in the Eighteenth Century". Past & Present. 220: 35–78. doi:10.1093/pastj/gtt018. ISSN   0031-2746.
  25. Stephens, Nick (28 March 2007). "Wine Flavoured Ice Cream". Bordeaux-Undiscovered. Archived from the original on 27 July 2011. Retrieved 4 January 2009.
  26. "Advertisements". Wellington Independent. XXI (2315). 27 January 1866. p. 5. Retrieved 10 April 2021.
  27. "Advertisements". Evening Post. XII (119). 17 November 1875. p. 3.
  28. Newey, Chris. "The history of ice cream in New Zealand". New Zealand Ice Cream Manufacturers Association. Retrieved 10 April 2021.
  29. "Situation and Outlook for Primary Industries". pp. 16–17. Retrieved 10 April 2021.
  30. Stradley, Linda. "History of Ice Cream Cone". What's Cooking America. Retrieved 13 May 2008.
  31. Weir, Robert. "An 1807 Ice Cream Cone: Discovery and Evidence". Historic Food. Retrieved 13 May 2008.
  32. Weir, Robert J. "An 1807 Ice Cream Cone: Discovery and Evidence". Historic Food. Retrieved 9 August 2008.
  33. Stradley, Linda (2004). "History of Ice Cream Cone". What's Cooking America. Retrieved 9 August 2008.
  34. "History of Ice Cream Cones" . Retrieved 24 November 2009.
  35. Pat Kendall (31 March 2003). "Gluten sensitivity more widespread than previously thought". Colorado State University Extension. Archived from the original on 22 April 2003.
  36. "Haagen-Dazs: FAQ – Is Haagen Dazs Gluten Free?". Nestlé. Archived from the original on 2 February 2008.
  37. "Colloidal and surface phenomenal aspects of ice cream".
  38. "Ice Cream and Frozen Desserts". Ullmann's Encyclopedia of Industrial Chemistry.
  39. "Three ways to make homemade ice cream". Fox News . 21 November 2016. Retrieved 31 July 2019.
  40. Blumenthal, Heston. "Eggs". How to Cook Like Heston. Series 1. Episode 02. Channel 4.
  41. Walker, Judy, Make New Orleans flavored ice cream without a fancy machine ,, August 5, 2010
  42. Gobel, Greg (1 May 2015). "Corsair in the Pacific War". AirVectors.
  43. Rosenberg, Zach (August 2018). "DIY Ice Cream in Wartime". Air & Space/Smithsonian . Retrieved 22 August 2018.
  44. "Flying Fortresses Double As Ice-Cream Freezers". The New York Times . 13 March 1943. Retrieved 22 August 2018.
  45. "Dairy Products 2015 Summary" (PDF). United States Department of Agriculture . Retrieved 5 July 2016.
  46. "§135.110 Ice cream and frozen custard". Retrieved 15 September 2019.
  47. Goff, H. Douglas. "Ice Cream Ingredients". Dairy Science and Technology Education Series. University of Guelph . Retrieved 15 September 2019.
  48. Kendall, Pat (25 June 2000). "Ice Cream – What's in a Scoop?". Colorado State University. Archived from the original on 30 May 2008. Retrieved 9 August 2008.
  49. 1 2 3 4 Branch, Legislative Services (3 June 2019). "Consolidated federal laws of canada, Food and Drug Regulations". Retrieved 16 July 2019.
  50. Branch, Legislative Services. "Consolidated federal laws of canada, Food and Drug Regulations". Retrieved 6 July 2017.
  51. Arana, Ignacio (2012). Physical Properties of Foods: Novel Measurement Techniques and Applications . CRC Press. p.  385. ISBN   978-1439835364.
  52. Hartel, Richard W.; Douglass Goff, H. (2013). Ice Cream . New York: Springer. pp.  358, 359. ISBN   978-1-4614-6095-4.
  53. Chassaing, Benoit; Koren, Omry; Goodrich, Julia K.; Poole, Angela C.; Srinivasan, Shanthi; Ley, Ruth E.; Gewirtz, Andrew T. (1 March 2015). "Dietary emulsifiers impact the mouse gut microbiota promoting colitis and metabolic syndrome". Nature. 519 (7541): 92–96. Bibcode:2015Natur.519...92C. doi:10.1038/nature14232. PMC   4910713 . PMID   25731162.
  54. "Business Outlook: ice cream manufacturing (based on a report to be found through". Reed Business Information. 2005. Archived from the original on 27 April 2006. Retrieved 3 March 2006.
  55. Visser, Margaret (1999). Much Depends on Dinner (illustrated ed.). Grove Atlantic Press. p. 297. ISBN   978-0-8021-3651-0 . Retrieved 13 May 2009.
  56. "Restaurant Le Procope" (in Italian). Retrieved 13 May 2009.
  57. "Ice Cream – UK". Aroq Ltd. September 2009. Retrieved 18 November 2009.
  58. Weinstein, Bruce (1999). "Peach Ice Cream, Philadelphia Style". CondéNet, Inc., reprinted from William Morrow and Co.'s The Ultimate Ice Cream Book. Retrieved 24 September 2008.
  59. "Mrs. A.B. Marshall's Cookery Book, with seventy illustrations". Rabelais fine books. Retrieved 21 December 2019.
  60. "The Ice House – ice trade and ice cream" . Retrieved 17 November 2009.
  61. Weir, Robert J. (2004). "An 1807 Ice Cream Cone: Discovery and Evidence". Retrieved 4 January 2009.
  62. Stradley, Linda (2004). "Ice Cream Cone, History of Ice Cream Cone". Retrieved 4 January 2009.
  63. Eater, Picky (2004). "AsianWeek". Rice Noodles in Your Frozen Delights. Pan Asia Venture Capital Corporation. Archived from the original on 7 October 2007. Retrieved 4 November 2006.
  64. Whickham, D. J.; King, H. R. 1969. "Regulation, Title 1 Agriculture and Markets, Section 39.12 Parevine; identity; label statements of ingredients." New York State Department of Agriculture and Markets (Albany, NY). 3 Feb. pp. 16–17.
  65. "Mmmm...Cryogenically Frozen Ice Cream" (PDF). Cold Facts. 22 (3): 6–7. 2006. Archived from the original (PDF) on 31 March 2007.
  66. Heston At Home- Heston Blumenthal
  67. Katherine Whaley (18 May 2017). "Creamistry mixes ice cream and science with delicious results". American Broadcasting Company . Retrieved 26 October 2017.