Ice cream#Production

The origins of frozen desserts are obscure, although several accounts exist about their history. Some sources say the history of ice cream begins in Persia in 550 BC.{{Cite book|last=Marks|first=Gil|url=https://books.google.com/books?id=gFK_yx7Ps7cC&q=sorbet+originated+in+persia&pg=PT593|title=Encyclopedia of Jewish Food|date=2010-11-17|publisher=HMH|isbn=978-0-544-18631-6|language=en}}{{Cite web|url=http://www.icecreamhistory.net/frozen-dessert-history/who-invented-ice-cream/|title=Who Invented Ice Cream? - Ice Cream Inventor|website=www.icecreamhistory.net|language=en|access-date=2018-08-31|quote=History of ice creams begun around 500 BCE in the Persian Empire where ice was used in combination with grape juices, fruits, and other flavors to produce very expensive and hard to produce summertime treats.}}{{Cite book|url=https://books.google.com/books?id=IJCVgTGfxf0C&q=earliest+ice+cream+persian+empire&pg=PT60|title=Book of Firsts|publisher=RW Press|isbn=9781909284296|language=en|quote=c. 550-330 BC, First mention of flavoured snow or ice : during the Persian Empire}}

A Roman cookbook dating back to the 1st century includes recipes for sweet desserts that are sprinkled with snow, and there are Persian records from the 2nd century for sweetened drinks chilled with ice.

{{transliteration|ja|Kakigōri}} is a Japanese dessert made with ice and flavoured syrup. The origins of {{transliteration|ja|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 the Japanese aristocracy during the summer.{{Cite web|url=https://www.scmp.com/news/asia/east-asia/article/3023286/nice-ice-baby-whats-those-pricey-kakigori-shaved-ice-desserts|title=Nice ice, baby: what's in those pricier Japanese shaved ice desserts|date=18 August 2019|website=South China Morning Post|language=en|access-date=8 April 2020|archive-date=22 May 2020|archive-url=https://web.archive.org/web/20200522050531/https://www.scmp.com/news/asia/east-asia/article/3023286/nice-ice-baby-whats-those-pricey-kakigori-shaved-ice-desserts|url-status=live}} {{transliteration|ja|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.{{Cite web|url=https://www.worldhistory.org/The_Pillow_Book/|title=The Pillow Book|website=World History Encyclopedia|access-date=8 April 2020|archive-date=13 April 2021|archive-url=https://web.archive.org/web/20210413143109/https://www.worldhistory.org/The_Pillow_Book/|url-status=live}}{{Cite web|url=https://www.staradvertiser.com/2019/09/26/news/natural-ice-becoming-popular-source-for-shaved-frozen-treat/|title=Natural ice becoming popular source for shaved frozen treat|first1=Nao|last1=Yako|date=26 September 2019|website=Honolulu Star-Advertiser|language=en-US|access-date=9 April 2020|archive-date=17 August 2022|archive-url=https://web.archive.org/web/20220817024609/https://www.staradvertiser.com/2019/09/26/news/natural-ice-becoming-popular-source-for-shaved-frozen-treat/|url-status=live}}

The earliest known written process to artificially make ice is known not from culinary texts, but the 13th-century writings of Syrian historian Ibn Abi Usaybi'a in his book "Kitab Uyun al-anba fi tabaqat-al-atibba" (Book of Sources of Information on the Classes of Physicians) concerning medicine in which Ibn Abi Usaybi'a attributes the process to an even older author, Ibn Bakhtawayhi, of whom nothing is known.{{cite book |last1=Weir |first1=Caroline |last2=Weir |first2= Robin |title=Ice Creams, Sorbets & Gelati:The Definitive Guide |date=2010 |page=217}}

Ice cream production became easier with the discovery of the endothermic effect.{{cite book |editor-last=Goldstein |editor-first=Darra |title=The Oxford Companion to Sugar and Sweets |date=2015}} Prior to this, cream could be chilled easily but not frozen. The addition of salt lowered the melting point of ice, drawing heat from the cream and allowing it to freeze.

File:Matkakulfi.jpg in a matka pot from India]]

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.{{Citation | title=Frozen Desserts: The Definitive Guide to Making Ice Creams, Ices, Sorbets, Gelati, and Other Frozen Delights | author=Caroline Liddell, Robin Weir | date=15 July 1996 | publisher=Macmillan, 1996 | isbn=978-0-312-14343-5 | url=https://books.google.com/books?id=GCv8bPNMTNUC | quote=Kulfi is the traditional Indian ice cream and has a strongly characteristic cooked-milk flavor and dense icy texture.{{nbsp}}[...] The basis of making kulfi is to reduce a large volume of milk down to a very small concentrated amount...}}{{better source|date=January 2024}}

The technique of freezing was not known from any European sources prior to the 16th century. During the 16th century, authors made reference to the refrigerant effect that happened when salt was added to ice. By the latter part of the 17th century sorbets and ice creams were made using this process.{{Cite book |last=Day |first=Ivan |url=https://www.worldcat.org/oclc/428816114 |title=Cooking in Europe, 1650-1850 |date=2009 |publisher=Greenwood Press |isbn=978-0-313-34625-5 |location=Westport, Conn. |oclc=428816114}}

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 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 introduced flavoured sorbet ices to France when she brought Italian chefs with her to France upon marrying the Duke of Orléans (Henry II of France) in 1533.{{cite book |last=Powell |first=Marilyn |year=2005 |title=Cool: The Story of Ice Cream |url=https://archive.org/details/coolstoryoficecr0000powe |location=Toronto |publisher=Penguin Canada |isbn=978-0-14-305258-6 |oclc=59136553 |url-access=registration }}{{cite book |last=Migoya |first=Francisco J. |title=Frozen Desserts |publisher=The Culinary Institute of America |year=2008 |isbn=978-0470118665 |pages=2}} No Italian chefs were present in France during the Medici period,{{Cite web |title=La table de la Renaissance. Le mythe italien |url=https://core.ac.uk/reader/161230480 |access-date=2 May 2023 |archive-date=27 April 2023 |archive-url=https://web.archive.org/web/20230427172605/https://core.ac.uk/reader/161230480 |url-status=live }} and ice cream already existed in France before de Medici was born.{{Cite journal |last=Backer |first=Kellen |date=June 2011 |title=Jeri Quinzio. Of Sugar and Snow: A History of Ice Cream Making. Berkeley, CA: University of California Press, 2009. xvi + 279 pp. ISBN 978-0-520-24861-8, 16.95 (paperback). |url=https://www.cambridge.org/core/journals/enterprise-and-society/article/abs/jeri-quinzio-of-sugar-and-snow-a-history-of-ice-cream-making-berkeley-ca-university-of-california-press-2009-xvi-279-pp-isbn-9780520248618-3500-cloth-isbn-9780520265912-1695-paperback/171B0CCD2FE01C3B49649BA64310120E |journal=Enterprise & Society |language=en |volume=12 |issue=2 |pages=453–455 |doi=10.1093/es/khq071 |issn=1467-2227 |access-date=2 May 2023 |archive-date=27 April 2023 |archive-url=https://web.archive.org/web/20230427161045/https://www.cambridge.org/core/journals/enterprise-and-society/article/abs/jeri-quinzio-of-sugar-and-snow-a-history-of-ice-cream-making-berkeley-ca-university-of-california-press-2009-xvi-279-pp-isbn-9780520248618-3500-cloth-isbn-9780520265912-1695-paperback/171B0CCD2FE01C3B49649BA64310120E |url-status=live |url-access=subscription }} 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.{{cite web |last=Goff |first=H. Douglas |url=https://www.uoguelph.ca/foodscience/book-page/ice-cream-history-and-folklore |title=Ice Cream History and Folklore |work=Dairy Science and Technology Education Series |publisher=University of Guelph |access-date=9 August 2008 |archive-date=13 November 2014 |archive-url=https://web.archive.org/web/20141113051723/https://www.uoguelph.ca/foodscience/book-page/ice-cream-history-and-folklore |url-status=live }} There is no evidence to support these legends.{{cite book |last1=Weir |first1=Caroline |last2=Weir |first2= Robin |title=Ice Creams, Sorbets & Gelati:The Definitive Guide |date=2010 |page=9}}{{cite book |last=Clarke |first=Chris |title=Science of Ice Cream |year=2004 |url=https://archive.org/details/scienceicecream00clar_002 |url-access=limited |publisher=Royal Society of chemistry |page=[https://archive.org/details/scienceicecream00clar_002/page/n21 4]}}

In 1665, the {{lang|fr|Catalogue des Marchandises rares...}}, edited in Montpellier by Jean Fargeon,{{Cite book |last=Fargeon |first=Jean |title=Catalogue des marchandises rares…, op. cit., p. 16., op. cit., p. 16..}} 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 {{lang|fr|L'Isle des Hermaphrodites}},{{Cite book |last=Thomas |first=A. |title=L'Isle des Hermaphrodites, op. cit., p. 108. Planhol X. de, L'eau de neige…, op. cit., p. 168-172 et 179-181.}} the practice of cooling drinks 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.{{Cite book |url=https://www.worldcat.org/oclc/1366226853 |title=La glace et ses usages. |date=1999 |editor=Aline Rousselle |isbn=978-2-35412-382-6 |location=Perpignan |publisher=Presses universitaires de Perpignan |oclc=1366226853}} In 1682, {{lang|fr|Le Nouveau confiturier françois}} provided a recipe for a specific type of ice cream, called {{lang|fr|"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.{{cite book|last=Visser|first=Margaret|title=Much Depends on Dinner|publisher=Grove Atlantic Press|year=1999|edition=illustrated|page=297|isbn=978-0-8021-3651-0|url=https://books.google.com/books?id=iijF4QSwPssC|access-date=13 May 2009}}{{cite web|url=http://www.procope.com/|title=Restaurant Le Procope|publisher=procope.com|language=it|access-date=13 May 2009|archive-date=9 March 2018|archive-url=https://web.archive.org/web/20180309041331/http://www.procope.com/|url-status=live}}

The first recipe in French for flavoured ices appears in 1674, in Nicholas Lemery's {{lang|fr|Recueil de curiositéz rares et nouvelles de plus admirables effets de la nature}}. Recipes for {{lang|it|sorbetti}} saw publication in the 1694 edition of Antonio Latini's {{lang|it|Lo Scalco alla Moderna}} (The Modern Steward). Recipes for flavoured ices begin to appear in François Massialot's {{lang|fr|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 was in 1671. Elias Ashmole described the dishes served at the Feast of St George at Windsor for Charles II in 1671 and included "one plate of ice cream".{{Cite book |last=Davidson |first=Alan |author-link=Alan Davidson (food writer) |title-link=The Oxford Companion to Food |title=The Oxford Companion to Food |date=2014 |editor=Tom Jaine |others=Illustrated by Soun Vannithone |isbn=978-0-19-967733-7 |edition=3rd |publisher=Oxford University Press |oclc=890807357 |page=403}} The only table at the banquet with ice cream on it was that of the King.{{Cite journal | last=Stallings | first=W.S. Jr. |date=November 1979 |title=Ice Cream and Water Ices in 17th and 18th Century England |journal=Petit Propos Culinaires |issue=3| pages=1–32 | doi=10.1558/ppc.29570 }} The first recipe for ice cream in English was published in Mrs. Mary Eales's Receipts, in London in 1718:{{cite book |first=Mary |last=Eales |year=1985 |title=Mrs. Mary Eales's Receipts |orig-year=1718 |isbn=0-907325-25-4 |publisher=Prospect Books |location=London |oclc=228661650|title-link=Mrs. Mary Eales's Receipts }}{{Cite web|url=https://www.gutenberg.org/files/20735/20735-h/20735-h.htm#ice_cream|title=Mrs. Mary Eales's Receipts|website=www.gutenberg.org|access-date=29 March 2015|archive-date=24 September 2015|archive-url=https://web.archive.org/web/20150924205032/http://www.gutenberg.org/files/20735/20735-h/20735-h.htm#ice_cream|url-status=live}}{{Cite book |last=Grace |first=Maria |title=How Jane Austen Kept her Cool - An A to Z History of Georgian Ice Cream |publisher=White Soup Press |year=2018 |isbn=9780998093796 |location=Great Britain}}

File:Les Glaces.jpg

{{blockquote|

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.|Mrs. Mary Eale's Receipts (1718)}}

File:Art of Cookery frontispiece.jpg]]

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."Oxford English Dictionary, 3nd ed. 2012 [https://www.oed.com/view/Entry/90780 s.v. 'ice cream'] {{lang|fr|L'Art de Bien Faire les Glaces d'Office}} by M. Emy, in 1768, was a cookbook devoted 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.{{Cite book |last=David |first=Elizabeth |url=https://www.worldcat.org/oclc/59649098 |title=Harvest of the cold months. |date=1996 |publisher=Penguin |isbn=0-14-017641-1 |location=London |oclc=59649098}} 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 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 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.{{Cite book |last=Nutt |first=Frederick |date=25 July 2022 |title=The Complete Confectioner or The Whole Art of Confectionary Made Easy: Also Receipts for Home-made Wines, Cordials, French and Italian Liqueurs &c |url=https://books.google.com/books?id=WgMqAAAAYAAJ |url-status=live |publisher=S. Leigh and Baldwin Cradock, and Joy |publication-date=1819 |access-date=19 March 2023 |archive-date=6 April 2023 |archive-url=https://web.archive.org/web/20230406094251/https://books.google.com/books?id=WgMqAAAAYAAJ }}

An early North American reference to ice cream is from 1744: "Among the rarities{{nbsp}}[...] was some fine ice cream, which, with the strawberries and milk, eat most deliciously."1744 in Pennsylvania Magazine of History & Biography (1877) 1:126 It was served by the lady of Governor Bland.{{Citation needed|date=July 2022}}

Who brought ice cream to the United States first is unknown.{{Cite web |date=11 July 2012 |title=Explore the History of Ice Cream {{!}} The History Kitchen |url=https://www.pbs.org/food/stories/explore-the-delicious-history-of-ice-cream |access-date=4 May 2023 |website=PBS Food |language=en-US |archive-date=17 July 2012 |archive-url=https://web.archive.org/web/20120717103238/https://www.pbs.org/food/the-history-kitchen/explore-the-delicious-history-of-ice-cream/ |url-status=live }} 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 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.{{cite web|url=http://www.idfa.org/news-views/media-kits/ice-cream/the-history-of-ice-cream|title=The History of Ice Cream – International Dairy Foods Association|website=www.idfa.org|access-date=14 March 2018|archive-date=19 February 2015|archive-url=https://web.archive.org/web/20150219043336/http://www.idfa.org/news-views/media-kits/ice-cream/the-history-of-ice-cream|url-status=live}} Although it is incorrect that Jefferson introduced ice cream to America, as is popularly believed, he did help to introduce vanilla ice cream.{{cite book |last=Myers |first=Richard L. |url=https://archive.org/details/100mostimportant0000myer |title=The 100 Most Important Chemical Compounds: A Reference Guide |publisher=Greenwood Press |year=2007 |isbn=978-0313337581 |edition=1. publ. |location=Westport, Conn. |page=[https://archive.org/details/100mostimportant0000myer/page/292 292] |url-access=registration}}{{Cite news |date=August–September 2015 |title=Myths of Monticello |url=https://gardenandgun.com/articles/myths-of-monticello/ |access-date=June 24, 2024 |work=Garden & Gun}} First Lady Dolley Madison, wife of U.S. President James Madison, served ice cream at her husband's Inaugural Ball in 1813.{{cite web|url=http://www.idfa.org/news-views/headline-news/article/2012/06/27/when-you-celebrate-independence-day-don%27t-forget-the-ice-cream|title=When You Celebrate Independence Day, Don't Forget the Ice Cream|author=|date=27 June 2012|publisher=International Dairy Foods Association|access-date=29 May 2014|archive-date=24 December 2017|archive-url=https://web.archive.org/web/20171224141035/http://www.idfa.org/news-views/headline-news/article/2012/06/27/when-you-celebrate-independence-day-don%27t-forget-the-ice-cream|url-status=live}}

Small-scale hand-cranked ice cream freezers were invented in England by Agnes Marshall and in America by Nancy Johnson in the 1840s.{{cite book|page=283|url=https://books.google.com/books?id=lpOqTUucwhUC&q=ice+cream+machine+in+1843+england|title=Cooks and Other People|author=Walker, Harlan|year=1996|publisher=Oxford Symposium|access-date=7 March 2013|isbn = 978-0907325727}}

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

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

File:Sydney markets, by Rex Hazlewood, c. 1911-1916 (9909471825) (2).jpg

In the Mediterranean, ice cream appears to have been accessible to ordinary people by the mid-18th century.{{cite journal

| doi = 10.1093/pastj/gtt018

| issn = 0031-2746

| issue = 220

| pages = 35–78

| last = Calaresu

| first = Melissa

| title = Making and Eating Ice Cream in Naples: Rethinking Consumption and Sociability in the Eighteenth Century

| journal = Past & Present

| date = August 2013

}} Ice cream became popular and inexpensive in England in the mid-19th 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.{{cite news |first=Nick |last=Stephens |url=http://bordeaux-undiscovered.blogspot.com/2007/03/wine-flavoured-ice-cream.html |title=Wine Flavoured Ice Cream |publisher=Bordeaux-Undiscovered |date=28 March 2007 |access-date=4 January 2009 |archive-url=https://web.archive.org/web/20110727132607/http://bordeaux-undiscovered.blogspot.com/2007/03/wine-flavoured-ice-cream.html |archive-date=27 July 2011 |url-status=dead }} 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.{{Cite news|date=27 January 1866|title=Advertisements|volume=XXI|page=5|work=Wellington Independent|issue=2315|url=https://paperspast.natlib.govt.nz/newspapers/WI18660127.2.15.1|access-date=10 April 2021|archive-date=10 April 2021|archive-url=https://web.archive.org/web/20210410052002/https://paperspast.natlib.govt.nz/newspapers/WI18660127.2.15.1|url-status=live}} Commercial manufacturing was underway in 1875.{{Cite news|date=17 November 1875|title=Advertisements|volume=XII|page=3|work=Evening Post|issue=119|url=https://paperspast.natlib.govt.nz/newspapers/EP18751117.2.17.5|access-date=10 April 2021|archive-date=10 April 2021|archive-url=https://web.archive.org/web/20210410051934/https://paperspast.natlib.govt.nz/newspapers/EP18751117.2.17.5|url-status=live}} Ice cream rapidly gained in popularity in New Zealand throughout the 20th century.{{Cite web|last=Newey|first=Chris|title=The history of ice cream in New Zealand|url=http://www.nzicecream.org.nz/history-nz-1930.htm|access-date=10 April 2021|website=New Zealand Ice Cream Manufacturers Association|archive-date=12 February 2021|archive-url=https://web.archive.org/web/20210212043119/http://www.nzicecream.org.nz/history-nz-1930.htm|url-status=live}} By 2018, exported ice cream products included new flavours such as matcha to cater to Asian markets.{{Cite web|title=Situation and Outlook for Primary Industries|url=https://www.mpi.govt.nz/dmsdocument/38930/direct|access-date=10 April 2021|pages=16–17|archive-date=10 April 2021|archive-url=https://web.archive.org/web/20210410051934/https://www.mpi.govt.nz/dmsdocument/38930/direct|url-status=live}}

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. 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.{{cn|date=December 2024}}

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".{{cite web|url=http://whatscookingamerica.net/History/IceCream/IceCreamCone.htm|title=History of Ice Cream Cone|last=Stradley|first=Linda|publisher=What's Cooking America|access-date=13 May 2008|archive-date=9 May 2008|archive-url=https://web.archive.org/web/20080509190148/http://whatscookingamerica.net/History/IceCream/IceCreamCone.htm|url-status=live}}{{cite web|url=http://www.historicfood.com/Ice%20Cream%20Cone.htm|title=An 1807 Ice Cream Cone: Discovery and Evidence|last=Weir|first=Robert|publisher=Historic Food|access-date=13 May 2008|archive-date=17 May 2008|archive-url=https://web.archive.org/web/20080517100822/http://www.historicfood.com/Ice%20Cream%20Cone.htm|url-status=live}} 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 parlour. During 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 flavours ("one for every day of 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 later incorporated it into their menu.

Technological innovations such as these have introduced various food additives into ice cream, most notably the stabilizing agent gluten,{{cite web |url=http://www.ext.colostate.edu/pubs/columnnn/nn030331.html |archive-url=https://web.archive.org/web/20030422233719/http://www.ext.colostate.edu/pubs/columnnn/nn030331.html |archive-date=22 April 2003 |title=Gluten sensitivity more widespread than previously thought |website=Colorado State University Extension |author=Pat Kendall |date=31 March 2003}} 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.{{cite web |url=http://www.nestle.ca/haagen_dazs/en/Company/FAQ/index#Q13 |title=Haagen-Dazs: FAQ – Is Haagen Dazs Gluten Free? |publisher=Nestlé |url-status=dead |archive-url=https://web.archive.org/web/20080202224331/http://www.nestle.ca/haagen_dazs/en/Company/FAQ/index#Q13 |archive-date=2 February 2008 }}

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.{{cite journal |last1=Goff |first1=H. Douglas |title=Colloidal aspects of ice cream—A review |journal=International Dairy Journal |date=June 1997 |volume=7 |issue=6–7 |pages=363–373 |doi=10.1016/S0958-6946(97)00040-X |url=https://stuff.mit.edu/afs/athena/course/other/kitchen-chem/www/research_papers/colloidal.aspects.ice.cream.pdf|archive-url=https://web.archive.org/web/20220706050906/https://stuff.mit.edu/afs/athena/course/other/kitchen-chem/www/research_papers/colloidal.aspects.ice.cream.pdf |archive-date=6 July 2022 | issn=0958-6946 }}{{cite journal |last1=Goff |first1=H. Douglas |last2=Caldwell |first2=K.B. |last3=Stanley |first3=D.W. |last4=Maurice |first4=T.J. |title=The Influence of Polysaccharides on the Glass Transition in Frozen Sucrose Solutions and Ice Cream |journal=Journal of Dairy Science |date=May 1993 |volume=76 |issue=5 |pages=1268–1277 |doi=10.3168/jds.S0022-0302(93)77456-1 |url=https://stuff.mit.edu/afs/athena/course/other/kitchen-chem/www/research_papers/stability.commercial.ice.cream.pdf |archive-url=https://web.archive.org/web/20170809075516/https://stuff.mit.edu/afs/athena/course/other/kitchen-chem/www/research_papers/stability.commercial.ice.cream.pdf |access-date=6 July 2022|archive-date=9 August 2017 }} 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 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 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.{{Cite web|url=http://www.eng.buffalo.edu/Courses/ce457_527/ce457_pro/Colloidal%20and%20surface%20phenomenal%20aspects%20of%20Ice%20cream.doc|title=Colloidal and surface phenomenal aspects of ice cream|access-date=21 October 2017|archive-date=25 May 2013|archive-url=https://web.archive.org/web/20130525233245/http://www.eng.buffalo.edu/Courses/ce457_527/ce457_pro/Colloidal%20and%20surface%20phenomenal%20aspects%20of%20Ice%20cream.doc|url-status=live}} Too much lactose will result in a non-ideal texture because of either excessive freezing point depression or lactose crystallization.{{cite book |title=Ullmann's Encyclopedia of Industrial Chemistry |chapter=Ice Cream and Frozen Desserts}}

File:EismaschineBoku.JPG in Aachen, Germany]]

File:Alta Dena Dairy ice cream factory in Los Angeles.jpg, US]]

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 US 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 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.{{cite web|url=https://www.foxnews.com/food-drink/three-ways-to-make-homemade-ice-cream|date=21 November 2016|title=Three ways to make homemade ice cream|publisher=Fox News|access-date=31 July 2019|archive-date=31 July 2019|archive-url=https://web.archive.org/web/20190731153106/https://www.foxnews.com/food-drink/three-ways-to-make-homemade-ice-cream|url-status=live}} French confectioners refined the pot-freezer method, making ice cream in a {{lang|fr|{{interlanguage link|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 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 US 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 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 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.{{cite episode |title= Eggs |series=How to Cook Like Heston |first=Heston |last=Blumenthal |network=Channel 4 |series-no=1 |number= 02 }}

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 {{convert|5|usgal|L|adj=on}} 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.{{Cite web |url=http://www.airvectors.net/avf4u_1.html#m3 |title=Corsair in the Pacific War |last=Gobel |first=Greg |date=1 May 2015 |website=AirVectors |access-date=10 June 2021 |archive-date=10 June 2021 |archive-url=https://web.archive.org/web/20210610163045/http://www.airvectors.net/avf4u_1.html#m3 |url-status=live }} B-17 crews in Europe did something similar on their bombing runs as did others.{{cite news |last1=Rosenberg |first1=Zach |title=DIY Ice Cream in Wartime |url=https://www.airspacemag.com/as-next/cool-side-tropical-warfare-180969515/ |access-date=22 August 2018 |work=Air & Space/Smithsonian |date=August 2018 |archive-date=22 August 2018 |archive-url=https://web.archive.org/web/20180822213953/https://www.airspacemag.com/as-next/cool-side-tropical-warfare-180969515/ |url-status=live }}{{cite news |title=Flying Fortresses Double As Ice-Cream Freezers |url=https://www.nytimes.com/1943/03/13/archives/flying-fortresses-double-as-icecream-freezers.html |access-date=22 August 2018 |work=The New York Times |date=13 March 1943 |archive-date=22 August 2018 |archive-url=https://web.archive.org/web/20180822232501/https://www.nytimes.com/1943/03/13/archives/flying-fortresses-double-as-icecream-freezers.html |url-status=live }}

File:Mystic Ice Cream flavor selection sign.jpg]]

File:Pappagallo jäätelökioski.jpg]]

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 {{convert|900|e6gal}} of ice cream.{{cite web|title=Dairy Products 2015 Summary|url=http://usda.mannlib.cornell.edu/usda/nass/DairProdSu//2010s/2016/DairProdSu-04-28-2016.pdf |archive-url=https://web.archive.org/web/20160819121545/http://usda.mannlib.cornell.edu/usda/nass/DairProdSu//2010s/2016/DairProdSu-04-28-2016.pdf |archive-date=19 August 2016 |url-status=live|publisher=United States Department of Agriculture|access-date=5 July 2016}}

File:Indonesia bike34.JPG]]

File:East Village ice cream truck.jpg 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.

File:Black sesame soft ice cream.jpg soft ice cream, Japan]]

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%.{{Cite web |last=foodmanufacture.co.uk |date=2010-05-20 |title=New ice cream definition would boost reformulation work |url=https://www.foodmanufacture.co.uk/Article/2010/05/21/New-ice-cream-definition-would-boost-reformulation-work |access-date=2024-11-13 |website=foodmanufacture.co.uk |language=en-GB}} In 2015, these regulations were relaxed so that containing milk fat or protein 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.{{Cite web |date=2018-08-29 |title=Half of UK vanilla ice creams contain no fresh milk or cream |url=https://www.fwi.co.uk/business/markets-and-trends/dairy-markets/half-of-uk-vanilla-ice-creams-contain-no-fresh-milk-or-cream |access-date=2024-11-26 |website=Farmers Weekly |language=en-US}}

In the US, the FDA rules state that to be described as "ice cream", a product must have the following composition:{{cite web|title=§135.110 Ice cream and frozen custard|url=https://www.ecfr.gov/cgi-bin/retrieveECFR?gp=&SID=e54b8eb5678cea336e79c0d72e07944d&mc=true&n=sp21.2.135.b&r=SUBPART&ty=HTML|publisher=FDA.gov|access-date=15 September 2019|archive-date=23 February 2020|archive-url=https://web.archive.org/web/20200223141953/https://www.ecfr.gov/cgi-bin/retrieveECFR?gp=&SID=e54b8eb5678cea336e79c0d72e07944d&mc=true&n=sp21.2.135.b&r=SUBPART&ty=HTML|url-status=live}}

• greater than 10% milk fat
• 6 to 10% milk and non-fat milk solids: this component, also known as the milk solids-not-fat or serum solids, contains the proteins (caseins and whey proteins) and carbohydrates (lactose) found in milk

It generally also has:{{cite web |url=https://www.uoguelph.ca/foodscience/book-page/ice-cream-mix-ingredients |title=Ice Cream Ingredients |access-date=15 September 2019 |work=Dairy Science and Technology Education Series |first=H. Douglas |last=Goff |publisher=University of Guelph |archive-date=1 August 2020 |archive-url=https://web.archive.org/web/20200801180312/https://www.uoguelph.ca/foodscience/book-page/ice-cream-mix-ingredients |url-status=live }}

• 12 to 16% sweeteners: usually a combination of sucrose and glucose-based corn syrup sweeteners
• 0.2 to 0.5% stabilizers and emulsifiers
• 55 to 64% water, which comes from the milk or other ingredients

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 low-fat products have high caloric content: Ben and Jerry's No-Fat Vanilla Fudge, for instance, contains {{convert|150|Cal|kJ}} per half-cup due to its high sugar content.{{cite web |url=http://www.ext.colostate.edu/pubs/columnnn/nn000725.html |title=Ice Cream – What's in a Scoop? |first=Pat |last=Kendall |access-date=9 August 2008 |publisher=Colorado State University |date=25 June 2000 |archive-url = https://web.archive.org/web/20080530044709/http://www.ext.colostate.edu/pubs/columnnn/nn000725.html |archive-date = 30 May 2008}}

According to the Canadian Food and Drugs Act and Regulations, ice cream in Canada is divided into "ice cream mix" and "ice cream". Each has a different set of regulations.{{Cite web|url=https://laws.justice.gc.ca/eng/regulations/C.R.C.,_c._870/page-54.html#h-571733|title=Consolidated federal laws of canada, Food and Drug Regulations|last=Branch|first=Legislative Services|date=3 June 2019|website=laws.justice.gc.ca|access-date=16 July 2019|archive-date=2 September 2019|archive-url=https://web.archive.org/web/20190902010955/https://www.laws.justice.gc.ca/eng/regulations/C.R.C.,_c._870/page-54.html#h-571733|url-status=live}}

• "Ice cream" must be at least 10 percent milk fat, and must contain at least {{convert|180|g}} of solids per litre. When cocoa, chocolate syrup, fruit, nuts, or confections are added, the percentage of milk fat can be 8 percent.{{Cite web|url=http://laws.justice.gc.ca/eng/regulations/C.R.C.,_c._870/page-53.html#h-76|title=Consolidated federal laws of canada, Food and Drug Regulations|last=Branch|first=Legislative Services|website=laws.justice.gc.ca|language=en|access-date=6 July 2017|archive-date=13 July 2017|archive-url=https://web.archive.org/web/20170713042200/http://laws.justice.gc.ca/eng/regulations/C.R.C.,_c._870/page-53.html#h-76|url-status=live}}
• "Ice cream mix" is defined as the pasteurized mix of cream, milk and other milk products that are not yet frozen. It may contain eggs, artificial or non-artificial flavours, cocoa or chocolate syrup, a food colour, an agent that adjusts the pH level in the mix, salt, a stabilizing agent that does not exceed 0.5% of the ice cream mix, a sequestering agent which preserves the food colour, edible casein that does not exceed 1% of the mix, propylene glycol mono fatty acids in an amount that will not exceed 0.35% of the ice cream mix, and sorbitan tristearate in an amount that will not exceed 0.035% of the mix. Ice cream mix may not include less than 36% solid components.

File:IceCreamSandwich.jpg

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.{{Cite book|title=Physical Properties of Foods: Novel Measurement Techniques and Applications|url=https://archive.org/details/physicalproperti00aran_779|url-access=limited|last=Arana|first=Ignacio|date=2012|publisher=CRC Press|isbn=978-1439835364|page=[https://archive.org/details/physicalproperti00aran_779/page/n398 385]}}

File:Magnum ice cream.jpg 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:

$r\; =\; r\; (0)\; +\; Rt\; \backslash exp(1/n)$

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.{{Cite book|title=Ice Cream|url=https://archive.org/details/icecream00goff|url-access=limited|last1=Hartel|first1=Richard W.|last2=Goff|first2=H.Douglass |publisher=Springer|isbn=978-1-4614-6095-4|location=New York|pages=[https://archive.org/details/icecream00goff/page/n366 358], 359|date= 2013|edition=7th}}

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 carboxymethyl cellulose (CMC) and polysorbate 80 (P80) can potentially cause inflammatory bowel diseases, weight gain, and other metabolic syndromes.{{cite journal |last1=Chassaing |first1=Benoit |last2=Koren |first2=Omry |last3=Goodrich |first3=Julia K. |last4=Poole |first4=Angela C. |last5=Srinivasan |first5=Shanthi |last6=Ley |first6=Ruth E. |last7=Gewirtz |first7=Andrew T. |title=Dietary emulsifiers impact the mouse gut microbiota promoting colitis and metabolic syndrome |journal=Nature |date=1 March 2015 |volume=519 |issue=7541 |pages=92–96 |doi=10.1038/nature14232 |pmid=25731162 |pmc=4910713 |bibcode=2015Natur.519...92C }}{{Erratum|doi=10.1038/nature18000|pmid=27144359|http://retractionwatch.com/2016/05/18/nature-fixes-highly-cited-paper-suggesting-food-additives-hurt-the-gut/ Retraction Watch}}

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

{{Main|List of ice cream varieties by country}}

{{Refimprove|date=July 2022}}

File:Italian ice cream.jpg in Rome, Italy]]

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 gelaterie a produzione propria. Gelato is made from whole milk, sugar, sometimes eggs, and natural flavourings. It typically contains 7–8% fat, less than ice cream's minimum of 10%.{{Citation needed|date=March 2025}}

Per capita, Australians and New Zealanders are among the leading ice cream consumers in the world, eating {{convert|18|L}} and {{convert|20|L}} each per year respectively, behind the United States where people eat {{convert|23|L}} each per year.{{cite web |year=2005 |url=http://www.ferret.com.au/articles/31/0c02a331.asp |title=Business Outlook: ice cream manufacturing (based on a report to be found through www.ibisworld.com.au) |publisher=Reed Business Information |access-date=3 March 2006 |url-status=dead |archive-url=https://web.archive.org/web/20060427031709/http://www.ferret.com.au/articles/31/0c02a331.asp |archive-date=27 April 2006 }}

Golas are summer treat consisting of shaved ice packed into a popsicle form on a stick and soaked in flavoured sugar syrup, a popular choice being kala khatta, made from the sweet and sour jamun fruit.{{Cite web |date=26 May 2017 |title=The Long & Fascinating History Behind Ice Gola, India's Go-To Summer Treat |url=https://www.thebetterindia.com/102452/ice-gola-summer/ |access-date=27 November 2022 |website=The Better India |language=en-US |archive-date=27 November 2022 |archive-url=https://web.archive.org/web/20221127071708/https://www.thebetterindia.com/102452/ice-gola-summer/ |url-status=live }}

In Spain, ice cream is often in the style of Italian gelato. Spanish {{lang|es|helado}} can be found in many cafés or speciality ice cream stores. While many traditional flavours are sold, cafés may also sell flavours like nata, viola, crema catalana, or tiramisu. In the 1980s, the Spanish industry was known for creating many creative and weird ice cream bars.{{Cite web |date=8 July 2017 |title=Así inventamos el Frigo pie, el Drácula, el Calippo y el Twister |url=https://verne.elpais.com/verne/2017/07/06/articulo/1499326164_567700.html |access-date=25 October 2022 |website=Verne |language=es |archive-date=1 October 2022 |archive-url=https://web.archive.org/web/20221001233021/https://verne.elpais.com/verne/2017/07/06/articulo/1499326164_567700.html |url-status=live }}

In the United Kingdom, 14{{nbsp}}million adults buy ice cream as a treat, in a market worth £1.8{{nbsp}}billion (according to a report produced in 2024).{{cite web | url=https://www.imarcgroup.com/uk-ice-cream-market | title=UK Ice Cream Market Size, Share and Trends Report, 2033 }} In the United States, ice cream made with just cream, sugar, and a flavouring (usually fruit) is sometimes referred to as "Philadelphia style"{{cite web |url=http://www.epicurious.com/recipes/food/views/PEACH-ICE-CREAM-PHILADELPHIA-STYLE-101911 |title=Peach Ice Cream, Philadelphia Style |access-date=24 September 2008 |publisher=CondéNet, Inc., reprinted from William Morrow and Co.'s The Ultimate Ice Cream Book |author=Weinstein, Bruce |year=1999 |archive-date=25 October 2008 |archive-url=https://web.archive.org/web/20081025113728/http://www.epicurious.com/recipes/food/views/PEACH-ICE-CREAM-PHILADELPHIA-STYLE-101911 |url-status=dead }} 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. According to the NPD Group, the most popular ice cream flavours in the U.S. are vanilla and chocolate with a combined market share of 40% as of 2008.{{cite web |url=http://www.foodchannel.com/articles/article/the-top-15-most-popular-ice-cream-flavors/ |title=The Top 10 Most Popular Ice Cream Flavors |date=8 June 2022 |publisher=The Food Network |access-date=25 June 2022 |archive-date=23 March 2012 |archive-url=https://web.archive.org/web/20120323124823/http://www.foodchannel.com/articles/article/the-top-15-most-popular-ice-cream-flavors/ |url-status=live }}

{{Main|Ice cream cone}}

File:GreenSoft icecream.jpg cone]]

Mrs A. B. Marshall's Cookery Book, published in 1888,{{cite web |url=https://www.rabelaisbooks.com/pages/books/6347/mrs-a-b-marshall-agnes-b-marshall/mrs-a-b-marshalls-cookery-book-with-seventy-illustrations |title=Mrs. A.B. Marshall's Cookery Book, with seventy illustrations. |work=Rabelais fine books |access-date=21 December 2019 |archive-date=21 December 2019 |archive-url=https://web.archive.org/web/20191221180739/https://www.rabelaisbooks.com/pages/books/6347/mrs-a-b-marshall-agnes-b-marshall/mrs-a-b-marshalls-cookery-book-with-seventy-illustrations |url-status=dead }} endorsed serving ice cream in cones.{{cite web|title = The Ice House – ice trade and ice cream|url = http://www.canalmuseum.org.uk/ice/marshall.htm|access-date = 17 November 2009|archive-date = 31 January 2009|archive-url = https://web.archive.org/web/20090131210955/http://canalmuseum.org.uk/ice/marshall.htm|url-status = live}} 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 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.

File:Dippin' Dots Rainbow Flavored Ice.jpg 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.{{cite journal|url=http://www.subzeroicecream.com/press/coldfacts2006.pdf|title=Mmmm...Cryogenically Frozen Ice Cream|journal=Cold Facts|year=2006|volume=22|issue=3|pages=6–7|url-status=dead|archive-url=https://web.archive.org/web/20070331031542/http://www.subzeroicecream.com/press/coldfacts2006.pdf|archive-date=31 March 2007}} 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.Heston At Home- Heston Blumenthal

{{Portal|left=yes|Food}}

• Ice cream social
• List of dairy products
• List of desserts
• List of ice cream brands
• List of ice cream flavors
• List of ice cream parlor chains
• Gelato

{{Notelist}}

{{Reflist}}

{{Commons category}}

{{Wiktionary}}

• [http://today.uconn.edu/blog/2011/08/how-its-made-uconn-dairy-bar-ice-cream How It's Made: UConn Dairy Bar Ice Cream]
• [https://www.loc.gov/rr/scitech/selected-internet/icecream.html Selected Internet Resources – Ice Cream / Science Reference Section, Library of Congress]

{{Ice cream}}

{{Authority control}}

Category:Frozen desserts

Category:Types of food

Category:World cuisine