Ice Cream History

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HISTORY OF ICE CREAM There are many myths and stories as to the invention of ice cream: was it Marco Polo who brought it back from China (along with pasta)? Probably not, considering he most likely never visited China. The story of its popularity is however connected with the invention of technology to make it on an industrial scale, and to keep it cold once made. Before refrigeration techniques, food was frozen with the aid of ice, mixed with salt, which was either stored in ice houses or shipped from cold countries. But then at the end of the 19th century, both making and freezing it became easier, and together with the invention of the ice cream cone, made the product boom. Today, the United States is the absolute leader in terms of volume consumed, but the highest per head consumers are in New Zealand. Flavors you'd never have thought of and yet they're commercially available:
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Sorbets - Smoked Salmon, Tomato, Cucumber Ice Creams - Garlic, Avocado, Sweet corn.

The ice cream cone is the most environmentally friendly form of packaging. A Syrian from Damascus, Ernest E Hamwi is credited with its invention. Apparently, during the 1904 St Louis World's Fair, his waffle booth was next to an ice cream vendor who ran short of dishes. Hamwi rolled a waffle to contain ice cream and the cone was born Ancient History – And Myths Much of what is written about the history of ice cream begins centuries ago...and it’s the stuff of legends. The claims of Nero (1st century A.D.) and the ancient Chinese (via Marco Polo) enjoying an “ice-cream-like dessert” are used to bolster ice cream’s longstanding popularity. Well, bunk. These desserts, while frozen, are not ice cream as we know it, but more like sorbet or probably a sno-cone! Nero would have servants run to the mountains for fresh snow, and then race back (before it melted) to his palace where he would enjoy the frozen treats topped with fresh fruits. Again, it’s not the dairy treat we enjoy today, and further – it was something only royalty enjoyed (not everyone could have servants sent to the mountains, y’know). The Dawn Of Ice Cream As We Know It Ice cream as a dairy delight was probably “discovered” in the 1600’s. The concept of flavored ices evolved, but no one is sure how. We do know that Charles I of England, or rather, his chef (either French or Italian), made ice cream a staple of the royal table. Depending on which version you read, either the chef had a secret recipe for ice cream and the king paid him a handsome reward to keep it a secret, or the chef was threatened with death if he divulged the recipe. Either way, once Chuck-One was beheaded in 1649, the chef blabbed. Soon nobility in Europe knew of, and enjoyed, “crème ice.”

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Ice Cream Comes To The Colonies The still-for-the-rich “iced creams” were widely known in the 18th century on both sides of the Atlantic. Several recipes appear in a 1700 French cookbook, “L’Art de Faire des Glaces”, and here in the soon-to-be United States, ice cream was also known. Thomas Jefferson had a recipe for Vanilla ice cream, George Washington paid almost $200 (a chunk of money then) for a specific recipe, and James and Dolley Madison served ice cream at their second inaugural ball. Still, ice cream was limited in quantity and popularity, due to the enormous effort needed to make it (think two large bowls, lots of ice and salt, and 40 minutes of shaking one bowl while stirring the other – whew!). If You Want Something Done Right, Ask A Woman Give credit to Nancy Johnson. In 1847 she developed the first hand-crank ice cream maker, and despite what you might read elsewhere, received a patent for it. Much of the confusion (and lack of credit) to Ms. Johnson comes from the fact that she sold her rights to William Young for just $200 (still a pretty good sum in those days). He at least had the courtesy to call the machine the “Johnson Patent Ice-Cream Freezer.” Mass Production – Finally, Ice Cream To The People! The hand crank might have been fine for backyard picnics, but no one considered ice cream making as an industry – until Jacob Fussell in 1851. The milk dealer was looking for a way to keep a steady demand for his cream. He discovered that he could do so by turning it into ice cream – and he could get twice the price! His Baltimore factory utilized icehouses and a larger version of Johnson’s machine, and by the start of the Civil War he had additional ice cream plants in New York, Washington, and Boston. Ice cream still didn’t become a widespread phenomenon until the 20th century, when advances in refrigeration and power allowed for the dramatic increase in production as shown in the chart below: Year 1899 1909 1919 U. S. Production (in gallons) 5 million 30 million 150 million

However, before supply came demand…and the controversial “inventions” of the ice cream sundae and the ice cream cone. The Birth Of The Sundae – Fact Or Fiction? There are several stories as to the birth of the ice cream sundae (as there are to its predecessor, the ice cream soda). Most of these “true accounts” revolve around concentrated efforts by Midwestern religious leaders in the late 19th century against

“sucking soda” (I am not making this up). Evanston, Illinois was one such town, as was Two Rivers, Wisconsin. Both claim to have locals who circumvented the soda ban by serving ice cream topped with syrup, and they did it on Sunday, and then changed the name slightly to avoid any connection with the clergy… Who REALLY Invented The Ice Cream Cone? And if you thought the invention of the sundae was confusing, you ain’t seen nothin’ yet. Many histories proclaim that the ice cream cone was invented in 1904 at the St. Louis World’s Fair (the Louisiana Purchase Exposition), when Syrian immigrant Ernest Hamwi gave some of his “zalabia” (a waffle-like pastry) from his pastry cart to neighboring Arnold Fornachou, who had run out of paper dishes to serve his ice cream in at his adjoining ice cream cart at the fair. Another version has Hamwi teaming up with a different ice cream vendor named Charles Menches, who also ran out of dishes. Well, wait…yet another vendor named Abe Doumar said he created the cone and sold it nightly at the fair. Hang on…fair vendor David Avayou said the same thing, claiming he knew of “cones of pastry” from France. All in all there were about 50 ice cream vendors and more than a dozen waffle stands at the fair, so it’s very likely there were several vendors selling some version of an ice cream cone. Certainly, the cone became universally popular after this date. Despite the number of claimants, most ice cream experts and associations give the credit to Hamwi (see why below). But - let us seriously consider Italo Marciony (also spelled Marchioni and Marcioni)– who claimed he created the ice cream cone on September 22, 1896! He sold his cones from a pushcart in New York City, and his claim may be the best, since he had a patent for a waffle mold, granted in December, 1903, eight months before the St. Louis Fair! His invention was “…like a waffle iron and producing several small pastry cups with sloping sides.” I have a copy of it courtesy of Anthony Gullo of Hoboken, NJ, who also provided me with more about this fascinating, and little known inventor... From Pushcart to Inventor - Italo Marciony Italo Marciony emigrated to the United States in the late 1800s, and although he lived in Hoboken, NJ for a time his fame resides solely in New York City. He began his business selling his homemade lemon ice from a single pushcart on Wall Street, but his business quickly grew into many carts. Although he was successful he still had a small problem that was causing him to lose money. At the time, most ice cream from vendors was sold in serving glasses called "penny licks" (because you'd lick the ice cream from the glass, and it cost a penny to do so). There was a major problem with sanitation (or the lack thereof), but Marciony's problem was that many people would accidentally break the glasses, or not so accidentally walk off with them. His first solution was to make cone-like containers out of paper which worked fine until he was hit with a stroke of genius. He came up with the idea of making an edible container for his cool treat. So in 1896 he began baking edible waffle cups with sloping sides and a flat bottom - shaped like his serving glass and it was an instant hit.

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On September 22, 1903, he filed a patent application out of the city and state of New York, and U.S. Patent No. 746971 was issued to him on December 15, 1903. So although he lived in Hoboken for a time, while selling his wares in the big city, and although my home town web sites claims him as our own, his patent clearly states that he is "Italo Marciony of New York."

So Who Really "Invented" The Ice Cream Cone? As I mentioned earlier, most give Hamwi the credit. This is because: a. he had been a sailor, and early ice cream cones were supposedly shaped around a sailor's tool, which Hamwi had with him in his pastry cart (so the story goes), and b. he eventually went on to start his own cone making company. Many people today think Henry Ford invented the automobile, and Bill Gates invented the computer. Not so, but each made these machines more like what we know them today. This is the category that I feel Hamwi fits into, as he took what already existed and made it into the cone shape we know today. But I side with those who give the credit to Marciony, because his patented design was FIRST, and it resembled the "packaging" of ice cream as it was known then (the penny lick glass). Hamwi improved upon this design, but the concept of ice cream in an edible container belongs to Marciony. Hence, in my view (and a few others), he is the father of the American Ice Cream Cone. To be sure, the St. Louis World's Fair popularized the cone, but it's invention came before this. In fact, you'll note that we refer to Marciony as the father of the American Ice Cream Cone. This is because there are other claimants who say they had the idea before this - there are English claims that go back to the 1890's, and one French claim of paper cones more than 100 years before this! Will we ever know who was first? Probably not...and wait, there's one more detail of local interest... Seaside’s Historical Footnote To The Cone Controversy? I used to joke that, indirectly, Lewis and Clark were responsible for the ice cream cone, since they explored the Louisiana Purchase, and since the ice cream cone was made popular at the Louisiana Purchase Exposition in St. Louis a hundred years later. Now, another century since then, a picture caption from a historical record may bring it full circle.

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In “A Pictorial History of Seaside & Gearhart” there is a picture of a small business with the caption, “First ice cream cone shop in Seaside near the turn of the century” (emphasis mine). Now, given what we know about the birth of the cone, one of three things is possible: 1. By “turn of the century” the caption refers to several years (at least four or five) after the turn of the century, or 2. The caption is incorrect and should read “…an ice cream shop…” (no cone), or 3. Seaside was enjoying ice cream cones before the folks in St. Louis had their fair. Obviously further research is needed. If anyone has any additional information on Seaside’s early ice cream businesses, and can clarify this or other early ice cream history, this ice cream lover would enjoy hearing it. Still, it’s clear that Seaside visitors had, and still have, a love affair with scoops of chocolate, strawberry, and vanilla… And History Is Still Being Made Today... In April, 2004, Zinger's Ice Cream began making homemade ice cream. Partly to celebrate the 100th anniversary of the ice cream cone (or 101st, if you are in the Marciony camp), and partly to offer visitors a better ice cream with more diverse flavors, "Zinger's Homemade" is a combination of old-fashioned creaminess and 21st Century flavors. A Little History..... There are plenty of myths about where ice cream was first invented. Some suggest Marco Polo first brought ice cream from China. The earliest evidence of anything resembling ice cream actually does come from China. In the 1500s, ice cream was developed in Italy. In the 1600s France and Spain developed forms of ice cream and in the late 1600s England had their own secret recipes for ice cream.

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It wasn't until the 1700s that the Americas first dabbled in ice cream. In the 19th century ice cream became a popular treat with the advent of mechanical technology and modern freezing methods. The History of Ice Cream The Ice Cream Cone On July 23, 1904, Charles E. Minches of St. Louis, Missouri conceived the idea of filling a pastry cone with two scoops of ice cream, thereby inventing the ice cream cone. The walk-away cone made its debut later that year at the St. Louis World's Fair. The origins of ice cream can be traced back to the 4th century B.C. The Roman emperor Nero ordered ice to be brought from the mountains and combined with fruit toppings. In the 13th century, Marco Polo learned of the Chinese method of creating ice and milk concoctions and brought it back to Europe. Over time, recipes for ices, sherbets, and milk ices evolved and were served in the fashionable Italian and French royal courts. After the dessert was imported to the United States, it was served by George Washington, Thomas Jefferson, and Dolley Madison. The use of ice mixed with salt to lower and control the temperature of the mix of ingredients proved a major breakthrough in the creation of ice cream as we know it. The invention of the wooden bucket freezer with rotary paddles facilitated its manufacture. A Baltimore company first produced and marketed wholesale ice cream in 1851. The treat became both distributable and profitable with the introduction of mechanical refrigeration. The ice cream shop or soda fountain has since become an icon of American culture. During the 20th century many brands of ice cream were marketed on a large scale in supermarket and branded francised palors. Many new, exotic flavors were developed during this era. In 1997 the idea of "microbatch" ice cream was developed. Borrowing from the success of microbrew beer, this ice cream is painstakingly produced in small batches and sold in limited quantities. The pioneering company in microbatch ice cream was Jeremy's Microbatch Ice Cream. The company was one of the first to sell ice cream on the Internet. Unfortunately, they have apparently met the same fate as many early online businesses and have closed shop. Now, many people enjoy making their own ice cream at home. It is really quite easy with the aid of devices that improves upon the bucket freezer concept mentioned above. With a low cost unit, families can enjoy fresh made ice cream whenever they wish. More information on one brand of these 21st century ice cream machines can be found here— > Ice Cream Machine.

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Farm Boys Eating IceCream Cones, Washington, Indiana, John Vachon, photographer, July 1941. FSA/OWI Photographs, 1935-1945

Children Making Ice Cream, Caswell County, North Carolina, Marion Post Wolcott, photographer, circa October 1940. FSA/OWI Photographs, 1935-1945

Children With Ice Cream Cones, Crowley, Louisiana, Russell Lee, photographer, October 1938. FSA/OWI Photographs, 1935-1945

FROM THE COW TO THE CONE How Ice Cream Is Made Everybody has a favorite flavor or brand of ice cream, and the debate over whose ice cream is the best rages on each year. While each manufacturer develops its own special recipes, ice cream production basics are basically the same everywhere. The most important ice cream ingredients come from milk. The dairy ingredients are crucial in determining the characteristics of the final frozen product. Federal regulations state that ice cream must have at least 10% milkfat, the single most critical ingredient. The use of varying percentages of milkfat affects the palatability, smoothness, color, texture and food value of the finished product. Gourmet or superpremium ice creams contain at least 12% milkfat, usually more. Ice cream contains nonfat solids (the non-fat, protein part of the milk), which contribute nutritional value (protein, calcium, minerals and vitamins). Nonfat dry milk, skim milk and whole milk are the usual sources of nonfat solids. The sweeteners used in ice cream vary from cane or beet sugar to corn sweeteners or honey. Stabilizers, such as plant derivatives, are commonly used in small amounts to prevent the formation of large ice crystals and to make a smoother ice cream. Emulsifiers, such as lecithin and mono- and diglycerides, are also used in small amounts. They provide uniform whipping qualities to the ice cream during freezing, as well as a smoother and drier body and texture in the frozen form. These basic ingredients are agitated and blended in a mixing tank. The mixture is then pumped into a pasteurizer, where it is heated and held at a predetermined temperature.

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The hot mixture is then "shot" through a homogenizer, where pressure of 2,000 to 2,500 pounds per square inch breaks the milkfat down into smaller particles, allowing the mixture to stay smooth and creamy. The mix is then quick-cooled to about 40°F and frozen via the "continuous freezer" method (the "batch freezer" method) that uses a steady flow of mix that freezes a set quantity of ice cream one batch at a time. During freezing, the mix is aerated by "dashers," revolving blades in the freezer. The small air cells that are incorporated by this whipping action prevent ice cream from becoming a solid mass of frozen ingredients. The amount of aeration is called "overrun," and is limited by the federal standard that requires the finished product must not weigh less than 4.5 pounds per gallon. The next step is the addition of bulky flavorings, such as fruits, nuts and chocolate chips. The ingredients are either "dropped" or "shot" into the semi-solid ice cream after it leaves the freezer. After the flavoring additions are completed, the ice cream can be packaged in a variety of containers, cups or molds. It is moved quickly to a "hardening room," where sub-zero temperatures freeze the product to its final state for storage and distribution.

WHAT'S HOT IN ICE CREAM? Flavors Vanilla continues to be America's flavor of choice in ice cream and novelties, in both supermarket and foodservice sales. This flavor is the most versatile, mixing well with toppings, drinks and bakery desserts. America's top five favorite individual flavors are vanilla, chocolate, butter pecan, strawberry and chocolate chip mint. However, ice cream flavors are only limited by the imagination. Manufacturers, scoop shops and chefs constantly come up with new and exciting flavors for their customers. To keep consumers looking to see what's next in the freezer case, individual processors often release limited time "seasonal" flavors, such as gingerbread, peppermint or caramel ice cream for the November/December holidays. Quality Segments While the majority of ice cream sales have long been regular-fat products, processors continue to diversify their lines of frozen desserts in order to fit into various lifestyles -often called "better for you" products. Consumers can find an array of frozen desserts to fit specific dietary needs or wants, such as reduced-fat, fat-free, low-carb, "no sugar added," added calcium or other nutrients, or lactose-free ice cream. Novelty/singleserving products are also an important part of this trend, as some consumers prefer the pre-packaged portion when counting calories, carbs or fat grams. However, most consumers are looking for an indulgence when eating ice cream. Therefore, ice cream manufacturers make sure to offer a full selection of premium and

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superpremium products in innovative flavors and with such mix-ins as cookies, brownies, candies and cake. Co-branding Another important trend for ice cream is the continuing popularity of co-branding. Cobranding involves partnering with successful branded companion products for increased product awareness. There has been an increase in the number of new ice cream products that use ingredients from well-known candy, cookie, fruit and flavoring manufacturers. In particular, novelty manufacturers have placed a strong emphasis on co-branding with popular candy flavors. And, some ice cream manufacturers have teamed up in recent years with popular coffee and chocolate brands to create "ultrapremium" products. Market signs indicate that this trend will continue to be important in the future.

ICE CREAM LABELING - WHAT DOES IT ALL MEAN? There are many choices in today's ice cream case to suit a wide variety of consumer tastes. There is plenty of information on food labels, but what does it really mean? Here, the International Ice Cream Association sheds some light on how ice cream and related products are labeled. Labeling Definitions The U.S. Food and Drug Administration (FDA) sets standards of identity for many foods so that consumers will get a consistent product, no matter what brand or type they buy. For ice cream, FDA permits the use of nutrient descriptors such as "light," "reduced fat" and "lowfat" so that consumers know exactly what they're selecting in terms of nutritional content. These FDA standards follow the federal Nutrition Labeling and Education Act (NLEA), which governs all food labeling. Here are some of the terms consumers are seeing in the supermarket, and exactly what those terms mean: Ice cream is a frozen food made from a mixture of dairy products, containing at least 10% milkfat. "Reduced fat" ice cream contains at least 25% less total fat than the referenced product (either an average of leading brands, or the company's own brand.) "Light" ice cream contains at least 50% less total fat or 33% fewer calories than the referenced product (the average of leading regional or national brands.) "Lowfat" ice cream contains a maximum of 3 grams of total fat per serving (½ cup). "Nonfat" ice cream contains less than 0.5 grams of total fat per serving.

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Quality Segments In addition, there are commonly used marketing phrases that describe ice cream products in terms of quality segments, such as "superpremium," "premium" and "economy." Several factors can contribute to a product's quality segment, such as price, brand positioning, product packaging, quality of ingredients and the amount of overrun (air) in the product. Overrun refers to the amount of aeration the ice cream undergoes during its manufacture that keeps the mixture from becoming an inedible frozen mass. Overrun is governed by federal standards in that the finished product must not weigh less than 4.5 pounds per gallon. "Superpremium" ice cream tends to have very low overrun and high fat content, and the manufacturer uses the best quality ingredients. "Premium" ice cream tends to have low overrun and higher fat content than regular ice cream, and the manufacturer uses higher quality ingredients. "Regular" ice cream meets the overrun required for the federal ice cream standard. "Economy" ice cream meets required overrun and generally sells for a lower price than regular ice cream.

THE HISTORY OF ICE CREAM The Evolution of Ice Cream Ice cream's origins are known to reach back as far as the second century B.C., although no specific date of origin nor inventor has been undisputably credited with its discovery. We know that Alexander the Great enjoyed snow and ice flavored with honey and nectar. Biblical references also show that King Solomon was fond of iced drinks during harvesting. During the Roman Empire, Nero Claudius Caesar (A.D. 54-86) frequently sent runners into the mountains for snow, which was then flavored with fruits and juices. Over a thousand years later, Marco Polo returned to Italy from the Far East with a recipe that closely resembled what is now called sherbet. Historians estimate that this recipe evolved into ice cream sometime in the 16th century. England seems to have discovered ice cream at the same time, or perhaps even earlier than the Italians. "Cream Ice," as it was called, appeared regularly at the table of Charles I during the 17th century. France was introduced to similar frozen desserts in 1553 by the Italian Catherine de Medici when she became the wife of Henry II of France. It wasn't until 1660 that ice cream was made available to the general public. The Sicilian Procopio introduced a recipe blending milk, cream, butter and eggs at Café Procope, the first café in Paris. Ice Cream For America The first official account of ice cream in the New World comes from a letter written in 1744 by a guest of Maryland Governor William Bladen. The first advertisement for ice cream in this country appeared in the New York Gazette on May 12, 1777, when

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confectioner Philip Lenzi announced that ice cream was available "almost every day." Records kept by a Chatham Street, New York, merchant show that President George Washington spent approximately $200 for ice cream during the summer of 1790. Inventory records of Mount Vernon taken after Washington's death revealed "two pewter ice cream pots." President Thomas Jefferson was said to have a favorite 18-step recipe for an ice cream delicacy that resembled a modern-day Baked Alaska. Check out President Jefferson's vanilla ice cream recipe here. In 1812, Dolley Madison served a magnificent strawberry ice cream creation at President Madison's second inaugural banquet at the White House. Until 1800, ice cream remained a rare and exotic dessert enjoyed mostly by the elite. Around 1800, insulated ice houses were invented. Manufacturing ice cream soon became an industry in America, pioneered in 1851 by a Baltimore milk dealer named Jacob Fussell. Like other American industries, ice cream production increased because of technological innovations, including steam power, mechanical refrigeration, the homogenizer, electric power and motors, packing machines, and new freezing processes and equipment. In addition, motorized delivery vehicles dramatically changed the industry. Due to ongoing technological advances, today's total frozen dairy annual production in the United States is more than 1.6 billion gallons. Wide availability of ice cream in the late 19th century led to new creations. In 1874, the American soda fountain shop and the profession of the "soda jerk" emerged with the invention of the ice cream soda. In response to religious criticism for eating "sinfully" rich ice cream sodas on Sundays, ice cream merchants left out the carbonated water and invented the ice cream "Sunday" in the late 1890's. The name was eventually changed to "sundae" to remove any connection with the Sabbath. Ice cream became an edible morale symbol during World War II. Each branch of the military tried to outdo the others in serving ice cream to its troops. In 1945, the first "floating ice cream parlor" was built for sailors in the western Pacific. When the war ended, and dairy product rationing was lifted, America celebrated its victory with ice cream. Americans consumed over 20 quarts of ice cream per person in 1946. In the 1940's through the ‘70s, ice cream production was relatively constant in the United States. As more prepackaged ice cream was sold through supermarkets, traditional ice cream parlors and soda fountains started to disappear. Now, specialty ice cream stores and unique restaurants that feature ice cream dishes have surged in popularity. These stores and restaurants are popular with those who remember the ice cream shops and soda fountains of days past, as well as with new generations of ice cream fans.

HISTORY OF THE ICE CREAM CONE For over a century, Americans have been enjoying ice cream on a cone. Whether it's a waffle cone, a sugar cone or a wafer cone, what better way to enjoy a double scoop of your favorite flavor? Making Its Appearance The first ice cream cone was produced in 1896 by Italo Marchiony. Marchiony, who emigrated from Italy in the late 1800s, invented his ice cream cone in New York City. He was granted a patent in December 1903. Although Marchiony is credited with the invention of the cone, a similar creation was independently introduced at the 1904 St. Louis World's Fair by Ernest A. Hamwi, a Syrian concessionaire. Hamwi was selling a crisp, waffle-like pastry -- zalabis -- in a booth right next to an ice cream vendor. Because of ice cream's popularity, the vendor ran out of dishes. Hamwi saw an easy solution to the ice cream vendor's problem: he quickly rolled one of his wafer-like waffles in the shape of a cone, or cornucopia, and gave it to the ice cream vendor. The cone cooled in a few seconds, the vendor put some ice cream in it, the customers were happy and the cone was on its way to becoming the great American institution that it is today. A Business Is Born St. Louis, a foundry town, quickly capitalized on the cone's success. Enterprising people invented special baking equipment for making the World's Fair cornucopia cones. Stephen Sullivan of Sullivan, Missouri, was one of the first known independent operators in the ice cream cone business. In 1906, Sullivan served ice cream cones (or cornucopias, as they were still called) at the Modern Woodmen of America Frisco Log Rolling in Sullivan, Missouri. At the same time, Hamwi was busy with the Cornucopia Waffle Company. In 1910, he founded the Missouri Cone Company, later known as the Western Cone Company. As the modern ice cream cone developed, two distinct types of cones emerged. The rolled cone was a waffle, baked in a round shape and rolled (first by hand, later mechanically) as soon as it came off the griddle. In a few seconds, it hardened in the form of a crisp cone. The second type of cone was molded either by pouring batter into a shell, inserting a core on which the cone was baked, and then removing the core; or pouring the batter into a mold, baking it and then splitting the mold so the cone could be removed with little difficulty. In the 1920s, the cone business expanded. Cone production in 1924 reached a record 245 million. Slight changes in automatic machinery have led to the ice cream cone we know today. Now, millions of rolled cones are turned out on machines that are capable of producing about 150,000 cones every 24 hours.

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KEEP IT COOL! Tips On Storing And Handling Ice Cream The International Ice Cream Association offers these suggestions on the proper handling and storage of ice cream and frozen desserts to help consumers enjoy America's favorite treat to the fullest. Ice cream is a perishable product and should be treated carefully. When frozen desserts are exposed to temperatures above 10°F, they become subject to adverse changes in body, texture and flavor characteristics. Although individual manufacturers' recipes yield ice cream of varying consistency and flavor, all ice cream will be negatively affected if improperly handled or stored. Because of the fluctuating temperatures in most home freezers, IICA recommends that people follow these tips, and enjoy ice cream within a month of purchase. Here are some tips on how to keep ice cream in its most delectable form: In the store:
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Make the ice cream aisle your last stop during your trip to the supermarket. Check the temperature of your grocer's freezer case. The temperature in the supermarket's freezer case should not be above -20°F. If kept at a proper temperature, ice cream will be thoroughly frozen and will feel hard to the touch. If the product is soft, you may wish to bring it to the attention of the store manager. In an open top freezer case, always select ice cream and frozen treats stored below the freezer line. Put ice cream products in the separate section of your grocery cart, or place on top of other groceries. Insulate ice cream products for the ride home. When your groceries are packed, request a freezer bag or additional brown paper bag to insulate your ice cream. Make the grocery store or ice cream parlor your last errand before going home. This will insure that your ice cream does not sit in a warm car while you are making other stops.

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Do not allow ice cream to repeatedly soften and re-freeze. When ice cream's small ice crystals melt and re-freeze, they can eventually turn into large, unpalatable lumps. Your freezer should be set at between -5°F and 0°F. Ice cream is easy to dip between 6°F and 10°F, the ideal serving temperature range. Store ice cream in the main part of the freezer. Do not store ice cream in the freezer door, where ice cream can be subject to more fluctuating temperatures since the door is repeatedly open and shut. Keep the ice cream container lid tightly closed when storing in the freezer. Don't store ice cream alongside uncovered foods; odors may penetrate ice cream and affect its flavor.

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By following these simple suggestions, you can help ensure that your ice cream and other frozen dessert treats will stay the way they left the manufacturer — attractive and delicious!

HISTORY OF ICE CREAM SUNDAE Two cities lay claim to creating the original ice cream sundae: A little background history:
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Some historians claim, but never proven to be true, that the name "sundae" was created in response to the "Blue Laws" which said that ice cream sodas could not be sold on Sundays because they were to "frilly." For some reason the "righteous" very much against what they called "sucking soda" (especially on the Sabbath and the clergy started preaching against them). The dish has gone by other names at various time, most notably "sundi" and "sondhi." Some accounts have explained all these names as attempts to avoid offending the sensibilities of the devoutly religious, which might take a dim view of a pile of ice cream and syrup being named after the Sabbath. The biggest rivalry is between Two Rivers, Wisconsin and Ithaca, New York. This dispute dates back from the 1970s with letters and barbs between the mayors of these cities. This is definitely serious business and a matter of pride for these towns. The two cities have sparred in a good-natured "Sundae War" for several decades. H. L. Mencken (1880-1956), famed newspaper columnist, political commentator, and essayist, in his 1945 book, The American Language: Supplement 1, while writing on the suffix "DAE" as in sundae, wrote that the "most plausible of their theories ascribes the introduction of the 'sundae' itself to George Hallauer of Marshall, Illinois, and the invention of its name to George Giffy of Manitowoc, Wisconsin." Mencken version was so well received that some sources still cite it as a possible etymological source for the word "sundae." Mencken claimed Wisconsin sundae origins predated all others. Mencken's name and the plausibility of his stories have kept them alive, and still believed by many, to this day. Mencken was just reporting something that had been told in Two Rivers (and elsewhere) for decades prior to his book. True or False? Author Michael Turback, who wrote A Month of Sundaes: Ithaca's Gift to the World and More Than a Month of Sundae, says the Two Rivers story, as well as one about Manitowoc, were bandied about by the late journalist H. L. Mencken, who reported on the matter in the first volume of "The American Language," published in 1919, but later admitted it was a hoax. He just said Mencken was known for pulling hoaxes.

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1881 - Two Rivers, Wisconsin: Two Rivers, Wisconsin claims that the first ice cream sundae was served by accident in 1881. Druggist Edward Berners (1863-1939), owner of Ed Berners' Ice Cream Parlor was asked by a George Hallauer asked for a ice cream soda. Because it was Sunday, the Sabbath, Mr. Berners compromised and put ice cream in a dish and poured the chocolate syrup on top (chocolate syrup was only used for making flavored ice cream sodas at the time). Ed Berners sampled the dish and liked it enough to begin featuring "ice cream with syrup" in his shop for the same price as a dish of ice cream. This ice cream concoction cost a nickel, and soon everybody wanted some. The only reference to support Two Rivers' claim is a 1929 Two Rivers Reporter newspaper interview by Seymour Althen in which Edward Berners recounts his 40-yearold recollection of how the sundae came about. "One night, Hallauer dropped in and ordered a dish of ice cream. As I was serving it, he spied a bottle of chocolate syrup on the back bar, which I used for making sodas. 'Why don't you put some of that chocolate on the ice cream?'" he asked. "'You don't want to ruin the flavor of the ice cream,' I protested, but Hallauer answered 'I'll try anything once,' and I poured on the chocolate. Hallauer liked it, and the ice cream sundae was born." Wisconsin birth records indicate Edward Berners was only 17 years old in 1881, and thus unlikely to have been the owner of a ice cream parlor. Court records (#002407, dated 09 Aug. 1863, Reel 0115), indicate that Edward was employed as a millworker at Hintze & Baker Company in Chicago, Illinois in 1884. Records show he was involved in a law suit for damages received in an accident in which a pulley fell on his head and fractured his skull. Ed Berners' obituary in the La Crosse Tribune and Leader-Press newspaper on Sunday Morning, July 2, 1939 reads: Fond du Lac, wis - (AP) - E. C. Berner, 76, of Two Rivers, who claimed to be the originator of the ice cream sundae, died Saturday at the home of a sister, Mrs. Albert Pilon, where he had lived for the last two months. Edward Berners closed his ice cream parlor in 1927. Today, the Washington House Hotel Museum in Two Rivers includes a replica of Ed Berner's ice cream parlor.

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The Wisconsin State Historical Society recognizes Two Rivers, Wisconsin as the birthplace of the sundae and in 1973 erected a historical marker in Two Rivers Central Memorial Park that reads: ICE CREAM SUNDAE - In 1881, George Hallauer asked Edward C. Berner, the owner of a soda fountain at 1404 - 15th Street, to top a dish of ice cream with chocolate sauce, hitherto used only for ice cream sodas. The concoction cost a nickel and soon became very popular, but was sold only on Sundays. One day a ten year old girl insisted she have a dish of ice cream "with that stuff on top," saying they could "pretend it was Sunday." After that, the confection was sold every day in many flavors. It lost its Sunday only association, to be called ICE CREAM SUNDAE when a glassware salesman placed an order with his company for the long canoe-shaped dishes in which it was served, as "Sundae dishes." In 2006, the town of Two Rivers responded to Ithaca with a resolution demanding that Ithace "cease and desist from it claim.

2006 City Council Resolution RESOLUTION FORMALLY CHALLENGING THE CITY OF ITHACA, NEW YORK’S CLAIM TO BE “BIRTHPLACE OF THE ICE CREAM SUNDAE” Whereas, Ed Berners invented the ice cream sundae at his Two Rivers soda fountain in 1881; and Whereas, this historic accomplishment has resulted in our community being known far and wide as the “Birthplace of the Ice Cream Sundae;” and Whereas, this status has been recognized by the State Historical Society of Wisconsin, whose State Historic Marker in Two Rivers Central Park proudly proclaims this community as “Birthplace of the Ice Cream Sundae;” and Whereas, it is only fitting and proper that the “coolest city” in America’s Dairyland be afforded sole possession of this title; and Whereas, other, lesser-known communities, including Evanston, Illinois, Buffalo, New York, Baltimore, Maryland, Ithaca, New York and even neighboring Manitowoc, Wisconsin, have from time to time sought to claim this title; and Whereas, in keeping with modern concepts of municipal government and international relations, Two Rivers holds to the belief that it is only

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appropriate to launch a “pre-emptive strike” when any such community tries to assert its spurious claim to be the birthplace of this iconic American confection; and Whereas, it has recently come to our attention that Ithaca, New York, not content with just promoting its status as home to one of America’s great universities, in the Finger Lakes region of beautiful upstate New York, has once again dusted off its claim to be “Birthplace of the Ice Cream Sundae;” and Whereas, this latest attempt to legitimize such revisionist history has as its centerpiece a “Month of Sundaes” promotion being plotted by operatives within the Ithaca/Tompkins County Visitor and Convention Bureau; and Whereas, Ithaca’s experience with ice cream sundaes is of relatively recent vintage, dating to Chester Platt’s fabrication of a cherry sundae at his drug store soda fountain in 1892, a full eleven years after Ed Berners' sundaes began broadening children’s smiles and adults’ waistlines in our community on the shore of Lake Michigan; Now, therefore, be it resolved, that the City of Two Rivers re-asserts its status as Birthplace of the Ice Cream Sundae; and Be it further resolved, that the City of Ithaca is hereby directed to cease and desist from its continued claims of being “Birthplace of the Ice Cream Sundae,” lest the City of Two Rivers be forced to take further action to set the historical record straight; and Be it further resolved that the good citizens of Ithaca are urged to henceforth direct their energies to more appropriate pursuits, like cheering on the athletic teams of Cornell University and celebrating the beauty of the Finger Lakes Region, while leaving ice cream sundaes to the town that knows them best: Two Rivers, Wisconsin; Be it further resolved that copies of this resolution be forwarded forthwith to Mayor Carolyn Peterson and the Common Council of the City of Ithaca, as well as to the board and staff of the Ithaca/Tompkins County Visitor and Convention Bureau, to advise them of the folly of their endeavor, along with sincere best wishes from the citizens of “The Coolest City in Wisconsin”—and Birthplace of the Ice Cream Sundae— Two Rivers. Dated this 19th day of June, 2006.

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1892 - Ithaca, NewYork:

Ithaca, New York also claims to be the birthplace of the ice cream sundae in 1892. Reportedly, Sunday afternoon, April 3,1892, after services at the Unitarian Church, Reverend John M. Scott paid his usual visit to the Platt & Colt Pharmacy in downtown Ithaca. Shop proprietor, Chester C. Platt (1869-1934), was church treasurer and he met often with Scott for conversation after Photo of Chester C. Platt services. Seeking refreshment From the archives of the National Park Service's for himself and the reverend, Morristown National Historic Park in New Jersey Platt asked his fountain clerk, DeForest Christiance, for two bowls of ice cream. But instead of serving the reverend plain vanilla, Platt took the bowls and topped each with cherry syrup and a candied cherry. The finished dish looked delightful and tasted delicious — so much so that the men felt obliged to name the new creation. After some debate, Scott suggested that it be named for the day it was created. Platt concurred and the first "Cherry Sunday" was born. Ithaca has extensive documentation supporting the sundae's creation in its' town in 1892. The information is so specific, the city can almost pinpoint the exact hour the first ice cream "Sunday" was served. While other cities may claim the sundae, none can support its claim with primary evidence. This gives Ithaca title to the first documented ice cream sundae in the United States. Two Ithaca high school seniors, Meredith Buchberg and Laura Willemsen, spent 6 months working as Corson Fellow interns at The History Center in Tompkins County in 2007, researching online data bases and physical archives to discover the "Sundae

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Truth." They researched and uncovered the below information to back up Ithaca's claim as "The Birthplace of the Sundae."

This ad in the Ithaca Daily Journal dates Platt & Colt's "Sunday" back at least to October 5, 1892. This ad in the Ithaca Daily Journal is the oldest known record of an ice cream sundae.

Discovered in 2007 in the archives of Cornell University's Kroch Library, the original ledger books from the Platt & Colt pharmacy prove that Chester Platt was indeed selling ice cream in the early 1890s and had the necessary supplies on hand to create the first sundae. The ledgers also confirm DeForest Christiance’s claim that he was an employee of Platt & Colt when the sundae was created.

NOTE: When going through Platt & Colt's ledger books, the researchers found that Deforest Christiance got a raise two weeks after they started selling sundaes. His salary went from $2 week to $4.50. Christiance must have saved his money. He eventually bought the business and ran it through the 1920s. Chester Platt moved into politics and became a reformer in the NY Democratic Party. He later became a newspaper editor.

Letter from Platt & Colt clerk DeForest Christiance to John G. Brooks, May 25, 1936 In the 1930s, perhaps as a respite from

Letter from Washington, D.C. patent attorney William G. Henderson to Platt & Colt Pharmacy, March 23, 1894 Discovered in 2007 in the archives of

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other Depression-era news, numerous newspaper articles appeared debating the origins of the sundae. Former Platt & Colt shop clerk DeForest Christiance weighed in on the national debate with this letter to the city's resident historian, John Brooks. This document, rediscovered in 2007 in the Archives of The History Center in Tompkins County, forms the basis of Ithaca's story. It's a colorful tale, but without corroborating evidence, it's hardly definitive. Cornell University's Kroch Library, this letter confirms that Platt & Colt's ice cream "Sunday" dates to at least 1894 and by that time, had gained enough popularity for its creators to seek trademark protection. The attempt proved fruitless, federal trademark protection didn't extend to domestic commerce at the time. Interesting to note, attorney Henderson didn't indicate any familiarity with the notion of an ice cream sundae. But within 10 years, sundaes would be served at soda fountains nationwide.

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Late 1800s - Evanston, Illinois: The town of Evanston, Illinois claims to have originated the name or phrase - ice cream sundae. They do not claim to have been the originator of the sundae. Evanston, Illinois (then know as Chicago's Heaven or Heavenston) was one of the first towns to outlaw the "Sunday Soda Menace." Evanston was a very strict religious town where the Sabbath was strictly observed. The town even passed an ordinance prohibiting the retailing of ice cream sodas on Sunday. According to sources published in Evanston, the sundae originated at Garwoods' Drugstore. In order for people to continue getting their ice cream treats, some creative person turned it into a sundae instead. They did not serve ice cream sodas. They served sodas without soda on Sunday. The Evanston Women's Christian Temperance Union (WCTU) championed it as a pleasant alternative to alcoholic drinks. Mr. Richard Lloyd Jones, former editor and publisher of the Tulsa Tribune, wrote the following in an article he wrote one the history of the ice cream sundae: . . . There are at least half a dozen communities in America that claim the Sundae as their own; another famous etymology traces the ice cream sundae to Ithaca, New York. But Evanstonians would like to believe the word belongs to them. The Evanston Review once wrote: "While Ithaca may have had the sundae as early as 1897, as the chamber of commerce there claims, it obviously got there by two means. Either some Northwestern student brought it home with him or a Cornell student from Evanston took it there.'

Aiskrim adalah sejenis makanan beku dibuat dari hasil tenusu seperti krim (atau sejenisnya), digabungkan dengan perasa dan pemanis. Campuran ini didinginkan dengan mengacau sambil dikurangkan suhunya untuk mencegah pembentukan kristal ais besar. Secara tradisi, suhu dikurangkan dengan meletakkan campuran aiskrim ke sebuah bekas yang dimasukkan ke dalam campuran ketulan ais dan garam. Garam membuat air dapat berada di bawah titik beku air tulen. Walaupun istilah aiskrim sering digunakan untuk menunjuk kepada pencuci mulut beku dan makanan ringan, tapi sebenarnya khas digunakan untuk menunjuk kepeda pencuci mulut beku dan makanan ringan yang terdiri dari lemak susu. Banyak negara, termasuk Amerika Syarikat, mengehadkan penggunaan istilah tersebut berdasarkan kuantiti kandungan asas makanan tersebut. Aiskrim moden komersil dibuat daripada campuran bahan di bawah ini: 10-16% lemak susu 9-12% susu pejal tanpa lemak: komponen ini, juga dikenali dengan serum pejal, mengandung protein (casein dan whey protein) dan karbohidrat (laktosa) ditemukan dalam susu 12-16% pemanis: biasanya gabungan sukrosa dan/atau pemanis sirap jagung berdasarkan-glukosa 0.2-0.5% penstabil dan pengemulsi seperti contoh agar atau carrageenan yang diambil dari rumpai laut 55%-64% air yang berasal dari susu padat atau bahan lainnya. Aiskrim goreng merupakan satu hidangan istimewa yang pertama sekali diperkenalkan di Malaysia di pantai batu buruk, Terengganu. Ia merupakan satu pencuci mulut Asia, Amerika Syarikat dan Mexico. Aiskrim biasa ditemui di Mexican rangkaian makanan restoran-restoran di Amerika Syarikat (eg. El Torito atau Chi Chi's) dan pesta dan karnival. Ia dihasilkan dengan mengambil satu pencedok aiskrim sejuk lampau beku (dibekukan bawah dari suhu piwaian 0°F tahap mana aiskrim biasanya disimpan), mungkin dicelup dalam telur, kemudiannya digolek masuk emping jagung atau remah biskut, dan kemudian secara ringkas menggoreng di dalam minyak yang banyak -- kesejukan aiskrim mencegah ia daripada cair sementara ada goreng. Akhirnya mungkin juga menjadi direnjis dengan kayu manis dan gula. Aiskrim goreng telah menjadi satu desert yang bersama berkhidmat dalam restoranrestoran yang Cina dan Jepun. Resipi di restoran-restoran berbeza sedikit, kerana ada yang menggunakan tempura dan juga menggunakan kulit yang diperbuat dari emping jagung atau serbuk biskut.

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