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Ice Cream and Ices Recipes

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Man has always desired a cool drink when the weather turns hot. Although if we want a drink today all we need to do is walk to the refrigerator, this was not in case in centuries gone as refrigerators in every home only happened in the early 20th century and ice making machines were not invented until the 1850s. It seems amazing now but for centuries the only way people living in hot climates could cool their drinks was to have first gathered ice and snow from mountain tops and frozen rivers and lakes. They would bring back huge blocks of ice and snow to their village on horseback or by boat and place it in large dug out pits where the ice would be packed and insulated with grasses, leaves and furs. The pit would then be covered with wooden planks and the ice stored until the summer months when it was used to cool their drinks. The collecting of snow and ice in North America became a prosperous business during the winter months. Ice would be collected from frozen lakes and shipped not only to the warmer southern states but to many other parts of the world.

The people of the Middle East, with its hot climate, had to go to great lengths to gather and store the ice and snow. One popular drink, cooled with the ice and snow and sold by street vendors during the summer months, was the Sherbet. Sherbet was a non alcoholic sweetened fruit drink known as 'sharab'.  As time went on alcohol was added to this drink so a new name 'sharbat' was given to the original non alcoholic fruit drink. By the 16th century ice houses were being built in Europe and the sharbat also made its way to Europe where it became very popular. In Italy the fruit drink was called sorbetto (from the verb sorboire meaning 'to sip'), in France it was called sorbet, in Spain it was called sorbete and the English called it sherbet. Over time, and with the advent of making artificial ice, sorbets/sherbets were sometimes frozen and were either served as a drink or eaten with a spoon.....continued below  

Blackberry Sorbet

Chocolate Ice Cream

Frozen Fruit Pops

Fruit Smoothie or Frappe

Ice Cream Cakes

Ice Cream Cones

Ice Cream Sandwiches

Lemon Sherbet

Maple Pecan Ice Cream

Orange Ice Cream

Pumpkin Ice Cream Sandwiches

Raspberry Swirl Ice Cream

Strawberry Cheesecake Ice Cream

Strawberry Sorbet

Strawberry Ice Cream

Vanilla Ice Cream

Watermelon Bombe

Continued from above.

Marco Polo has often been credited with bringing ice cream to Europe from China. This story may or may not be true, but Italy is definitely where ice cream established its roots. The English quickly adopted ice cream as they have long enjoyed foods containing milk. Ice cream and ices spread to America with the first record of it being served was in the 1740s at a dinner given by the Governor of Maryland. Ice cream quickly spread aided by the commercial business of ice harvesting in the Northern States. Before long, even in New Orleans (1808) vendors were selling ice cream daily. With our love of ice cream came many new inventions, the first hand cranked ice cream freezer (1846), the sundae (1874), the ice cream cone (1904), the chocolate covered ice cream bar (1919), and the ice cream sandwich, banana split, ice cream cake, and chocolate covered ice cream bar on a stick (the Good Humor Ice Cream Sucker) in the 1920s. So much a symbol of America that in the 1920s when immigrants arrived at Ellis Island we would serve them ice cream as part of their first meal in America.

If you have never made ice cream before then you are in for a treat. The texture of homemade ice cream is so creamy and smooth and the flavor so pure, you will not want to ever buy commercial ice creams again.

Sources:

     

Andrews, Tamra, Nectar and Ambrosia: An Encyclopedia of Food in World Mythology. Santa Barbara: ABC-CLIO, Inc., 2000.

Ayto, John. An A-Z of Food & Drink. Oxford: Oxford University Press, 2002.

Davidson, Alan. The Oxford Companion to Food. Oxford: Oxford University Press, 1999.

Dickson, Paul. The Great American Ice Cream Book. New York: Galahad Books, 1972.

Friberg, Bo.  The Professional Pastry Chef (Third Edition). New York: Van Nostrand Reinhold, 1996.

Lawson, Nigella. Forever Summer. New York: Hyperion, 2003.

Liddell, Caroline and Weir, Robin. Frozen Desserts. New York: St. Martin's Griffin: 1995.

Marian, John F. The Dictionary of American Food & Drink, New Haven and New York: Ticknor & Fields, 1983.

Pence, Caprial and Carey, Melissa. Caprial's Desserts. Berkeley: Ten Speed Press, 2001.

Root, Waverley & de Rochemont, Richard. Eating in America A History. New York: William Morrow and Company, Inc. 1976.

Root, Waverley, Food. New York: A Fireside Book, 1980.

Visser, Margaret. Much Depends on Dinner. New York: Grove Press, 1986.

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