In sum: the first "iced creams" were so named because the appelation described the process. According to the Oxford English Dictionary the first print occurrence of the word "iced cream" as in 1688. That corresponds approximately with the time when "modern" ice creams were first manufactured. European introduction & evolution "Ice cream is reputed to have been made in China as long ago as 3000 BC, but it did not arrive in Europe (via Italy) until the thirteenth century, and Britain had to wait until the late seventeenth century to enjoy it (hitherto, iced desserts had been only of the sorbet variety)...by the time Hannah Glasse and Elizabeth Raffald were giving recipes for it in the mid-eighteenth century, it was evidently well established.This claim (as well as his introducing pasta to Italy) are questionable.The ice creams we enjoy today are said to have been invented in Italy during the 17th century. "French-style" ice cream (made with egg yolks) and its American counterpart, "Philadelphia-style," are (no eggs, or egg whites only) enriched products made with the finest ingredients. Food historians tell us this type of ice cream originated in the 17th century and proliferated in the early 18th.
Bartholomew." ---Harvest of the Cold Months: The Social History of Ice and Ices, Elizabeth David [Viking: New York] 1994 (p.At first, ice cream was simply as its name suggests: cream, perhaps sweetened, set in a pot nestling in ice to cool it down.But before long recipes became more sophisticated, and the technique of periodic stirring to prevent the formation of ice crystals was introduced, and ice cream was set on a career of unbroken popularity.In a footnote to his chapter on Paris restaurants, Hayward remarked that it had been established that Catherine de Medici and her Florentine confectioners had brought the art of making ices to the French capital.He gave no chapter or verse, but his footnote gives the impression that it was something he recently read, whether in French or in English perhaps we shall one day find out. " European introduction myths & legends early American flavors first USA ice cream parlor?1893 NYC favorites 1920s ice cream specials Augustus Jackson Howard Johnson's 28 flavors carton shrinkage Food historians tell us the history of ice cream begins with ancient flavored ices.Called The Art of Making Frozen Desserts, it is a 240-page offering by one M.Emy, who not only gives formulas for "food fit for the gods," but offers theological and philosophical explanations for such phenomena as the freezing of water.A number of British cookbooks of the eighteenth century contain ice cream formulas. Hannah Glasse's The Art of Cookery Made Easy (1747)--considered by scholars to be the first major cookbook written by a woman in what was until then an almost exclusively male domain.In 1768 there appeared in Paris what is undoubtedly the most outlandish treatise on the subject ever to be published.