A Little of History…

gelato-959167_640Ice cream was invented in China about 200 BC when a milk and rice mixture was frozen by packing it into snow. The Chinese may be credited with inventing a device to make sorbets and ice cream. They poured a mixture of ice and saltpeter over the exteriors of containers filled with syrup so that salt raises the boiling-point of water; it bringing the mixture below the freezing point of pure water.

When we speak about Arab Countries, Arabs used milk as a key ingredient in the production of ice cream and sweetened it with sugar in spite of fruit juices. It was flavored with rosewater, dried fruits and nuts. In 400 BC, the Persians invented a special chilled food, consists of rose water and vermicelli, which was served to royalty during hot summers. To flavor, such ice was mixed with fruits, saffron and other flavorings.

In Europe, Ice cream has been introduced by Italian duchess Catherine de’ Medici in the 16th century. When she married the Duke of Orléans (Henry II of France) in 1533, she is said to have brought with her to France some Italian chefs who had recipes for flavored ices. She delighted her guests with ice cream at formal dinners and fed it to her son, Henry III. One hundred years later, Charles I of England was supposedly 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. So the recipes were kept secret, and were first revealed in French for flavored ices in 1674. Recipes for “sorbetti” saw publication in the 1694. The recipes for flavored ices begin to appear in François Massialot’s which was result in a coarse, pebbly texture. However, Latini claims that the results of his recipes should have the fine consistency of sugar and snow.

Recipe of Ice cream was first become visible in 1718 in England, make public by Mrs. Mary Eales’s Receipts in London. The year 1768 saw the publication of L’Art de Bien Faire les Glaces d’Office by M. Emy, a cookbook devoted entirely to recipes for flavoured ices and ice cream.

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