Table of Contents
Most of the following material has been extracted from "The History
of Ice Cream", written by the International Association of Ice Cream Manufacturers (IAICM), Washington DC, 1978. As you will note below,
however, much of the early history of ice cream remains unproven
folklore.
- Once upon a time, hundreds of years ago, Charles I of England hosted a sumptous state banquet
for many of his friends and family. The meal, consisting of many delicacies of the day, had
been simply superb but the "coup de grace" was yet to come. After much preparation, the King's
french chef had concocted an apparently new dish. It was cold and resembled fresh- fallen snow
but was much creamier and sweeter than any other after- dinner dessert. The guests were
delighted, as was Charles, who summoned the cook and asked him not to divulge the recipe for
his frozen cream. The King wanted the delicacy to be served only at the Royal table and
offered the cook 500 pounds a year to keep it that way. Sometime later, however, poor Charles
fell into disfavour with his people and was beheaded in 1649. But by that time, the secret of
the frozen cream remained a secret no more. The cook, named DeMirco, had not kept his promise.
- This story is just one of many of the fascinating tales which surround the evolution of our
country's most popular dessert, ice cream. It is likely that ice cream was not invented, but
rather came to be over years of similar efforts.
- Indeed, the Roman Emperor Nero Claudius Caesar is said to have sent slaves to the mountains to
bring snow and ice to cool and freeze the fruit drinks he was so fond of.
- Centuries later, the Italian Marco Polo returned from his famous journey to the Far East with
a recipe for making water ices resembling modern day sherbets.
A newly published book, by Caroline Liddell and Robin Weir, Ices: The Definitive Guide, publ.
by Hodder and Stoughton, 1993, ISBN 0-340-58335-5, suggests that the historical basis of the
above tales is skeptical. What follows is from the opening of the first chapter of their book:
- Most books are full of myths about the history of ice cream. According to popular
accounts, Marco Polo (1254-1324) saw ice creams being made during his trip to China, and on
his return, introduced them to Italy.
- The myth continues with the Italian chefs of Catherine de'Medici taking this magical dish
to France when she went there in 1533 to marry the Duc d'Orleans, with Charles I rewarding
his own ice-cream maker with a lifetime pension on condition that he did not divulge his
secret recipe to anyone, thereby keeping ice cream as a royal perogative.
Unfortunately, there is no historical evidence to support any of these stories.
They would appear to be purely the creation of imaginative nineteenth-century ice-cream
makers and vendors. Indeed, we have found no mention of any of these stories before the
nineteenth century.
- They go on to refute the claims about Marco Polo, Catherine de'Medici, and
Charles I (in particular, while the IAICM reference credits DeMirco as the Charles I chef, apparently
while other various sources credit 10 different men, there are no records of such a
pension being paid to any of Charles I's cooks).
- They do go on in their book to discuss history for which there is a record, with (I think)
the earliest written record being something made in China.
- In 1774, a caterer named Phillip Lenzi announced in a New York newspaper that he had just
arrived from London and would be offering for sale various confections, including ice cream.
- The first improvement in the manufacture of ice cream (from the handmade way in a large bowl)
was given to us by a New Jersey woman, Nancy johnson, who in 1846 invented the hand-cranked
freezer. This device is still familiar to many. By turning the freezer handle, they agitated
a container of ice cream mix in a bed of salt and ice until the mix was frozen. Because Nancy
Johnson lacked the foresight to have her invention patented, her name does not appear on the
patent records. A similar type of freezer was, however, patented on May 30, 1848, by a Mr. Young
who at least had the courtesy to call it the "Johnson Patent Ice Cream Freezer".
- Commercial production was begun in North America in Baltimore, Maryland, 1851, by Mr. Jacob Fuss
ell, now known as the father of the American ice cream industry.
Dolley Madison, wife of U.S. President James Madison, served ice cream at her husband's
Inaugural Ball in 1813.1 An unsubstantiated (by me)
story passed on to me regarding Dolley's discovery of ice cream goes like this:
- "Betty Jackson, a black woman from Chadds Ford, Pennsylvania, established a tea room on
French Street in Wilmington, Delaware, where she sold cakes, fruit, and desserts to
wealthy people for their parties. Her son, Jeremiah Shadd, was a butcher, well-known for
his ability to cure meat. His wife, known as Aunt Sallie Shadd, achieved legendary status
among Wilmington's free black population as the inventor of ice cream. The story was that
the butcher Jeremiah purchased Sallie's freedom. Like other members of her family, she went
into the catering business and created a new dessert sensation made from frozen cream, sugar,
and fruit. Dolly Madison, the wife of President James Madison, heard about the new dessert,
came to Wilmington to try it, and afterward made ice cream a feature of dinners at the White
House."
- About 1926 the first commercially-successful continuous process freezer was perfected. The
continuous freezer, developed by Clarence Vogt, and later ones produced by other manufacturers,
has allowed the ice cream industry to become a mass producer of its product.
- The first Canadian to start selling ice cream was Thomas Webb of Toronto, a confectioner,
around 1850. William Neilson produced his first commercial batch of ice cream on Gladstone Ave.
in Toronto in 1893, and his company produced ice cream at that location for close to 100 years.
1 For a biography of Dolley Madison at the Montpelier, VA site,
see Dolly Madison or visit the White House site,
at the White House.
Ice cream contains the following ingredients:
- greater than 10% milkfat by legal definition,
- and usually between 10% and as high as 16% fat in some premium ice creams
- 9 to 12% milk solids-not-fat:
- this component, also known as the serum solids, contains the proteins
(caseins and whey proteins) and carbohydrates (lactose) found in milk
- 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
Has all this talk about ice cream made you hungry? Would you like to make some ice cream?
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