Who invented icecream?!
African American, Augustus Jackson was a candy confectioner from Philadelphia who created several ice cream recipes and invented an improved method.
Answers: Augustus Jackson - Ice Cream
African American, Augustus Jackson was a candy confectioner from Philadelphia who created several ice cream recipes and invented an improved method.
Augustus Jackson
The ancient Greeks and Egyptians had sorbets of various flavors, but modern ice cream was probably first made in Persia (present day Iran) very early in the Christian or "common" Era. Around 50 A.D.
It is one of those things that a lot of people try to take credit for on a personal or national basis, but there is no hard proof.
Ice cream appears to have evolved from chilled wines and other iced beverages. Because of the difficulty in producing ices and ice cream, and the limited amount of ice during most of the year, they were still enjoyed primarily by the wealthy. For more than a hundred years, recipes were carefully guarded and tasting was a privilege of a select few within the Louvre or Royal Palace.
FACT: Antonin Carème(1784-1833), celebrated chef and author, wrote in 1822:
"The cooks of the second half of the 1700’s came to know the taste of Italian cooking that Catherine de’Medici introduced to the French court."
FACT: According to Elizabeth David in her book Harvest of the Cold Months - The Social History of Ice and Ices:
When Catherine de Medici left Florence to go to France in the sixteenth century, it was reported that she took with her the best of chefs to make sure that she would be supplied with frozen creams and ices every day, runs one version of the Catherine story. A catch there - apart from the little matter of nobody yet knowing how to freeze 'creams and ices' - is that when the fourteen-year-old orphaned Catherine was dispatched to Marseille to marry the Duke of Orleans (he too was only fourteen), her entire household was French . . . in the sixteen century France, the term sorbets, if used at all (it does not appear in the dictionaries until much later), would have implied simply syrups, pastes, powders, lemonades, and other fruit juices, sweetened and diluted with water in the Turkish fashion, and rregarded primarily as healthful, sustaining, restorative beverages.
FACT: Beverages called water ices were manufactured and dispensed at the Le Procope in 1686
Many of the great plantation houses of colonial Virginia also had an icehouse. Icehouses were generally built near the riverbank and were reached by means of underground passageways. Ice was cut from the nearby ponds in wintertime or was received from New England by ship. It was then hauled by slaves, often crouched on all fours, through the narrow underground corridor to the icehouse itself (a sort of large cave braced with logs). Layers of straw separated the blocks of ice to facilitate their removal when needed. On the larger estates, there were icehouses where up to twenty tons of ice could be stored. Thus the plantation owner's family and guests were provided with iced drinks, ice cream, and other frozen desserts all through the long Southern summer.
1744 - In 1744, a group of Virginia commissioners, who were on their way to negotiate a treaty with the Iroquois nation, stopped at the home of Maryland's Colonial Governor, Thomas Bladen (governor of Maryland from 1742 to 1774), and were served some ice cream made from milk and strawberries. One of the guests, William Black of Virginia, in his 1877 Journal of William Black, published in the Pennsylvania Magazine of History and Biography, wrote about its virtues:
"... after which came a Dessert no less Curious; Among the Rarities of which it was Compos'd, was some fine Ice Cream which, with the Strawberries and Milk, eat most Deliciously."
1768 - The Art of Making Frozen Desserts was published by M. Emy in Paris, France. The book not only gives formulas for "food fit for the gods," but also offers theological and philosophical explanations for such phenomena as the freezing of water.
1769 - The Experienced English Housekeeper was published by English author, Elizabeth Raffald. Following is her recipe for ice cream on page 228:
Pare, stone and scald twelve ripe Apricots, beat them fine in a Marble Mortar, put to them six Ounces of double refined Sugar, a Pint of scalding Cream, work it through a Hair Sieve, put it into a Tin that has a close Cover, set it in a Tub of Ice broken small, and a large Quantity of Salt put amongst it, when you see your Cream grow thick round the Edges of your Tin, stir it and set it in again 'till it all grows quite thick, when your Cream is all Froze up, take it out of your Tin, and put it in the Mould you intend it to be turned out of, then put on the Lid, and have ready another Tub with Ice and Salt in as before, put your Mould in the Middle, and lay your Ice under and over it, let it stand four or five Hours, dip your Tin in warm Water when you turn it out; if it be Summer, you must not turn it out 'till the Moment you want it; you may use any Sort of Fruit if you have not Apricots, only observe to work it fine.
and the history goes on to present day
me
1)Ice cream was invented by the Vikings in the 9th Century AD. The colder climes of the Scandanavian Alps provided the perfect conditions for the Vikings to naturally manufacture ice cream. Having discovered this frigid sweet ambrosia, the Vikings proceeded to raid the coastlines of Europe constantly over the next few centuries. Unfortunately, as the Vikings sailed further and further south of their chilly homelands they soon realised that ice cream could not survive in the temperate climate of mainland Europe and the British Isles. Inevitably, the Vikings declined in power and decided to settle Alaska instead, where even now they are waiting for a new Ice Age, caused by global cooling which will enable them to conquer the entire world.
2)According to an article in the Toronto Times (Canada) the first real ice cream was actually invented by a Spanish doctor who used a bowl within a bowl, one which was filled with the cream mixture and placed in a larger bowl containing ice and Salt Petre. I am not sure where they got that as I haven't come across it in my research, but I will take their word for it. With a grain of rock salt, that is. But then they also claim that the Arabic word "sharab" is believed to be the root word of "Sorbetto" in Italian and Sorbet in English. True enough, the Arabs invaded Sicily where Mt. Etna provided a little ice and the sorbetto was quite popular.