During the winter months manufacturers of ice cream had to cut ice from lakes and ponds and store it in the ground or in wooden frame icehouses insulated with straw. The ice cream was made manually using large bowls packed around with ice and salt which reduced the temperature causing the mixture to fall just below the freezing point of water.
By 1846, a hand cranked churn had been invented by an American by the name of Nancy Johnson. It still required ice and salt for cooling and made production under one roof possible. This invention made ice cream commercially available, whilst at the same time boosting popularity.
Baltimore, Maryland, saw the launch of the first commercial ice cream factory in 1851, with the proprietor Jacob Fussell a dairy farmer coming up with the idea because of the unstable demand for his milk.
This event made ice cream very affordable for the first time and became a significant event in history. Fussell opened more and more ice cream parlors with many of them surviving well into the 20th century when he finally sold his businesses.
Carl von Linde a German engineer developed the industrial refridgeration during the 1870s, it finally put an end to the cutting and storing of natural ice and production of ice cream began in earnest.
Until the 18th century, ice cream was mostly dairy free and flavored, until products like milk and egg yolks began to appear in recipes. This was ice cream in the modern sense. In 1751 a book was published called The Art of Cookery Made Plain and Easy, by Hanna Glasse, featuring a recipe for raspberry ice cream. A cookbook finally came out in 1768 devoted entirely too flavored ice cream.
When colonists began arriving in the US, they brought with them recipes for ice cream, which were sold by many European confectioners during the Colonial Era with customers such as Benjamin Franklin, George Washington and Thomas Jefferson.
In the 1830s ice cream making machines were introduced which led to ice cream being more widely available followed by the invention of ice cream soda, apparently by Robert Green though there is no documented evidence to support this information.
Ice cream sundae came about in the 19th century with many people laying claims to its invention. The ice cream cone made its appearance in the 20th century along with the banana split, with proof that it was introduce by the Italian Italo Marchioni.
Every one loves to eat ice cream and there is nothing better than a nice dollop of ice cream as a mood enhancer and these days they come in a variety of flavors, too many to list. Today we have ice cream making machines for the home with some of them having a built in freezer to chill the mixture as it is being mixed.
However those with diabetes or are overweight need to limit their intake. These days, there are unlimited types ice cream with a number of popular sugar free recipes for those who are weight conscious or need to follow a sugar free diet.
So, for all those who are wondering how to make homemade ice cream, try out the following homemade ice cream recipes given.
Respite for medical limitations on sugar intake is here in the form of sugar free ice cream recipes. These ice creams are not only low in sugar, but also high in protein and suitable for diabetics and weight-watchers.
Banana Ice Cream sugar free
Banana, chopped fine.
12 ounces skimmed milk.
1 cup vanilla powder or teaspoon vanilla essence
4 teaspoons sweetener
Blend together all the ingredients for around 30 seconds. Pour the mix into an ice cream maker and freeze. Serve plain or with low-calorie maple syrup.
Easy Recipe for Homemade Vanilla Ice Cream
Evaporated milk, 1 can
Vanilla, 1 tsp
Sugar, 1¼ cups
Combine eggs, sugar, and ½ can of evaporated milk on low heat, stirring continuously. Cool to room temperature. Add vanilla and the remaining evaporated milk in the egg mix. Pour the mix into an ice maker, add more milk to fill container, and freeze as in the instructions. If you do not have an ice cream maker then put in freezer stirring occasionally until frozen.