Ice cream - Knowledge (XXG)

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a Pail, and lay some Straw at the Bottom; then lay in your Ice, and put in amongst it a Pound of Bay-Salt; set in your Pots of Cream, and lay Ice and Salt between every Pot, that they may not touch; but the Ice must lie round them on every Side; lay a good deal of Ice on the Top, cover the Pail with Straw, set it in a Cellar where no Sun or Light comes, it will be froze in four Hours, but it may stand longer; then take it out just as you use it; hold it in your Hand and it will slip out. When you wou'd freeze any Sort of Fruit, either Cherries, Raspberries, Currants, or Strawberries, fill your Tin-Pots with the Fruit, but as hollow as you can; put to them Lemmonade, made with Spring-Water and Lemmon-Juice sweeten'd; put enough in the Pots to make the Fruit hang together, and put them in Ice as you do Cream.

49: 898: 1083: 1140: 1129: 1911: 124: 1198: 1226: 633: 1865: 1525: 1469: 1326: 1179: 848: 1343: 1020: 2678: 2527: 1948: 135: 607: 411: 1561: 1303:"Ice cream mix" is defined as the pasteurized mix of cream, milk and other milk products that are not yet frozen. It may contain eggs, artificial or non-artificial flavours, cocoa or chocolate syrup, a food colour, an agent that adjusts the pH level in the mix, salt, a stabilizing agent that does not exceed 0.5% of the ice cream mix, a 2650: 2499: 1079:

built his first ice cream factory in Seven Valleys, Pennsylvania, in 1851. Two years later, he moved his factory to Baltimore. Later, he opened factories in several other cities and taught the business to others, who operated their own plants. Mass production reduced the cost of ice cream and added to its popularity.

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person who carries a box full of ice cream and is called over by people who want to purchase ice cream, or by a person who drives up to the top of the beach and rings a bell. In the second method, people go up to the top of the beach and purchase ice cream straight from the ice cream seller, who is often in an

1213:"). The driver of an ice cream van drives throughout neighbourhoods and stops every so often, usually every block. The seller on the ice cream van sells the ice cream through a large window; this window is also where the customer asks for ice cream and pays. Ice cream vans in the United Kingdom make a 1549:

Per capita, Australians and New Zealanders are among the leading ice cream consumers in the world, eating 18 litres (4.0 imp gal; 4.8 US gal) and 20 litres (4.4 imp gal; 5.3 US gal) each per year respectively, behind the United States where people eat 23 litres

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These compositions are percentage by weight. Since ice cream can contain as much as half air by volume, these numbers may be reduced by as much as half if cited by volume. In terms of dietary considerations, the percentages by weight are more relevant. Even low-fat products have high caloric content:

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of Baltimore, Maryland was the first to manufacture ice cream on a large scale. Fussell bought fresh dairy products from farmers in York County, Pennsylvania, and sold them in Baltimore. An unstable demand for his dairy products often left him with a surplus of cream, which he made into ice cream. He

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were known to have regularly eaten and served ice cream. Records, kept by a merchant from Chatham street, New York, show George Washington spending approximately $ 200 on ice cream in the summer of 1790. The same records show president Thomas Jefferson having an 18-step recipe for ice cream. Although

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Today, jobs specialize in the selling of ice cream. The title of a person who works in this speciality is often called an 'ice cream man', however women also specialize in the selling of ice cream. People in this line of work often sell ice cream on beaches. On beaches, ice cream is either sold by a

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The hand-cranked churn, which also uses ice and salt for cooling, replaced the pot-freezer method. The exact origin of the hand-cranked freezer is unknown, but the first U.S. patent for one was #3254 issued to Nancy Johnson on 9 September 1843. The hand-cranked churn produced smoother ice cream than

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In 1789 Frederick Nutt, who served an apprenticeship at Negri's establishment, first published The Complete Confectioner. The book had 31 different recipes for ice creams, some with fresh fruit, others with jams, and some using fruit syrups. Flavours included ginger, chocolate, brown breadcrumbs and

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Take Tin Ice-Pots, fill them with any Sort of Cream you like, either plain or sweeten'd, or Fruit in it; shut your Pots very close; to six Pots you must allow eighteen or twenty Pound of Ice, breaking the Ice very small; there will be some great Pieces, which lay at the Bottom and Top: You must have

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cloud. The ice cream, dangerous to eat while still "steaming" with liquid nitrogen, is allowed to rest until the liquid nitrogen is completely vaporized. Sometimes ice cream is frozen to the sides of the container, and must be allowed to thaw. Good results can also be achieved with the more readily

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The technique of "freezing" was not known from any European sources prior to the 16th century. During the 16th century, authors made reference to the refrigerant effect that happened when salt was added to ice, causing it to freeze. However, it was not until the latter part of the 17th century that

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by Jean Fargeon, listed a type of frozen sorbet. While the composition of this sorbet is not provided, Fargeon specified that it was consumed frozen using a container that was plunged into a mixture of ice and saltpetre. These sorbets were transported in pots made of clay and sold for three livres

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Ice cream is considered a colloidal system. It is composed by ice cream crystals and aggregates, air that does not mix with the ice cream by forming small bubbles in the bulk and partially coalesced fat globules. This dispersed phase made from all the small particles is surrounded by an unfrozen

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An unusual method of making ice cream was done during World War II by American fighter pilots based in the South Pacific. They attached pairs of 5-US-gallon (19 L) cans to their aircraft. The cans were fitted with a small propeller, this was spun by the slipstream and drove a stirrer, which

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London which would become famous for its ice creams. His shop was at the Sign of the Pineapple (an emblem used by confectioners) and his trade card said he sold "All Sorts of English, French and Italian wet and dry'd Sweet Meats, Cedrati and Bergamot Chips, Naples Diavoloni, All sorts of Baskets

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From the perspective of food chemistry, ice cream is a colloid or foam. The dietary emulsifier plays an important role in ice cream. Soy lecithin and polysorbate are two popular emulsifiers used for ice cream production. A mouse study in 2015 shows that two commonly used dietary emulsifiers

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is the explanation for the growth of large crystals at the expense of small ones in the dispersion phase. This process is also called migratory recrystallization. It involves the formation of sharp crystals. Theories about Ostwald recrystallization admit that after a period of time, the

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made with water, ice, milk fat, milk protein, sugar and air. Water and fat have the highest proportions by weight creating an emulsion that has dispersed phase as fat globules. The emulsion is turned into foam by incorporating air cells which are frozen to form dispersed ice cells. The

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applies only to a specific variety, and most governments regulate the commercial use of the various terms according to the relative quantities of the main ingredients, notably the amount of cream. Products that do not meet the criteria to be called ice cream are sometimes labelled

1063:(a covered pail with a handle attached to the lid). In the pot-freezer method, the temperature of the ingredients is reduced by the mixture of crushed ice and salt. The salt water is cooled by the ice, and the action of the salt on the ice causes it to (partially) melt, absorbing 1102:

In modern times, a common method for producing ice cream at home is to use an ice cream maker, an electrical device that churns the ice cream mixture while cooled inside a household freezer. Some more expensive models have an built-in freezing element. A newer method is to add

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to the mixture while stirring for a few minutes. Some ice cream recipes call for making a custard, folding in whipped cream, and immediately freezing the mixture. Another method is to use a pre-frozen solution of salt and water, which gradually melts as the ice cream freezes.

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described the dishes served at the Feast of St George at Windsor in for Charles II in 1671 and included "one plate of ice cream". The only table at the banquet with ice cream on it was that of the King. The first recipe for ice cream in English was published in

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in his book “Kitab Uyun al-anba fi tabaqat-al-atibba“ (Book of Sources of Information on the Classes of Physicians) concerning medicine in which Ibn Abu Usaybi’a attributes the process to an even older author, Ibn Bakhtawayhi, of whom nothing is known.

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Before the development of modern refrigeration, ice cream was a luxury reserved for special occasions. Making it was quite laborious; ice was cut from lakes and ponds during the winter and stored in holes in the ground, or in wood-frame or brick

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Ice cream became popular throughout the world in the second half of the 20th century after cheap refrigeration became common. There was an explosion of ice cream stores and of flavours and types. Vendors often competed on the basis of variety:

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Some ice cream distributors sell ice cream products from travelling refrigerated vans or carts (commonly referred to in the US as "ice cream trucks"), sometimes equipped with speakers playing children's music or folk melodies (such as

1300:"Ice cream" must be at least 10 percent milk fat, and must contain at least 180 grams (6.3 oz) of solids per litre. When cocoa, chocolate syrup, fruit, nuts, or confections are added, the percentage of milk fat can be 8 percent. 1098:

during the 1870s eliminated the need to cut and store natural ice, and, when the continuous-process freezer was perfected in 1926, commercial mass production of ice cream and the birth of the modern ice cream industry was underway.

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In 2006, some commercial ice cream makers began to use liquid nitrogen in the primary freezing of ice cream, thus eliminating the need for a conventional ice cream freezer. The preparation results in a column of white condensed

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originated in the late 19th century. Several men claimed to have created the first sundae, but there is no conclusive evidence to support any of their stories. Some sources say that the sundae was invented to circumvent

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effect. Prior to this, cream could be chilled easily but not frozen. It was the addition of salt that lowered the melting point of ice, which had the effect of drawing heat from the cream and allowing it to freeze.

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In the Mediterranean, ice cream appears to have been accessible to ordinary people by the mid-18th century. Ice cream became popular and inexpensive in England in the mid-nineteenth century, when Swiss émigré

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The history of ice cream in the 20th century is one of great change and increases in availability and popularity. In the United States in the early 20th century, the ice cream soda was a popular treat at the

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station in 1851. He sold scoops in shells for one penny. Prior to this, ice cream was an expensive treat confined to those with access to an ice house. Gatti built an 'ice well' to store ice that he cut from

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mono fatty acids in an amount that will not exceed 0.35% of the ice cream mix, and sorbitan tristearate in an amount that will not exceed 0.035% of the mix. Ice cream mix may not include less than 36% solid

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was invented in the 1870s, adding to ice cream's popularity. The invention of this cold treat is attributed to American Robert Green in 1874, although there is no conclusive evidence to prove his claim. The

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of her day and helped to popularize ice cream. She patented and manufactured an ice cream maker and was the first to suggest using liquefied gases to freeze ice cream after seeing a demonstration at the

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Ice cream was made by hand in a large bowl placed inside a tub filled with ice and salt. This is called the pot-freezer method. French confectioners refined the pot-freezer method, making ice cream in a

521:, particularly in the court, during the 16th century. The narrator notes that his hosts stored ice and snow, which they later added to their wine. This practice slowly progressed during the reign of 781:. Commercial manufacturing was underway in 1875. Ice cream rapidly gained in popularity in New Zealand throughout the 20th century. By 2018, exported ice cream products included new flavors such as 2192: 921:

One important development in the 20th century was the introduction of soft ice cream, which has more air mixed in, thereby reducing costs. The soft ice cream machine fills a cone or dish from a

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of 1888. Her recipe for "Cornet with Cream" said that "the cornets were made with almonds and baked in the oven, not pressed between irons". The ice cream cone was popularized in the US at the

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and bringing the mixture below the freezing point of pure water. The immersed container can also make better thermal contact with the salty water and ice mixture than it could with ice alone.

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Agnes Marshall, regarded as the "queen of ices" in England, did much to popularize ice cream recipes and make its consumption into a fashionable middle-class pursuit. She wrote four books:

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dating back to the 1st-century includes recipes for sweet desserts that are sprinkled with snow, and there are Persian records from the second century for sweetened drinks chilled with ice.

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In the United States, ice cream made with just cream, sugar, and a flavouring (usually fruit) is sometimes referred to as "Philadelphia style" ice cream. Ice cream that uses eggs to make a

3568: 579:, starting with the 1692 edition. Massialot's recipes result in a coarse, pebbly texture. Latini claims that the results of his recipes should have the fine consistency of sugar and snow. 2255: 343:

The origins of frozen desserts are obscure, although several accounts exist about their history. Some sources describe frozen desserts as originating in Persia as far back as 550 BC.

2107: 1040:, insulated by straw. Many farmers and plantation owners, including U.S. Presidents George Washington and Thomas Jefferson, cut and stored ice in the winter for use in the summer. 3889: 1425: 657:

includes a recipe for ice cream: "H. GLASSE Art of Cookery (ed. 4) 333 (heading) To make Ice Cream...set it into the larger Bason. Fill it with Ice, and a Handful of Salt."

4398: 2651:"Jeri Quinzio. Of Sugar and Snow: A History of Ice Cream Making. Berkeley, CA: University of California Press, 2009. xvi + 279 pp. ISBN 978-0-520-24861-8, 16.95 (paperback)" 2500:"Jeri Quinzio. Of Sugar and Snow: A History of Ice Cream Making. Berkeley, CA: University of California Press, 2009. xvi + 279 pp. ISBN 978-0-520-24861-8, 16.95 (paperback)" 3831: 1735:) is a Persian sorbet made of thin vermicelli noodles, frozen with sugar syrup and rose water. The dessert is often served with lime juice and sometimes ground pistachios. 1334:

continuous phase composed by sugars, proteins, salts, polysaccharides and water. Their interactions determine the properties of ice cream, whether soft and whippy or hard.

2073: 987:. Water is polar, thus emulsifiers are needed for dispersion of fat. Also, ice cream has a colloidal phase of foam which helps in its light texture. Milk proteins such as 3864: 1746:" gelaterias. Gelato is made from whole milk, sugar, sometimes eggs, and natural flavourings. Gelato typically contains 7–8% fat, less than ice cream's minimum of 10%. 3040: 1902:

booth next door, unsuccessful in the intense heat, offered to make cones by rolling up his waffles. The new product sold well and was widely copied by other vendors.

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made its 31 flavors ("one for every day of the month") the cornerstone of its marketing strategy (the company now boasts that it has developed over 1,000 varieties).

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Where r (0) is the initial size, n the order of recrystallization, and t a time constant for recrystallization that depends on the rate R (in units of size/time).

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is a Philippine version of common ice cream usually peddled from carts by peddlers who roam streets in the Philippines. Despite the similarities between the name

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India is one of the largest producers of ice cream in the world, but most of its ice cream is consumed domestically. One of its most well-known ice creams is the

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in Japanese history, when blocks of ice saved during the colder months would be shaved and served with sweet syrup to the Japanese aristocracy during the summer.

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agitated the mixture while the intense cold of high altitude froze it. B-17 crews in Europe did something similar on their bombing runs as did others.

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is softer and is often served at amusement parks and fast-food restaurants in the United States. Ice creams made from cow's milk alternatives, such as

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The Complete Confectioner or The Whole Art of Confectionary Made Easy: Also Receipts for Home-made Wines, Cordials, French and Italian Liqueurs &c

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To make ice cream smooth, recrystallization must occur as slowly as possible, because small crystals create smoothness, meaning that r must decrease.

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as it is known, is a traditional and popular dessert in Italy. Much of the production is still hand-made and flavoured by each individual shop in "

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The earliest known written process to artificially make ice is known not from culinary texts, but the 13th-century writings of Syrian historian

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can be found in many cafés or speciality ice cream stores. While many traditional flavours are sold, cafés may also sell flavours like nata,

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are summer treat consisting of shaved ice packed into a popsicle form on a stick and soaked in flavoured sugar syrup, a popular choice being

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Chassaing, Benoit; Koren, Omry; Goodrich, Julia K.; Poole, Angela C.; Srinivasan, Shanthi; Ley, Ruth E.; Gewirtz, Andrew T. (1 March 2015).

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Calaresu, Melissa (August 2013). "Making and Eating Ice Cream in Naples: Rethinking Consumption and Sociability in the Eighteenth Century".

473:) in 1533. But in fact, no Italian chefs were present in France during the Medici period, and it is known that ice cream already existed in 2099: 1546:(ice cream) is very similar to Italian gelato, in large part due to the historical influence of Italian immigrants on Argentinian customs. 4576: 1166:, and in individual servings from small carts or vans at public events. In 2015, the US produced nearly 900 million US gallons (3.4 3545: 1521:

Around the world, different cultures have developed unique versions of ice cream, suiting the product to local tastes and preferences.

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opened an ice cream café in Paris, and the product became so popular that during the next 50 years, another 250 cafés opened in Paris.

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Ben and Jerry's No-Fat Vanilla Fudge, for instance, contains 150 calories (630 kJ) per half-cup due to its high sugar content.

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was some fine ice cream, which, with the strawberries and milk, eat most deliciously." It was served by the lady of Governor Bland.

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is said to have introduced flavoured sorbet ices to France when she brought some Italian chefs with her to France upon marrying the

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In New Zealand, a newspaper advertisement for ice cream appeared in 1866, claiming to be the first time ice cream was available in

674:& Cakes, fine and Common Sugar plums", but most importantly, "all Sorts of Ice, Fruits and creams in the best Italian manner." 3821: 1891:

Reliable evidence proves that ice cream cones were served in the 19th century, and their popularity increased greatly during the

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Ice cream can be mass-produced and thus is widely available in developed parts of the world. Ice cream can be purchased in large

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of Boston turned ice harvesting and shipping into a big business, cutting ice in New England and shipping it around the world.

719: 3366: 3340: 3853: 1490: 2981: 1850:, the most popular ice cream flavours in the U.S. are vanilla and chocolate with a combined market share of 40% as of 2008. 3032: 2224: 1842:

is sometimes called "French ice cream". American federal labelling standards require ice cream to contain a minimum of 10%

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6 to 10% milk and non-fat milk solids: this component, also known as the milk solids-not-fat or serum solids, contains the

2825: 2019: 1892: 1194:. In Turkey and Australia, ice cream is sometimes sold to beach-goers from small powerboats equipped with chest freezers. 1082: 863: 741: 711: 594: 4364: 4342: 3180: 2069: 4424: 2767: 461:-style desserts to Italy after learning of them during his travels to China. According to a legend, the Italian duchess 3766: 184:. The mixture is cooled below the freezing point of water and stirred to incorporate air spaces and prevent detectable 5031: 4756: 2763: 2328:

Kulfi is the traditional Indian ice cream and has a strongly characteristic cooked-milk flavor and dense icy texture.

3794: 3249: 2219: 1641:(saffron), pistachio, chocolate and can contain nuts, rose petals, saffron stalks, and pieces of other sweets like 1486: 984: 31: 3989: 1479: 951:. Recent awareness of this issue has prompted a number of manufacturers to start producing gluten-free ice cream. 5003: 4746: 4593: 3955: 3012: 2914: 2476: 2003: 1074:

In Europe and early America, ice cream was made and sold by small businesses, mostly confectioners and caterers.

767: 441:, a popular frozen dairy dessert from the Indian subcontinent often described as "traditional Indian ice cream." 940:

Technological innovations such as these have introduced various food additives into ice cream, most notably the

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to the mixture while stirring it using a spoon or spatula for a few seconds; a similar technique, advocated by

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which will contribute to its consistency. The proteins contribute to the emulsification, aeration and texture.

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in 1904. According to legend, an ice cream vendor at the fair ran out of cardboard dishes. The vendor at the

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L'Isle des Hermaphrodites, op. cit., p. 108. Planhol X. de, L'eau de neige…, op. cit., p. 168-172 et 179-181

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Frozen Desserts: The Definitive Guide to Making Ice Creams, Ices, Sorbets, Gelati, and Other Frozen Delights

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The 1980s saw thicker ice creams being sold as "premium" and "super-premium" varieties under brands such as

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Who brought ice cream to the United States first is unknown. Confectioners sold ice cream at their shops in

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The basis of making kulfi is to reduce a large volume of milk down to a very small concentrated amount...

1846:. Americans consume about 23 litres of ice cream per person per year—the most in the world. According to 4666: 4616: 4222:"Business Outlook: ice cream manufacturing (based on a report to be found through www.ibisworld.com.au)" 1910: 1363: 825: 804:(1894) and gave public lectures on cooking. She even suggested using liquid nitrogen to make ice cream. 2859: 1824:

is the name given to ice cream in Turkey. Dondurma typically includes milk, sugar, salep, and mastic.

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was reportedly so impressed by the "frozen snow" that he offered his own ice cream maker a lifetime

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helped popularize soft-serve ice cream. Baskin-Robbins would later incorporate it into their menu.

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Stallings, W.S. Jr. (November 1979). "Ice Cream and Water Ices in 17th and 18th Century England".

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rules state that to be described as "ice cream", a product must have the following composition:

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Ice cream's spread throughout Europe is sometimes attributed to Moorish traders, but more often

1197: 330:" instead. In other countries, such as Italy and Argentina, one word is used for all variants. 5083: 4817: 4776: 4651: 4338: 4174: 4155: 4118:"Dietary emulsifiers impact the mouse gut microbiota promoting colitis and metabolic syndrome" 4096: 4063: 3591: 3226: 3186: 3105: 2956: 2946: 2894: 2841: 2831: 2783: 2773: 2707: 2670: 2631: 2621: 2519: 2452: 2429: 2419: 2361: 2351: 2317: 2136: 1933: 1885: 1225: 1159: 1108: 1071:

the pot freezer and did it quicker. Many inventors patented improvements on Johnson's design.

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and was likely a necessary step towards the creation of ice cream. In fact, as early as 1682,

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is divided into "Ice cream mix" and "Ice cream". Each have a different set of regulations.

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The first mention of the cone being used as an edible receptacle for the ice cream is in

573:(The Modern Steward). Recipes for flavoured ices begin to appear in François Massialot's 383: 4550:

Selected Internet Resources – Ice Cream / Science Reference Section, Library of Congress

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published in 1888, endorsed serving ice cream in cones. Agnes Marshall was a celebrated

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that is solid at very low temperatures (below 2 °C or 35 °F). It becomes more

5134: 5093: 4918: 4888: 4812: 4807: 4736: 4656: 4621: 4606: 4307: 4150: 4117: 4092: 3094: 2772:. Illustrated by Soun Vannithone (3rd ed.). Oxford University Press. p. 403. 2408: 1859: 1788: 1617: 1446: 1095: 1041: 963: 915: 902: 851: 837: 807: 737: 722: 299: 251: 236: 208: 177: 153: 112: 76: 3587: 5219: 5139: 5108: 4792: 4771: 4447: 4341:, reprinted from William Morrow and Co.'s The Ultimate Ice Cream Book. Archived from 3443: 3416: 1847: 1796: 1784: 1201: 1191: 1075: 879: 758: 726: 694: 654: 641: 588: 426: 138: 57: 4225: 1795:. In the 1980s, the Spanish industry was known for creating many creative and weird 1158:) from supermarkets and grocery stores, in smaller quantities from ice cream shops, 666:

by M. Emy, a cookbook devoted entirely to recipes for flavoured ices and ice cream.

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Ice cream may be served in dishes, eaten with a spoon, or licked from edible wafer

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varies from one country to another. In some countries, such as the United States,

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Many countries have regulations controlling what can be described as ice cream.

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An early North American reference to ice cream is from 1744: "Among the rarities

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have published recipes to produce ice cream and sorbet using a simple blender.

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Recueil de curiositéz rares et nouvelles de plus admirables effets de la nature

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Physical Properties of Foods: Novel Measurement Techniques and Applications

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Goff, H. Douglas; Caldwell, K.B.; Stanley, D.W.; Maurice, T.J. (May 1993).

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12 to 16% sweeteners: usually a combination of sucrose and glucose-based

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has been checked and does not affect the cited material, please replace

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protein present in ice cream are amphiphilic, can adsorb water and form

736:

Small-scale hand-cranked ice cream freezers were invented in England by

360:

is a Japanese dessert made with ice and flavoured syrup. The origins of

17: 5149: 5010: 4948: 4797: 4741: 4189: 3017: 2919: 2891:

How Jane Austen Kept her Cool - An A to Z History of Georgian Ice Cream

2415: 1929: 1839: 1681: 1493: in this section. Unsourced material may be challenged and removed. 1251: 1112: 1008: 1000: 669:

In 1769 Domenico Negri, an Italian confectioner, founded a business in

606: 485:

in return for keeping the formula secret, so that ice cream could be a

482: 410: 303: 173: 53: 2810: 2472: 2185:"Nice ice, baby: what's in those pricier Japanese shaved ice desserts" 1947: 1560: 1358:

recrystallization process can be described by the following equation:

710:

it is incorrect that Jefferson introduced ice cream to America, as is

5204: 5189: 5144: 4983: 4938: 1977: 1967: 1899: 1777:

In Spain, ice cream is often in the style of Italian gelato. Spanish

1764: 1739: 1689: 1529: 1308: 1293: 1255: 1151: 1028: 988: 944: 812: 782: 771: 600: 576:

Nouvelle Instruction pour les Confitures, les Liqueurs, et les Fruits

474: 458: 307: 295: 247: 228: 108: 2586:

Catalogue des marchandises rares…, op. cit., p. 16., op. cit., p. 16

1553:

In China, besides the popular flavours such as vanilla, chocolate,

5164: 4802: 4278:"Así inventamos el Frigo pie, el Drácula, el Calippo y el Twister" 3063:"The History of Ice Cream – International Dairy Foods Association" 1909: 1896: 1863: 1811: 1803: 1642: 1629: 1559: 1523: 1341: 1324: 1224: 1196: 1177: 1138: 1127: 1081: 1018: 896: 846: 631: 605: 518: 438: 434: 414: 409: 291: 189: 165: 161: 90: 65: 3154:"When You Celebrate Independence Day, Don't Forget the Ice Cream" 1132:

Selection of ice cream flavors available at an ice cream shop in

156:

typically made from milk or cream that has been flavoured with a

4021:"Consolidated federal laws of canada, Food and Drug Regulations" 3990:"Consolidated federal laws of canada, Food and Drug Regulations" 1624:), was introduced at least from the middle of the 19th century. 1533: 1280:

55 to 64% water, which comes from the milk or other ingredients.

992: 587:

The first recorded mention of ice cream in England was in 1671.

283: 216: 197: 86: 4558: 4391:"Mrs. A.B. Marshall's Cookery Book, with seventy illustrations" 3100:(1. publ. ed.). Westport, Conn.: Greenwood Press. p. 1831:

million adults buy ice cream as a treat, in a market worth £1.3

1094:

The development of industrial refrigeration by German engineer

854:, "queen of ices", instrumental in making ice-cream fashionable 314:

are not ice creams but are often available in ice cream shops.

1462: 1240: 477:

before Catherine de Medici was born. One hundred years later,

220: 2248:"Natural ice becoming popular source for shaved frozen treat" 1633:

available in both usual and local flavours like mango, rose,

1550:(5.1 imp gal; 6.1 US gal) each per year. 397:

Ice cream production became easier with the discovery of the

4554: 3524:"Gluten sensitivity more widespread than previously thought" 3308:. Vol. XII, no. 119. 17 November 1875. p. 3. 3278:. Vol. XXI, no. 2315. 27 January 1866. p. 5. 3096:

The 100 Most Important Chemical Compounds: A Reference Guide

1835:

billion (according to a report produced in September 2009).

2706:(illustrated ed.). Grove Atlantic Press. p. 297. 2044:

Not to be confused with the small-batch ice cream business

531:

provided a recipe for a specific type of ice cream, called

2980:. S. Leigh and Baldwin Cradock, and Joy (published 1819). 2734: 798:

Mrs. A.B. Marshall's Larger Cookery Book of Extra Recipes

386:, who served the Imperial Court during the Heian period. 3033:"Explore the History of Ice Cream | The History Kitchen" 1170:

10 L; 750,000,000 imp gal) of ice cream.

610:

Noblewomen eating ice cream in a French caricature, 1801

567:

saw publication in the 1694 edition of Antonio Latini's

3666:"Colloidal and surface phenomenal aspects of ice cream" 3156:. International Dairy Foods Association. 27 June 2012. 1814:), giving it a distinctive stretchy and chewy texture. 371: 361: 353: 298:"nice cream" is a 100% fruit-based vegan alternative. 215:. Ice cream may be served with other desserts—such as 2384:

Ice Creams, Sorbets & Gelati:The Definitive Guide

2279:

Ice Creams, Sorbets & Gelati:The Definitive Guide

1724: 1708: 1666:

In Indonesia, a type of traditional ice cream called

1585: 1579: 1573: 1565: 1366: 450:

sorbets and ice creams were made using this process.

914:

restaurants advertised "a world of 28 flavors", and

5127: 5071: 5050: 5024: 4856: 4785: 4592: 1611: 104: 82: 72: 3093: 2620:. Perpignan: Presses universitaires de Perpignan. 2407: 2074:International Foodservice Distributors Association 1802:In Syria, there is a traditional ice cream called 1419: 176:, or with fruit, such as strawberries or peaches. 4224:. Reed Business Information. 2005. Archived from 489:. There is no evidence to support these legends. 4448:"An 1807 Ice Cream Cone: Discovery and Evidence" 3822:"Flying Fortresses Double As Ice-Cream Freezers" 3546:"Haagen-Dazs: FAQ – Is Haagen Dazs Gluten Free?" 3444:"An 1807 Ice Cream Cone: Discovery and Evidence" 3417:"An 1807 Ice Cream Cone: Discovery and Evidence" 3004:Pennsylvania Magazine of History & Biography 2451:. The Culinary Institute of America. p. 2. 1667: 3337:New Zealand Ice Cream Manufacturers Association 613: 302:, or "froyo", is similar to ice cream but uses 3693:Ullmann's Encyclopedia of Industrial Chemistry 3363:"Situation and Outlook for Primary Industries" 2473:"La table de la Renaissance. Le mythe italien" 1769: 1757: 1749: 429:used relays of horsemen to bring ice from the 223:—or used as an ingredient in cold dishes—like 4570: 4091:(7th ed.). New York: Springer. pp. 4083:Hartel, Richard W.; Goff, H.Douglass (2013). 3921:Dairy Science and Technology Education Series 2555:Dairy Science and Technology Education Series 2310:Caroline Liddell, Robin Weir (15 July 1996), 2016:– a blended mix of ice cream, milk and syrups 1817: 1778: 1730: 1541: 568: 562: 196:together. The result is a smooth, semi-solid 8: 3988:Branch, Legislative Services (3 June 2019). 2070:"Ice Cream Labeling: What Does it all Mean?" 1610:In Greece, ice cream in its modern form, or 1221:Ingredients and standard quality definitions 1049: 661: 574: 556: 532: 526: 512: 498: 39: 4475:"Ice Cream Cone, History of Ice Cream Cone" 4365:"The Top 10 Most Popular Ice Cream Flavors" 1564:In Iran, a popular ice cream-like treat is 1182:A bicycle-based ice cream street vendor in 4577: 4563: 4555: 844:became popular in the early 20th century. 697:and other cities during the colonial era. 47: 38: 4421:"The Ice House – ice trade and ice cream" 4149: 3983: 3981: 3979: 3977: 3569:"Colloidal aspects of ice cream—A review" 3333:"The history of ice cream in New Zealand" 1806:. It is made by freezing dairy milk with 1509:Learn how and when to remove this message 1406: 1365: 1007:, is usually used as a sweetening agent. 4545:How It's Made: UConn Dairy Bar Ice Cream 2297:The Oxford Companion to Sugar and Sweets 785:to cater specifically to Asian markets. 4501:"Mmmm...Cryogenically Frozen Ice Cream" 3890:"§135.110 Ice cream and frozen custard" 3861:United States Department of Agriculture 3707:"Three ways to make homemade ice cream" 3248:. Bordeaux-Undiscovered. Archived from 2401: 2399: 2397: 2395: 2393: 2377: 2375: 2290: 2288: 2061: 2037: 1680:leaves, sugar—and flavors that include 1277:0.2 to 0.5% stabilizers and emulsifiers 925:. In the United States, chains such as 663:L'Art de Bien Faire les Glaces d'Office 551:for flavoured ices appears in 1674, in 4206:|...|checked=yes}} 2870:from the original on 24 September 2015 2169:. Royal Society of chemistry. p. 1459:List of ice cream varieties by country 650:The Art of Cookery made Plain and Easy 599:a book dedicated to confectionary, in 4335:"Peach Ice Cream, Philadelphia Style" 4258:from the original on 27 November 2022 4000:from the original on 2 September 2019 3896:from the original on 23 February 2020 3343:from the original on 12 February 2021 3160:from the original on 24 December 2017 3073:from the original on 19 February 2015 2934: 2932: 2930: 2758: 2756: 2565:from the original on 13 November 2014 2156: 2154: 2152: 905:surround an ice cream vendor in 1909. 660:The year 1768 saw the publication of 188:from forming. It can also be made by 7: 4427:from the original on 31 January 2009 2382:Weir, Caroline; Weir, Robin (2010). 2350:. Westport, Conn.: Greenwood Press. 2277:Weir, Caroline; Weir, Robin (2010). 1672:or "stirred ice cream" is made from 1491:adding citations to reliable sources 1311:that does not exceed 1% of the mix, 860:Mrs. A.B. Marshall's Book of Cookery 794:Mrs. A.B. Marshall's Book of Cookery 729:, served ice cream at her husband's 678:one flavoured with Parmesan cheese. 382:, a book of observations written by 4288:from the original on 1 October 2022 3870:from the original on 19 August 2016 3834:from the original on 22 August 2018 3802:from the original on 22 August 2018 3528:Colorado State University Extension 2893:. Great Britain: White Soup Press. 2258:from the original on 17 August 2022 2110:from the original on 2 January 2017 1731: 1720: 1111:as ideal for home cooks, is to add 500:Catalogue des Marchandises rares... 286:), are available for those who are 4371:from the original on 23 March 2012 3931:from the original on 1 August 2020 3369:from the original on 10 April 2021 3312:from the original on 10 April 2021 3282:from the original on 10 April 2021 2681:from the original on 27 April 2023 2530:from the original on 27 April 2023 2479:from the original on 27 April 2023 2227:from the original on 13 April 2021 1420:{\displaystyle r=r(0)+Rt\exp(1/n)} 960:Chocolate Shoppe Ice Cream Company 180:is sometimes added in addition to 25: 4531:Heston At Home- Heston Blumenthal 4367:. The Food Network. 8 June 2022. 4031:from the original on 13 July 2017 3769:from the original on 10 June 2021 3719:from the original on 31 July 2019 3691:"Ice Cream and Frozen Desserts". 3637:10.3168/jds.S0022-0302(93)77456-1 3185:. Oxford Symposium. p. 283. 3043:from the original on 17 July 2012 2984:from the original on 6 April 2023 2741:from the original on 9 March 2018 1307:which preserves the food colour, 983:and will adhere to themselves by 4454:from the original on 17 May 2008 3952:"Ice Cream – What's in a Scoop?" 3672:from the original on 25 May 2013 3450:from the original on 17 May 2008 3423:from the original on 17 May 2008 3244:Stephens, Nick (28 March 2007). 2974:Nutt, Frederick (25 July 2022). 2551:"Ice Cream History and Folklore" 2195:from the original on 22 May 2020 1946: 1877:Mrs A.B.Marshall's Cookery Book, 1467: 1217:noise rather than actual music. 306:and can be lower in fat. Fruity 290:, allergic to dairy protein, or 133: 122: 4481:from the original on 9 May 2008 3788:Rosenberg, Zach (August 2018). 3503:from the original on 9 May 2008 3477:from the original on 9 May 2008 3396:from the original on 9 May 2008 2246:Yako, Nao (26 September 2019). 2129:Marks, Gil (17 November 2010). 2009:List of ice cream parlor chains 1659:, made from the sweet and sour 1540:The most traditional Argentine 1478:needs additional citations for 947:, to which some people have an 757:set up the first stand outside 528:Le Nouveau confiturier françois 4514:(3): 6–7. 2006. Archived from 4019:Branch, Legislative Services. 3567:Goff, H. Douglas (June 1997). 2295:Goldstein, Darra, ed. (2015). 1414: 1400: 1382: 1376: 1292:and Regulations, ice cream in 204:as its temperature increases. 1: 3950:Kendall, Pat (25 June 2000). 3854:"Dairy Products 2015 Summary" 3588:10.1016/S0958-6946(97)00040-X 3522:Pat Kendall (31 March 2003). 2614:Aline Rousselle, ed. (1999). 2447:Migoya, Francisco J. (2008). 2100:"Ice Cream's Identity Crisis" 2020:Nancy Maria Donaldson Johnson 266:, or milk substitutes (e.g., 254:is a type of rich ice cream. 3759:"Corsair in the Pacific War" 3738:Blumenthal, Heston. "Eggs". 3497:"History of Ice Cream Cones" 2860:"Mrs. Mary Eales's Receipts" 2769:The Oxford Companion to Food 2649:Backer, Kellen (June 2011). 2498:Backer, Kellen (June 2011). 2410:Cool: The Story of Ice Cream 2347:Cooking in Europe, 1650-1850 979:triacylglycerols in fat are 376:'s origin is referred to in 5032:Ice Cream for Breakfast Day 4642:Chocolate chip cookie dough 4477:. Whatscookingamerica.net. 4284:(in Spanish). 8 July 2017. 3795:Air & Space/Smithsonian 3576:International Dairy Journal 3471:"History of Ice Cream Cone" 3390:"History of Ice Cream Cone" 2737:(in Italian). procope.com. 2132:Encyclopedia of Jewish Food 1725: 1709: 1612: 1602:juice and sometimes ground 1586: 1580: 1574: 1566: 714:, he did help to introduce 372: 362: 354: 239:—or in baked items such as 192:a flavoured cream base and 5257: 4314:. Aroq Ltd. September 2009 3790:"DIY Ice Cream in Wartime" 3757:Gobel, Greg (1 May 2015). 3473:. What's Cooking America. 3392:. What's Cooking America. 3246:"Wine Flavoured Ice Cream" 3092:Myers, Richard L. (2007). 2942:Harvest of the cold months 2830:. London: Prospect Books. 2827:Mrs. Mary Eales's Receipts 2220:World History Encyclopedia 1857: 1598:. It is often served with 1456: 1288:According to the Canadian 985:Van der Waals interactions 766:under a contract with the 595:Mrs. Mary Eales's Receipts 32:Ice cream (disambiguation) 29: 4333:Weinstein, Bruce (1999). 3956:Colorado State University 3013:Oxford English Dictionary 2939:David, Elizabeth (1996). 2915:Oxford English Dictionary 2766:(2014). Tom Jaine (ed.). 2700:Visser, Margaret (1999). 2004:List of ice cream flavors 1827:In the United Kingdom, 14 1774:is not a type of sorbet. 1621: 1594:noodles, sugar syrup and 1247:greater than 10% milk fat 974:Ice cream is a colloidal 725:, wife of U.S. President 625:Mrs. Mary Eale's Receipts 534:"neige de fleur d'orange" 514:L'Isle des Hermaphrodites 497:As far back as 1665, the 425:In the 16th century, the 164:or an alternative, and a 118: 46: 5042:National Ice Cream Month 4473:Stradley, Linda (2004). 4446:Weir, Robert J. (2004). 3742:. Series 1. Episode 02. 3625:Journal of Dairy Science 3469:Stradley, Linda (2004). 2655:Enterprise & Society 2504:Enterprise & Society 2406:Powell, Marilyn (2005). 2252:Honolulu Star-Advertiser 2189:South China Morning Post 1999:List of ice cream brands 1086:An ice cream factory in 317:The meaning of the name 4050:Arana, Ignacio (2012). 3917:"Ice Cream Ingredients" 3740:How to Cook Like Heston 3179:Walker, Harlan (1996). 3134:. August–September 2015 2803:Petit Propos Culinaires 2735:"Restaurant Le Procope" 1770: 1758: 1750: 1443:carboxymethyl cellulose 1266:It generally also has: 1262:(lactose) found in milk 1258:and whey proteins) and 1134:Fruitland Park, Florida 748:Expansion in popularity 5089:Geography of ice cream 3276:Wellington Independent 3182:Cooks and Other People 2703:Much Depends on Dinner 2617:La glace et ses usages 2161:Clarke, Chris (2004). 1989:List of dairy products 1973:Cold-stimulus headache 1932:, and authors such as 1919: 1893:St. Louis World's Fair 1873: 1818: 1779: 1738:Italian ice cream, or 1668: 1637:(almond), strawberry, 1607: 1542: 1537: 1421: 1351: 1330: 1233: 1205: 1186: 1147: 1136: 1091: 1050: 1032: 906: 855: 768:Regent's Canal Company 662: 644: 630: 611: 575: 570:Lo Scalco alla Moderna 569: 563: 557: 542:Francesco dei Coltelli 533: 527: 513: 499: 422: 56:ice cream served with 4667:Goody Goody Gum Drops 4198:|...}} 4058:. CRC Press. p. 3126:"Myths of Monticello" 2889:Grace, Maria (2018). 2824:Eales, Mary (1985) . 1918:Rainbow Ice ice cream 1913: 1867: 1563: 1527: 1422: 1345: 1328: 1232:soft ice cream, Japan 1228: 1200: 1181: 1142: 1131: 1085: 1022: 900: 850: 635: 609: 413: 339:Early frozen desserts 246:Italian ice cream is 211:held by the hands as 4450:. Historicfood.com. 3925:University of Guelph 3715:. 21 November 2016. 3223:10.1093/pastj/gtt018 2559:University of Guelph 2165:Science of Ice Cream 1487:improve this article 1436:Food safety concerns 1364: 888:American Prohibition 647:The 1751 edition of 547:The first recipe in 479:Charles I of England 463:Catherine de' Medici 328:frozen dairy dessert 139:Media: Ice cream 30:For other uses, see 4999:Knickerbocker glory 4692:Mint chocolate chip 4401:on 21 December 2019 4395:Rabelais fine books 4171:10.1038/nature18000 4142:10.1038/nature14232 4134:2015Natur.519...92C 3556:on 2 February 2008. 2945:. London: Penguin. 2316:, Macmillan, 1996, 1980:– Italian ice cream 1870:green tea ice cream 1528:Italian ice cream, 1321:Physical properties 1211:Turkey in the Straw 1143:Ice cream kiosk in 868:St. Louis, Missouri 128:Cookbook: Ice cream 43: 4959:Poire belle Hélène 4345:on 25 October 2008 4025:laws.justice.gc.ca 3994:laws.justice.gc.ca 3915:Goff, H. Douglas. 3827:The New York Times 3365:. pp. 16–17. 3215:Past & Present 2549:Goff, H. Douglas. 2418:: Penguin Canada. 2344:Day, Ivan (2009). 2191:. 18 August 2019. 2104:The New York Times 1920: 1874: 1744:produzione propria 1608: 1590:), which contains 1538: 1417: 1352: 1331: 1329:Ice cream sandwich 1305:sequestering agent 1290:Food and Drugs Act 1234: 1206: 1187: 1160:convenience stores 1148: 1137: 1092: 1033: 907: 856: 740:and in America by 712:popularly believed 645: 638:The Art of Cookery 612: 471:Henry II of France 423: 288:lactose intolerant 5213: 5212: 5084:Gelato University 4652:Cookies and cream 4521:on 31 March 2007. 4102:978-1-4614-6095-4 3830:. 13 March 1943. 3534:on 22 April 2003. 3446:. Historic Food. 3419:. Historic Food. 3388:Stradley, Linda. 2864:www.gutenberg.org 2811:10.1558/ppc.29570 2779:978-0-19-967733-7 2713:978-0-8021-3651-0 2667:10.1093/es/khq071 2627:978-2-35412-382-6 2516:10.1093/es/khq071 2425:978-0-14-305258-6 2357:978-0-313-34625-5 2323:978-0-312-14343-5 2215:"The Pillow Book" 2142:978-0-544-18631-6 2106:. 17 April 2013. 1934:Heston Blumenthal 1886:Royal Institution 1519: 1518: 1511: 1346:Chocolate-glazed 1239:In the U.S., the 1109:Heston Blumenthal 956:Ben & Jerry's 942:stabilizing agent 864:1904 World's Fair 716:vanilla ice cream 703:George Washington 540:In 1686, Italian 487:royal prerogative 437:, used to create 366:date back to the 147: 146: 16:(Redirected from 5248: 5128:Similar desserts 5104:Ice cream parlor 5037:Ice cream social 4969:Sizzling brownie 4904:Cherries jubilee 4722:Raspberry ripple 4579: 4572: 4565: 4556: 4532: 4529: 4523: 4522: 4520: 4505: 4497: 4491: 4490: 4488: 4486: 4470: 4464: 4463: 4461: 4459: 4443: 4437: 4436: 4434: 4432: 4417: 4411: 4410: 4408: 4406: 4397:. Archived from 4387: 4381: 4380: 4378: 4376: 4361: 4355: 4354: 4352: 4350: 4330: 4324: 4323: 4321: 4319: 4308:"Ice Cream – UK" 4304: 4298: 4297: 4295: 4293: 4274: 4268: 4267: 4265: 4263: 4252:The Better India 4244: 4238: 4237: 4235: 4233: 4228:on 27 April 2006 4218: 4212: 4211: 4209: 4207: 4199: 4184:Retraction Watch 4163: 4153: 4113: 4107: 4106: 4090: 4080: 4074: 4073: 4057: 4047: 4041: 4040: 4038: 4036: 4016: 4010: 4009: 4007: 4005: 3985: 3972: 3971: 3969: 3967: 3958:. Archived from 3947: 3941: 3940: 3938: 3936: 3912: 3906: 3905: 3903: 3901: 3886: 3880: 3879: 3877: 3875: 3869: 3858: 3850: 3844: 3843: 3841: 3839: 3818: 3812: 3811: 3809: 3807: 3785: 3779: 3778: 3776: 3774: 3754: 3748: 3747: 3735: 3729: 3728: 3726: 3724: 3703: 3697: 3696: 3688: 3682: 3681: 3679: 3677: 3662: 3656: 3655: 3653: 3651: 3646:on 9 August 2017 3645: 3639:. Archived from 3631:(5): 1268–1277. 3622: 3613: 3607: 3606: 3604: 3598:. Archived from 3582:(6–7): 363–373. 3573: 3564: 3558: 3557: 3552:. Archived from 3542: 3536: 3535: 3530:. Archived from 3519: 3513: 3512: 3510: 3508: 3493: 3487: 3486: 3484: 3482: 3466: 3460: 3459: 3457: 3455: 3442:Weir, Robert J. 3439: 3433: 3432: 3430: 3428: 3412: 3406: 3405: 3403: 3401: 3385: 3379: 3378: 3376: 3374: 3359: 3353: 3352: 3350: 3348: 3328: 3322: 3321: 3319: 3317: 3302:"Advertisements" 3298: 3292: 3291: 3289: 3287: 3272:"Advertisements" 3268: 3262: 3261: 3259: 3257: 3241: 3235: 3234: 3210: 3204: 3203: 3201: 3199: 3176: 3170: 3169: 3167: 3165: 3150: 3144: 3143: 3141: 3139: 3131:Garden & Gun 3122: 3116: 3115: 3099: 3089: 3083: 3082: 3080: 3078: 3059: 3053: 3052: 3050: 3048: 3039:. 11 July 2012. 3029: 3023: 3010::126, quoted in 3000: 2994: 2993: 2991: 2989: 2971: 2965: 2964: 2936: 2925: 2911: 2905: 2904: 2886: 2880: 2879: 2877: 2875: 2856: 2850: 2849: 2821: 2815: 2814: 2798: 2792: 2791: 2760: 2751: 2750: 2748: 2746: 2731: 2725: 2724: 2722: 2720: 2697: 2691: 2690: 2688: 2686: 2646: 2640: 2639: 2611: 2605: 2604: 2596: 2590: 2589: 2581: 2575: 2574: 2572: 2570: 2546: 2540: 2539: 2537: 2535: 2495: 2489: 2488: 2486: 2484: 2469: 2463: 2462: 2444: 2438: 2437: 2413: 2403: 2388: 2387: 2379: 2370: 2369: 2341: 2335: 2334: 2331: 2307: 2301: 2300: 2292: 2283: 2282: 2274: 2268: 2267: 2265: 2263: 2243: 2237: 2236: 2234: 2232: 2211: 2205: 2204: 2202: 2200: 2181: 2175: 2174: 2168: 2158: 2147: 2146: 2126: 2120: 2119: 2117: 2115: 2096: 2090: 2089: 2087: 2085: 2076:. Archived from 2066: 2049: 2042: 1994:List of desserts 1984:Ice cream social 1963:Winter ice cream 1956: 1951: 1950: 1834: 1830: 1823: 1782: 1773: 1761: 1755: 1734: 1733: 1728: 1722: 1714: 1671: 1623: 1615: 1589: 1583: 1577: 1571: 1545: 1514: 1507: 1503: 1500: 1494: 1471: 1463: 1453:Around the world 1426: 1424: 1423: 1418: 1410: 1355:Ostwald ripening 1338:Ostwald ripening 1313:propylene glycol 1169: 1062: 1060: 912:Howard Johnson's 884:ice cream parlor 813:ice cream sundae 790:The Book of Ices 707:Thomas Jefferson 689: 665: 628: 578: 572: 566: 560: 536: 530: 516: 502: 433:to its capital, 375: 365: 359: 225:ice cream floats 137: 126: 83:Main ingredients 51: 44: 42: 21: 5256: 5255: 5251: 5250: 5249: 5247: 5246: 5245: 5236:Frozen desserts 5216: 5215: 5214: 5209: 5123: 5099:Ice cream maker 5067: 5046: 5020: 4994:Golden Opulence 4944:Mochi ice cream 4924:Creme de papaya 4852: 4781: 4612:Biscuit Tortoni 4588: 4583: 4541: 4536: 4535: 4530: 4526: 4518: 4503: 4499: 4498: 4494: 4484: 4482: 4472: 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4539:External links 4537: 4534: 4533: 4524: 4492: 4465: 4438: 4412: 4382: 4356: 4339:CondéNet, Inc. 4325: 4299: 4269: 4239: 4213: 4108: 4101: 4075: 4069:978-1439835364 4068: 4042: 4011: 3973: 3962:on 30 May 2008 3942: 3907: 3881: 3845: 3813: 3780: 3749: 3730: 3698: 3683: 3657: 3608: 3559: 3537: 3514: 3488: 3461: 3434: 3415:Weir, Robert. 3407: 3380: 3354: 3331:Newey, Chris. 3323: 3293: 3263: 3236: 3217:(220): 35–78. 3205: 3192:978-0907325727 3191: 3171: 3145: 3117: 3111:978-0313337581 3110: 3084: 3054: 3024: 2995: 2966: 2951: 2926: 2906: 2899: 2881: 2851: 2836: 2816: 2793: 2778: 2764:Davidson, Alan 2752: 2726: 2712: 2692: 2661:(2): 453–455. 2641: 2626: 2606: 2591: 2576: 2541: 2510:(2): 453–455. 2490: 2464: 2458:978-0470118665 2457: 2439: 2424: 2389: 2371: 2356: 2336: 2322: 2302: 2284: 2281:. p. 217. 2269: 2238: 2206: 2176: 2148: 2141: 2121: 2091: 2080:on 14 May 2008 2060: 2059: 2057: 2054: 2051: 2050: 2036: 2035: 2033: 2030: 2028: 2027: 2022: 2017: 2011: 2006: 2001: 1996: 1991: 1986: 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Recipes for 494: 491: 446: 443: 407: 404: 348:Roman cookbook 340: 337: 335: 332: 300:Frozen yoghurt 252:Frozen custard 178:Food colouring 154:frozen dessert 145: 144: 142: 141: 130: 119: 116: 115: 113:frozen custard 106: 102: 101: 84: 80: 79: 77:Frozen dessert 74: 70: 69: 52: 27:Frozen dessert 26: 24: 14: 13: 10: 9: 6: 4: 3: 2: 5253: 5242: 5241:World cuisine 5239: 5237: 5234: 5232: 5231:Types of food 5229: 5227: 5224: 5223: 5221: 5206: 5203: 5201: 5198: 5196: 5193: 5191: 5188: 5186: 5183: 5181: 5178: 5176: 5173: 5171: 5168: 5166: 5163: 5161: 5158: 5156: 5153: 5151: 5148: 5146: 5143: 5141: 5140:Frozen yogurt 5138: 5136: 5133: 5132: 5130: 5126: 5120: 5117: 5115: 5112: 5110: 5109:Ice cream van 5107: 5105: 5102: 5100: 5097: 5095: 5092: 5090: 5087: 5085: 5082: 5080: 5077: 5076: 5074: 5070: 5064: 5063:Parlor chains 5061: 5059: 5056: 5055: 5053: 5049: 5043: 5040: 5038: 5035: 5033: 5030: 5029: 5027: 5023: 5017: 5014: 5012: 5009: 5005: 5004:Knickerbocker 5002: 5000: 4997: 4995: 4992: 4990: 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2015: 2012: 2010: 2007: 2005: 2002: 2000: 1997: 1995: 1992: 1990: 1987: 1985: 1982: 1979: 1976: 1974: 1971: 1969: 1966: 1964: 1961: 1960: 1955: 1949: 1944: 1939: 1937: 1935: 1931: 1926: 1917: 1912: 1905: 1903: 1901: 1898: 1894: 1889: 1887: 1882: 1878: 1871: 1866: 1861: 1853: 1851: 1849: 1848:the NPD Group 1845: 1841: 1836: 1825: 1822: 1821: 1815: 1813: 1809: 1805: 1800: 1798: 1794: 1790: 1786: 1781: 1775: 1772: 1767: 1766: 1760: 1754: 1753: 1747: 1745: 1741: 1736: 1727: 1718: 1713: 1712: 1705: 1703: 1699: 1696:, chocolate, 1695: 1691: 1687: 1683: 1679: 1675: 1670: 1664: 1662: 1658: 1654: 1650: 1648: 1644: 1640: 1636: 1632: 1631: 1625: 1619: 1614: 1605: 1601: 1597: 1593: 1588: 1582: 1576: 1572:(also called 1570: 1569: 1562: 1558: 1556: 1551: 1547: 1544: 1535: 1531: 1526: 1522: 1513: 1510: 1502: 1492: 1488: 1482: 1481: 1476:This section 1474: 1470: 1465: 1464: 1460: 1452: 1450: 1448: 1444: 1435: 1433: 1430: 1427: 1411: 1407: 1403: 1397: 1394: 1391: 1388: 1385: 1379: 1373: 1370: 1367: 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