We All Scream For Ice Cream!

The History Of Ice Cream - from About.com

The origins of ice cream can be traced back to at least the 4th century B.C. Early references include the Roman emperor Nero (A.D. 37-68) who ordered ice to be brought from the mountains and combined with fruit toppings, and King Tang (A.D. 618-97) of Shang, China who had a method of creating ice and milk concoctions. Ice cream was likely brought from China back to Europe. Over time, recipes for ices, sherbets, and milk ices evolved and served in the fashionable Italian and French royal courts.
After the dessert was imported to the United States, it was served by several famous Americans. George Washington and Thomas Jefferson served it to their guests. In 1700, Governor Bladen of Maryland was recorded as having served it to his guests. In 1774, a London caterer named Philip Lenzi announced in a New York newspaper that he would be offering for sale various confections, including ice cream. Dolly Madison served it in 1812.

First Ice Cream Parlor In America - Origins Of English Name
The first ice cream parlor in America opened in New York City in 1776. American colonists were the first to use the term "ice cream". The name came from the phrase "iced cream" that was similar to "iced tea". The name was later abbreviated to "ice cream" the name we know today.


Fun Stuff About Ice Cream
Did You Know...?
Water normally freezes at 32° F, while a salt solution freezes at a lower temperature. The more salt there is in a solution, the lower its freezing point. This means that when salt is added to ice, it causes the ice to melt. When salt is used in making ice cream, the melting ice pulls heat out of the ice cream mixture. This results in the mixture freezing more rapidly at a cooler temperature than is possible with ice alone. (Salt water is also a good weed killer. So if you make any ice cream, don't pour the leftover water on your mom's favorite plant!)

Why Not Make Your Own Ice Cream?
Here are some easy ice cream recipes that you can make without an ice cream machine.

Ice Cream in a Bag
Place in a small Ziploc bag (heavy duty freezer-type) and "zip" closed: 1 tablespoon sugar, 1/2 cup milk or half & half, and 1/4 teaspoon vanilla. Place in a gallon-size Ziploc bag and "zip" closed: 6 tablespoons rock salt or table salt, the filled and zipped small bag, and ice cubes to fill bag about 3/4 full. Wearing oven mitts to keep your hands from freezing, roll and squeeze the filled bag for about 15-20 minutes until frozen. Open the outer bag, remove the inner bag and wipe it clean. Enjoy eating the ice cream right out of the bag. Makes 1 serving.


Fresh Fruit Ice Cream
1 (14-ounce) can sweetened condensed milk (not evaporated milk)
1 cup pureed or mashed fruit (strawberries, raspberries, peaches, bananas, blueberries)
1 tablespoon vanilla extract
2 cups (1 pint) whipping cream, whipped (not non-dairy whipped topping)

In a large bowl, combine sweetened condensed milk and vanilla; stir in 1 cup pureed or mashed fruit. Fold in 2 cups (1 pint) whipping cream, whipped. Pour into 9x5-inch loaf pan or 2-quart container. Cover and freeze 6 hours or until firm. Makes about 1 ½ quarts.

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So, what's your all time favorite kind of ice cream?