Ice Cream History

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HISTORY OF ICE CREAM

There are many myths and stories as to the invention of ice cream: was it Marco Polowho brought it back from China (along with pasta)? Probably not, considering he mostlikely never visited China.

The story of its popularity is however connected with the invention of technology tomake it on an industrial scale, and to keep it cold once made. Before refrigerationtechniques, food was frozen with the aid of ice, mixed with salt, which was either storedin ice houses or shipped from cold countries. But then at the end of the 19th century,both making and freezing it became easier, and together with the invention of the icecream cone, made the product boom.

Today, the United States is the absolute leader in terms of volume consumed, but thehighest per head consumers are in New Zealand. Flavors you'd never have thought ofand yet they're commercially available:

Sorbets - Smoked Salmon, Tomato, Cucumber Ice Creams - Garlic, Avocado, Sweet corn.

The ice cream cone is the most environmentally friendly form of packaging. A Syrianfrom Damascus, Ernest E Hamwi is credited with its invention. Apparently, during the1904 St Louis World's Fair, his waffle booth was next to an ice cream vendor who ranshort of dishes. Hamwi rolled a waffle to contain ice cream and the cone was born

Ancient History And Myths

Much of what is written about the history of ice cream begins centuries ago...and its the

stuff of legends. The claims of Nero (1st

The Dawn Of Ice Cream As We Know It

century A.D.) and the ancient Chinese (viaMarco Polo) enjoying an ice-cream-like dessert are used to bolster ice creams long-standing popularity. Well, bunk. These desserts, while frozen, are not ice cream as weknow it, but more like sorbet or probably a sno-cone! Nero would have servants run tothe mountains for fresh snow, and then race back (before it melted) to his palace wherehe would enjoy the frozen treats topped with fresh fruits. Again, its not the dairy treatwe enjoy today, and further it was something only royalty enjoyed (not everyonecould have servants sent to the mountains, yknow).

Ice cream as a dairy delight was probably discovered in the 1600s. The concept offlavored ices evolved, but no one is sure how. We do know that Charles I of England, orrather, his chef (either French or Italian), made ice cream a staple of the royal table.Depending on which version you read, either the chef had a secret recipe for ice creamand the king paid him a handsome reward to keep it a secret, or the chef wasthreatened with death if he divulged the recipe. Either way, once Chuck-One wasbeheaded in 1649, the chef blabbed. Soon nobility in Europe knew of, and enjoyed,

crme ice.

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Ice Cream Comes To The Colonies

The still-for-the-rich iced creams were widely known in the 18th

If You Want Something Done Right, Ask A Woman

century on both sides

of the Atlantic. Several recipes appear in a 1700 French cookbook, LArt de Faire desGlaces, and here in the soon-to-be United States, ice cream was also known. ThomasJefferson had a recipe for Vanilla ice cream, George Washington paid almost $200 (achunk of money then) for a specific recipe, and James and Dolley Madison served icecream at their second inaugural ball. Still, ice cream was limited in quantity andpopularity, due to the enormous effort needed to make it (think two large bowls, lots ofice and salt, and 40 minutes of shaking one bowl while stirring the other whew!).

Give credit to Nancy Johnson. In 1847 she developed the first hand-crank icecream maker, and despite what you might read elsewhere, received a patent

for it. Much of the confusion (and lack of credit) to Ms. Johnson comes fromthe fact that she sold her rights to William Young for just $200 (still a prettygood sum in those days). He at least had the courtesy to call the machine the

Johnson Patent Ice-Cream Freezer.

Mass Production Finally, Ice Cream To The People!

The hand crank might have been fine for backyard picnics, but no one considered icecream making as an industry until Jacob Fussell in 1851. The milk dealer was lookingfor a way to keep a steady demand for his cream. He discovered that he could do so byturning it into ice cream and he could get twice the price! His Baltimore factory

utilized icehouses and a larger version of Johnsons machine, and by the start of the CivilWar he had additional ice cream plants in New York, Washington, and Boston. Icecream still didnt become a widespread phenomenon until the 20th century, whenadvances in refrigeration and power allowed for the dramatic increase in production asshown in the chart below:

Year U. S. Production(in gallons)

1899 5 million1909 30 million1919 150 million

However, before supply came demandand the controversial inventions of the icecream sundae and the ice cream cone.

The Birth Of The Sundae Fact Or Fiction?

There are several stories as to the birth of the ice cream sundae (as there are to itspredecessor, the ice cream soda). Most of these true accounts revolve aroundconcentrated efforts by Midwestern religious leaders in the late 19th century against

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sucking soda (I am not making this up). Evanston, Illinois was one such town, as wasTwo Rivers, Wisconsin. Both claim to have locals who circumvented the soda ban byserving ice cream topped with syrup, and they did it on Sunday, and then changed thename slightly to avoid any connection with the clergy

Who REALLY Invented The Ice Cream Cone?

And if you thought the invention of the sundae was confusing, you aint seen nothinyet. Many histories proclaim that the ice cream cone was invented in 1904 at the St.Louis Worlds Fair (the Louisiana Purchase Exposition), when Syrian immigrant ErnestHamwi gave some of his zalabia (a waffle-like pastry) from his pastry cart toneighboring Arnold Fornachou, who had run out of paper dishes to serve his ice creamin at his adjoining ice cream cart at the fair. Another version has Hamwi teaming upwith a different ice cream vendor named Charles Menches, who also ran out of dishes.

Well, waityet another vendor named Abe Doumar said he created the cone and sold itnightly at the fair. Hang onfair vendor David Avayou said the same thing, claiming he

knew of cones of pastry from France. All in all there were about 50 ice cream vendorsand more than a dozen waffle stands at the fair, so its very likely there were severalvendors selling some version of an ice cream cone. Certainly, the cone becameuniversally popular after this date. Despite the number of claimants, most ice creamexperts and associations give the credit to Hamwi (see why below).

But - let us seriously consider Italo Marciony (also spelled Marchioni and Marcioni) whoclaimed he created the ice cream cone on September 22, 1896! He sold his cones froma pushcart in New York City, and his claim may be the best, since he had a patent for awaffle mold, granted in December, 1903, eight months before

From Pushcart to Inventor - Italo Marciony

the St. Louis Fair! Hisinvention was like a waffle iron and producing several small pastry cups with sloping

sides. I have a copy of it courtesy of Anthony Gullo of Hoboken, NJ, who also providedme with more about this fascinating, and little known inventor...

Italo Marciony emigrated to the United States in the late 1800s, and although he lived inHoboken, NJ for a time his fame resides solely in New York City. He began his businessselling his homemade lemon ice from a single pushcart on Wall Street, but his businessquickly grew into many carts.

Although he was successful he still had a small problem that was causing him to losemoney. At the time, most ice cream from vendors was sold in serving glasses called

"penny licks" (because you'd lick the ice cream from the glass, and it cost a penny to doso). There was a major problem with sanitation (or the lack thereof), but Marciony'sproblem was that many people would accidentally break the glasses, or not soaccidentally walk off with them. His first solution was to make cone-like containers outof paper which worked fine until he was hit with a stroke of genius. He came up withthe idea of making an edible container for his cool treat. So in 1896 he began bakingedible waffle cups with sloping sides and a flat bottom - shaped like his serving glass -and it was an instant hit.

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On September 22, 1903, he filed a patent application out of the city and state of New

York, and U.S. Patent No. 746971 was issued to him on December 15, 1903. Soalthough he lived in Hoboken for a time, while selling his wares in the big city, andalthough my home town web sites claims him as our own, his patent clearly states thathe is "Italo Marciony of New York."

So Who Really "Invented" The Ice Cream Cone?

As I mentioned earlier, most give Hamwi the credit. This is because:

a. he had been a sailor, and early ice cream cones were supposedly shaped arounda sailor's tool, which Hamwi had with him in his pastry cart (so the story goes),

andb. he eventually went on to start his own cone making company.

Many people today think Henry Ford invented the automobile, and Bill Gates inventedthe computer. Not so, but each made these machines more like what we know themtoday. This is the category that I feel Hamwi fits into, as he took what already existedand made it into the cone shape we know today.

But I side with those who give the credit to Marciony, because his patented

To be sure, the St. Louis World's Fair

design wasFIRST, and it resembled the "packaging" of ice cream as it was known then (the pennylick glass). Hamwi improved upon this design, but the concept of ice cream in an edible

container belongs to Marciony. Hence, in my view (and a few others), he is the fatherof the American Ice Cream Cone.

popularizedthe cone, but it's invention camebefore this. In fact, you'll note that we refer to Marciony as the father of theAmerican

Seasides Historical Footnote To The Cone Controversy?

Ice Cream Cone. This is because there are other claimants who say they had the ideabefore this - there are English claims that go back to the 1890's, and one French claimof paper cones more than 100 years before this! Will we ever know who was first?Probably not...and wait, there's one more detail of local interest...

I used to joke that, indirectly, Lewis and Clark were responsible for the ice cream cone,since they explored the Louisiana Purchase, and since the ice cream cone was madepopular at the Louisiana Purchase Exposition in St. Louis a hundred years later. Now,another century since then, a picture caption from a historical record may bring it fullcircle.

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In A Pictorial History of Seaside & Gearhart there is a picture of a small business withthe caption, First ice cream coneshop in Seaside near the turn of the century(emphasis mine).

Now, given what we know about the birth of the cone, one of three things is possible:

1. By turn of the century the caption refers to several years (at least four or five)after the turn of the century, or

2. The caption is incorrect and should read an ice cream shop (no cone), or3. Seaside was enjoying ice cream cones before the folks in St. Louis had their fair.

Obviously further research is needed. If anyone has any additional information onSeasides early ice cream businesses, and can clarify this or other early ice creamhistory, this ice cream lover would enjoy hearing it. Still, its clear that Seaside visitors

had, and still have, a love affair with scoops of chocolate, strawberry, and vanilla

And History Is Still Being Made Today...

In April, 2004, Zinger's Ice Cream began making homemade ice cream. Partly tocelebrate the 100th anniversary of the ice cream cone (or 101st, if you are in theMarciony camp), and partly to offer visitors a better ice cream with more diverse flavors,"Zinger's Homemade" is a combination of old-fashioned creaminess and 21st Centuryflavors.

A Little History..... There are plenty of myths about where ice cream was firstinvented.Some suggest Marco Polo first brought ice cream from China. The earliest evidence of

anything resembling ice cream actually does come from China.

In the 1500s, ice cream was developed in Italy. In the 1600s France and Spaindeveloped forms of ice cream and in the late 1600s England had their own secretrecipes for ice cream.

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It wasn't until the 1700s that the Americas first dabbled in ice cream. In the 19thcentury ice cream became a popular treat with the advent of mechanical technology andmodern freezing methods.

The History of Ice Cream

The Ice Cream Cone

On July 23, 1904, Charles E. Minches of St. Louis, Missouri conceived the idea of filling apastry cone with two scoops of ice cream, thereby inventing the ice cream cone. Thewalk-away cone made its debut later that year at the St. Louis World's Fair.

The origins of ice cream can be traced back to the 4th century B.C. The Roman emperorNero ordered ice to be brought from the mountains and combined with fruit toppings. Inthe 13th century, Marco Polo learned of the Chinese method of creating ice and milkconcoctions and brought it back to Europe. Over time, recipes for ices, sherbets, andmilk ices evolved and were served in the fashionable Italian and French royal courts.

After the dessert was imported to the United States, it was served by GeorgeWashington, Thomas Jefferson, and Dolley Madison.

The use of ice mixed with salt to lower and control the temperature of the mix ofingredients proved a major breakthrough in the creation of ice cream as we know it. Theinvention of the wooden bucket freezer with rotary paddles facilitated its manufacture.

A Baltimore company first produced and marketed wholesale ice cream in 1851. Thetreat became both distributable and profitable with the introduction of mechanicalrefrigeration. The ice cream shop or soda fountain has since become an icon of

American culture.

During the 20th century many brands of ice cream were marketed on a large scale insupermarket and branded francised palors. Many new, exotic flavors were developedduring this era. In 1997 the idea of "microbatch" ice cream was developed. Borrowingfrom the success of microbrew beer, this ice cream is painstakingly produced in smallbatches and sold in limited quantities. The pioneering company in microbatch ice creamwas Jeremy's Microbatch Ice Cream. The company was one of the first to sell ice creamon the Internet. Unfortunately, they have apparently met the same fate as many earlyonline businesses and have closed shop.

Now, many people enjoy making their own ice cream at home. It is really quite easywith the aid of devices that improves upon the bucket freezer concept mentioned above.With a low cost unit, families can enjoy fresh made ice cream whenever they wish. Moreinformation on one brand of these 21st century ice cream machines can be foundhere> Ice Cream Machine.

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Farm Boys Eating Ice-

Cream Cones,Washington, Indiana,

John Vachon,photographer,

July 1941.FSA/OWI Photographs,

1935-1945

Children Making IceCream,

Caswell County, NorthCarolina,

Marion Post Wolcott,photographer,

circa October 1940.FSA/OWI Photographs,

1935-1945

Children With Ice CreamCones,

Crowley, Louisiana,Russell Lee,

photographer,October 1938.

FSA/OWI Photographs,1935-1945

FROM THE COW TO THE CONEHow Ice Cream Is Made

Everybody has a favorite flavor or brand of ice cream, and the debate over whose icecream is the best rages on each year. While each manufacturer develops its own specialrecipes, ice cream production basics are basically the same everywhere.

The most important ice cream ingredients come from milk. The dairy ingredients arecrucial in determining the characteristics of the final frozen product. Federal regulationsstate that ice cream must have at least 10% milkfat, the single most critical ingredient.The use of varying percentages of milkfat affects the palatability, smoothness, color,texture and food value of the finished product. Gourmet or superpremium ice creamscontain at least 12% milkfat, usually more.

Ice cream contains nonfat solids (the non-fat, protein part of the milk), which contributenutritional value (protein, calcium, minerals and vitamins). Nonfat dry milk, skim milkand whole milk are the usual sources of nonfat solids.

The sweeteners used in ice cream vary from cane or beet sugar to corn sweeteners or

honey. Stabilizers, such as plant derivatives, are commonly used in small amounts toprevent the formation of large ice crystals and to make a smoother ice cream.Emulsifiers, such as lecithin and mono- and diglycerides, are also used in small amounts.They provide uniform whipping qualities to the ice cream during freezing, as well as asmoother and drier body and texture in the frozen form.

These basic ingredients are agitated and blended in a mixing tank. The mixture is thenpumped into a pasteurizer, where it is heated and held at a predetermined temperature.

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The hot mixture is then "shot" through a homogenizer, where pressure of 2,000 to2,500 pounds per square inch breaks the milkfat down into smaller particles, allowingthe mixture to stay smooth and creamy. The mix is then quick-cooled to about 40F andfrozen via the "continuous freezer" method (the "batch freezer" method) that uses asteady flow of mix that freezes a set quantity of ice cream one batch at a time.

During freezing, the mix is aerated by "dashers," revolving blades in the freezer. Thesmall air cells that are incorporated by this whipping action prevent ice cream frombecoming a solid mass of frozen ingredients. The amount of aeration is called "overrun,"and is limited by the federal standard that requires the finished product must not weighless than 4.5 pounds per gallon.

The next step is the addition of bulky flavorings, such as fruits, nuts and chocolatechips. The ingredients are either "dropped" or "shot" into the semi-solid ice cream afterit leaves the freezer.

After the flavoring additions are completed, the ice cream can be packaged in a variety

of containers, cups or molds. It is moved quickly to a "hardening room," where sub-zerotemperatures freeze the product to its final state for storage and distribution.

WHAT'S HOT IN ICE CREAM?

FlavorsVanilla continues to be America's flavor of choice in ice cream and novelties, in bothsupermarket and foodservice sales. This flavor is the most versatile, mixing well withtoppings, drinks and bakery desserts. America's top five favorite individual flavors are

vanilla, chocolate, butter pecan, strawberry and chocolate chip mint.

However, ice cream flavors are only limited by the imagination. Manufacturers, scoopshops and chefs constantly come up with new and exciting flavors for their customers.To keep consumers looking to see what's next in the freezer case, individual processorsoften release limited time "seasonal" flavors, such as gingerbread, peppermint orcaramel ice cream for the November/December holidays.

Quality SegmentsWhile the majority of ice cream sales have long been regular-fat products, processorscontinue to diversify their lines of frozen desserts in order to fit into various lifestyles --often called "better for you" products. Consumers can find an array of frozen desserts tofit specific dietary needs or wants, such as reduced-fat, fat-free, low-carb, "no sugaradded," added calcium or other nutrients, or lactose-free ice cream. Novelty/single-serving products are also an important part of this trend, as some consumers prefer thepre-packaged portion when counting calories, carbs or fat grams.

However, most consumers are looking for an indulgence when eating ice cream.Therefore, ice cream manufacturers make sure to offer a full selection of premium and

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superpremium products in innovative flavors and with such mix-ins as cookies, brownies,candies and cake.

Co-brandingAnother important trend for ice cream is the continuing popularity of co-branding. Co-branding involves partnering with successful branded companion products for increasedproduct awareness. There has been an increase in the number of new ice creamproducts that use ingredients from well-known candy, cookie, fruit and flavoringmanufacturers. In particular, novelty manufacturers have placed a strong emphasis onco-branding with popular candy flavors. And, some ice cream manufacturers haveteamed up in recent years with popular coffee and chocolate brands to create"ultrapremium" products. Market signs indicate that this trend will continue to beimportant in the future.

ICE CREAM LABELING - WHAT DOES IT ALL MEAN?

There are many choices in today's ice cream case to suit a wide variety of consumertastes. There is plenty of information on food labels, but what does it really mean? Here,the International Ice Cream Association sheds some light on how ice cream and relatedproducts are labeled.

Labeling DefinitionsThe U.S. Food and Drug Administration (FDA) sets standards of identity for many foodsso that consumers will get a consistent product, no matter what brand or type they buy.For ice cream, FDA permits the use of nutrient descriptors such as "light," "reduced fat"and "lowfat" so that consumers know exactly what they're selecting in terms of

nutritional content. These FDA standards follow the federal Nutrition Labeling andEducation Act (NLEA), which governs all food labeling.

Here are some of the terms consumers are seeing in the supermarket, and exactly whatthose terms mean:

Ice cream is a frozen food made from a mixture of dairy products, containing at least10% milkfat.

"Reduced fat" ice cream contains at least 25% less total fat than the referencedproduct (either an average of leading brands, or the company's own brand.)

"Light" ice cream contains at least 50% less total fat or 33% fewer calories than thereferenced product (the average of leading regional or national brands.)

"Lowfat" ice cream contains a maximum of 3 grams of total fat per serving ( cup).

"Nonfat" ice cream contains less than 0.5 grams of total fat per serving.

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Quality SegmentsIn addition, there are commonly used marketing phrases that describe ice creamproducts in terms of quality segments, such as "superpremium," "premium" and"economy." Several factors can contribute to a product's quality segment, such as price,brand positioning, product packaging, quality of ingredients and the amount of overrun(air) in the product. Overrun refers to the amount of aeration the ice cream undergoesduring its manufacture that keeps the mixture from becoming an inedible frozen mass.Overrun is governed by federal standards in that the finished product must not weighless than 4.5 pounds per gallon.

"Superpremium" ice cream tends to have very low overrun and high fat content, andthe manufacturer uses the best quality ingredients.

"Premium" ice cream tends to have low overrun and higher fat content than regularice cream, and the manufacturer uses higher quality ingredients.

"Regular" ice cream meets the overrun required for the federal ice cream standard.

"Economy" ice cream meets required overrun and generally sells for a lower pricethan regular ice cream.

THE HISTORY OF ICE CREAM

The Evolution of Ice CreamIce cream's origins are known to reach back as far as the second century B.C., althoughno specific date of origin nor inventor has been undisputably credited with its discovery.

We know that Alexander the Great enjoyed snow and ice flavored with honey andnectar. Biblical references also show that King Solomon was fond of iced drinks duringharvesting. During the Roman Empire, Nero Claudius Caesar (A.D. 54-86) frequentlysent runners into the mountains for snow, which was then flavored with fruits and

juices.

Over a thousand years later, Marco Polo returned to Italy from the Far East with a recipethat closely resembled what is now called sherbet. Historians estimate that this recipeevolved into ice cream sometime in the 16th century. England seems to have discoveredice cream at the same time, or perhaps even earlier than the Italians. "Cream Ice," as itwas called, appeared regularly at the table of Charles I during the 17th

Ice Cream For AmericaThe first official account of ice cream in the New World comes from a letter written in1744 by a guest of Maryland Governor William Bladen. The first advertisement for icecream in this country appeared in the New York Gazetteon May 12, 1777, when

century. Francewas introduced to similar frozen desserts in 1553 by the Italian Catherine de Mediciwhen she became the wife of Henry II of France. It wasn't until 1660 that ice cream wasmade available to the general public. The Sicilian Procopio introduced a recipe blendingmilk, cream, butter and eggs at Caf Procope, the first caf in Paris.

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confectioner Philip Lenzi announced that ice cream was available "almost every day."Records kept by a Chatham Street, New York, merchant show that President GeorgeWashington spent approximately $200 for ice cream during the summer of 1790.Inventory records of Mount Vernon taken after Washington's death revealed "twopewter ice cream pots." President Thomas Jefferson was said to have a favorite 18-steprecipe for an ice cream delicacy that resembled a modern-day Baked Alaska. Check outPresident Jefferson's vanilla ice cream recipe here. In 1812, Dolley Madison served amagnificent strawberry ice cream creation at President Madison's second inauguralbanquet at the White House.

Until 1800, ice cream remained a rare and exotic dessert enjoyed mostly by the elite.Around 1800, insulated ice houses were invented. Manufacturing ice cream soonbecame an industry in America, pioneered in 1851 by a Baltimore milk dealer namedJacob Fussell. Like other American industries, ice cream production increased because oftechnological innovations, including steam power, mechanical refrigeration, thehomogenizer, electric power and motors, packing machines, and new freezing processesand equipment. In addition, motorized delivery vehicles dramatically changed the

industry. Due to ongoing technological advances, today's total frozen dairy annualproduction in the United States is more than 1.6 billion gallons.

Wide availability of ice cream in the late 19th

Ice cream became an edible morale symbol during World War II. Each branch of the

military tried to outdo the others in serving ice cream to its troops. In 1945, the first"floating ice cream parlor" was built for sailors in the western Pacific. When the warended, and dairy product rationing was lifted, America celebrated its victory with icecream. Americans consumed over 20 quarts of ice cream per person in 1946.

century led to new creations. In 1874, theAmerican soda fountain shop and the profession of the "soda jerk" emerged with theinvention of the ice cream soda. In response to religious criticism for eating "sinfully"rich ice cream sodas on Sundays, ice cream merchants left out the carbonated waterand invented the ice cream "Sunday" in the late 1890's. The name was eventuallychanged to "sundae" to remove any connection with the Sabbath.

In the 1940's through the 70s, ice cream production was relatively constant in theUnited States. As more prepackaged ice cream was sold through supermarkets,traditional ice cream parlors and soda fountains started to disappear. Now, specialty icecream stores and unique restaurants that feature ice cream dishes have surged inpopularity. These stores and restaurants are popular with those who remember the icecream shops and soda fountains of days past, as well as with new generations of icecream fans.

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HISTORY OF THE ICE CREAM CONE

For over a century, Americans have been enjoying ice cream on a cone. Whether it's awaffle cone, a sugar cone or a wafer cone, what better way to enjoy a double scoop ofyour favorite flavor?

Making Its AppearanceThe first ice cream cone was produced in 1896 by Italo Marchiony. Marchiony, whoemigrated from Italy in the late 1800s, invented his ice cream cone in New York City. Hewas granted a patent in December 1903.

Although Marchiony is credited with the invention of the cone, a similar creation wasindependently introduced at the 1904 St. Louis World's Fair by Ernest A. Hamwi, aSyrian concessionaire. Hamwi was selling a crisp, waffle-like pastry -- zalabis -- in abooth right next to an ice cream vendor. Because of ice cream's popularity, the vendorran out of dishes. Hamwi saw an easy solution to the ice cream vendor's problem: hequickly rolled one of his wafer-like waffles in the shape of a cone, or cornucopia, and

gave it to the ice cream vendor. The cone cooled in a few seconds, the vendor put someice cream in it, the customers were happy and the cone was on its way to becoming thegreat American institution that it is today.

A Business Is BornSt. Louis, a foundry town, quickly capitalized on the cone's success. Enterprising peopleinvented special baking equipment for making the World's Fair cornucopia cones.

Stephen Sullivan of Sullivan, Missouri, was one of the first known independent operatorsin the ice cream cone business. In 1906, Sullivan served ice cream cones (orcornucopias, as they were still called) at the Modern Woodmen of America Frisco Log

Rolling in Sullivan, Missouri.

At the same time, Hamwi was busy with the Cornucopia Waffle Company. In 1910, hefounded the Missouri Cone Company, later known as the Western Cone Company.

As the modern ice cream cone developed, two distinct types of cones emerged. Therolled cone was a waffle, baked in a round shape and rolled (first by hand, latermechanically) as soon as it came off the griddle. In a few seconds, it hardened in theform of a crisp cone. The second type of cone was molded either by pouring batter intoa shell, inserting a core on which the cone was baked, and then removing the core; orpouring the batter into a mold, baking it and then splitting the mold so the cone couldbe removed with little difficulty.

In the 1920s, the cone business expanded. Cone production in 1924 reached a record245 million. Slight changes in automatic machinery have led to the ice cream cone weknow today. Now, millions of rolled cones are turned out on machines that are capableof producing about 150,000 cones every 24 hours.

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KEEP IT COOL!Tips On Storing And Handling Ice Cream

The International Ice Cream Association offers these suggestions on the proper handlingand storage of ice cream and frozen desserts to help consumers enjoy America's favoritetreat to the fullest.

Ice cream is a perishable product and should be treated carefully. When frozen dessertsare exposed to temperatures above 10F, they become subject to adverse changes inbody, texture and flavor characteristics. Although individual manufacturers' recipes yieldice cream of varying consistency and flavor, all ice cream will be negatively affected ifimproperly handled or stored. Because of the fluctuating temperatures in most homefreezers, IICA recommends that people follow these tips, and enjoy ice cream within amonth of purchase.

Here are some tips on how to keep ice cream in its most delectable form:

In the store:

Make the ice cream aisle your last stop during your trip to the supermarket. Check the temperature of your grocer's freezer case. The temperature in the

supermarket's freezer case should not be above -20F. If kept at a propertemperature, ice cream will be thoroughly frozen and will feel hard to the touch.If the product is soft, you may wish to bring it to the attention of the storemanager.

In an open top freezer case, always select ice cream and frozen treats storedbelow the freezer line.

Put ice cream products in the separate section of your grocery cart, or place ontop of other groceries.

Insulate ice cream products for the ride home. When your groceries are packed,request a freezer bag or additional brown paper bag to insulate your ice cream.

Make the grocery store or ice cream parlor your last errand before going home.This will insure that your ice cream does not sit in a warm car while you aremaking other stops.

At Home:

Do not allow ice cream to repeatedly soften and re-freeze. When ice cream'ssmall ice crystals melt and re-freeze, they can eventually turn into large,unpalatable lumps.

Your freezer should be set at between -5F and 0F. Ice cream is easy to dipbetween 6F and 10F, the ideal serving temperature range.

Store ice cream in the main part of the freezer. Do not store ice cream in thefreezer door, where ice cream can be subject to more fluctuating temperaturessince the door is repeatedly open and shut.

Keep the ice cream container lid tightly closed when storing in the freezer. Don't store ice cream alongside uncovered foods; odors may penetrate ice cream

and affect its flavor.

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By following these simple suggestions, you can help ensure that your ice cream andother frozen dessert treats will stay the way they left the manufacturer attractive anddelicious!

HISTORY OF ICE CREAM SUNDAE

A little background history:

Two cities lay claim to creating the original ice cream sundae:

Some historians claim, but never proven to be true, that the name"sundae" was created in response to the "Blue Laws" which said that icecream sodas could not be sold on Sundays because they were to "frilly."For some reason the "righteous" very much against what they called"sucking soda" (especially on the Sabbath and the clergy startedpreaching against them). The dish has gone by other names at various

time, most notably "sundi" and "sondhi." Some accounts have explainedall these names as attempts to avoid offending the sensibilities of thedevoutly religious, which might take a dim view of a pile of ice cream andsyrup being named after the Sabbath.

The biggest rivalry is between Two Rivers, Wisconsin and Ithaca, New York. Thisdispute dates back from the 1970s with letters and barbs between the mayors ofthese cities. This is definitely serious business and a matter of pride for thesetowns. The two cities have

H. L. Mencken (1880-1956), famed newspaper columnist, political commentator,and essayist, in his 1945 book,

sparred in a good-natured "Sundae War" for severaldecades.

The American Language: Supplement 1

True or False? Author Michael Turback, who wrote

, whilewriting on the suffix "DAE" as in sundae, wrote that the "most plausible of theirtheories ascribes the introduction of the 'sundae' itself to George Hallauer ofMarshall, Illinois, and the invention of its name to George Giffy of Manitowoc,Wisconsin." Mencken version was so well received that some sources still cite itas a possible etymological source for the word "sundae." Mencken claimedWisconsin sundae origins predated all others. Mencken's name and theplausibility of his stories have kept them alive, and still believed by many, to thisday. Mencken was just reporting something that had been told in Two Rivers(and elsewhere) for decades prior to his book.

A Month of Sundaes: Ithaca'sGift to the World and More Than a Month of Sundae,

says the Two Rivers story,as well as one about Manitowoc, were bandied about by the late journalist H. L.Mencken, who reported on the matter in the first volume of "The AmericanLanguage," published in 1919, but later admitted it was a hoax. He just saidMencken was known for pulling hoaxes.

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1881

Two Rivers, Wisconsin claims that the first icecream sundae was served by accident in1881. Druggist Edward Berners (1863-1939),owner of Ed Berners' Ice Cream Parlor wasasked by a George Hallauer asked for a icecream soda. Because it was Sunday, theSabbath, Mr. Berners compromised and putice cream in a dish and poured the chocolatesyrup on top (chocolate syrup was only usedfor making flavored ice cream sodas at thetime). Ed Berners sampled the dish and likedit enough to begin featuring "ice cream with syrup" in his shop for the same price as adish of ice cream. This ice cream concoction cost a nickel, and soon everybody wantedsome.

- Two Rivers, Wisconsin:

The only reference to support Two Rivers' claim is a 1929 Two Rivers Reporternewspaper

"One night, Hallauer dropped in and ordered a dish of ice cream. As I was serving it, hespied a bottle of chocolate syrup on the back bar, which I used for making sodas. 'Whydon't you put some of that chocolate on the ice cream?'" he asked.

interview by Seymour Althen in which Edward Berners recounts his 40-year-old recollection of how the sundae came about.

"'You don't want to ruin the flavor of the ice cream,' I protested, but Hallauer answered'I'll try anything once,' and I poured on the chocolate. Hallauer liked it, and the icecream sundae was born."

Wisconsin birth records indicate Edward Berners was only 17 years old in 1881, and thusunlikely to have been the owner of a ice cream parlor. Court records (#002407, dated09 Aug. 1863, Reel 0115), indicate that Edward was employed as a millworker at Hintze& Baker Company in Chicago, Illinois in 1884. Records show he was involved in a lawsuit for damages received in an accident in which a pulley fell on his head and fracturedhis skull.

Ed Berners' obituary in the La Crosse Tribune and Leader-Press

Fond du Lac, wis - (AP) - E. C. Berner, 76, of Two Rivers, who claimed to be the

originator of the ice cream sundae, died Saturday at the home of a sister, Mrs. AlbertPilon, where he had lived for the last two months.

newspaper on SundayMorning, July 2, 1939 reads:

Edward Berners closed his ice cream parlor in 1927. Today, the Washington House HotelMuseum in Two Rivers includes a replica of Ed Berner's ice cream parlor.

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The Wisconsin State Historical Society recognizes Two Rivers, Wisconsin as thebirthplace of the sundae and in 1973 erected a historical marker in Two Rivers CentralMemorial Park that reads:

ICE CREAM SUNDAE - In 1881, George Hallauer asked Edward C. Berner, the owner of asoda fountain at 1404 - 15th Street, to top a dish of ice cream with chocolate sauce,hitherto used only for ice cream sodas. The concoction cost a nickel and soon becamevery popular, but was sold only on Sundays. One day a ten year old girl insisted shehave a dish of ice cream "with that stuff on top," saying they could "pretend it wasSunday." After that, the confection was sold every day in many flavors. It lost its Sundayonly association, to be called ICE CREAM SUNDAE when a glassware salesman placed anorder with his company for the long canoe-shaped dishes in which it was served, as"Sundae dishes."In 2006, the town of Two Rivers responded to Ithaca with a resolution demanding thatIthace "cease and desist from it claim.

2006 City Council Resolution

RESOLUTION FORMALLY CHALLENGING THE CITY OF ITHACA,NEW YORKS CLAIM TO BE

BIRTHPLACE OF THE ICE CREAM SUNDAE

Whereas, Ed Berners invented the ice cream sundae at his Two Riverssoda fountain in 1881; and

Whereas, this historic accomplishment has resulted in our communitybeing known far and wide as the Birthplace of the Ice Cream Sundae;and

Whereas, this status has been recognized by the State HistoricalSociety of Wisconsin, whose State Historic Marker in Two Rivers CentralPark proudly proclaims this community as Birthplace of the Ice CreamSundae; and

Whereas, it is only fitting and proper that the coolest city in AmericasDairyland be afforded sole possession of this title; and

Whereas, other, lesser-known communities, including Evanston, Illinois,Buffalo, New York, Baltimore, Maryland, Ithaca, New York and evenneighboring Manitowoc, Wisconsin, have from time to time sought toclaim this title; and

Whereas, in keeping with modern concepts of municipal governmentand international relations, Two Rivers holds to the belief that it is only

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appropriate to launch a pre-emptive strike when any such communitytries to assert its spurious claim to be the birthplace of this iconic

American confection; and

Whereas, it has recently come to our attention that Ithaca, New York,

not content with just promoting its status as home to one of Americasgreat universities, in the Finger Lakes region of beautiful upstate NewYork, has once again dusted off its claim to be Birthplace of the IceCream Sundae; and

Whereas, this latest attempt to legitimize such revisionist history has asits centerpiece a Month of Sundaes promotion being plotted byoperatives within the Ithaca/Tompkins County Visitor and ConventionBureau; and

Whereas, Ithacas experience with ice cream sundaes is of relativelyrecent vintage, dating to Chester Platts fabrication of a cherry sundaeat his drug store soda fountain in 1892, a full eleven years after EdBerners' sundaes began broadening childrens smiles and adultswaistlines in our community on the shore of Lake Michigan;

Now, therefore, be it resolved, that the City of Two Rivers re-asserts itsstatus as Birthplace of the Ice Cream Sundae; and

Be it further resolved, that the City of Ithaca is hereby directed tocease and desist from its continued claims of being Birthplace of theIce Cream Sundae, lest the City of Two Rivers be forced to takefurther action to set the historical record straight; and

Be it further resolved that the good citizens of Ithaca are urged tohenceforth direct their energies to more appropriate pursuits, likecheering on the athletic teams of Cornell University and celebrating thebeauty of the Finger Lakes Region, while leaving ice cream sundaes tothe town that knows them best: Two Rivers, Wisconsin;

Be it further resolved that copies of this resolution be forwardedforthwith to Mayor Carolyn Peterson and the Common Council of theCity of Ithaca, as well as to the board and staff of the Ithaca/TompkinsCounty Visitor and Convention Bureau, to advise them of the folly of

their endeavor, along with sincere best wishes from the citizens of TheCoolest City in Wisconsinand Birthplace of the Ice Cream SundaeTwo Rivers.

Dated this 19th day of June, 2006.

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1892

Ithaca, New York also claims to

be the birthplace of the icecream sundae in 1892.Reportedly, Sunday afternoon,

April 3,1892, after services atthe Unitarian Church, ReverendJohn M. Scott paid his usual visitto the Platt & Colt Pharmacy indowntown Ithaca. Shopproprietor, Chester C. Platt(1869-1934), was churchtreasurer and he met often with

Scott for conversation afterservices. Seeking refreshmentfor himself and the reverend,Platt asked his fountain clerk,DeForest Christiance, for twobowls of ice cream. But instead of serving the reverend plain vanilla, Platt took thebowls and topped each with cherry syrup and a candied cherry. The finished dish lookeddelightful and tasted delicious so much so that the men felt obliged to name the newcreation. After some debate, Scott suggested that it be named for the day it wascreated. Platt concurred and the first "Cherry Sunday" was born.

- Ithaca, NewYork:

Ithaca has extensive documentation supporting the sundae's creation in its' town in

1892. The information is so specific, the city can almost pinpoint the exact hour the firstice cream "Sunday" was served. While other cities may claim the sundae, none cansupport its claim with primary evidence. This gives Ithaca title to the first documentedice cream sundae in the United States.

Two Ithaca high school seniors, Meredith Buchberg and Laura Willemsen, spent 6months working as Corson Fellow interns at The History Center in Tompkins County in2007, researching online data bases and physical archives to discover the "Sundae

Photo of Chester C. PlattFrom the archives of the National Park Service'sMorristown National Historic Park in New Jersey

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Truth." They researched and uncovered the below information to back up Ithaca's claimas "The Birthplace of the Sundae."

This ad in the Ithaca Daily Journal dates

Platt & Colt's "Sunday" back at least toOctober 5, 1892. This ad in the IthacaDaily Journal is the oldest known record ofan ice cream sundae.

Discovered in 2007 in the archives of

Cornell University's Kroch Library, theoriginal ledger books from the Platt &Colt pharmacy prove that Chester Plattwas indeed selling ice cream in the early1890s and had the necessary supplies onhand to create the first sundae. Theledgers also confirm DeForestChristiances claim that he was anemployee of Platt & Colt when thesundae was created.

NOTE: When going through Platt &Colt's ledger books, the researchersfound that Deforest Christiance got araise two weeks after they started sellingsundaes. His salary went from $2 weekto $4.50. Christiance must have savedhis money. He eventually bought thebusiness and ran it through the 1920s.Chester Platt moved into politics andbecame a reformer in the NY DemocraticParty. He later became a newspaper

editor.

Letter from Platt & Colt clerk DeForestChristiance to John G. Brooks, May 25, 1936-

In the 1930s, perhaps as a respite from

Letter from Washington, D.C. patentattorney William G. Henderson to Platt& Colt Pharmacy, March 23, 1894

Discovered in 2007 in the archives of

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other Depression-era news, numerousnewspaper articles appeared debating theorigins of the sundae. Former Platt & Coltshop clerk DeForest Christiance weighed inon the national debate with this letter to the

city's resident historian, John Brooks. Thisdocument, rediscovered in 2007 in theArchives of The History Center in TompkinsCounty, forms the basis of Ithaca's story.It's a colorful tale, but without corroboratingevidence, it's hardly definitive.

Cornell University's Kroch Library, thisletter confirms that Platt & Colt's icecream "Sunday" dates to at least 1894and by that time, had gained enoughpopularity for its creators to seek

trademark protection. The attemptproved fruitless, federal trademarkprotection didn't extend to domesticcommerce at the time. Interesting tonote, attorney Henderson didn'tindicate any familiarity with the notionof an ice cream sundae. But within 10years, sundaes would be served atsoda fountains nationwide.

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Late 1800s

The town of Evanston, Illinois claims to have originated the name or phrase - ice creamsundae. They do not claim to have been the originator of the sundae. Evanston, Illinois(then know as Chicago's Heaven or Heavenston) was one of the first towns to outlawthe "Sunday Soda Menace." Evanston was a very strict religious town where theSabbath was strictly observed. The town even passed an ordinance prohibiting theretailing of ice cream sodas on Sunday. According to sources published in Evanston, thesundae originated at Garwoods' Drugstore. In order for people to continue getting theirice cream treats, some creative person turned it into a sundae instead. They did notserve ice cream sodas. They served sodas without soda on Sunday. The EvanstonWomen's Christian Temperance Union (WCTU) championed it as a pleasant alternativeto alcoholic drinks. Mr. Richard Lloyd Jones, former editor and publisher of the

- Evanston, Illinois:

TulsaTribune, wrote the following in an article he wrote one the history of the ice creamsundae:

. . . There are at least half a dozen communities in America that claim the Sundae as

their own; another famous etymology traces the ice cream sundae to Ithaca, New York.But Evanstonians would like to believe the word belongs to them. The Evanston Reviewonce wrote: "While Ithaca may have had the sundae as early as 1897, as the chamberof commerce there claims, it obviously got there by two means. Either someNorthwestern student brought it home with him or a Cornell student from Evanston tookit there.'

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Aiskrim adalah sejenis makanan beku dibuat dari hasil tenusu seperti krim (atausejenisnya), digabungkan dengan perasa dan pemanis. Campuran ini didinginkandengan mengacau sambil dikurangkan suhunya untuk mencegah pembentukan kristalais besar. Secara tradisi, suhu dikurangkan dengan meletakkan campuran aiskrim kesebuah bekas yang dimasukkan ke dalam campuran ketulan ais dan garam. Garammembuat air dapat berada di bawah titik beku air tulen.

Walaupun istilah aiskrim sering digunakan untuk menunjuk kepada pencuci mulut bekudan makanan ringan, tapi sebenarnya khas digunakan untuk menunjuk kepeda pencucimulut beku dan makanan ringan yang terdiri dari lemak susu. Banyak negara, termasuk

Amerika Syarikat, mengehadkan penggunaan istilah tersebut berdasarkan kuantitikandungan asas makanan tersebut.

Aiskrim moden komersil dibuat daripada campuran bahan di bawah ini:

10-16%lemak susu

9-12% susu pejal tanpa lemak: komponen ini, juga dikenali dengan serum pejal,mengandungprotein(caseindanwhey protein) dankarbohidrat(laktosa) ditemukandalam susu

12-16% pemanis: biasanya gabungansukrosadan/atau pemanis sirap jagungberdasarkan-glukosa

0.2-0.5% penstabil dan pengemulsi seperti contohagarataucarrageenanyang diambildarirumpai laut

55%-64% air yang berasal dari susu padat atau bahan lainnya.

Aiskrim goreng merupakan satu hidangan istimewa yang pertama sekali diperkenalkandiMalaysiadi pantai batu buruk,Terengganu. Ia merupakan satu pencuci mulutAsia,

Amerika SyarikatdanMexico.

Aiskrimbiasa ditemui di Mexican rangkaian makanan restoran-restoran di AmerikaSyarikat (eg.El ToritoatauChi Chi's) danpestadankarnival. Ia dihasilkan denganmengambil satu pencedok aiskrim sejuk lampau beku (dibekukan bawah dari suhupiwaian 0F tahap mana aiskrim biasanya disimpan), mungkin dicelup dalam telur,kemudiannya digolek masuk emping jagung atau remah biskut, dan kemudian secararingkas menggoreng di dalam minyak yang banyak -- kesejukan aiskrim mencegah iadaripada cair sementara ada goreng. Akhirnya mungkin juga menjadi direnjis dengankayu manis dangula.

Aiskrim goreng telah menjadi satu desert yang bersama berkhidmat dalam restoran-restoran yang Cina danJepun. Resipi di restoran-restoran berbeza sedikit, kerana adayang menggunakantempuradan juga menggunakan kulit yang diperbuat dari emping

jagung atau serbuk biskut.

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Documents

Ice Cream History