Every person, big and small, has his own idea of the perfect dish of ice cream. Sandwiches, shakes or cones melting down your arm in the hot sun. Add-ins like M&M’s, cookie bits, fruit or granola go great on butter pecan, peach, strawberry, chocolate, vanilla, rocky road-the list is endless.

Whether it’s taking a gallon to your church event or sitting out on the back porch pouring rock salt into the ice bucket and turning the crank, this frozen concoction will remind you of the good ‘ol days and tastes sooo good. So, grab your ice cream maker, your grandmother’s favorite recipe and your pen. Let’s explore the wonderful world of ice cream.

The history of ice cream is interesting. Different sources claim Nero commanded his servants to bring ice down from the mountains and pour honey and fruit over it for the Roman emperor to eat. This was estimated 37-68 A.D. Others say King Tang (618-97 A.D.) of Shang China had a method of creating ice and milk delights.

It is speculated ice cream was likely brought from China back to Europe, perhaps by Marco Polo. “French-style” ice cream is made with egg yolks.

Over time, the treat evolved and made its way to the United States where it was said George Washington and Thomas Jefferson served it to their guests. “Philadelphia-style” is made with no eggs or egg whites only-an American style of rich ice cream. Dolly Madison served ice cream in 1812, all along the recipe changed from one hand to another and confections and additions were added. The first ice cream parlor in America opened in New York City in 1776. Colonists were the first to use the term “iced cream” and soon it was later changed to ice cream.

One of the older recipes found was from 1747:
bq. “To make ice cream. Take two pewter basons, one larger than the other; the inward one must have a close cover, into which you are to put your cream, and mix it with raspberries, or whatever you like best, to give it a flavour and a colour. Sweeten it to your palate; then cover it close, and set it into the larger bason. Fill it with ice, and a handful of salt: let it stand in this ice three quarters of an hour, then uncover it, and stir the cream well together; cover it close again, and let it stand half an hour longer, after that turn it into your plate. These things are made at the pewterers.”
The Art of Cookery Made Plain & Easy, Hanny Glasse, facsimile of the first edition, 1747 (Prospect Books: Devon) 1995 (page 168)

The edible cone was introduced at the 1904 St. Louis World’s Fair. An ice cream shop owner from Iowa, Chris Nelson, came up with the idea for the Eskimo Pie bar around 1920. He noticed his customers struggling with the decision of vanilla or chocolate. It was put on a stick in 1934.

In 1920, Harry Burt invented the Good Humor Ice Cream Bar and patented it in 1923. Burt sold his Good Humor bars from a fleet of white trucks that was equipped with bells and uniformed drivers.

Italian ices and granita go back to their roots to ancient times, Neapolitan ice cream seems to be a 19th century extravaganza from the peoples of Napoli. Recipes for the fancy molds (bombes) or bricks of vanilla, chocolate and strawberry (sometimes pistachio) were often included in the European and American cook books from that time period.

There are so many different kinds of ice cream, frozen yogurts, Italian gelato and sorbet. Creamy or fruity, there is a recipe for you and your family. To get this started, The Neotribune will honor the legacy of the frozen treat and give you a great basic recipe from this website.

Ingredients
2 cups heavy whipping cream
2 cups half-and-half cream
3/4 cup white sugar
1 tablespoon vanilla extract

Directions
In a large bowl, combine the heavy cream and the half and half. Gradually whisk in the sugar until blended.
Whisk in the vanilla. Refrigerate, covered, until very cold, at least 3 hours or as long as 3 days.
Whisk the mixture to blend and pour into the canister of an ice cream maker. Freeze according to the manufacturer’s directions. Eat at once or transfer to a covered container and freeze up to 8 hours.

Now, it’s up to you to share. Reach into your archives and crank out a sample of your favorite recipe. Send it to us at [email protected] and don’t forget to tell us where you got it from (that’s half the fun). We can all use each other’s recipes and decide upon the one that suits our palate. Happy ice cream hunting!