Editing Ice cream (section)

=== Europe ===
The technique of freezing was not known from any European sources prior to the 16th century.<ref name=ocss/> During the 16th century, authors made reference to the refrigerant effect that happened when salt was added to ice. By the latter part of the 17th century sorbets and ice creams were made using this process.<ref>{{Cite book |last=Day |first=Ivan |url=https://www.worldcat.org/oclc/428816114 |title=Cooking in Europe, 1650-1850 |date=2009 |publisher=Greenwood Press |isbn=978-0-313-34625-5 |location=Westport, Conn. |oclc=428816114}}</ref>

Ice cream's spread throughout Europe is sometimes attributed to Moorish traders, but more often [[Marco Polo]]. Though it is not mentioned in any of his writings, Polo is often credited with introducing [[sorbet]]-style desserts to Italy after learning of them during his travels to China.<ref name=weir/> According to a legend, the Italian duchess [[Catherine de' Medici]] introduced flavoured sorbet ices to France when she brought Italian chefs with her to France upon marrying the [[Duke of Orléans]] ([[Henry II of France]]) in 1533.<ref name="Cool">{{cite book |last=Powell |first=Marilyn |year=2005 |title=Cool: The Story of Ice Cream |url=https://archive.org/details/coolstoryoficecr0000powe |location=[[Toronto]] |publisher=Penguin Canada |isbn=978-0-14-305258-6 |oclc=59136553 |url-access=registration }}</ref><ref name="CIA">{{cite book |last=Migoya |first=Francisco J. |title=Frozen Desserts |publisher=The Culinary Institute of America |year=2008 |isbn=978-0470118665 |pages=2}}</ref> No Italian chefs were present in France during the Medici period,<ref>{{Cite web |title=La table de la Renaissance. Le mythe italien |url=https://core.ac.uk/reader/161230480 |access-date=2 May 2023 |archive-date=27 April 2023 |archive-url=https://web.archive.org/web/20230427172605/https://core.ac.uk/reader/161230480 |url-status=live }}</ref> and ice cream already existed in France before de Medici was born.<ref name="Backer-2011">{{Cite journal |last=Backer |first=Kellen |date=June 2011 |title=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). |url=https://www.cambridge.org/core/journals/enterprise-and-society/article/abs/jeri-quinzio-of-sugar-and-snow-a-history-of-ice-cream-making-berkeley-ca-university-of-california-press-2009-xvi-279-pp-isbn-9780520248618-3500-cloth-isbn-9780520265912-1695-paperback/171B0CCD2FE01C3B49649BA64310120E |journal=Enterprise & Society |language=en |volume=12 |issue=2 |pages=453–455 |doi=10.1093/es/khq071 |issn=1467-2227 |access-date=2 May 2023 |archive-date=27 April 2023 |archive-url=https://web.archive.org/web/20230427161045/https://www.cambridge.org/core/journals/enterprise-and-society/article/abs/jeri-quinzio-of-sugar-and-snow-a-history-of-ice-cream-making-berkeley-ca-university-of-california-press-2009-xvi-279-pp-isbn-9780520248618-3500-cloth-isbn-9780520265912-1695-paperback/171B0CCD2FE01C3B49649BA64310120E |url-status=live }}</ref> One hundred years later, [[Charles I of England]] was reportedly so impressed by the "frozen snow" that he offered his own ice cream maker a lifetime [[pension]] in return for keeping the formula secret, so that ice cream could be a [[royal prerogative]].<ref>{{cite web |last=Goff |first=H. Douglas |url=https://www.uoguelph.ca/foodscience/book-page/ice-cream-history-and-folklore |title=Ice Cream History and Folklore |work=Dairy Science and Technology Education Series |publisher=[[University of Guelph]] |access-date=9 August 2008 |archive-date=13 November 2014 |archive-url=https://web.archive.org/web/20141113051723/https://www.uoguelph.ca/foodscience/book-page/ice-cream-history-and-folklore |url-status=live }}</ref> There is no evidence to support these legends.<ref name=weir>{{cite book |last1=Weir |first1=Caroline |last2=Weir |first2= Robin |title=Ice Creams, Sorbets & Gelati:The Definitive Guide |date=2010 |page=9}}</ref><ref name=rsc>{{cite book |last=Clarke |first=Chris |title=Science of Ice Cream |year=2004 |url=https://archive.org/details/scienceicecream00clar_002 |url-access=limited |publisher=Royal Society of chemistry |page=[https://archive.org/details/scienceicecream00clar_002/page/n21 4]}}</ref>

==== France ====
In 1665, the {{lang|fr|Catalogue des Marchandises rares...}}, edited in [[Montpellier]] by Jean Fargeon,<ref>{{Cite book |last=Fargeon |first=Jean |title=Catalogue des marchandises rares…, op. cit., p. 16., op. cit., p. 16..}}</ref> 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 per pound.

According to {{lang|fr|L'Isle des Hermaphrodites}},<ref>{{Cite book |last=Thomas |first=A. |title=L'Isle des Hermaphrodites, op. cit., p. 108. Planhol X. de, L'eau de neige…, op. cit., p. 168-172 et 179-181.}}</ref> the practice of cooling drinks with ice and snow had already emerged in [[Paris]], 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 [[Louis XIII]] and was likely a necessary step towards the creation of ice cream.<ref>{{Cite book |url=https://www.worldcat.org/oclc/1366226853 |title=La glace et ses usages. |date=1999 |editor=Aline Rousselle |isbn=978-2-35412-382-6 |location=Perpignan |publisher=Presses universitaires de Perpignan |oclc=1366226853}}</ref> In 1682, {{lang|fr|Le Nouveau confiturier françois}} provided a recipe for a specific type of ice cream, called {{lang|fr|"neige de fleur d'orange"}}.<ref name="Backer-2011"/>

In 1686, Italian [[Procopio Cutò|Francesco dei Coltelli]] 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.<ref>{{cite book|last=Visser|first=Margaret|title=Much Depends on Dinner|publisher=Grove Atlantic Press|year=1999|edition=illustrated|page=297|isbn=978-0-8021-3651-0|url=https://books.google.com/books?id=iijF4QSwPssC|access-date=13 May 2009}}</ref><ref>{{cite web|url=http://www.procope.com/|title=Restaurant Le Procope|publisher=procope.com|language=it|access-date=13 May 2009|archive-date=9 March 2018|archive-url=https://web.archive.org/web/20180309041331/http://www.procope.com/|url-status=live}}</ref>

The first recipe in [[French language|French]] for flavoured ices appears in 1674, in [[Nicholas Lemery]]'s {{lang|fr|Recueil de curiositéz rares et nouvelles de plus admirables effets de la nature}}.<ref name="Cool" /> Recipes for {{lang|it|sorbetti}} saw publication in the 1694 edition of Antonio Latini's {{lang|it|Lo Scalco alla Moderna}} (The Modern Steward).<ref name="Cool" /> Recipes for flavoured ices begin to appear in François Massialot's {{lang|fr|Nouvelle Instruction pour les Confitures, les Liqueurs, et les Fruits}}, 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.<ref name="Cool" />

==== England ====
The first recorded mention of ice cream in England was in 1671. [[Elias Ashmole]] described the dishes served at the Feast of St George at Windsor for Charles II in 1671 and included "one plate of ice cream".<ref name=":1">{{Cite book |last=Davidson |first=Alan |author-link=Alan Davidson (food writer) |title-link=The Oxford Companion to Food |title=The Oxford Companion to Food |date=2014 |editor=Tom Jaine |others=Illustrated by Soun Vannithone |isbn=978-0-19-967733-7 |edition=3rd |publisher=Oxford University Press |oclc=890807357 |page=403}}</ref> The only table at the banquet with ice cream on it was that of the King.<ref name=":2">{{Cite journal | last=Stallings | first=W.S. Jr. |date=November 1979 |title=Ice Cream and Water Ices in 17th and 18th Century England |journal=Petit Propos Culinaires |issue=3| pages=1–32 | doi=10.1558/ppc.29570 }}</ref> The first recipe for ice cream in English was published in ''[[Mrs. Mary Eales's Receipts]],'' in [[London]] in 1718:<ref>{{cite book |first=Mary |last=Eales |year=1985 |title=Mrs. Mary Eales's Receipts |orig-year=1718 |isbn=0-907325-25-4 |publisher=Prospect Books |location=London |oclc=228661650|title-link=Mrs. Mary Eales's Receipts }}</ref><ref>{{Cite web|url=https://www.gutenberg.org/files/20735/20735-h/20735-h.htm#ice_cream|title=Mrs. Mary Eales's Receipts|website=www.gutenberg.org|access-date=29 March 2015|archive-date=24 September 2015|archive-url=https://web.archive.org/web/20150924205032/http://www.gutenberg.org/files/20735/20735-h/20735-h.htm#ice_cream|url-status=live}}</ref><ref>{{Cite book |last=Grace |first=Maria |title=How Jane Austen Kept her Cool - An A to Z History of Georgian Ice Cream |publisher=White Soup Press |year=2018 |isbn=9780998093796 |location=Great Britain}}</ref><ref name=":1" />

[[File:Les Glaces.jpg|thumb|right|Noblewomen eating ice cream in a French caricature, 1801]]

{{blockquote|
To ice cream.

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 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.|''Mrs. Mary Eale's Receipts'' (1718)}}

[[File:Art of Cookery frontispiece.jpg|thumb|left|Title page to ''The Art of Cookery'' by [[Hannah Glasse]]]]
The 1751 edition of ''[[The Art of Cookery made Plain and Easy]]'' by [[Hannah Glasse]] includes a recipe for ice cream: "H. GLASSE Art of Cookery (ed. 4) 333 (heading) To make Ice Cream...set it [the cream] into the larger Bason. Fill it with Ice, and a Handful of Salt."<ref name=oed>''[[Oxford English Dictionary]]'', 3nd ed. 2012 [https://www.oed.com/view/Entry/90780 ''s.v.'' 'ice cream']</ref> {{lang|fr|L'Art de Bien Faire les Glaces d'Office}} by M. Emy, in 1768, was a cookbook devoted to recipes for flavoured ices and ice cream.<ref name="Cool" />

In 1769 Domenico Negri, an Italian confectioner, founded a business in [[Berkeley Square]] London which would become famous for its ice creams.<ref name=":3">{{Cite book |last=David |first=Elizabeth |url=https://www.worldcat.org/oclc/59649098 |title=Harvest of the cold months. |date=1996 |publisher=Penguin |isbn=0-14-017641-1 |location=London |oclc=59649098}}</ref> 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 & Cakes, fine and Common Sugar plums", but most importantly, "all Sorts of Ice, Fruits and creams in the best Italian manner."<ref name=":3" />

In 1789 Frederick Nutt, who served an apprenticeship at Negri's establishment, first published ''The Complete Confectioner''. The book had 31 recipes for ice creams, some with fresh fruit, others with jams, and some using fruit syrups. Flavours included ginger, chocolate, brown breadcrumbs and one flavoured with Parmesan cheese.<ref name=":3" /><ref>{{Cite book |last=Nutt |first=Frederick |date=25 July 2022 |title=The Complete Confectioner or The Whole Art of Confectionary Made Easy: Also Receipts for Home-made Wines, Cordials, French and Italian Liqueurs &c |url=https://books.google.com/books?id=WgMqAAAAYAAJ |url-status=live |publisher=S. Leigh and Baldwin Cradock, and Joy |publication-date=1819 |access-date=19 March 2023 |archive-date=6 April 2023 |archive-url=https://web.archive.org/web/20230406094251/https://books.google.com/books?id=WgMqAAAAYAAJ }}</ref>