Why Is January 1st The “New Year”? | Happy New Year | The Dr Binocs Show...

Why Is January 1st The “New Year”?

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Celebration in a Bowl

Ice cream isn’t just a dessert; it’s a celebration in a bowl. From classic cones to extravagant sundae creations, each scoop holds a world of possibility. Whether you’re adding sprinkles, hot fudge, or fresh fruit, ice cream transforms into an art form, allowing you to express your unique tastes. And with so many flavors to choose from—rich chocolate, refreshing fruit sorbets, or inventive new blends—there’s always something for everyone.

Next time you're indulging, take a moment to savor not just the taste, but the joy and memories that ice cream brings. Because, really, every bite is a reminder to enjoy the little things.

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Merry Christmas

Merry Christmas & Happy Holidays

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100-Year-Old Candy Factory Makes 10 Million Candy Canes Per Year | Legen...

For almost 100 years, Hammond's Candies in Denver has produced handmade candy canes that are for sale at big retailers like Target and Whole Foods. Hammond's offers a wide variety of flavors, and all candies and chocolates are made and packaged by hand. Insider’s Joe Avella visited the factory to learn about Hammond’s history and the process of making its famous sweet treats.

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Scoop into Happiness: The Joy of Ice Cream

There’s something universally delightful about ice cream. Whether you’re indulging in a classic cone on a hot summer day or enjoying a bowl after dinner, ice cream has a way of making any moment sweeter. From rich chocolate and creamy vanilla to more adventurous flavors like salted caramel or matcha, there’s an ice cream for every taste.

But ice cream isn’t just about flavor; it’s about the experience. The satisfying crunch of a cone, the smooth texture of perfectly churned ice cream, and the joy of sharing your favorite flavor with friends and family all add to the fun. Plus, ice cream is incredibly versatile—think sundaes, milkshakes, or even ice cream cakes for special occasions!

Beyond the deliciousness, ice cream also brings nostalgia. It’s a treat that reminds us of childhood memories, celebrations, and simple pleasures. Whether you prefer it piled high with toppings or straight from the tub, ice cream always manages to bring a smile.

So, the next time you’re craving something sweet, don’t hesitate—treat yourself to a scoop (or two!) of your favorite ice cream flavor. After all, life is better with a little sweetness!

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Whats Your Favorite Topping?

To take your ice cream cone experience even further, consider pairing it with fun toppings! Fresh fruit, crushed nuts, or a drizzle of caramel or hot fudge can add a burst of flavor and texture that complements your chosen ice cream. For a festive touch, try adding colorful sprinkles or mini chocolate chips. Another fun idea? Layer different flavors of ice cream within the cone for a delightful surprise in every bite. Remember, presentation matters too—garnish with a cherry or a dusting of cocoa powder for that extra "wow" factor. With these simple touches, your ice cream cone becomes more than just dessert—it’s a treat to remember!

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How Cake Sprinkles are Made

Ever wondered how cake sprinkles are made? In this video, we take you behind the scenes to show you the fascinating process of how cake sprinkles are made from start to finish. Get ready to be amazed!

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The Secret to Perfect Ice Cream Cones: Tips for a Crunchy, Sweet Treat

A perfect ice cream cone is more than just a vessel for your favorite flavor—it’s an essential part of the experience! To achieve that ideal balance of crunch and flavor, start with a high-quality cone. Waffle cones are a classic choice, offering a sweet, sturdy base that complements any ice cream. If you want to elevate your cone, consider dipping the rim in melted chocolate or sprinkles for added texture and flavor. When it comes to serving, avoid overloading the cone, as it can become top-heavy and messy. For a neat presentation, use an ice cream scoop to create smooth, rounded tops. And don’t forget to enjoy your cone quickly—the combination of creamy ice cream and crispy cone is best when it’s fresh! With a little attention to detail, you can turn your ice cream cone into the perfect sweet treat.

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Exploring Unique Ice Cream Flavors Around the World

Ice cream isn’t just a classic treat—it’s a global experience with flavors that range from sweet to savory. In Italy, gelato reigns supreme with its rich, dense texture, offering flavors like pistachio, stracciatella, and even sweet ricotta. Meanwhile, in Japan, you can find adventurous flavors like matcha (green tea), black sesame, and even savory miso. Over in Mexico, “Nieve” (ice cream) often includes tropical fruits like mango or tamarind, and in Thailand, you can enjoy “Thai rolled ice cream” made fresh right in front of you. Ice cream truly knows no borders, and trying unique flavors from different cultures is a fun way to expand your palate. Why not make your next ice cream adventure a global one?

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Fan Favorite: Jawbreakers | How It's Made | Science Channel

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Winter Ice Cream

Winter ice cream, is a Hungarian confectionery similar in appearance to ice cream in a cone, but traditionally having ganache or a similar kind of sweet cream filling with usually a chocolate-cocoa flavoring. It gained popularity in the 1970s in communist Hungary, being produced as a winter alternative to "summer" ice creams, which were deemed to be too cold for winter sweets. Apart from grocery shops, it was frequently sold as part of the national railway's catering service (utasellátó). The confectionery's popularity faded in the early 1990s, when, after the end of communism, foreign candy manufacturers and their products appeared on the Hungarian market. However, along with some other snack foods and soft drinks of communist-era Hungary, winter ice cream garnered renewed interest in the late 2000s and 2010s.

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Happy Thanksgiving

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HOW IT'S MADE: Hershey's Chocolate 🍫🍫🍫 Captain Discovery

Captain Discovery takes you behind the scenes to show you how Hershey's Chocolate is made. Watch to see the fascinating process from start to finish!

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Cryogenics in Ice Cream

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 water vapour 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 available dry ice, and authors such as Heston Blumenthal have published recipes to produce ice cream and sorbet using a simple blender.

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Cones

Mrs A.B.Marshall's Cookery Book, published in 1888, endorsed serving ice cream in cones. Agnes Marshall was a celebrated cookery writer 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 Royal Institution.

Reliable evidence proves that ice cream cones were served in the 19th century, and their popularity increased greatly during the St. Louis World's Fair in 1904. According to legend, an ice cream vendor at the fair ran out of cardboard dishes. The vendor at the Syrian waffle 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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Was Little Debbie a Real Person?

Weird History Food is getting snacky with this history of Little Debbie. One of the most iconic logos in food, did you know that Little Debbie is an actual person? Founded in 1960, the McKee Baking Company changed one little girl's life forever when her face became the face of tasty snack cakes. Come find out just who Little Debbie really is...

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Honoring All Who Served

Happy Veterans Day

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Around the World

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

The most traditional Argentine helado (ice cream) is very similar to Italian gelato, in large part due to the historical influence of Italian immigrants on Argentinian customs.

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

In China, besides the popular flavours such as vanilla, chocolate, coffee, mango and strawberry, many Chinese ice-cream manufacturers have also introduced other traditional Chinese flavours such as black sesame and red bean.

In Greece, ice cream in its modern form, or pagotó (Greek: παγωτό), was introduced at least from the middle of the 19th century.

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 kulfi available in both usual and local flavours like mango, rose, badam (almond), strawberry, kesar (saffron), pistachio, chocolate and can contain nuts, rose petals, saffron stalks, and pieces of other sweets like rabdri and gulab jamun.

Golas 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 kala khatta, made from the sweet and sour jamun fruit.

In Indonesia, a type of traditional ice cream called es puter or "stirred ice cream" is made from coconut milk, pandanus leaves, sugar—and flavors that include avocado, jackfruit, durian, palm sugar, chocolate, red bean, and mung bean.

In Iran, fālūdeh (Persian: فالوده) or pālūde (Persian: پالوده) 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.

Italian ice cream, or gelato 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 "produzione propria" 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%.

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Cocoa Prices Reached All-Time Highs. What Does That Mean For Our Hallowe...

A huge cocoa shortage has hit the world's top cocoa-growing countries. Now, for the third year in a row, there are not enough cocoa beans to meet global demand. In 2024, cocoa prices soared to all-time highs. But what caused the shortage? And what does this mean for chocolate companies and chocolate lovers?

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Physical Properties

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

Ostwald ripening

Chocolate-glazed Magnum ice cream bar

Ostwald ripening 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 recrystallization process can be described by the following equation:

r = r(0) + Rt exp (1/n)

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).

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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Happy Halloween

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15 Chillingly Fun Facts About Ice Cream

How long do you think ice cream has been saving humanity on hot summer days? No one knows for sure the story of how ice cream was discovered, but it likely dates back at least as far as the fourth century BCE. Alexander the Great, the king of Macedonia, would enjoy snow and ice covered in honey and nectar.  The Roman Emperor, Nero Caesar, was eating snow flavored with fruits and juices. Of course, it wasn't ice cream like we know it, but the story of real ice cream started outside of Europe. 

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Ingredients and Standards of Ice Cream

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

In the U.S., the FDA rules state that to be described as "ice cream", a product must have the following composition:

• greater than 10% milk fat
• 6 to 10% milk and non-fat milk solids: this component, also known as the milk solids-not-fat or serum solids, contains the proteins (caseins and whey proteins) and carbohydrates (lactose) found in milk

It generally also has:

• 12 to 16% sweeteners: usually a combination of sucrose and glucose-based corn syrup sweeteners
• 0.2 to 0.5% stabilizers and emulsifiers
• 55 to 64% water, which comes from the milk or other ingredients.

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 the low-fat products have high caloric content: Ben and Jerry's No-Fat Vanilla Fudge contains 150 calories (630 kJ) per half-cup due to its high sugar content.

According to the Canadian Food and Drugs Act and Regulations, ice cream in Canada is divided into Ice cream mix and Ice cream. Each have a different set of regulations.

• Ice cream must be at least 10 percent milk fat, and must contain at least 180 grams of solids per litre. When cocoa, chocolate syrup, fruit, nuts, or confections are added, the percentage of milk fat can be 8 percent.
• The 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 doesn't exceed 0.5% of the ice cream mix, a sequestering agent which preserves the food colour, edible casein that doesn't exceed 1% of the mix, propylene glycol 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. The ice cream mix may not include less than 36% solid components.

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How Delicious Candy is Made | Modern Marvels (16, E11) | Full Episode

Candy is America's sweetest guilty pleasure--so appealing that we spend $25 billion annually to experience it. Our cameras venture from Chicago to Santa Cruz to show you that behind every delicious bite, in Season 16, Episode 11, "More Candy."

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Specialty Jobs in Ice Cream

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 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 ice cream van. In Turkey and Australia, ice cream is sometimes sold to beach-goers from small powerboats equipped with chest freezers.

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 "Turkey in the Straw"). 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 music box noise rather than actual music.

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Retail Sales of Ice Cream

Ice cream can be mass-produced and thus is widely available in developed parts of the world. Ice cream can be purchased in large cartons (vats and squrounds) from supermarkets and grocery stores, in smaller quantities from ice cream shops, convenience stores, and milk bars, and in individual servings from small carts or vans at public events. In 2015, the US produced nearly 900 million gallons of ice cream.

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LA's World of Ice Cream | The Ice Cream Show

LA is a city of diverse ice cream flavors, and Isaac is going to try all of them, from saffron scented Persian ice cream to fresh fruit Mexican paletas!

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The Production of Ice Cream

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

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 sorbetière [fr] (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 latent heat 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.

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

In Europe and early America, ice cream was made and sold by small businesses, mostly confectioners and caterers. Jacob Fussell 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 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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The Composition of Ice Cream

Ice cream is a colloidal emulsion 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 triacylglycerols in fat are non polar and will adhere to themselves by Van der Waals interactions. 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 casein and whey protein present in ice cream are amphiphilic, can adsorb water and form micelles which will contribute to its consistency. The proteins contribute to the emulsification, aeration and texture. Sucrose which is disaccharide is usually used as a sweetening agent. Lactose which is sugar present in milk will cause freezing point depression. Thus, on freezing some water will remain unfrozen and will not give a hard texture. Too much lactose will result in a non ideal texture because of either excessive freezing point depression or lactose crystallization.

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Traditional Ice Cream Flavors Americans Have Never Heard Of

When it comes to food, what is a staple in one country may be considered bizarre in another. One country’s classic is another country’s exotic novelty treat. One’s hot trend is another’s time-honored tradition.  For example, American classics like peanut butter and root beer are considered odd and even disgusting outside the US. On the other hand, ice cream is one food that seems to enjoy worldwide popularity. Yet, so endless are its variations, that there is always some new ingredient or flavor to discover.

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Ice Cream History : Expansion in Popularity

In the Mediterranean, ice cream appears to have been accessible to ordinary people by the mid-eighteenth century. Ice cream became popular and inexpensive in England in the mid-nineteenth century, when Swiss émigré Carlo Gatti set up the first stand outside Charing Cross 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 Regent's Canal under a contract with the Regent's Canal Company. By 1860, he expanded the business and began importing ice on a large scale from Norway.

In New Zealand, a newspaper advertisement for ice cream appeared in 1866, claiming to be the first time ice cream was available in Wellington. 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 "matcha" to cater specifically to Asian markets.

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: The Book of Ices (1885), Mrs. A.B. Marshall's Book of Cookery (1888), Mrs. A.B. Marshall's Larger Cookery Book of Extra Recipes (1891) and Fancy Ices (1894) and gave public lectures on cooking. She even suggested using liquid nitrogen to make ice cream.

Ice cream soda 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 ice cream sundae 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 blue laws, which forbade serving sodas on Sunday. Towns claiming to be the birthplace of the sundae include Buffalo, Two Rivers, Ithaca, and Evanston. Both the ice cream cone and banana split became popular in the early 20th century.

The first mention of the cone being used as an edible receptacle for the ice cream is in Mrs. A.B. Marshall's Book of Cookery 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 1904 World's Fair in St. Louis, Missouri.

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 soda shop, the soda fountain, and the ice cream parlor. During the American Prohibition, the soda fountain to some extent replaced the outlawed alcohol establishments such as bars and saloons.

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: Howard Johnson's restaurants advertised "a world of 28 flavors", and Baskin-Robbins 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 1000 varieties).

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Ice Cream History : North America

An early North American reference to ice cream is from 1744: "Among the rarities..was some fine ice cream, which, with the strawberries and milk, eat most deliciously." It was served by the lady of Governor Bland.

Quaker colonists introduced ice cream to the United States, bringing their ice cream recipes with them. Confectioners sold ice cream at their shops in New York and other cities during the colonial era. Ben Franklin, George Washington, and Thomas Jefferson were known to have regularly eaten and served ice cream. Records, kept by a merchant from Catham 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. First Lady Dolley Madison, wife of U.S. President James Madison, served ice cream at her husband's Inaugural Ball in 1813.

Small-scale hand-cranked ice cream freezers were invented in England by Agnes Marshall and in America by Nancy Johnson in the 1840s.

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Every Style Of Ice Cream We Could Find Across The United States

Today on Weird History Food we travel the globe to check out all the many ic cream styles that were spawned from various places! Ice cream is that incredible invention that can almost NOT go wrong. Do you like your Italian Gelato? Your Thai I-Tim-Pad? Or how about midwestern frozen custard (with chunks of cookies or candy thrown in)? This shout out of history is for all you Ice Cream lovers out there! Let us know what YOUR favorite is! 

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Ice Cream History : 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 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 Mrs. Mary Eales's Receipts, a book dedicated to confectionary, in London in 1718.

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.

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Ice Cream History : France

As far back as 1665, the Catalogue des Marchandises rares edited in Montpellier 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 per pound.

According to L’Isle des Hermaphrodites, the practice of cooling beverages 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. In fact, as early as 1682, Le Nouveau confiturier françois provided a recipe for a specific type of ice cream, called "neige de fleur d'orange".

In 1686, Italian 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.

The first recipe in French for flavoured ices appears in 1674, in Nicholas Lemery's Recueil de curiositéz rares et nouvelles de plus admirables effets de la nature. Recipes for sorbetti saw publication in the 1694 edition of Antonio Latini's Lo Scalco alla Moderna (The Modern Steward). Recipes for flavoured ices begin to appear in François Massialot's 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.

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The History of Ice Cream

Ice cream actually dates back way further than you might think. In this video we explore the history of ice cream, from the Tang Dynasty, all the way to the invention of the modern refrigerator.

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Ice Cream, Europe

The technique of "freezing" is not known from any European sources prior to the 16th century. During the sixteenth century authors made reference to the refrigerant effect that happened when salt was added to ice causing it to freeze. But it wasn't until the latter part of the seventeenth century that sorbets and ice creams were made using this process.

Ice cream's spread throughout Europe is sometimes attributed to Moorish traders, but more often to Marco Polo. Though it's not mentioned in any of his writings, Polo is often credited with introducing sorbet-style desserts to Italy after learning of it during his travels to China. According to a legend the Italian duchess Catherine de' Medici is said to have introduced flavored sorbet ices to France when she brought some Italian chefs with her to France upon marrying the Duke of Orléans (Henry II of France) in 1533. But in fact, no italian chef were present in France during Medici time, and it is known that ice cream already existed in France before Catherine de Medici was born. 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. There is no evidence to support many of these legends.

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Early Frozen Desserts, South Asia

In the sixteenth century, the Mughal Empire used relays of horsemen to bring ice from the Hindu Kush to its capital Delhi. The ice was used in fruit sorbets. It was also used to create kulfi, a popular frozen dairy dessert from the Indian subcontinent often described as "traditional Indian ice cream."

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How Marshmallows are Made

Marshmallows – you can’t hear a campfire story without them. But these aren’t modern treats. These gooey treats have a surprisingly long history that goes way back to ancient Egypt! We're talking thousands of years before roasting sticks and graham crackers.

Forget futuristic space food, marshmallows are one of the most ancient treats in the world. They started as a mixture made with sap, starch, and wheat!

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The making of Chocolate

People have been enjoying chocolate since as early as 1750 BC. Ancient civilizations were so enamored with chocolate that they used it as both medicine and in religious ceremonies. Today, chocolate is a global delicacy, with companies distributing up to 3 million tonnes annually. But how is chocolate made?

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Early Frozen Desserts

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.

A Roman cookbook 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.

Kakigōri is a Japanese dessert made with ice and flavoured syrup. The origins of kakigōri date back to the Heian period 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. Kakigōri's origin is referred to in The Pillow Book, a book of observations written by Sei Shōnagon, who served the Imperial Court during the Heian period.

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

Ice cream production became easier with the discovery of the endothermic 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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What is Ice Cream?

Ice cream is a frozen dessert typically made from milk or cream that has been flavoured with a sweetener, either sugar or an alternative, and a spice, such as cocoa or vanilla, or with fruit, such as strawberries or peaches. Food colouring is sometimes added in addition to stabilizers. The mixture is cooled below the freezing point of water and stirred to incorporate air spaces and prevent detectable ice crystals from forming. It can also be made by whisking a flavoured cream base and liquid nitrogen together. The result is a smooth, semi-solid foam that is solid at very low temperatures (below 2 °C or 35 °F). It becomes more malleable as its temperature increases.

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How Oreo Cookies Are Made

In 1898, several baking companies merged to form the National Baking Company, also called Nabisco. This was the birth of the organization that would eventually create the Oreo cookie. Today Oreo cookies are produced at factories in 18 countries all over the world. These factories help produce a whopping 40 billion cookies per year! 

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Community : Little League Livermore, CA

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5 Amusing Ice Cream Vending Machines

Buying ice cream from 5 Amusing Machines!

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Our Products : WONDER

Snow Cone Bubblegum 7oz

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Our Products : ROSATI

Crybaby Sour Cherry Cup
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How Ice Cream Cones, Waffles, Peanut Butter & More Are Made | How It's M...

Sit back, grab your favorite snack, and enjoy an inside look at the creation of popular treats. Saltines, donuts, popcorn, oh my!

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Our Products : Rich's Ice Cream

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Our Products : M & M MARS

Snickers Bar 3.33oz

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This Candyman Makes a Wonka-Style Candy Feast | WIRED

Candy maker Greg Cohen and the staff from Lofty Pursuits show the process of concocting new candy flavors by making a full meal out of round hardy candy. Using century’s old techniques, watch and see how Greg and the staff make a candy feast, including blueberry pie, apple cider, sweet corn and...vegan ham!

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Our Products : Magnum

Magnum Almond 3.3oz

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