To take food and drinks freezes is a very old habit. It is counted that Great Alejandro ordered to bring snow of the mountains to refresh the wines and also some foods;
History
of the Ice cream
To take food and drinks freezes is a very old habit. It is counted that Great Alejandro ordered to bring snow of the mountains to refresh the wines and also some foods;
It is very difficult to settle down which is the origin of the ice cream, since the concept of the product has suffered successive modifications in the measure of the technological advance, of the generalization of its consumption and of the demands of the consumers.
But in spite of everything we can notice a first landmark the history of the icy drinks or cooled with snow or ice in the Babylonian courts, before the Christian era.
On the other hand, it is also counted that the Roman Emperor Nerón cooled its fruit juices and its wines with snow or brought ice of the mountains for its slaves.
During the Half Age, in the Arab courts, they got ready sugary products with fruits and fruits or juice of these cooled with snow (sherbets).
Marco Pole in the XIII century, when returning from his trips to the East, brought several recipes of desserts ice creams used in China during hundred of years, which were implanted with certain popularity in the Italian courts.
When marrying Catalina of Médicis Enrique II of France, their cook took these primitive recipes of ice creams to the French court, staying the same ones with much secret. In France egg was added to the recipes.
Catalina's granddaughter marries an English prince, taking this way the ice cream to England, to her cook is also attributed the employment of the milk. This way they were spreading these products in Europe, being taken then to America during the time of the colonization.
In the year 1660, the Sicilian Francisco Procope opens an establishment in Paris, where it reached great fame with its ice creams. The king XIV Luis took it to his presence to congratulate him for his product. You can consider to this establishment like the first ice cream´s in the world.
A great advance in this industry is the discovery of the
crioscopic descent (descent of the solidification temperature) of the solutions of salt (brines) which allowed that using a pail surrounded with a mixture of ice and salt or of water and salt to low temperatures, they froze beating drinks and sugary juices of fruits, giving place to the first ice creams of creamy texture.
But can we wonder, like they obtained and or did they conserve the ice until then?
A lot of time before had been discovered that you could store ice of the winter in wells I lower earth that you/they were covered with straw and oak branches, until in the XIX century, the first machines were invented of making ice, what propitiated the mass production. Already in that time in some homes the ice was conserved in wooden made boxes and cork.
As we see, the ice cream in its origins was not a milky product, but rather fruit-bearing, the sherbets; but with running of the time, the milk and those derived milky they begin to be used in small proportions and then massively to such an extent that today in day the ice creams have as constituent basic, in most of the cases, the milk and/or the cream.
We can also say that the production of ice creams has suffered a great revolution in our century for the improvement of the systems of cold and a machinery that it has allowed to improve the production, together to the improvement of the norms of hygiene in its elaboration.
Although also this revolution together to the advances of the chemistry and to the discovery of the conservants, essences quimic flavors and coloring, it has brought a new type of ice cream, the industrial or chemical ice cream, prepared ice cream for the great distribution in big surfaces and in any type of establishments, of low quality and to inferior prices, although in many cases it is until more expensive and that it doesn't have the same nutritious properties that the natural ice cream. For that reason and before the widespread use of these products for most of the ice-cream seller and the great presence in the makers' publicity of prepared and essences, in some specialized means, say that a nice ice-cream master has to be an artist in the presentations of the products and also a good cook and chemical, thing this last one that is not certain, since the only chemistry knowledge that should have an ice-cream master is that of the products that uses to sanitate their facilities, machinery and utensils.