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This claim (as well as his introducing pasta to Italy) are questionable.

The ice creams we enjoy today are said to have been invented in Italy during the 17th century. "French-style" ice cream (made with egg yolks) and its American counterpart, "Philadelphia-style," are (no eggs, or egg whites only) enriched products made with the finest ingredients. Food historians tell us this type of ice cream originated in the 17th century and proliferated in the early 18th.

Hayward, new edition [John Murray: London] 1883 (p. Beeton's statement reads thusly: "Do ladies know to whom they are indebted for the introduction of ices, which all the fair sex are passionately fond of? Hess observes: "the first American recipe that I know of that features vanilla on its own is one for vanilla ice cream in Mary Randolph's The Virginia Housewife, 1824; similar recipes had, however been appearing in France, and Jefferson brought back one in 1784, showing once again how tht printed word lags behind usage." Source: Martha Washington's Booke of Cookery, transcribed by Karen Hess [Columbia University Press: New York] 1981 (p.

--To Catherine de' Medici." (General Observations: Ices, last paragraph). 13) [About vanilla.] Our survey of 18th-early 19th century English and American cookbooks confirms fruit ice creams were probably the most popular.

The tone of the book is set by its frontispiece, which depicts a brace of angels delivering ice cream to earth from heaven.

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by the time Hannah Glasse and Elizabeth Raffald were giving recipes for it in the mid-eighteenth century, it was evidently well established.

As time and technology progressed, ice cream flavors (Pistachio, Rocky Road, Chunky Monkey), complicated confections (19th century Neapolitan bricks, English bombes & American cakes), and novelty concoctions (hokey-pokey treats, ice cream bars, popsicles, sundaes, sodas & banana splits), proliferated. Centuries ago people started making refreshing summer-time desserts by taking sweet cream (the richest part of milk) or custard (egg-based puddings) and cooling them down with ice.

Where did they get the ice before we had refrigerators? The chillier the cream, the more solid the product. Before modern refrigeration mostly wealthy people had access to ice (and by association, iced cream) in the summer. It was not until the late 19th century "ice cream" was consumed by Americans across all socio-economic levels.

As early as 1821 we find mention of "ice-cream gardens' in New York....

Since introducing ice cream to Europe in the Middle Ages, Italy has never relinquished its lead in theis field, and over the centuries the manufacture of ice cream has in many countries been the province of Italian emigres." ---An A to Z of Food and Drink, John Ayto [Oxford Univeristy Press: Oxford] 2002 (p.

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