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Ice cream production became easier only with the discovery of the endothermic effect.

There are Persian records from the 2nd century AD for sweetened chilled drinks with ice made by freezing water in the desert at night. There are Tang dynasty records of a chilled dessert made with flour, camphor and water buffalo milk and recipes for snow-chilled sweets are included in a 1st-century Roman recipe book. Ancient Egyptian hieroglyphs show a snow-filled vessel next to fruit juice. ĭespite this, ice and snow were prized ingredients in ancient cuisines including Japanese, Chinese, Greek and Roman cuisines. Snow collected from the lower slopes of mountains was unsanitary and iced drinks were believed to cause convulsions, colic and a host of other ailments. There is no evidence to support any of these legends. 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. 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. 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. Its spread throughout Europe is sometimes attributed to Moorish traders, but more often to Marco Polo. Some sources describe ice cream-like foods as originating in Persia as far back as 550 BCE The origins of frozen desserts are obscure although several accounts exist about their history.

5 Ingredients and standard quality definitions.

Ice cream may be served with other desserts, such as apple pie, or as an ingredient in ice cream floats, sundaes, milkshakes, ice cream cakes and even baked items, such as Baked Alaska. Ice cream may be served in dishes, for eating with a spoon, or licked from edible wafer cones. Analogues made from dairy alternatives, such as goat's or sheep's milk, or milk substitutes (e.g., soy, cashew, coconut, almond milk or tofu), are available for those who are lactose intolerant, allergic to dairy protein, or vegan. In other countries, such as Italy and Argentina, one word is used for all variants.

Products that do not meet the criteria to be called ice cream are sometimes labelled "frozen dairy dessert" instead. In some countries, such as the United States, "ice cream" applies only to a specific variety, and most governments regulate the commercial use of the various terms according to the relative quantities of the main ingredients, notably the amount of cream. The meaning of the name "ice cream" varies from one country to another. It becomes more malleable as its temperature increases. The result is a smooth, semi-solid foam that is solid at very low temperatures (below 2 ☌ or 35 ☏). The mixture is cooled below the freezing point of water and stirred to incorporate air spaces and to prevent detectable ice crystals from forming. Food coloring is sometimes added, in addition to stabilizers. It can also be made by whisking a flavored cream base and liquid nitrogen together. It may be made from milk or cream and is 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. Ice cream is a sweetened frozen food typically eaten as a snack or dessert.