We all scream for ice cream!

With spring in the air, ice cream is on everyone’s mind, definitely mine.

And who doesn’t love ice cream? Smooth, velvety like a cold kiss and tasting of vanilla, chocolate etc. Ice cream is said to have been first made in China as Marco Polo brought the concept to Italy during his travels to Asia, although I wasn’t able to find any proof of it, but the general consensus is that China was where the first to serve a frozen dairy dessert at the royal court around AD 618-907.

As artificial freezing was only discovered in the 16th century, salt was used to freeze food items, especially water. The first ice cream made was simply frozen water with flavouring added later. Artificial freezing was only discovered around 1533 and available to chefs and pastry chef. The first recipe book on ice creams was published in 1768 in France although flavoured frozen ice was mentioned in 1674 in the book ‘Recueil de Curiositéz Rares et Nouvelles des Plus Admirables Effets de la Nature’ by Nicholas Lemery, a French chemist.

By then ice cream has become a staple offering in cities.

We can argue who makes the best ice cream. Many will say Italian gelato is the best while others might find that Dino’s is superior.

When in London, go to the corner of Leather Lane and Holborn. The house there is said to be the first ice cream shop in London. The Italian Carlo Gatti, a chocolate maker and ice cream merchant opened his shop here in 1850 to sell the cold deliciousness. Back then, ice cream was sometimes made in the most atrocious premises with no hygiene whatsoever and could result in serious health issues. Being able to buy ice cream from a proper vendor was the dearer but safer option.

There is a lot more to the history of ice cream, you could fill a book with it. I personally love Ben & Jerry’s Caramel Chew Chew and Häage Dazs Salted Caramel (I see a theme here) and must admit that I am known to eat a whole tub in one sitting (and don’t you dare ask for a spoon).

It is also easy to make ice cream at home. Machines to churn the cream have become quite affordable and easy to come by as well as easy to use. All you have to do is create a custard, add flavouring and leave the ice cream machine do its work.

Chefs like Heston Blumenthal like to push boundaries with bacon flavoured ice cream which I haven’t tried yet but I loved a basil ice cream I had a while back at an event. So be brave and try your own spin on ice cream.

Don’t worry if you don’t have a machine. Simply fill your mix into a suitable container and freeze for 30 minutes. Take it out and using a fork, mix it up and return to freezer. Repeat three times. This will avoid ice crystals and create a better texture but if you can afford it, a machine will turn out super smooth ice cream.