3,257
edits
Changes
→Key Changes
It was at around 1800 that ice house insulation improved, allowing the ice houses to be even colder and the presence of ice houses increased widely. The wider presence of ice houses allowed ice cream to be more common throughout different regions across the United States and Europe in the early part of the 19th century. In the rest of the century, several technologies began to facilitate the production of ice cream. These included steam power, mechanical refrigeration, the homogenizer, electric power and motors, packing machines, and improvements in the freezing process. The hand-cranked churn was an important innovation in the 1840s that gave ice cream a smoother look. Jacob Fussell, a Quaker from Baltimore, created an ice cream business by selling ice cream at a larger scale. He was able to streamline the procurement of milk from dairy farmers and he often had a surplus of cream that he would then begin to use for ice cream. Popularity of his brand caught on and spread as he was able to widely distribute his product.
It was during the 1870s that the sundae developed. At that time, ice cream had now become prevalent. Experimentation on new types of ice creams were common and one of these added soda with ice cream along with fruits and other sweet topping. However, there was a backlash on eating such foods on a Sunday, a religious day, so the innovators simply took out the soda water and the mixture of ice creams and toppings was eventually called the sundae, although it was spelled sunday initially (changed to avoid criticism from religiously minded people). The ice cream cone was introduced in 1888 by Agnes Marshall in her recipe book, where she called these cones cornets. It is likely ice cream cones were already used, but her book did popularize the idea of ice cream cones, mostly because of her influence at the time in things related to cooking and food.
==Modern Ice Cream==
