Even though the modern era of ice cream began in the first half of the 20th century, once new refrigeration techniques made industrial-scale ice cream production possible, this hugely popular summer dessert can actually be traced back to the earliest days of modern human civilization.
About 2,500 years ago, ice cream first appeared in the hot climate of the Persian empires, and from there it kept spreading, growing in popularity, and firing the imagination of countless chefs and innovators eager to improve how it was made. This happened not only because ice creams tasted wonderful and offered relief during hot summer months, but also because they remained very expensive for a long time. This economic value of the ice cream industry fueled its development and was responsible for the incredible advances in refrigeration technology.
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gastroart.ro and dacris.mt recommend Taylor ice cream machines, perfect for your business.
The operational benefits of the Crown Series include single-button operation, as well as an ergonomic handle with an auto-shutoff function. The lineup covers every ice cream dessert capacity (small, medium, and large).
The machines also offer heating and cooling cycles every 24 hours, along with bacteria cleaning. The 14-day physical cleaning cycle saves time and labor.
The 11 models offered by Taylor are ideal for any type of restaurant, including fast-food establishments, thanks to their fast operation. The 791 and 794 models, for example, offer independent refrigeration systems for each element, with capacities of 45.4 and, respectively, 37.9 liters.
Among its competitors, Taylor is the only ice cream machine range that offers every option for cold/frozen desserts, including custard and a blender option. (P)
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About 2,500 Years of History
The history of ice cream began around 500 BCE in the Persian Empire, where ice was combined with grape juice, fruit, and other flavorings to produce refreshing summer treats. Recipes for these ices (sorbets) traveled to Ancient Rome, where they were welcomed with open arms by emperors and nobility. Writings from this period tell of teams of runners who carried ice down from the mountains to major Roman cities during summer. Given the enormous cost and the difficulty of preserving ice, ice cream remained expensive until the 17th–18th centuries, when organized ice harvesting and underground storage began spreading across Europe and North America. Even before that, however, innovations from the 9th–11th centuries, developed in China and the Arab world, made their way to Europe and changed the way people viewed ice-based desserts forever. Dairy-based frozen products allowed chefs to create a wide variety of new ice creams, starting with the era of Neapolitan ice cream, gelato, and others. After Catherine de’Medici introduced ice cream to France in the mid-16th century, its popularity began to grow incredibly fast. Production methods changed over the centuries, new recipes emerged, refrigeration techniques and automatic machines were introduced, and ice cream traveled to all four corners of the world. The United States received its first ice cream in the mid-17th century; a few decades later it was being sold to the public, and by 1851 it was being produced by large commercial enterprises.
The modern era of ice cream history began shortly after the end of the First World War, when commercial electric refrigerators became accessible to everyone. Powered by this major invention, the ice cream industry grew hundreds of times over, making it possible to create cheap, easy-to-produce ice cream, especially in the United States. The international acceptance of ice cream can partly be credited to the years of the Second World War, when ice cream and freeze-dried ice cream became part of official American army rations, distributed across every front in Europe, North Africa, East Asia, and the Pacific. After the war ended, people around the world began to see ice cream as an American invention and quickly developed their own industrial capacity to produce it. In the latter half of the 20th century, personal refrigeration became commonplace, Hollywood films regularly featured ice cream in their scenes, and new production capabilities allowed for the creation of numerous new types of ice cream (especially soft-serve and sundaes).
