The Simplicity of Ice Cream

[IM4given]

Hebrew words needed to order ice cream:
The word for icecream is Glee-tah.
The word for cup is -cos (with a long o sound.)
The word for little is kah-tan.
The word for big is gah-dol (with a long o sound.)
The word for cone is charot (with a long o sound.)
The word for one when ordering is eh-chad.
The word for two when ordering is shtay.
The word for half is chetz-ee.

Greek words needed to order ice cream:
The word for icecream is pagoto
The word for cup is flitzani, kypello
The word for little is mikros, ligos.
The word for big is megalos
The word for cone is konos
The word for one when ordering is enas, mia, ena
The word for two when ordering is dyo
The word for half is misos

[bibletotingunslinger]

:hungry:

[kevinmiller]

Somebody here likes satire. :frog

[IM4given]

One scoop or two kevin? :thumb

[kevinmiller]

Janet, I will take four scoops. Of the ice cream, not the satire. :lol :thumb
And four scoops in the second bowl of course. :wink

[IM4given]

Here is the historical background for Ice Cream Cones. It will make every cone that you eat from this point forward taste even better than ever before!

There is much controversy over who invented the first ice cream cone. From my research, I feel that the first cones were not invented in the United States. Both paper and metal cones were used in France, England, and Germany before the 19th century. Travelers to Düsseldorf, Germany reported eating ice cream out of edible cones in the late 1800s.

Before the invention of the cone, ice cream was either licked out of a small glass (a penny lick, penny cone, penny sucker, or licking glasses) or taken away wrapped in paper which was called a "hokey pokey." The customer would lick the ice cream off the dish and return the dish to the vender, who washed it and filled it for the next customer. As you can guess, sanitation was a problem. An even bigger problem was that the ice cream vender couldn't wash the dishes fast enough to keep up with demand on a hot day.

Ice cream in a cup also became known as a "toot," which many have been derived from the Italian word "tutti" or "all," as customers were urged to "Eat it all." They were also known as "wafers," "oublies," "plaisirs," "gaufres," "cialde," "cornets," and "cornucopias."


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Wafers, Cornucopias and Cornets

1700s - During the 1770s, ice cream was referred to as "iced puddings" or "ice cream puddings." The cones used were referred to as wafers. During this period, wafers were considered as "stomach settlers" and were served at the end to the meal to calm digestion. They eventually became luxurious treats and were an important element of the dessert course. When rolled into "funnels" or "cornucopias," they could be filled with all sort of fruit pastes, creams, and iced puddings.

1770 - From the article, Wafer Making, by Ivan Day at the web site of Historic Food:

Wafer cones are first mentioned in Bernard Claremont's The Professed Cook (London: 1769) and in Mary Smith's The Complete Housekeeper & Cook (Newcastle: 1770) . . . The earliest English record of this usage is in Charles Elmé Francatelli's The Modern Cook (London: 1846), in which he recommends cornets filled with ice cream as garnishes for a number of ice cream puddings.

1807 - In The Horizon Cookbook and Illustrated History of Eating and Drinking through the Ages, by William Harlan Hale and the Editors of Horizon Magazine shows a colored engraving, titled Frascati, that was published in 1807 with the caption:

The ladies caricatured in 1827, were members of the new fashionable set that gathered every day in Parisian cafes to gossip over ices and Mocha . . . Frascati's near the Opera was one of the most popular of dozens of cafes that sprang up in post-Revolutionary Paris. People gathered there to eat ice cream, sip liqueurs, gamble, and flirt . . .

Cafe Frascati was was originally opened in 1789. It was a restaurant and gambling house that was also famous for serving ice cream suppers. The restaurant had a reputation that any lady could be seen dining there without any scandal or stain on her character. Cake Frascati was closed down after a law against gambling appear in 1847.

Robert J. Weir and his wife Caroline Liddell, noted historians on the history of ice cream and the ice cream cone, were able to purchase the 1807 colored engraving, titled Frascati, in 2003. Check out Robert Weir's article An 1807 Ice Cream Cone: Discovery and Evidence to learn about his account of this engraving.

1820 - In the cookbook by William Alexis Jarrin called The Italian Confectioner, Jarrin describes himself on the title page as an "ornamental confectioner," attributes recent advances in the confectioner's art in England to two factors: "the aid of modern chemistry and the French Revolution, which led many leading chefs and confectioners to seek refuge and employment in England." Jarrin talks about the wafers used for ice cream. In his book he sometimes used the Italian version of William, Guglielmo, thus he is also referred to as G.A. Jarrin.

An article by Jeri Quinzio, The Ice Cream Cone Conundrum in the Radcliffe Culinary Times states:

But when did they start putting ice cream into these estravagant cones? G. A. Jarrin, an Italian confectioner working in London in the nineteenth century, wrote that his almond wafers should be rolled "on pieces of wood like hollow pillars, or give them any other form you may prefer. These wafters may be made of pistachios, covered with currants and powdered with coarse sifted sugar; they are used to garnish creams; when in season, a strawberry may be put into each end, but it must be a fine" . . . He suggested turning another of his wafers into "little horns; they are excellent to ornament a cream."

1888 - A cookbook called Mrs A. B. Marshall

[kevinmiller]

Wow, that really helped Janet! Thanks!

This will help resolve a previously unresolved debate I had with a Korean friend of mine over whether ice cream was first invented in China or America. I'll have to call her this week and tell her. :lol

[IM4given]

Don't worry kevin, I plan to do at least 15 - 20 pages of exegesis regarding the subject of Ice Cream! By the time I am finished you will know every single thing that there is to know about Ice Cream, I promise you!!!! :tum

[kevinmiller]

Don't worry kevin, I plan to do at least 15 - 20 pages of exegesis regarding the subject of Ice Cream! By the time I am finished you will know every single thing that there is to know about Ice Cream, I promise you!!!! :tum

:bolt:

[IM4given]

Can you eat this ice cream before it melts kevin?

[IM4given]

Good Humor® History

Since 1920, the Good Humor® family of products has captured the hearts of American consumers with unique treats reminiscent of the good things in life. The first to "put a stick in ice cream," Good Humor® is synonymous with family fun.

In 1920, Harry Burt, a Youngstown, Ohio candy maker, created a special treat called the Jolly Boy Sucker, a lollypop on a stick. That same year, while working in his ice cream parlor, Burt created a smooth chocolate coating that was compatible with ice cream. It tasted great, but the new combination was too messy to eat. As a solution, Burt

[Psalms18_28]

would anyone eat this:

http://www.benjerry.com/features/americ ... _index.cfm

[Psalms18_28]

I remember my first homemade ice cream. It was on easter and my grandma just brought a ice cream maker with a crank. Everyone had to take turn to stir and it was very hard and tiresome work. But the result was wonderful, the best tasting ice cream ever.

[IM4given]

I like their Chunky Monkey flavor and their New York Chocolate Fudge Chunk flavor. I can only eat a tablespoon of it at any given time though! :hungry:

[bibletotingunslinger]

All I could find was a Cherry Fig bar, :mad:

I can't even find it in the dictionary, here is what the encyclopedia said.

Ice cream or ice-cream (originally iced cream) is a frozen dessert made from dairy products, such as cream (or substituted ingredients), combined with flavorings and sweeteners, such as sugar. This mixture is cooled while stirring to prevent large ice crystals from forming. Although the term "ice cream" is sometimes used to mean frozen desserts and snacks in general, it is usually reserved for frozen desserts and snacks made with a high percentage of milk fat. Frozen custard, yoghurt, sorbet and other similar products are sometimes also called ice cream. Governments often regulate the use of these terms based on quantities of ingredients.