During seventeenth and eighteenth centuries, France set the style in upper-class European dining and in the making of ices and ice creams. The first book completely dedicated to ice cream was written by Frenchman, Monsieur Emy, and published in Paris in 1768. French cookbooks were being translated and distributed in England, Holland, Denmark, Sweden, and Italy.
Francois Massialot was one of the most influential French chefs of the time. He was born in 1660 and cooked for many of France's nobles. He had to contend with the realities of ice cream making. Nearly every ingredients that was needed presented a problem of one kind or another. The ice business was not yet widly established, so obtaining and storing ice was still expensive, in addition, salt was costly. Moreover, in an era, there was no refrigerator, so milk and cream often curdled and eggs weren't always fresh.
I was very surprised that the first book was written in France. I thought the first book was written in Italy, because Italy is famous for gelato. And now, it is very natural that there is refrigerator in each house, but in older days, that was not natural. However people living in that era tried to make ice creams. I was very surprised that point.
I wonder if they first tried to make ice cream in the winter since it wouldn't melt as fast then. Making ice cream in the days before refrigerators and electrical devices must have been a great challenge.
返信削除My family had a hand-cranked ice cream maker when I was a child. Actually, you had to exert so many calories to make the ice cream that you wouldn't get so fat by eating it, so it was a good system. Now I have an electric ice cream maker. It creates delicious ice cream in about an hour. We have to keep the main part of the machine in the freezer until it's used to keep it cold enough. Of course, I use soy milk to make "ice cream" rather than milk or cream. It tastes very similar.