Vanilla ice cream

Vanilla is frequently used to flavor ice cream, especially in North America, Asia, and Europe.

By the 1510s, Spanish conquistadors, exploring present-day Mexico, had come across Mesoamerican people who consumed vanilla in their drinks and foods.

[4] In 1602, Hugh Morgan, the apothecary of Queen Elizabeth I, recommended that vanilla should be used separately from cocoa.

The first ice cream recipes recorded by the French in the early eighteenth century did not include egg yolks.

However, by the middle of the eighteenth century, French recipes for ice cream started to include egg yolks.

[7] To make ice cream in the United States during the eighteenth century, cooks and confectioners needed a "larger wooden bucket", "a metal freezing pot with a cover, called a sorbetiere", ice, salt, and the cream based mixture that they planned on freezing.

The process starts with finding ice of a "manageable" size, then mixing it with salt and adding the mixture to a bucket.

The cook or confectioner adds their ice cream mixture to a freezing pot and then puts the cover on it.

The freezing pot is put into the wooden bucket, where it is stirred and shaken to give the ice cream a creamy consistency.

[2] In 1843, Nancy M. Johnson invented the first ice cream maker with a crank on the outside of the wooden tub.