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To Love Somebody (song)
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"To Love Somebody"
Single by Bee Gees
from the album Bee Gees' 1st
B-side
"Close Another Door"
Released
June 1967
Format
7", 45rpm
Recorded
April 1967
Genre
Baroque pop
Length
3:02
Label
Polydor (United Kingdom)
Atco (United States)
Spin (Australia)
Songwriter(s)
Barry Gibb, Robin Gibb
Producer(s)
Robert Stigwood, Ossie Byrne
Bee Gees UK singles chronology
"New York Mining Disaster 1941"
(1967) "To Love Somebody"
(1967) "Massachusetts"
(1967)
"New York Mining Disaster 1941"
(1967) "To Love Somebody"
(1967) "Massachusetts"
(1967)
Bee Gees US singles chronology
"New York Mining Disaster 1941"
(1967) New York Mining Disaster 19411967 "To Love Somebody"
(1967) To Love Somebody1967 "Holiday"
(1967) Holiday1967
Alternative cover
Japanese cover for "To Love Somebody"
"To Love Somebody" is a song written by Barry and Robin Gibb. Produced by Robert Stigwood, it was the second single released by the Bee Gees from their international debut album, Bee Gees 1st, in 1967.[1] The single reached No.17 in the United States and No.41 in the United Kingdom. The song's B-side was "Close Another Door".[2] The single was reissued in 1980 on RSO Records with "How Can You Mend a Broken Heart" as its flipside. The song ranked at number 94 on NME magazine's "100 Best Tracks of the Sixties".[3] It was a minor hit in the UK and France. It reached the top 20 in the US. It reached the top 10 in Canada.
In a 2017 interview with Piers Morgan's Life Stories, Barry was asked "of all the songs that you've ever written, which song would you choose?" Barry said that "To Love Somebody" was the song that he'd choose as it has "a clear, emotional message".[4]
The song has been recorded by many other artists, including Nina Simone, Janis Joplin, Roberta Flack, Jimmy Somerville, Michael Bolton, Billy Corgan, Rod Stewart, Michael Bublé and Hank Williams Jr..
Contents
1 Origins and lyrics
2 Personnel
3 Charts
3.1 Weekly charts
3.2 Year-end charts
4 Cover versions
4.1 Michael Bolton version
4.1.1 Weekly charts
4.1.2 Year-end charts
4.2 Michael Bublé version
5 Movie appearances
6 References
7 External links
Origins and lyrics[edit]
"To Love Somebody"
"To Love Somebody" is a soul ballad recorded by the Bee Gees.
Problems playing this file? See media help.
At the request of Robert Stigwood, the band's manager, Barry and Robin Gibb wrote "To Love Somebody", a soulful ballad in the style of Sam & Dave or The Rascals, for Otis Redding.[5] Redding came to see Barry at the Plaza in New York City one night. Robin claimed that "[Otis Redding] said he loved our material and would Barry write him a song".[6]
The Bee Gees recorded "To Love Somebody" at IBC Studios, London in March 1967 and released it as a single in mid-July 1967 in the US. Redding died in an aeroplane crash later that year, before having a chance to record the song. The song was recorded around April 1967 with "Gilbert Green" and "End of My Song" at the IBC Studios in London, England.[7]
Robin said, "Everyone told us what a great record they thought it was, Other groups all raved about it but for some reason people in Britain just did not seem to like it." Barry said, "I think the reason it didn't do well here was because it's a soul number, Americans loved it, but it just wasn't right for this country".[8]
Barry Gibb explained in a June 2001 interview with Mojo magazine:
It was for Robert. I say that unabashedly. He asked me to write a song for him, personally. It was written in New York and played to Otis but, personally, it was for Robert. He meant a great deal to me. I don't think it was a homosexual affection but a tremendous admiration for this man's abilities and gifts.[9]
Robert being the Bee Gee's manager, Robert Stigwood.
The simple title refrain of the chorus, "You don't know what it's like, Baby, you don't know what it's like, To love somebody...the way I love you" has the effect of being at once heartbreaking and triumphant, a self-pitying put-down to an unrequited love. "There's... a certain kind of light that never shone on me... You ain't got to be so blind, I'm a man, can't you see what I am?, I live and breathe for you, But what good does that do, If I ain't got you?".[10]
Personnel[edit]
Barry Gibb – lead vocal, guitar
Robin Gibb – harmony vocal
Maurice Gibb – bass guitar
Vince Melouney – guitar
Colin Petersen – drums
Bill Shepherd – orchestral arrangement
Charts[edit]
Weekly charts[edit]
Chart (1967)
Peak
position
Australia (Kent Music Report)[11] 6
Belgium (Ultratop 50 Flanders)[12] 8
Canada Top Singles (RPM)[12] 9
France (SNEP)[12] 65
Germany (Media Control Charts)[13] 19
Netherlands (Dutch Top 40)[14] 9
UK Singles (Official Charts Company)[15] 41
US Billboard Hot 100[16] 17
US Cash Box[12] 24
US Record World[12] 18
Year-end charts[edit]
Chart (1967)
Position
Netherlands (Dutch Top 40)[14] 20
Cover versions[edit]
One of the most famous Gibb compositions, "To Love Somebody" has been covered by many artists. Some of the most notable versions include:
1968: Gary Puckett & The Union Gap included the song on their debut album Woman, Woman (album)
1968: The Sweet Inspirations recorded the song, which reached #30 on the R&B charts.
1968: Eric Burdon and The Animals released a cover of this song on their album Love Is (The Animals album)
1969: James Carr released this song as a single and reached #44 on the R&B Charts.
1969: Nina Simone covered "To Love Somebody" released on her album To Love Somebody (album), which reached #5 in UK and became her second British hit single after "Ain't Got No-I Got Life".
1969: Janis Joplin covered "To Love Somebody" released on her album titled I Got Dem Ol' Kozmic Blues Again Mama! She performed the song on the Dick Cavitt show and also at Woodstock.
1969: Busty Brown: covered "To Love Somebody" produced by Lee Perry
1969: Roberta Flack covered "To Love Somebody" released on her album titled Quiet Fire.
1974: Kathi McDonald covered "To Love Somebody" on the album Insane Asylum.
1976: Gram Parsons and The Flying Burrito Brothers covered "To Love Somebody" on the album Close Up the Honky Tonks.
1977: Narvel Felts released the song, reaching #22 on the Hot Country Singles chart.
1988: Bonnie Tyler released her version on her album Hide Your Heart
1989: Billy "Crash" Craddock from Back on Track; peaked at number 91 on the RPM Country Tracks chart in Canada[17]
1990: Jimmy Somerville released his UK top 5 version.
1992: Michael Bolton released it as a single as well as including it on the album Timeless: The Classics and his version reached #11 on the US Hot 100 Chart.[18]
1996: The English alternative rock band Gallon Drunk covered To Love Somebody on their album In the Long Still Night.
2001: Blue Rodeo covered this song for their ninth studio album Greatest Hits.
2005: Billy Corgan covered this song for his first solo studio album TheFutureEmbrace.
2013: Michael Bublé covered this song for his eighth studio album To Be Loved, the album's fifth single.
2013: Natalia Przybysz covered the song on her album Kozmic Blues: Tribute to Janis Joplin.
2015: Lindi Ortega covered the song on her album Faded Gloryville.
2016: Dexys covered this song on their fifth album, Let The Record Show: Dexys Do Irish And Country Soul.
2016: Karl Blau released his version on his album Introducing Karl Blau
2017: Performed by Keith Urban at the Bee Gees Grammy Salute.
2018: Australian band Human Nature covered the song on their 2018 album Romance of the Jukebox.
Michael Bolton version[edit]
Weekly charts[edit]
Chart (1993)
Peak
position
US Billboard Hot 100[18] 11
Year-end charts[edit]
Chart (1993)
Position
Canada Top Singles (RPM)[19] 24
Michael Bublé version[edit]
Chart (2013–14)
Peak
position
Poland (Polish Airplay Top 100)[20]
13
Movie appearances[edit]
"To Love Somebody" has been used in several movies including I Love You Phillip Morris, Y Tu Mamá También, Melody, The Wrong Man, My Entire Life and 50/50. Also this song has been used in a trailer for Joy (2015).
References[edit]
Jump up ^ Show 49 - The British are Coming! The British are Coming!: With an emphasis on Donovan, the Bee Gees, and the Who. [Part 6] : UNT Digital Library
Jump up ^ Discogs.com. "Bee Gees - To Love Somebody (original issue)".
Jump up ^ "100 Best Songs of the 1960s". NME. Retrieved 20 February 2015.
Jump up ^ Piers Morgan's Life Stories: Barry Gibb YouTube - Interview
Jump up ^ Melinda Bilyeu, Hector Cook, Andrew Môn Hughes (2004). The Bee Gees: Tales of the Brothers Gibb Omnibus Press, ISBN 978-1-84449-057-8, p. 134.
Jump up ^ David N. Meyer. "The Bee Gees: The Biography". Retrieved 5 December 2014.
Jump up ^ Joseph Brennan. "Gibb Songs: 1967".
Jump up ^ Hughes, Andrew. Bee Gees: Tales Of The Brothers Gibb. ISBN 9780857120045. Retrieved 21 December 2012.
Jump up ^ Songfacts.com. "To Love Somebody - Bee Gees".
Jump up ^ Janovitz, Bill. "Bee Gees - To Love Somebody". Allmusic. Retrieved 24 October 2012.
Jump up ^ "Songs Written by the Gibb Family on the International Charts" (PDF). brothersgibb.org. Retrieved 18 January 2015.
^ Jump up to: a b c d e "Songs Written by the Gibb Family on the International Charts - part 1" (PDF). brothersgibb.org. Retrieved 18 January 2015.
Jump up ^ "Bee Gees - To Love Somebody". officialcharts.de. Retrieved 18 January 2015.
^ Jump up to: a b "Bee Gees - To Love Somebody". Dutch Charts. Retrieved 18 January 2015.
Jump up ^ "Bee Gees - Chart history". Official Charts Company. Retrieved 18 January 2015.
Jump up ^ "Bee Gees - Chart History". Billboard. Retrieved 18 January 2015.
Jump up ^ "RPM Country Tracks". RPM. 3 March 1990. Retrieved 8 September 2013.
^ Jump up to: a b "Billboard Top 100 - 1993". Retrieved 27 August 2010.
Jump up ^ "RPM 100 Hit Tracks of 1993". RPM. Archived from the original on 24 August 2017. Retrieved 23 November 2017.
Jump up ^ "Listy bestsellerów, wyróżnienia :: Związek Producentów Audio-Video". Polish Airplay Top 100. Retrieved 3 February 2014.
External links[edit]
Lyrics of this song at MetroLyrics

show
v
t
e
Bee Gees
Barry Gibb
Robin Gibb
Maurice Gibb
Colin Petersen
Vince Melouney
Alan Kendall
Dennis Bryon
Blue Weaver
Studio albums
The Bee Gees Sing and Play 14 Barry Gibb Songs
Spicks and Specks
Bee Gees' 1st
Horizontal
Idea
Odessa
Cucumber Castle
2 Years On
Trafalgar
To Whom It May Concern
Life in a Tin Can
Mr. Natural
Main Course
Children of the World
Spirits Having Flown
Living Eyes
E.S.P.
One
High Civilization
Size Isn't Everything
Still Waters
This Is Where I Came In
Extended plays
The Bee Gees
New York Mining Disaster 1941
Soundtracks
Melody
Saturday Night Fever
Live albums
Here at Last... Bee Gees... Live
One Night Only
Compilation albums
Turn Around, Look at Us
Rare, Precious and Beautiful
Rare, Precious and Beautiful, Volume 2
Best of Bee Gees
Inception/Nostalgia
Best of Bee Gees, Volume 2
Bee Gees Gold
Bee Gees Greatest
Tales from the Brothers Gibb
The Very Best of the Bee Gees
Their Greatest Hits: The Record
Number Ones
Love Songs
The Ultimate Bee Gees
Mythology
Timeless: The All-Time Greatest Hits
Videography
Idea
Cucumber Castle
The Bee Gees Special
One for All Tour
One Night Only
The Ultimate Bee Gees
In Our Own Time
Tours
The Bee Gees' concerts in 1967 and 1968
2 Years On Tour
Trafalgar Tour
Mr. Natural Tour
Main Course Tour
Children of the World Tour
Spirits Having Flown Tour
One for All World Tour
High Civilization World Tour
One Night Only World Tour
Articles
Discography
List of songs recorded
List of unreleased material
A Kick in the Head Is Worth Eight in the Pants
The Barry Gibb Talk Show
IBC Studios
Hither Green rail crash
Bands
The Rattlesnakes
Humpy Bong
The Fut
The Bloomfields
Tin Tin
The Groove
Billy Thorpe and the Aztecs
Toe Fat
Amen Corner
One World Project
People
Hugh Gibb
Andy Gibb
Steve Gibb
Spencer Gibb
Robert Stigwood
Arif Mardin
Ossie Byrne
Steve Kipner
Albhy Galuten
Book
Category
show
v
t
e
Bee Gees singles discography
1960s
1963
"The Battle of the Blue and the Grey" / "The Three Kisses of Love"
"Timber!" / "Take Hold of That Star"
1964
"Peace of Mind" / "Don't Say Goodbye"
"Claustrophobia" / "Could It Be"
"Turn Around, Look at Me" / "(Theme From) The Travels of Jamie McPheeters"
1965
"Every Day I Have to Cry" / "You Wouldn't Know"
"Wine and Women" / "Follow the Wind"
"I Was A Lover, A Leader of Men" / "And the Children Laughing"
1966
"I Want Home" / "Cherry Red"
"Monday's Rain" / "All of My Life"
"Spicks and Specks" / "I Am the World"
1967
"Born a Man" / "Big Chance"
"New York Mining Disaster 1941" / "I Can't See Nobody"
"To Love Somebody" / "Close Another Door"
"Holiday" / "Every Christian Lion Hearted Man Will Show You"
"Massachusetts" / "Barker of the UFO"
"World" / "Sir Geoffrey Saved the World"
1968
"Words" / "Sinking Ships"
"Jumbo" / "The Singer Sang His Song"
"I've Gotta Get a Message to You" / "Kitty Can"
"I Started a Joke" / "Kilburn Towers"
1969
"First of May" / "Lamplight"
"Tomorrow Tomorrow" / "Sun in My Morning"
"Don't Forget to Remember" / "The Lord"
1970s
1970
"If Only I Had My Mind on Something Else" / "Sweetheart" (US)
"I.O.I.O." / "Sweetheart"
"Lonely Days" / "Man for All Seasons"
1971
"How Can You Mend a Broken Heart" / "Country Woman"
"Don't Wanna Live Inside Myself" / "Walking Back to Waterloo"
1972
"My World" / "On Time"
"Run to Me" / "Road to Alaska"
"Alive" / Paper Mache, Cabbages and Kings"
1973
"Saw a New Morning" / "My Life Has Been a Song"
"Wouldn't I Be Someone" / "Elisa"
1974
"Mr. Natural" / "It Doesn't Matter Much to Me"
"Throw a Penny" / "I Can't Let You Go"
"Charade" / "Heavy Breathing"
1975
"Jive Talkin'" / "Wind of Change"
"Nights on Broadway" / "Edge of the Universe"
1976
"Fanny (Be Tender with My Love)" / "Country Lanes"
"You Should Be Dancing" / "Subway"
"Love So Right" / "You Stepped Into My Life"
1977
"Boogie Child" / "Lovers"
"Edge of the Universe (live)" / "Words (live)"
"How Deep Is Your Love" / "Can't Keep a Good Man Down" (live)
"Stayin' Alive" / "If I Can't Have You"
1978
"Night Fever" / "Down the Road (live)"
"Too Much Heaven" / "Rest Your Love on Me"
1979
"Tragedy" / "Until"
"Love You Inside Out" / "I'm Satisfied"
1980s
1981
"He's a Liar"
"Living Eyes" / "I Still Love You"
1983
"The Woman in You" / "Stayin' Alive"
"Someone Belonging to Someone" / "I Love You Too Much" (instrumental)
1987
"You Win Again" / "Backtafunk"
"E.S.P." / "Overnight"
1989
"Ordinary Lives" / "Wing and a Prayer"
"One" / "Flesh and Blood"
1990s
1990
"Bodyguard" / "Will You Ever Let Me"
1991
"Secret Love" / "Party with No Name"
"When He's Gone" / "True Confessions"
"The Only Love" / "You Win Again" (live)
"Happy Ever After" / "Evolution"
1993
"Paying the Price of Love" / "My Destiny"
"For Whom the Bell Tolls" / "Decadance"
1994
"How to Fall in Love, Part 1" / "Fallen Angel"
"Kiss of Life" / "855-7019"
1997
"Alone" / "Rings Around the Moon"
"I Could Not Love You More" / "Love Never Dies" (EUR)
"Still Waters (Run Deep)" / "Love Never Dies"
2000s
2001
"This Is Where I Came In" / "Just in Case"
Other countries
1968
"And the Sun Will Shine" / "Really and Sincerely" (France)
1970
"Let There Be Love" / "Really and Sincerely" (Netherlands)
1971
"When the Swallows Fly" / "Give Your Best" (Netherlands)
"Morning of my Life" / "To Love Somebody"
1972
"Israel" / "Dearest" (Netherlands)
"Sea of Smiling Faces" / "Please Don't Turn Out the Lights"
1977
"Children of the World" / "Boogie Child" (Australia}
1988
"Crazy for Your Love" / "You Win Again (Remix)"
"Angela" / "You Win Again (Remix)" (Germany, Netherlands)
show
v
t
e
Jimmy Somerville
Discography
Studio albums
Read My Lips
Dare to Love
Manage the Damage
Home Again
Compilations
The Singles Collection 1984/1990
The Very Best of Jimmy Somerville, Bronski Beat and The Communards
For a Friend: The Best of Bronski Beat, The Communards & Jimmy Somerville
Singles
"Suspicious Minds"
"Comment te dire adieu"
"You Make Me Feel (Mighty Real)"
"Read My Lips (Enough Is Enough)"
"To Love Somebody"
"Smalltown Boy ('91 Remix)"
"Gimme Shelter"
"Heartbeat"
"Hurt So Good"
"By Your Side"
"The Number One Song in Heaven"
"Why? (Almighty Mix)"
"Can't Take My Eyes Off You"
"Ain't No Mountain High Enough"
Other songs
"Love to Love You Baby"
"Johnny Remember Me"
"Lover Man"
"Do They Know It's Christmas?"
"From This Moment On"
"Someday We'll Be Together"
"But Not Tonight"
"I Was Born This Way"
"Tell Me Why"
Related articles
Bronski Beat
The Communards
Category
Book
Retrieved from "https://en.wikipedia.org/w/index.php?title=To_Love_Somebody_(song)&oldid=855287530"
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Song recordings produced by Robert Stigwood
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text:
Ice cream
From Wikipedia, the free encyclopedia
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For other uses, see Ice cream (disambiguation).
Ice cream
A cocktail glass of ice cream, with whipped cream and a wafer
Course
Dessert
Serving temperature
Frozen
Main ingredients
Milk or cream, sugar
Variations
Gelato, sorbet, frozen custard
Cookbook: Ice cream Media: Ice cream
Ice cream (derived from earlier iced cream or cream ice[1]) is a sweetened frozen food typically eaten as a snack or dessert. It is usually made from dairy products, such as milk and cream, and often combined with fruits or other ingredients and flavors. It is typically sweetened with sugar or sugar substitutes. Typically, flavourings and colourings are added in addition to stabilizers. The mixture is stirred to incorporate air spaces and cooled below the freezing point of water to prevent detectable ice crystals from forming. The result is a smooth, semi-solid foam that is solid at very low temperatures (< 2 °C or 35 °F). It becomes more malleable as its temperature increases.
The meaning of the phrase "ice cream" varies from one country to another. Phrases such as "frozen custard", "frozen yogurt", "sorbet", "gelato", and others are used to distinguish different varieties and styles. In some countries, such as the United States, the phrase "ice cream" applies only to a specific variety, and most governments regulate the commercial use of the various terms according to the relative quantities of the main ingredients, notably the amount of cream.[2] Products that do not meet the criteria to be called ice cream are labelled "frozen dairy dessert" instead.[3] In other countries, such as Italy and Argentina, one word is used for all variants. Analogues made from dairy alternatives, such as goat's or sheep's milk, or milk substitutes (e.g., soy milk or tofu), are available for those who are lactose intolerant, allergic to dairy protein, or vegan.
Ice cream may be served in dishes, for eating with a spoon, or in cones, which are licked. Ice cream may be served with other desserts, such as apple pie. Ice cream is used to prepare other desserts, including ice cream floats, sundaes, milkshakes, ice cream cakes and even baked items, such as Baked Alaska.
In many of those flavours, spicy ice creams are also available in some specific countries.
Contents
1 History
1.1 Ancient Greece
1.2 Persia
1.3 China
1.4 Rome
1.5 India
1.6 Europe
1.7 North America
1.8 Expansion in popularity
2 Composition
3 Production
4 Retail sales
4.1 Specialty job
5 Ingredients and standard quality definitions
6 Physical properties
6.1 Ostwald ripening
7 Around the world
8 Ice cream cone
9 Other frozen desserts
10 Cryogenics
11 See also
12 References
13 External links
History
Ancient Greece
During the 5th century BC, ancient Greeks ate snow mixed with honey and fruit in the markets of Athens. The father of modern medicine, Hippocrates, encouraged his Ancient Greek patients to eat ice "as it livens the life-juices and increases the well-being."[4]
Persia
A yakhchal, an ancient type of ice house, in Yazd, Iran
In 400 BC, the Persians invented a special chilled food, made of rose water and vermicelli, which was served to royalty during summers.[5] The ice was mixed with saffron, fruits, and various other flavours.
See also: Faloodeh
China
A frozen mixture of milk and rice was used in China around 200 BC.[6] "They poured a mixture of snow and saltpetre over the exteriors of containers filled with syrup, for, in the same way as salt raises the boiling point of water, it lowers the freezing point to below zero."[7][8]
Rome
The Roman Emperor Nero (37–68 AD) had ice brought from the mountains and combined it with fruit toppings to create chilled delicacies.[9]
India
In the sixteenth century, the Mughal emperors used relays of horsemen to bring ice from the Hindu Kush to Delhi, where it was used in fruit sorbets.[10] Kulfi is a popular frozen dairy dessert from the Indian subcontinent and is often described as "traditional Indian ice cream." It originated in the sixteenth century in the Mughal Empire.
Europe
Italian duchess Catherine de' Medici, credited with introducing ice cream into Europe in the 16th century
When Italian duchess Catherine de' Medici married the Duke of Orléans (Henry II of France) in 1533, she is said to have brought with her to France some Italian chefs who had recipes for flavoured ices or sorbets.[11] One hundred years later, Charles I of England was, it was reported, so impressed by the "frozen snow" that he offered his own ice cream maker a lifetime pension in return for keeping the formula secret, so that ice cream could be a royal prerogative.[12] There is no historical evidence to support these legends, which first appeared during the 19th century.
The first recipe in French for flavoured ices appears in 1674, in Nicholas Lemery’s Recueil de curiositéz rares et nouvelles de plus admirables effets de la nature.[11] Recipes for sorbetti saw publication in the 1694 edition of Antonio Latini's Lo Scalco alla Moderna (The Modern Steward).[11] Recipes for flavoured ices begin to appear in François Massialot's Nouvelle Instruction pour les Confitures, les Liqueurs, et les Fruits, starting with the 1692 edition. Massialot's recipes result in a coarse, pebbly texture. Latini claims that the results of his recipes should have the fine consistency of sugar and snow.[11]
Ice cream recipes first appeared in England in the 18th century. The recipe for ice cream was published in Mrs. Mary Eales's Receipts in London in 1718.[13][14]
Noblemen makes and eating ice cream on French caricature, 1801
To ice cream.
Take Tin Ice-Pots, fill them with any Sort of Cream you like, either plain or sweeten’d, or Fruit in it; shut your Pots very close; to six Pots you must allow eighteen or twenty Pound of Ice, breaking the Ice very small; there will be some great Pieces, which lay at the Bottom and Top: You must have a Pail, and lay some Straw at the Bottom; then lay in your Ice, and put in amongst it a Pound of Bay-Salt; set in your Pots of Cream, and lay Ice and Salt between every Pot, that they may not touch; but the Ice must lie round them on every Side; lay a good deal of Ice on the Top, cover the Pail with Straw, set it in a Cellar where no Sun or Light comes, it will be froze in four Hours, but it may stand longer; then take it out just as you use it; hold it in your Hand and it will slip out. When you wou’d freeze any Sort of Fruit, either Cherries, Raspberries, Currants, or Strawberries, fill your Tin-Pots with the Fruit, but as hollow as you can; put to them Lemmonade, made with Spring-Water and Lemmon-Juice sweeten’d; put enough in the Pots to make the Fruit hang together, and put them in Ice as you do Cream.
North America
Title page to The Art of Cookery by Hannah Glasse
US presidents with ice cream
An early reference to ice cream given by the Oxford English Dictionary is from 1744, reprinted in a magazine in 1877. "1744 in Pennsylvania Mag. Hist. & Biogr. (1877) I. 126 Among the rarities..was some fine ice cream, which, with the strawberries and milk, eat most deliciously."[15]
The 1751 edition of The Art of Cookery made Plain and Easy by Hannah Glasse features a recipe for ice cream. OED gives her recipe: "H. GLASSE Art of Cookery (ed. 4) 333 (heading) To make Ice Cream..set it [sc. the cream] into the larger Bason. Fill it with Ice, and a Handful of Salt."[15] The year 1768 saw the publication of L'Art de Bien Faire les Glaces d'Office by M. Emy, a cookbook devoted entirely to recipes for flavoured ices and ice cream.[11]
Quaker colonists introduced ice cream to the United States, bringing their ice cream recipes with them. Confectioners sold ice cream at their shops in New York and other cities during the colonial era. Ben Franklin, George Washington, and Thomas Jefferson were known to have regularly eaten and served ice cream. Records, kept by a merchant from Catham street, New York, show George Washington spending approximately $200 on ice cream in the summer of 1790. The same records show president Thomas Jefferson having an 18 step recipe for ice cream.[16] First Lady Dolley Madison, wife of U.S. President James Madison, served ice cream at her husband's Inaugural Ball in 1813.[17]
Small-scale hand-cranked ice cream freezers were invented in England by Agnes Marshall and in America by Nancy Johnson in the 1840s.[18]
The most popular flavours of ice cream in North America (based on consumer surveys) are vanilla and chocolate.[19]
Expansion in popularity
In the Mediterranean, ice cream appears to have been accessible to ordinary people by the mid-eighteenth century.[20] Ice cream became popular and inexpensive in England in the mid-nineteenth century, when Swiss émigré Carlo Gatti set up the first stand outside Charing Cross station in 1851. He sold scoops in shells for one penny. Prior to this, ice cream was an expensive treat confined to those with access to an ice house.[21] Gatti built an 'ice well' to store ice that he cut from Regent's Canal under a contract with the Regent's Canal Company. By 1860, he expanded the business and began importing ice on a large scale from Norway.
Agnes Marshall, regarded as the "queen of ices" in England, did much to popularize ice cream recipes and make its consumption into a fashionable middle-class pursuit. She wrote four books: Ices Plain and Fancy: The Book of Ices (1885), Mrs. A.B. Marshall's Book of Cookery (1888), Mrs. A.B. Marshall's Larger Cookery Book of Extra Recipes (1891) and Fancy Ices (1894) and gave public lectures on cooking. She even suggested using liquid nitrogen to make ice cream.
Ice cream soda was invented in the 1870s, adding to ice cream's popularity. The invention of this cold treat is attributed to American Robert Green in 1874, although there is no conclusive evidence to prove his claim. The ice cream sundae originated in the late 19th century. Several men claimed to have created the first sundae, but there is no conclusive evidence to support any of their stories. Some sources say that the sundae was invented to circumvent blue laws, which forbade serving sodas on Sunday. Towns claiming to be the birthplace of the sundae include Buffalo, Two Rivers, Ithaca, and Evanston. Both the ice cream cone and banana split became popular in the early 20th century.
Agnes Marshall, "queen of ices", instrumental in making ice-cream fashionable
The first mention of the cone being used as an edible receptacle for the ice cream is in Mrs. A.B. Marshall's Book of Cookery of 1888. Her recipe for "Cornet with Cream" said that "the cornets were made with almonds and baked in the oven, not pressed between irons".[22][23][24][25] The ice cream cone was popularized in the USA at the 1904 World's Fair in St. Louis, MO.[26]
The history of ice cream in the 20th century is one of great change and increases in availability and popularity. In the United States in the early 20th century, the ice cream soda was a popular treat at the soda shop, the soda fountain, and the ice cream parlor. During the American Prohibition, the soda fountain to some extent replaced the outlawed alcohol establishments such as bars and saloons.
Children in Chicago surround an Ice Cream vendor in 1909
Ice cream became popular throughout the world in the second half of the 20th century after cheap refrigeration became common. There was an explosion of ice cream stores and of flavours and types. Vendors often competed on the basis of variety. Howard Johnson's restaurants advertised "a world of 28 flavors". Baskin-Robbins made its 31 flavours ("one for every day of the month") the cornerstone of its marketing strategy. The company now boasts that it has developed over 1000 varieties.
One important development in the 20th century was the introduction of soft ice cream, which has more air mixed in thereby reducing costs. It made possible the soft ice cream machine in which a cone is filled beneath a spigot on order. In the United States, Dairy Queen, Carvel, and Tastee-Freez pioneered in establishing chains of soft-serve ice cream outlets while Baskin-Robbins became worldwide chain later.
Technological innovations such as these have introduced various food additives into ice cream, the notable one being the stabilizing agent gluten,[27] to which some people have an intolerance. Recent awareness of this issue has prompted a number of manufacturers to start producing gluten-free ice cream.[28]
The 1980s saw thicker ice creams being sold as "premium" and "super-premium" varieties under brands such as Ben & Jerry's, Chocolate Shoppe Ice Cream Company and Häagen-Dazs.
Composition
Ice cream is a colloidal emulsion having dispersed phase as fat globules. It is an emulsion which is in the end made into foam by incorporating air cells which is frozen to form dispersed ice cells. In the composition of ice cream ice crystals are of most importance as they give a desirable mouth feel. Ice cream is composed of water, ice, milk fat, milk protein, sugar and air. Water and fat have highest proportions by weight creating an emulsion. The triacylglycerols in fat are non polar and will adhere to itself by van der Waals interactions. Water is polar thus, emulsifiers are needed for dispersion of fat. Also ice cream has a colloidal phase of foam which helps in light texture. Milk proteins such as casein and whey protein present in ice cream are amphiphilic, can adsorb water and form micelles which will contribute to consistency. Sucrose which is disaccharide is usually used as a sweetening agent. Lactose which is sugar present in milk will cause freezing point depression. Thus, on freezing some water will be unfrozen and will not give hard texture.[29]
Production
Ice cream maker Boku Europa
Before the development of modern refrigeration, ice cream was a luxury reserved for special occasions. Making it was quite laborious; ice was cut from lakes and ponds during the winter and stored in holes in the ground, or in wood-frame or brick ice houses, insulated by straw. Many farmers and plantation owners, including U.S. Presidents George Washington and Thomas Jefferson, cut and stored ice in the winter for use in the summer. Frederic Tudor of Boston turned ice harvesting and shipping into a big business, cutting ice in New England and shipping it around the world.
Ice cream was made by hand in a large bowl placed inside a tub filled with ice and salt. This was called the pot-freezer method. French confectioners refined the pot-freezer method, making ice cream in a sorbetière (a covered pail with a handle attached to the lid). In the pot-freezer method, the temperature of the ingredients is reduced by the mixture of crushed ice and salt. The salt water is cooled by the ice, and the action of the salt on the ice causes it to (partially) melt, absorbing latent heat and bringing the mixture below the freezing point of pure water. The immersed container can also make better thermal contact with the salty water and ice mixture than it could with ice alone.
An electric ice cream maker
The hand-cranked churn, which also uses ice and salt for cooling, replaced the pot-freezer method. The exact origin of the hand-cranked freezer is unknown, but the first U.S. patent for one was #3254 issued to Nancy Johnson on 9 September 1843. The hand-cranked churn produced smoother ice cream than the pot freezer and did it quicker. Many inventors patented improvements on Johnson's design.
Ice cream line in Balbiino factory in Estonia
In Europe and early America, ice cream was made and sold by small businesses, mostly confectioners and caterers. Jacob Fussell of Baltimore, Maryland was the first to manufacture ice cream on a large scale. Fussell bought fresh dairy products from farmers in York County, Pennsylvania, and sold them in Baltimore. An unstable demand for his dairy products often left him with a surplus of cream, which he made into ice cream. He built his first ice cream factory in Seven Valleys, Pennsylvania, in 1851. Two years later, he moved his factory to Baltimore. Later, he opened factories in several other cities and taught the business to others, who operated their own plants. Mass production reduced the cost of ice cream and added to its popularity.
The development of industrial refrigeration by German engineer Carl von Linde during the 1870s eliminated the need to cut and store natural ice, and, when the continuous-process freezer was perfected in 1926, commercial mass production of ice cream and the birth of the modern ice cream industry was underway.
In modern times, a common method for producing ice cream at home is to use an ice cream maker, an electrical device that churns the ice cream mixture while cooled inside a household freezer. Some more expensive models have an inbuilt freezing element. A newer method is to add liquid nitrogen to the mixture while stirring it using a spoon or spatula for a few seconds; a similar technique, advocated by Heston Blumenthal as ideal for home cooks, is to add dry ice to the mixture while stirring for a few minutes.[30] Some ice cream recipes call for making a custard, folding in whipped cream, and immediately freezing the mixture.[31] Another method is to use a pre-frozen solution of salt and water, which gradually melts as the ice cream freezes.
An unusual method of making ice-cream was done during World War II by American fighter pilots based in the South Pacific. They attached pairs of 5-US-gallon (19 l) cans to their aircraft. The cans were fitted with a small propeller, this was spun by the slipstream and drove a stirrer, which agitated the mixture while the intense cold of high altitude froze it.[32]
Retail sales
A bicycle-based ice cream street vendor in Indonesia
Ice cream can be mass-produced and thus is widely available in developed parts of the world. Ice cream can be purchased in large cartons (vats and squrounds) from supermarkets and grocery stores, in smaller quantities from ice cream shops, convenience stores, and milk bars, and in individual servings from small carts or vans at public events. In 2015, US produced nearly 900 million gallons of ice cream.[33]
Specialty job
Ice cream van vendor delivery
Today, jobs specialize in the selling of ice cream. The title of a person who works in this speciality is often called an 'ice cream man', however women also specialize in the selling of ice cream. People in this line of work often sell ice cream on beaches. On beaches, ice cream is either sold by a person who carries a box full of ice cream and is called over by people who want the purchase ice cream, or by a person who drives up to the top of the beach and rings a bell. In the second method, people go up to the top of the beach and purchase ice cream straight from the ice cream seller, who is often in an ice cream van. In Turkey and Australia, ice cream is sometimes sold to beach-goers from small powerboats equipped with chest freezers.
Some ice cream distributors sell ice cream products from traveling refrigerated vans or carts (commonly referred to in the US as "ice cream trucks"), sometimes equipped with speakers playing children's music or folk melodies (such as "Turkey in the Straw"). The driver of an ice cream van drives throughout neighborhoods and stops every so often, usually every block. The seller on the ice cream van sells the ice cream through a large window; this window is also where the customer asks for ice cream and pays. Ice cream vans in the United Kingdom make a music box noise rather than actual music.
Ingredients and standard quality definitions
Black sesame soft ice cream, Japan
In the U.S., ice cream must have the following composition:[34]
greater than 10% milkfat and usually between 10% and as high as 16% fat in some premium ice creams
9 to 12% milk solids-not-fat: this component, also known as the serum solids, contains the proteins (caseins and whey proteins) and carbohydrates (lactose) found in milk
12 to 16% sweeteners: usually a combination of sucrose and glucose-based corn syrup sweeteners
0.2 to 0.5% stabilisers and emulsifiers
55% to 64% water, which comes from the milk or other ingredients.
These compositions are percentage by weight. Since ice cream can contain as much as half air by volume, these numbers may be reduced by as much as half if cited by volume. In terms of dietary considerations, the percentages by weight are more relevant. Even the low-fat products have high caloric content: Ben and Jerry's No-Fat Vanilla Fudge contains 150 calories (630 kJ) per half-cup due to its high sugar content.[35]
According to Canadian Food and Drug Regulations, ice cream in Canada must be at least 10 percent milk fat, and must contain at least 180 grams of solids per liter. When cocoa, chocolate syrup, fruit, nuts, or confections are added, the percentage of milk fat can be 8 percent.[36]
Physical properties
Sandwich ice cream
Ice cream is considered as a colloidal system. It is composed by ice cream crystals and aggregates, air that does not mixes with the ice cream by forming small bubbles in the bulk and partially coalesced fat globules. This dispersed phase made from all the small particles is surrounded by an unfrozen continuous phase composed by sugars, proteins, salts, polysaccharides and water. Their interactions determine the properties of ice cream, whether soft and whippy or hard.[37]
Ostwald ripening
Choco glazed Eskimo Pie ice cream
Ostwald ripening is the explanation for the growth of large crystals at the expense of small ones in the dispersion phase. This process is also called migratory recrystallization. It involves the formation of sharp crystals. Theories about Ostwald recrystallization admit that after a period of time, the recrystallization process can be described by the following equation:
r = r (0) + Rt exp(1/n)
Where r (0) is the initial size, n the order of recrystallization, t a time constant for recrystallization that depends on the rate R (in units of size/ time).
To make ice cream smooth, recrystallization must occur as slowly as possible, because small crystals create smoothness, meaning that r must decrease.[38]
Around the world
Main article: Geography of ice cream
Around the world, different cultures have developed unique versions of ice cream, suiting the product to local tastes and preferences.
Italian ice cream, gelato in Rome, Italy
The most traditional Argentine helado (ice cream) is very similar to Italian gelato, in large part due to the historical influence of Italian immigrants on Argentinian customs.
Per capita, Australians and New Zealanders are among the leading ice cream consumers in the world, eating 18 litres and 20 litres each per year respectively, behind the United States where people eat 23 litres each per year.[39]
In China, besides the popular flavour such as vanilla, chocolate, coffee, mango and strawberry, many Chinese ice-cream manufacturers also introduced other traditional Chineses flavours such as black sesame and red beans.
In Iran, the most popular ice cream-like treat is Faludeh (also called Paloodeh, Paludeh or Fālūdhaj), which contains Vermicelli noodles, sugar syrup and rose water. It's often served with lime juice and sometimes ground pistachios.
In 1651, Italian Francesco dei Coltelli opened an ice cream café in Paris and the product became so popular that during the next 50 years another 250 cafés opened in Paris.[40][41]
In Greece, ice cream in its modern form, or pagotó (Greek: παγωτό), was introduced in the beginning of the 20th century.
India is one of the largest producers of ice cream in the world, but most of its ice cream is consumed domestically.
In Indonesia, a type traditional ice cream called "Es Puter" or "stirred ice cream" is made from coconut milk, pandanus leaves, sugar—and flavors that include avocado, jackfruit, durian, palm sugar, chocolate, red bean, and mung bean.
In Iran, Fālūde (Persian: فالوده) or Pālūde (Persian: پالوده) is a Persian sorbet made of thin vermicelli noodles, frozen with sugar syrup and rose water. The dessert is often served with lime juice and sometimes ground pistachios.
Italian ice cream or Gelato as it is known, is a traditional and a popular dessert in Italy. Much of the production is still hand-made and flavoured by each individual shop in "produzione propria" gelaterias. Gelato is made from whole milk, sugar, sometimes eggs, and natural flavourings. Gelato typically contains 7–8% fat, less than ice cream's minimum of 10%.
Sorbetes is a Philippine version for common ice cream usually peddled from carts by pedlars who roam streets in the Philippines. Despite the similarities between the name "sorbetes" and sorbet, "sorbetes" is not a type of sorbet.
In Spain, ice cream is often in the style of Italian gelato. Spanish gelato can be found in many cafes or specialty ice cream stores. While many traditional flavours are sold, cafes may also sell unique flavouurs like nata, crema catalana, or tiramisu.
Dondurma is the name given to ice cream in Turkey. Dondurma typically includes milk, sugar, salep, and mastic.
In the United Kingdom, 14 million adults buy ice cream as a treat, in a market worth £1.3 billion (according to a report produced in September 2009).[42]
In the United States, ice cream made with just cream, sugar, and a flavouring (usually fruit) is sometimes referred to as "Philadelphia style"[43] ice cream. Ice cream that uses eggs to make a custard is sometimes called "French ice cream". American federal labeling standards require ice cream to contain a minimum of 10% milk fat. Americans consume about 23 liters of ice cream per person per year — the most in the world.
Ice cream cone
Main article: Ice cream cone
Two ice cream cones
Mrs Marshall's Cookery Book, published in 1888, endorsed serving ice cream in cones,[44] but the idea definitely predated that. Agnes Marshall was a celebrated cookery writer of her day and helped to popularise ice cream. She patented and manufactured an ice cream maker and was the first person to suggest using liquefied gases to freeze ice cream after seeing a demonstration at the Royal Institution.
Reliable evidence proves that ice cream cones were served in the 19th century, and their popularity increased greatly during the St. Louis World's Fair in 1904. According to legend, at the World's Fair an ice cream seller had run out of the cardboard dishes used to put ice cream scoops in, so they could not sell any more produce. Next door to the ice cream booth was a Syrian waffle booth, unsuccessful due to intense heat; the waffle maker offered to make cones by rolling up his waffles and the new product sold well, and was widely copied by other vendors.[45][46]
Other frozen desserts
The following is a partial list of ice cream-like frozen desserts and snacks:
Raspberry sorbet
Torte-ice cream
Bananas Foster flaming ice cream
Ais kacang: a dessert in Malaysia and Singapore made from shaved ice, syrup, and boiled red bean and topped with evaporated milk. Sometimes, other small ingredients like raspberries and durians are added in, too.
Booza: an elastic, sticky, high level melt resistant ice cream.
Dondurma: Turkish ice cream, made of salep and mastic resin
Frozen custard: at least 10% milk fat and at least 1.4% egg yolk and much less air beaten into it, similar to Gelato, fairly rare. Known in Italy as Semifreddo.
Frozen yogurt: made with yogurt instead of milk or cream, it has a tart flavour and lower fat content.
Gelato: an Italian frozen dessert having a lower milk fat content than ice cream.
Halo-halo: a popular Filipino dessert that is a mixture of shaved ice and milk to which are added various boiled sweet beans and fruits, and served cold in a tall glass or bowl.
Ice cream sandwich: two (usually) soft biscuits, cookies or cake sandwiching a bar of ice cream.
Ice milk: less than 10% milk fat and lower sweetening content, once marketed as "ice milk" but now sold as low-fat ice cream in the United States.
Ice pop or ice lolly: frozen fruit puree, fruit juice, or flavoured sugar water on a stick or in a flexible plastic sleeve.
Kulfi: believed to have been introduced to South Asia by the Mughal conquest in the 16th century; its origins trace back to the cold snacks and desserts of Arab and Mediterranean cultures.[47]
Maple toffee: Also known as maple taffy. A popular springtime treat in maple-growing areas is maple toffee, where maple syrup boiled to a concentrated state is poured over fresh snow congealing in a toffee-like mass, and then eaten from a wooden stick used to pick it up from the snow.
Mellorine: non-dairy, with vegetable fat substituted for milk fat
Parevine: Kosher non-dairy frozen dessert established in 1969 in New York[48]
Patbingsu - A popular Korean shaved ice dessert commonly served with sweet toppings such as fruit, red bean, or sweetened condensed milk.
Pop up ice cream
Sherbet: 1–2% milk fat and sweeter than ice cream.
Sorbet: fruit puree with no dairy products
Snow cones, made from balls of crushed ice topped with flavoured syrup served in a paper cone, are consumed in many parts of the world. The most common places to find snow cones in the United States are at amusement parks.
Cryogenics
Dippin' Dots Rainbow Ice ice cream
In 2006, some commercial ice cream makers began to use liquid nitrogen in the primary freezing of ice cream, thus eliminating the need for a conventional ice cream freezer.[49] Brands are Dippin' Dots. The preparation results in a column of white condensed water vapour cloud. The ice cream, dangerous to eat while still "steaming" with liquid nitrogen, is allowed to rest until the liquid nitrogen is completely vapourised. Sometimes ice cream is frozen to the sides of the container, and must be allowed to thaw. Good results can also be achieved with the more readily available dry ice, and authors such as Heston Blumenthal have published recipes to produce ice cream and sorbet using a simple blender.[50]
Another vendor, Creamistry, creates ice cream from liquid ingredients as customers watch. It has a softer texture than regular ice cream, because ice crystals have less time to form.[51]
See also
Food portal
Beer ice cream
Ice-cream headache
Ice cream social
List of dairy products
List of desserts
List of ice cream brands
List of ice cream flavors
Milkshake (a blended mix of ice cream, milk and syrups)
Soft serve
Strawberry ice cream
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Jump up ^ Stradley, Linda (2004). "History of Ice Cream Cone". What's Cooking America. Retrieved 9 August 2008.
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Jump up ^ Pat Kendall, Ph.D., R.D. (31 March 2003). "Gluten sensitivity more widespread than previously thought". Colorado State University Extension. CS1 maint: Multiple names: authors list (link)
Jump up ^ "Haagen-Dazs: FAQ – Is Haagen Dazs Gluten Free?". Nestlé. Archived from the original on 2 February 2008.
Jump up ^ "Colloidal and surface phenomenal aspects of ice cream".
Jump up ^ Blumenthal, Heston. "Eggs". How to Cook Like Heston. Series 1. Episode 02. Channel 4.
Jump up ^ Tharp, Ph.D., Bruce; Young, Ph.D., L. Steven (2013). Tharp and Young on Ice Cream (First ed.). Lancaster, PA: DEStech Publications. p. 410. ISBN 978-1-932078-68-8. Retrieved 30 December 2014.
Jump up ^ Gobel, Greg (1 May 2015). "The Vought F4U Corsair". www.airvectors.net.
Jump up ^ "Dairy Products 2015 Summary" (PDF). United States Department of Agriculture. Retrieved 5 July 2016.
Jump up ^ Goff, H. Douglas. "Ice Cream Ingredients". Dairy Science and Technology Education Series. University of Guelph. Retrieved 9 August 2008.
Jump up ^ Kendall, Pat (25 June 2000). "Ice Cream – What's in a Scoop?". Colorado State University. Archived from the original on 30 May 2008. Retrieved 9 August 2008.
Jump up ^ Branch, Legislative Services. "Consolidated federal laws of canada, Food and Drug Regulations". laws.justice.gc.ca. Retrieved 6 July 2017.
Jump up ^ Arana, Ignacio (27 February 2012). Physical Properties of Foods: Novel Measurement Techniques and Applications. CRC Press. p. 385. ISBN 9781439835364.
Jump up ^ Hartel, Richard W.; Douglass Goff, H. Ice Cream. New York: Springer. pp. 358, 359. ISBN 978-1-4614-6095-4.
Jump up ^ "Business Outlook: ice cream manufacturing (based on a report to be found through www.ibisworld.com.au)". Reed Business Information. 2005. Archived from the original on 27 April 2006. Retrieved 3 March 2006.
Jump up ^ Visser, Margaret (1999). Much Depends on Dinner (illustrated ed.). Grove Atlantic Press. p. 297. ISBN 978-0-8021-3651-0. Retrieved 13 May 2009.
Jump up ^ "Restaurant Le Procope" (in Italian). procope.com. Retrieved 13 May 2009.
Jump up ^ "Ice Cream – UK – September 2009". just-food.com. Aroq Ltd. September 2009. Retrieved 18 November 2009.
Jump up ^ Weinstein, Bruce (1999). "Peach Ice Cream, Philadelphia Style". CondéNet, Inc., reprinted from William Morrow and Co.'s The Ultimate Ice Cream Book. Retrieved 24 September 2008.
Jump up ^ "The Ice House – ice trade and ice cream". Retrieved 17 November 2009.
Jump up ^ Weir, Robert J. (2004). "An 1807 Ice Cream Cone: Discovery and Evidence". Historicfood.com. Retrieved 4 January 2009.
Jump up ^ Stradley, Linda (2004). "Ice Cream Cone, History of Ice Cream Cone". Whatscookingamerica.net. Retrieved 4 January 2009.
Jump up ^ Eater, Picky (2004). "AsianWeek". Rice Noodles in Your Frozen Delights. Pan Asia Venture Capital Corporation. Archived from the original on 7 October 2007. Retrieved 4 November 2006.
Jump up ^ Whickham, D. J.; King, H. R. 1969. "Regulation, Title 1 Agriculture and Markets, Section 39.12 Parevine; identity; label statements of ingredients." New York State Department of Agriculture and Markets (Albany, NY). 3 Feb.. Pp. 16–17.
Jump up ^ "Mmmm...Cryogenically Frozen Ice Cream" (PDF). Cold Facts. 22 (3): 6–7. 2006. Archived from the original (PDF) on 31 March 2007.
Jump up ^ Heston At Home- Heston Blumenthal
Jump up ^ Katherine Whaley (18 May 2017). "Creamistry mixes ice cream and science with delicious results". American Broadcasting Company. Retrieved 26 October 2017.
External links
Look up ice cream in Wiktionary, the free dictionary.
Wikimedia Commons has media related to Ice cream.
How It's Made: UConn Dairy Bar Ice Cream
Selected Internet Resources --Ice Cream / Science Reference Section, Library of Congress
History of Ice Cream
Another History of Iced Beverages and Ice Cream
Ice Cream sculptures
Ice Cream Reviews
The Complete Guide To Ice Cream
Ice cream history and "who really invented the ice cream cone?"
Cooking with Chemistry, Liquid Nitrogen Ice Cream at the Library of Congress Web Archives (archived 2001-11-20)
HowStuffWorks's How Ice-Cream Works.
Popular culture, Laurel & Hardy Sketch
The Structure of Ice Cream
Ice cream. Principles of ice cream mix calculation
Start your own ice cream business
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interlanguage-link interwiki-pl
display: none;

values:
https://pt.wikipedia.org/wiki/Sorvete
Sorvete – Portuguese
pt
pt
interlanguage-link-target

values:
interlanguage-link interwiki-pt
display: none;

values:
interlanguage-link interwiki-ro
display: none;

values: Мороженое – Russian

values:
interlanguage-link interwiki-sco
display: none;

values:
https://sq.wikipedia.org/wiki/Akullorja
Akullorja – Albanian
sq
sq
interlanguage-link-target

values:
interlanguage-link interwiki-sq
display: none;

values:
https://scn.wikipedia.org/wiki/Jilatu
Jilatu – Sicilian
scn
scn
interlanguage-link-target

values: interlanguage-link interwiki-scn badge-Q17437796 badge-featuredarticle

values:
interlanguage-link interwiki-simple
display: none;

values:
https://sk.wikipedia.org/wiki/Zmrzlina
Zmrzlina – Slovak
sk
sk
interlanguage-link-target

values:
interlanguage-link interwiki-sk
display: none;

values:
https://sl.wikipedia.org/wiki/Sladoled
Sladoled – Slovenian
sl
sl
interlanguage-link-target

values:
interlanguage-link interwiki-sl
display: none;

values:
https://so.wikipedia.org/wiki/Jalaato
Jalaato – Somali
so
so
interlanguage-link-target

values:
interlanguage-link interwiki-so
display: none;

values:
interlanguage-link interwiki-ckb
display: none;

values: Сладолед – Serbian

values:
interlanguage-link interwiki-sr
display: none;

values:
https://sh.wikipedia.org/wiki/Sladoled
Sladoled – Serbo-Croatian
sh
sh
interlanguage-link-target

values:
interlanguage-link interwiki-sh
display: none;

values:
interlanguage-link interwiki-su
display: none;

values:
interlanguage-link interwiki-fi
display: none;

values:
https://sv.wikipedia.org/wiki/Glass
Glass – Swedish
sv
sv
interlanguage-link-target

values:
interlanguage-link interwiki-sv
display: none;

values:
https://tl.wikipedia.org/wiki/Sorbetes
Sorbetes – Tagalog
tl
tl
interlanguage-link-target

values:
interlanguage-link interwiki-tl
display: none;

values: குளிர்களி – Tamil

values:
interlanguage-link interwiki-ta
display: none;

values: Туңдырма – Tatar

values:
interlanguage-link interwiki-tt
display: none;

values: ఐస్ క్రీం – Telugu

values:
interlanguage-link interwiki-te
display: none;

values: ไอศกรีม – Thai

values:
interlanguage-link interwiki-th
display: none;

values: Яхмос – Tajik

values:
interlanguage-link interwiki-tg
display: none;

values:
interlanguage-link interwiki-chy
display: none;

values: ಐಸ್ ಕ್ರೀಮ್ – Tulu

values:
interlanguage-link interwiki-tcy
display: none;

values:
https://tr.wikipedia.org/wiki/Dondurma
Dondurma – Turkish
tr
tr
interlanguage-link-target

values:
interlanguage-link interwiki-tr
display: none;

values: Морозиво – Ukrainian

values:
interlanguage-link interwiki-uk
display: none;

values: آئس کریم – Urdu

values:
interlanguage-link interwiki-vep
display: none;

values:
interlanguage-link interwiki-vi
display: none;

values:
https://war.wikipedia.org/wiki/Sorbetes
Sorbetes – Waray
war
war
interlanguage-link-target

values:
interlanguage-link interwiki-war
display: none;

values:
interlanguage-link interwiki-wuu
display: none;

values: אייזקרעם – Yiddish

values:
interlanguage-link interwiki-yi
display: none;

values:
interlanguage-link interwiki-zh-yue
display: none;

values:
interlanguage-link interwiki-bat-smg
display: none;

values: All languages (initial selection from common choices by you and others)

values: mediawiki ltr sitedir-ltr mw-hide-empty-elt ns-0 ns-subject page-Ice_cream rootpage-Ice_cream skin-vector action-view