Here are the answers to some questions you might have about this video, from our expert Dr Annie Gray: - Hang on...didn't she mean endothermic reaction? Well-spotted. Annie says she's mildly mortified and has no excuse apart from possibly a craving on a very hot day to get on and eat the ice cream leading to her fluffing her lines. An endothermic reaction draws heat out of its surroundings (as when ice melts). An exothermic one puts heat in (like fire). Adding salt to ice therefore creates an endothermic reaction (it is pretty, um, cool). - I thought the Romans made ice cream? The Romans and early Persians made use of snow and ice to make frozen confections which were probably a bit like modern granitas or slush puppies. However, these weren't ices (I.e. ice cream and sorbet) in the later sense of the word. That took the discovery that salt mixed with ice can be used as a medium to freeze a liquid without being actually mixed in with it. It's first recorded in the mid-16th century, and became common in Italy as that century progressed. It's likely that British people discovered a love of ices in Italy, as well as Spain and France as the technique spread, and brought the desire to make them back with them when they returned from their travels. - Wow! I want to try this at home. And you can! Easily. Just grab a plastic mixing bowl (ceramic risks cracking), fill it with crushed ice and loads of salt, and then use either a metal lidded container such as a coffee cannister or a couple of sturdy and well sealed plastic bags as your sorbetière. The most basic mix is one from Agnes Marshall - a pint (600ml) of water, the juice of one lemon, and a cup (250ml) or jam or marmalade (scale this to fit your vessel). Mix it up well, and then put it in your container. If it's a metal vessel, just mix it, put a lid on, twirl it, leave it for 5minutes and then repeat, scraping the sides off and mixing them in as it starts to freeze. If you're using a bag, bury it in the ice/salt for 5minutes and then dig it out, scrunching it up to break up the freezing mixture and mix it up.
@@natviolen4021True. Chinese people invented ice-cream around 600AD. They used frozen milk cream imported from North Asia/Mongolia and mixed it with fruit juice. They had underground ice houses too. The Romans and the Persians brought this recipe back to their respective nations and modified it to their own tastes. I guess we can say they improved it.
There's never enough videos with Annie. She is such a natural presenter. I loved her in interviews and cooking videos with Kathy Hipperson, and in Victorian Bakers on Absolute History 😍
My first memories of ice cream was in the 1970. We didn't have much, we had a small farm just for food for our family to lessen costs at the grocery. Born and raised her in Hawaii, we had quite a few coconut trees, bananas, mangos, mountain apples, star fruit, ect. And we also lived across sugarcane fields, so that was a sweet treat too. Well we made our won coconut milk and my mom made it into an icy treat, adding some cornstarch for a bit of creaminess. After it was set, she would scoop it into balls and roll it in fresh grated coconut. Some she would add chopped banana mixed in. Ahhhhh. Memories of childhood!
I just loved this video. Annie did an excellent job presenting. The countryside looks gorgeous. This feels like the first true summer we have had since emerging from Covid. Happy Summer everyone!
Max Miller from Tasting History on TH-cam made the parmesan ice cream and covered Agnes Marshall as well. I'd love to see Dr. Gray guest on his show :)
I have no quarrel with modern hygiene requirements (as Jennifer Patterson said 'people have weak stomachs these days), but I do wish that we could have more of the old flavours. Not just ice-cream!
Most know about America doing a thing in 1920 called "Prohibition," banning alcohol. What few know is that to stay open, most of the nation's bars turned into ice cream shops. As a result, ice cream filled the social void, taking the same social role in culture as alcohol did before Prohibition. Bizarrely, America's military formed a fleet of shipped just to haul ice cream to the soldiers. Yes. Freighter ships loaded entirely with ice cream. In addition, whenever an American ship sank, the soldiers would actually raid the mess haul freezers to rescue the ice cream. The soldiers would be sitting in the life rafts EATING ICE CREAM OUT OF THEIR HELMETS. On a more amusing note, B-17 and B-24 bomber crews would stuff ice cream mix into ammo cans, and stuff them into the ball turrets. The freezing temperatures at altitude, combined the vibrations from the engines, and the air turbulence of weather and FLAK explosions, all of that would actually churn the mix into ice cream, which the crews would eat after returning to base. Consider it a reward for a successful bombing run. In 1943 alone, America's military ate a combined 135,000,000 pounds, yes, 135 MILLION pounds of ice cream. So, today, if you see an old war veteran eating ice cream every day, you know why.
I have an old recipe for brown bread ice cream, it's delicious. My favourite old one is for licorice ice cream, made from licorice root, it has a sweet, slightly smoky flavour.
I still wonder how someone came up with the original idea for gelato! Well, I’m not complaining. Here, in Leicester, we have Gelato Village, famous for the Richard III (rose blossom and fruits of the forest) gelato. Regal, if not divine!
Interesting. I thought, ice cream originated in Persia, for some reason. Although I couldn't for my life say, where I got that idea from. You would think, that something like that would have been invented in a country like Sweden or Norway. Where they had dairy, but also easy access to ice.
Persians had been making flavored ices long before Europeans had. The use of dairy in frozen deserts is even older and originated in ancient China. The ice cream churn was invented in Italy though, but as mentioned here, it was more of a novelty. The culture of ice cream is more of a French aristocratic thing.
What I think about is something I have to replace due to food allergies. I use different combinations of frozen banana coins, frozen blueberries, silken tofu, canola oil, stevia, and flavorings of various sorts, blend it all up to a thick pudding mixture, then pour that into an ice cream maker and get to it. It doesn't taste the same, of course, but it's just as good, in it's own right. It's also less fattening, when I only use a little canola oil and only some banana coins. It's low in saturated fat (the unhealthy cholesterol found in all dairy products) and free of trans-fats. It's also added-sugar-free, and the carbs aren't empty carbs, plus it has a small amount of fiber and a good amount of protein in it (when the silken tofu is used). On top of it all, it doesn't use cows and is 100% vegan, and I think that's good for them and good for the planet. So there's my challenge to everyone: just start playing with your food and see what you come up with!
Wait, do people outside the us not grow up with hand or electric ice cream churns still?? My mother wasn’t super fond of cleaning it, but the vintage electric model came out at least once a summer at my grandmothers house. My dad’s mother still had a hand powered model and liked to use it to keep us kids busy at gatherings😂😂 I’m surely not that old, am I??
In the three years I lived in England, in the early 80’s, I only saw ice cream offered by some little store, in the form of a milkshake. It was not a milkshake. It was shaken milk. Needless to say, I was not happy. I let the bender know I was unhappy. It was a hot day. After complaining for a few minutes, I told him he could keep what he made. I’m quite surprised Britain has had ice cream all along.
I remember in primary school in Australia, there was an ice cream called a 'Shock Pop'- there was nothing particularly remarkable about the ice cream itself, a conventional vanilla - it was the coating; this bright blue- & obviously, the popping candy embedded in it made it ridiculously popular - I was never able to find it commercially, though...
concidering this is the history of ice cream she left out one of the most important things. Ice cream had been around for hundreds of years, around the 1800s it was a very inaccessible luxury item. It was in 1846 that the American Nancy Johnson developed the very first ice cream maker. This is very very important to me.
Have you ever tried them? I've never tried parmesan, but every time I've seen someone try it they say it tastes good and not like what you'd expect. Bergamot ice cream would taste like Earl Grey, which sounds tasty to me.
@bryan__m I've had parmesan on a bolognese before. As for Earl Grey I just don't fancy it, just the smell of the tea bags was enough to put me off. If you're interested in impressions please have a look at my channel!
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Here are the answers to some questions you might have about this video, from our expert Dr Annie Gray:
- Hang on...didn't she mean endothermic reaction?
Well-spotted. Annie says she's mildly mortified and has no excuse apart from possibly a craving on a very hot day to get on and eat the ice cream leading to her fluffing her lines. An endothermic reaction draws heat out of its surroundings (as when ice melts). An exothermic one puts heat in (like fire). Adding salt to ice therefore creates an endothermic reaction (it is pretty, um, cool).
- I thought the Romans made ice cream?
The Romans and early Persians made use of snow and ice to make frozen confections which were probably a bit like modern granitas or slush puppies. However, these weren't ices (I.e. ice cream and sorbet) in the later sense of the word. That took the discovery that salt mixed with ice can be used as a medium to freeze a liquid without being actually mixed in with it. It's first recorded in the mid-16th century, and became common in Italy as that century progressed. It's likely that British people discovered a love of ices in Italy, as well as Spain and France as the technique spread, and brought the desire to make them back with them when they returned from their travels.
- Wow! I want to try this at home.
And you can! Easily. Just grab a plastic mixing bowl (ceramic risks cracking), fill it with crushed ice and loads of salt, and then use either a metal lidded container such as a coffee cannister or a couple of sturdy and well sealed plastic bags as your sorbetière. The most basic mix is one from Agnes Marshall - a pint (600ml) of water, the juice of one lemon, and a cup (250ml) or jam or marmalade (scale this to fit your vessel). Mix it up well, and then put it in your container. If it's a metal vessel, just mix it, put a lid on, twirl it, leave it for 5minutes and then repeat, scraping the sides off and mixing them in as it starts to freeze. If you're using a bag, bury it in the ice/salt for 5minutes and then dig it out, scrunching it up to break up the freezing mixture and mix it up.
Ice cream actually was invented in China before the Roman era 🙂
@@natviolen4021True. Chinese people invented ice-cream around 600AD. They used frozen milk cream imported from North Asia/Mongolia and mixed it with fruit juice. They had underground ice houses too.
The Romans and the Persians brought this recipe back to their respective nations and modified it to their own tastes. I guess we can say they improved it.
There's never enough videos with Annie. She is such a natural presenter. I loved her in interviews and cooking videos with Kathy Hipperson, and in Victorian Bakers on Absolute History 😍
I agree, she's wonderful!
My grandmother used a hand churn to make ice cream for my 6th birthday, in the 1960's. I now have a modern ice cream churn to continue the tradition.
My first memories of ice cream was in the 1970. We didn't have much, we had a small farm just for food for our family to lessen costs at the grocery. Born and raised her in Hawaii, we had quite a few coconut trees, bananas, mangos, mountain apples, star fruit, ect. And we also lived across sugarcane fields, so that was a sweet treat too. Well we made our won coconut milk and my mom made it into an icy treat, adding some cornstarch for a bit of creaminess. After it was set, she would scoop it into balls and roll it in fresh grated coconut. Some she would add chopped banana mixed in. Ahhhhh. Memories of childhood!
Well that sounds pretty nice
I just love Dr. Annie Gray, she makes me laugh. She is a wonderful resource for English Heritage.
Yay!! I’ve missed the videos with Annie! She’s so chill and goofy and I love her!! I’m learning so much food history ☺️
As an Animal Feeding Operations inspector, I totally want to check out that farm! It looks so clean! 😍
I just loved this video. Annie did an excellent job presenting. The countryside looks gorgeous. This feels like the first true summer we have had since emerging from Covid. Happy Summer everyone!
Absolutely fascinating! And also mouthwatering! Congratulations! Sublime video!!. This was very informative and engaging, thank you.
4:00 Those are all Mrs. Crocombe's equipment. Give it back.
Max Miller from Tasting History on TH-cam made the parmesan ice cream and covered Agnes Marshall as well. I'd love to see Dr. Gray guest on his show :)
He has also done other ice cream episodes, including a recipe for cucumber ice cream and ice cream production in the US Navy.
@@reginabillottiMrs. Crocombe posted a video on how to make cucumber ice cream a few years ago. 😊😊
Dr. Annie is just delightful!
Absolutely fascinating! And also mouthwatering! Congratulations! Sublime video!!
I could see a cucumber, mint and melon ice actually being rather refreshing!
Love you Annie - hope to see you in more videos!
Dr. Gray and English Heritage, how about a special on the remarkable and formidable Agnes Marshall?
I love learning the history of my favorite foods 😊
Awesome. I went into the Internet Archive and found a free copy of the book she mentioned by Agnes Marshall.
How can Dr Annie be a food historian, trying yummy food and stay so slim? lol!
Fascinating video!
When she mentioned the Penny Licks, all I could picture was Mrs. Crocombe sppeaking about them with an air of derision in one of her videos lol.
annie gray is an amazing historian!!! i love this!!!
Always glad to see Dr. Gray!
Ben and Jerry’s ice cream here in Vermont, United States is delicious! I really enjoyed this video!
Cherry 🍒Garcia is my favorite flavAH❤⚡💙🤘🏼🤤
@@susiefairfield7218Mine too!
Chunky Monkey is my kryptonite 😂
@@ellemarr7234 Yes please! So yummy!
They also make the best dairy-free ice cream! PB & Cookies and Netflix & Chilll'd are my two personal favorite flavors.
I'm eating ice-cream while watching this! (Ben & Jerry's Chocolate Fudge Brownie if you're interested! 😋😋😊😊)
I have no quarrel with modern hygiene requirements (as Jennifer Patterson said 'people have weak stomachs these days), but I do wish that we could have more of the old flavours. Not just ice-cream!
Every time I've seen a history TH-cam recreate Parmesan ice cream they've said it was delicious. And for some reason we no longer have it.
Most know about America doing a thing in 1920 called "Prohibition," banning alcohol. What few know is that to stay open, most of the nation's bars turned into ice cream shops. As a result, ice cream filled the social void, taking the same social role in culture as alcohol did before Prohibition.
Bizarrely, America's military formed a fleet of shipped just to haul ice cream to the soldiers. Yes. Freighter ships loaded entirely with ice cream. In addition, whenever an American ship sank, the soldiers would actually raid the mess haul freezers to rescue the ice cream. The soldiers would be sitting in the life rafts EATING ICE CREAM OUT OF THEIR HELMETS.
On a more amusing note, B-17 and B-24 bomber crews would stuff ice cream mix into ammo cans, and stuff them into the ball turrets. The freezing temperatures at altitude, combined the vibrations from the engines, and the air turbulence of weather and FLAK explosions, all of that would actually churn the mix into ice cream, which the crews would eat after returning to base. Consider it a reward for a successful bombing run.
In 1943 alone, America's military ate a combined 135,000,000 pounds, yes, 135 MILLION pounds of ice cream.
So, today, if you see an old war veteran eating ice cream every day, you know why.
Annie is such an incredibly good presenter. Imagine if she and Tom Scott teamed up!?
I have an old recipe for brown bread ice cream, it's delicious. My favourite old one is for licorice ice cream, made from licorice root, it has a sweet, slightly smoky flavour.
What a lovely video! Gonna go get some ice cream now! 🍦🍨
I still wonder how someone came up with the original idea for gelato!
Well, I’m not complaining. Here, in Leicester, we have Gelato Village, famous for the Richard III (rose blossom and fruits of the forest) gelato. Regal, if not divine!
Always love ice creamm..everywhere ...
Cool is the appropriate term for this one!
thank you Dr. Gray.
Interesting. I thought, ice cream originated in Persia, for some reason. Although I couldn't for my life say, where I got that idea from.
You would think, that something like that would have been invented in a country like Sweden or Norway. Where they had dairy, but also easy access to ice.
Persians had been making flavored ices long before Europeans had. The use of dairy in frozen deserts is even older and originated in ancient China. The ice cream churn was invented in Italy though, but as mentioned here, it was more of a novelty. The culture of ice cream is more of a French aristocratic thing.
@@stinooke
Ah, so I did remember it correctly. It's funny, what knowledge the brain sometimes decides to keep and what to throw out.
It did why do euroans have to lie.
This was very informative and engaging, thank you
A timely video, as I've just sat down with a bowl of triple chocolate I've cream. 😂
I was expecting this to go back to the origins in ancient china....
What I think about is something I have to replace due to food allergies. I use different combinations of frozen banana coins, frozen blueberries, silken tofu, canola oil, stevia, and flavorings of various sorts, blend it all up to a thick pudding mixture, then pour that into an ice cream maker and get to it. It doesn't taste the same, of course, but it's just as good, in it's own right. It's also less fattening, when I only use a little canola oil and only some banana coins. It's low in saturated fat (the unhealthy cholesterol found in all dairy products) and free of trans-fats. It's also added-sugar-free, and the carbs aren't empty carbs, plus it has a small amount of fiber and a good amount of protein in it (when the silken tofu is used). On top of it all, it doesn't use cows and is 100% vegan, and I think that's good for them and good for the planet. So there's my challenge to everyone: just start playing with your food and see what you come up with!
I started making small batches of banana based mix when my cholesterol blew up. Love it!
Cucumber ice cream memory is calling me 😂
I will travel to England is one of good food ich history ad my Christmas list
Wait, do people outside the us not grow up with hand or electric ice cream churns still?? My mother wasn’t super fond of cleaning it, but the vintage electric model came out at least once a summer at my grandmothers house. My dad’s mother still had a hand powered model and liked to use it to keep us kids busy at gatherings😂😂
I’m surely not that old, am I??
I always tought the 'water ice' would have been more akin to a granita than a sorbet
I want ice cream now
In the three years I lived in England, in the early 80’s, I only saw ice cream offered by some little store, in the form of a milkshake. It was not a milkshake. It was shaken milk. Needless to say, I was not happy. I let the bender know I was unhappy. It was a hot day. After complaining for a few minutes, I told him he could keep what he made. I’m quite surprised Britain has had ice cream all along.
Those ice cream varieties remind me of a Dr. House episode, where they diy sorbet from different alcoholic beverages for Dr. Chase's bachelor party 😅
I remember this ice cream bikes 👍🏼🍦
I remember in primary school in Australia, there was an ice cream called a 'Shock Pop'- there was nothing particularly remarkable about the ice cream itself, a conventional vanilla - it was the coating; this bright blue- & obviously, the popping candy embedded in it made it ridiculously popular - I was never able to find it commercially, though...
Ice cream was invented in China by King Tang of Shang 200BC then got transported to Italy some time after that (don't remember the date/year)
Awesome!🎓learned a lot bout my favorite dessert 🍨🍧🍦😋
3 S's: Scrape & Stir & Spin
Just uploaded 7minutes ago and made it🥰. Yay!!!
I actually made ice cream this morning, before this was posted. 😋 I made peppermint.
Endothermic reaction as it gets colder.
The roman two thousand years ago still ate icecreme. The ice was brought from the alps to rome amd other cities.
Dr. Annie! You oughta come to Texas where you stuff the ice cream cone in your mouth or it melts! 106 F degrees today near the border with Mexco!
'Icy cream' is a far better name!
❤❤❤
Of course ice cream originated in Italy ❤
They say money can buy happiness. That's not true. Give a person an ice cream and you will see the true happiness.
Dr Gray, the reaction between ice and salt is endothermic, not exothermic!
Avis: Marianne, what are you doing in that odd clothing pretending to be this Annie woman?
concidering this is the history of ice cream she left out one of the most important things.
Ice cream had been around for hundreds of years, around the 1800s it was a very inaccessible luxury item. It was in 1846 that the American Nancy Johnson developed the very first ice cream maker. This is very very important to me.
Is this woman one of Rhys shearsmiths characters?
😋😀
Wait, there's something wrong. Ice Cream is actually originated from Iran and China
You never outgrow ice cream.
👍 *promosm*
So English Heritage are doing commercial advertising for Marshfield Farm now? Why wasn't this labelled as commercial sponsorship?!
What is it with the modern fashion of filming people from their left ear? Just keep them facing the camera and drop the silly gimmick. 😛
Agreed. Silly.
Yuck, parmesan and bergamot!
Have you ever tried them? I've never tried parmesan, but every time I've seen someone try it they say it tastes good and not like what you'd expect. Bergamot ice cream would taste like Earl Grey, which sounds tasty to me.
@@bryan__m don't like either flavour!
@@tashaimpressions where did you have them? I'm really curious what they taste like.
@bryan__m I've had parmesan on a bolognese before. As for Earl Grey I just don't fancy it, just the smell of the tea bags was enough to put me off. If you're interested in impressions please have a look at my channel!
Parmesan is like a sort of gone off cheese taste!