![]() The work was done by slaves and servants. Occasionally, the freezing pot must be opened, so that the frozen ice cream can be removed from the sides. The freezing pot is put into the wooden bucket, where it is stirred and shaken to give the ice cream a creamy consistency. The cook or confectioner adds their ice cream mixture to a freezing pot and then puts the cover on it. Together, the ice and the salt create a refrigerating effect. The process starts with finding ice of a "manageable" size, then mixing it with salt and adding the mixture to a bucket. 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. This was rebuked as images from as early 1876 show vanilla as a pale ice cream scoop. In 2017, an internet post falsely claimed that vanilla ice cream was originally deep black in color, but its colour offended white people so much that its hue was changed in 1912. The recipe is housed at the Library of Congress. During the 1780s, Thomas Jefferson wrote his own recipe for vanilla ice cream. Vanilla ice cream was introduced to the United States when Thomas Jefferson discovered the flavor in France and brought the recipe to the United States. The French used vanilla to flavor French vanilla ice cream. When the use of vanilla in foods and drinks became independent of cacao, it became more prominent in French recipes. However, by the middle of the eighteenth century, French recipes for ice cream started to include egg yolks. The first ice cream recipes recorded by the French in the early eighteenth century did not include egg yolks. According to Frozen Desserts: The Definitive Guide to Making Ice Creams, Ices, Sorbets, Gelati, and Other Frozen Delights, the French transformed ice cream into a smoother and richer food with the addition of eggs or egg yolks in the recipe. By the early eighteenth century, recipes for ice cream had appeared in France. Once the refrigerating method of mixing ice and salt had spread to Europe, the Italians became involved in making ice cream. The method spread from the East to Europe when the Arabs and the Moors traveled to Spain, between 7. The idea of using a mixture of ice and salt for its refrigerating effects, which is a part of the process of creating ice cream, originated in Asia. There is evidence that ice cream was served in the Mogul Court. Ice cream can be traced back to the Yuan period of the fourteenth century. In 1602, Hugh Morgan, the apothecary of Queen Elizabeth I, recommended that vanilla should be used separately from cocoa. The drink eventually spread to France, England, and then all of Europe by the early 1600s. In Spain, "vanilla was used to flavor a chocolate drink that combined cacao beans, vanilla, corn, water, and ice". The vanilla bean was brought back to Spain with the conquistadors. By the 1510s, Spanish conquistadors, exploring present-day Mexico, had come across Mesoamerican people who consumed vanilla in their drinks and foods. See also: History of ice cream and History of vanilla
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