“Many popular eighteenth-century iced cream flavors are familiar to modern palates--- pistachio, chocolate, strawberry, etc. Yet Georgian confectioners were great innovators and experimented with iced creams flavored with everything from Parmesan to artichoke, molding their confections into the shape of candles, lobsters, pineapples, and all manner of other conceits. Often iced creams were eaten in carriages drawn up outside of confectionery shops, enabling men and women to mingle freely in public, in a way that was otherwise prohibited. Ice cream, it seems, was a feminist enterprise! Books that give a good overview of Georgian ice cream and confectionary include Of Sugar and Snow: A History of Ice Cream Making by Jeri Quinzio (University of California Press, 2009); Sugar-plums and Sherbet: The Prehistory of Sweets by Laura Mason (Prospect Books, 1998); and Sweets: A History of Temptation by Tim Richardson (Bantam Books, 2002).” Ice CreamFlavorsHistory BooksFood HistoryAuthors On AuthorsConfectioneryHistorical Note Book:The Art of a Lie Source: The Art of a Lie
“The ball of iced cream was nestled in a crystal dish. A pale orange in hue, it was studded with bright green pistachio kernels and glistening slivers of lemon peel. The flavors mingled in my mouth, sweet orange, sharp lemon, and the earthy bitterness of the nuts. Better than anything my mother had made. I forced it down. We were in Hannah's kitchen. She smiled at the look of rapture on my face. "I tried beating it periodically while it was freezing. It has greatly improved the texture. I am trying out other ideas too." How innovative she was. I smiled at her fondly. The queue had been out the door when I'd arrived, and iced cream was the demand upon everyone's lips. Hannah had three flavors on sale now: peach, raspberry, and the one I'd just tried, which she had named "Royal Ice.” RomanceIce CreamInnovativeFlavorsIn Demand Book:The Art of a Lie Source: The Art of a Lie