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Around 1832, Augustus Jackson achieved fame for creating multiple ice cream recipes and pioneering a superior ice cream preparation technique by adding salt to the ice. [2] In 1843, Nancy M. (Donaldson) Johnson of Philadelphia received the first U.S. patent for a small-scale hand-cranked ice cream freezer. [3] The ice cream freezer was a pewter ...
Ice cream was originally made using very intensive labor and it often took one individual hours to make. Johnson had invented the hand cranked ice cream churn as a way to make ice cream faster and easier than by hand. [4] The patent number for the Artificial Freezer is US3254A. [5] It was patented on September 9, 1843, and antedated on July 29 ...
The most basic homemade ice cream recipe requires only four ingredients, five minutes and two plastic bags, one gallon-sized and one pint-sized. With sugar, cream or half and half, vanilla extract ...
Ice cream was made by hand in a large bowl placed inside a tub filled with ice and salt. This is called the pot-freezer method. [56] 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 ...
Inside the freezer, the product travels through the freezing zone and exits the other side. Product transport inside the freezer uses different technologies. Some freezers use transport belts similar to a conveyor belt. Others use bed plates that hold the product, and an asymmetrical movement makes the plate advance by itself through the ...
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