The two factors that contributed to ice cream’s meteoric rise in availability in the mid 19th century was the invention of machines to make ice and the lower cost of sugar. Prior to this period, ice was harvested from natural sources and sugar was a costly luxury item. Thankfully, we found a way to make both factors more readily available and affordable. Otherwise, we’d all be paying $45 for an ice cream cone today.
Got a question about your favorite flavor or a suggestion for a new one?
Click here to tell us!
Loading ...
If you’ve got a technical question about the ice cream making process or some other inquiry about the nuances of America’s favorite treat, chances are Ernie has the answer. He might not be able to answer all questions, but he’ll try his best and some may be featured on the Ice Cream Journal.
Click here to contact Ernie
