ICE CREAM
When it comes to traditional
British ice cream, for the full-on
sensation of creamy, velvety
gorgeousness you need to make
it with a classic egg custard
base. It takes more time
and you have to make
it with care, but boy is it
worth it. Food editor Jen
Bedloe shows you how to
get it right and adds some
classic flavours. Plus:
Phoebe Stone has
the low-down on ice
cream folklore, and
sweet-toothed food
experts reveal their
favourite iced treatsTHE delicious.GUIDE TO PROPER
AN ICE CREAM TIMELINE
1st century AD
During the T’ang period in China,
fermented milk was mixed with flour
and camphor (don’t try it at home) and
chilled to make a distant relative of
the creamy treat.13th century
The first known record of making
artificial snow and ice, using water and
saltpetre (potassium nitrate), was
published by Arab historian Ibn Abu
Usaybi’ah.1589 Italian
scholar Giambattista
della Porta described
how to freeze diluted
wine, to be sucked
from the glass.86 deliciousmagazine.co.uk