Braden Hall

So it starts to make your ice cream really smooth.

Absolutely.

And there's always, in matters relating to taste and food and even wine,

you get this battle amongst the Europeans for who was first.

So right about 1690, we get two different countries that are battling for it.

So we get Alberta Latina and we get Nicolas Odiger in France.

And the two of them basically claim to be the first.

So Alberto makes something that's kind of like a gelato with the kind of sort of candied fruits that you would normally associate with like a fruitcake or a Christmas cake.

And he's got those in a milk base together with some sugar.

And that becomes sort of the first rudimentary gelato.

And Nicolas Odige, he was actually formerly the head of the household and chief cook and

butler for Jean-Baptiste Colbert, who was the chief minister for Louis XIV.

He had actually gone to Italy for 18 months to train in making ice cream.

And when he came back, he made all sorts of improvements to the techniques that were being used there.

So in 1690, he starts publishing recipes for sorbets and ice creams.

And these are really, they're much smoother again because

He figures out you got to routinely scrape it down.

You got to do this.

You got to do that.

Different improvements on the Italian recipe with technique that actually produce something that's really very much like the ice creams that we have today, but obviously may be made artisanally by hand, very labor intensive.