Dr. Garritt (Chip) Van Dyk

And that becomes sort of the first rudimentary gelato.

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

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.

Yeah, so I suppose one of the things that's in there is Nancy Johnson, an American innovator in 1834, develops the ice cream churn.

And so what happens is you've got a sort of a bucket on the outside.

You've got an inner liner.

In between, you've got crushed ice and salt.

And in the inner liner, which is like this metal bucket, she's got something called a dasher, which is kind of like a spatula meets a spoon with some holes in it and a crank.

And so what happens is

As you pour your milk and sugar and fruits and things into the middle, it gets chilled and naturally freezes from the outside in.

But with the Dasher and the churn, as you move it around, it scrapes down the sides so it breaks up all the ice crystals.

And with the holes, it actually incorporates a little bit air through the mixture too and allows it to flow through.