Historical evidence suggests that a product similar to ice cream was produced in China over a thousand years ago. This was obtained by fermenting milk and freezing the product using a mixture of salt and ice. Ice creams made from sweetened milk are reported to have appeared in Italy in the mid-1600s and, in Britain, a recipe for a custard-based ice cream was published at the beginning of the 18th century. However, it was in the 19th century that ice cream became more available to the public. In 1851, the Swiss entrepreneur Carlo Gatti set up a stand in Hungerford Market in London, from where he sold ice cream for a penny a portion. Gradually, Gatti established a fleet of delivery carts to deliver ice cream and ice (for storage boxes) around the streets of London. In the early days, ice cream would have to be eaten soon after production, but the advent of refrigeration processes enabled longer shelf life, allowing mass production. In 1888, the edible ice-cream cone was introduced and, in the 20th century, ice-cream vans with insulated storage boxes would invite people to ‘Stop me and buy one’. Today, ice cream features on most restaurant menus, and is kept in many domestic freezers as a stand-by dessert. Hand-held ice-cream products remain a popular treat on outings, such as a trip to the seaside. Although traditional flavours still remain popular, the number of varieties continues to expand; and research continues to explore methods for the improvement of ice cream.

Collectively known as hydrocolloids, each gelling, thickening and stabilising agent will be given its own specific presentation. Industry experts will go into detail about their sources, processing, functions and applications.

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