brine and a sealed cylinder containing the icecream mix and a mixing blade, whose shaft protruded from the top and could be cranked continuously Five years later, William G Young of Baltimore modified Johnson’s design to make the mix container rotate in the brine for more efficient cooling The JohnsonYoung freezer allowed large quantities of fine-textured ice cream to be made with a simple, steady mechanical action The second fateful advance toward mass production came in the early 1850s, when a Baltimore milk dealer by the name of Jacob Fussell decided to use his seasonal surplus of cream to make ice cream, was able to charge half the going price in specialty shops, and enjoyed great success as the first large-scale manufacturer His example caught on, so that by 1900 an English visitor was struck by the “enormous quantities” of ice cream eaten in America Today Americans still eat substantially more ice cream than Europeans do, nearly 20 quarts/liters per person every year The Industrialization of Ice Cream Once ice cream became an industrial product, industry redefined it Manufacturers could freeze their ice cream faster and colder than the handmade version, and so could produce very fine ice crystals Smoothness of texture became the hallmark of industrial ice cream, and manufacturers accentuated it by replacing traditional ingredients with gelatin and concentrated milk solids After World War II, they dosed ice cream with greater amounts of stabilizers to preserve its smoothness in the new and unpredictable home freezers And price competition led to the increasing use of additives, powdered milk from surplus production, and artificial flavors and colors So an ice cream hierarchy developed At the top is traditional but relatively expensive ice cream; at the bottom, a lower-quality but ...do, nearly 20 quarts/liters per person every year The Industrialization of Ice Cream Once ice cream became an industrial product, industry redefined it Manufacturers could freeze their ice cream faster and colder than the handmade... price competition led to the increasing use of additives, powdered milk from surplus production, and artificial flavors and colors So an ice cream hierarchy developed At the top is traditional but... gelatin and concentrated milk solids After World War II, they dosed ice cream with greater amounts of stabilizers to preserve its smoothness in the new and unpredictable home freezers And price competition led to the increasing use of