Handmade ice cream – a delicious journey through history

From luxury treat to crowd favorite: The history of ice cream dates back to ancient Persia. Today, artisan ice cream is making a comeback – as a creative, regional specialty with the potential to deliver true moments of indulgence in gastronomy.

Even in ancient Persia, snow was mixed with fruits and honey – an early precursor of ice cream. This sweet refreshment was long considered a luxury item for the rich: In Greece and Rome, snow from Etna was mixed with fruit juice to create a treasured delicacy. During the Renaissance, ice developed into a culinary form of art. 

Catherine de’ Medici brought the "Sorbetto" to the French court, Bernardo Buontalenti invented an ice machine and, in 1686, Francesco Procopio Cutò opened Europe's first ice cream parlour in Paris. 

In the 17th century, the recipe was further refined with milk and eggs and modern ice cream was born. In Germany too, enjoyment of ice cream grew, with the first ice cream parlour opening in Hamburg in around 1799. The final breakthrough came with the invention of the ice cream cornet by Italo Marchioni in 1896 – making ice cream irresistible for all. 

Today, the current trend is handmade ice cream, offering restaurateurs the opportunity to establish a clear position for themselves through quality, creativity and regional ingredients.

Whether as a classic dessert, surprising menu course or seasonal highlight: handmade ice cream delights guests – genuine indulgence with a back story!