![]() However, by the middle of the eighteenth century, French recipes for ice cream started to include egg yolks. The first ice cream recipes recorded by the French in the early eighteenth century did not include egg yolks. According to Frozen Desserts: The Definitive Guide to Making Ice Creams, Ices, Sorbets, Gelati, and Other Frozen Delights, the French transformed ice cream into a smoother and richer food with the addition of eggs or egg yolks in the recipe. By the early eighteenth century, recipes for ice cream had appeared in France. Once the refrigerating method of mixing ice and salt had spread to Europe, the Italians became involved in making ice cream. The method spread from the East to Europe when the Arabs and the Moors traveled to Spain, between 7. The idea of using a mixture of ice and salt for its refrigerating effects, which is a part of the process of creating ice cream, originated in Asia. There is evidence that ice cream was served in the Mogul Court. Ice cream can be traced back to the Yuan period of the fourteenth century. In 1602, Hugh Morgan, the apothecary of Queen Elizabeth I, recommended that vanilla should be used separately from cocoa. The drink eventually spread to France, England, and then all of Europe by the early 1600s. In Spain, "vanilla was used to flavor a chocolate drink that combined cacao beans, vanilla, corn, water, and ice". The vanilla bean was brought back to Spain with the conquistadors. By the 1510s, Spanish conquistadors, exploring present-day Mexico, had come across Mesoamerican people who consumed vanilla in their drinks and foods. See also: History of ice cream and History of vanilla
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