User talk:Hduncan11/sandbox

Gelato was imported to America by the Italians. The concept of refrigeration was still being thought out, therefore, small batches of gelato were made instead of large batches to preserve it. The technology and large machines had not yet been produced, so that is another reason why small batches of gelato were made instead of larger, mass-produced batches. Up until the twentieth century, making gelato was a challenge because of the lack of refrigeration [9]. The architect, Bernardo Buontalenti, is credited with the egg cream in gelato. Other notable faces within the history of gelato are Francesco Redi and Lorenzo Magalotti because they praised the ingredients, and this caused gelato eventually start showing up on restaurant menus [10]. The major thing that helped gelato get onto the streets was the invention of artificial ice. After artificial ice, gelato started to become very popular, and this caused an Italian to invent the cone to make transporting gelato easier [11]. Gelato was originally made sweet with sugar syrup and natural flavors, such as chocolates, nuts, or fresh fruits. The sugar syrup that was used was is known as simple syrup today. The use of such ingredients then led to the invention of sorbetto [12].