"Ice cream --or cream ice as it was called for the first hundred or so years of its existence -- not only looked divine but presented an extraordinary, utterly unique taste experience: the shock of the frozen mass hitting the teeth and the explosion of flavour and perfume as it melted in the mouth. It made eyes fly open with surprise. So exquisitely rare at the time that it might have been part of the Crown Jewels, a single sweetened cream ice was served to Charles II at the Garter Feast of 1671 at St George's Hall -- its first written record in Britain."
--Kate Colquhoun, Taste: The Story of Britain Through Its Cooking (NY: Bloomsbury, 2007), 177
"In the 1730s the Duke of Chesterfield's renowned cook Vincent La Chapelle developed the technique of making ices by stirring the mixture from time to time as it set, breaking up the crystals and creating a much creamier effect. ... By the 1760s cream ices had become ice creams and syllabubs had been pushed into second place."
--Kate Colquhoun, Taste: The Story of Britain Through Its Cooking (NY: Bloomsbury, 2007), 180-181