Ice is simply frozen water, but it shapes how we drink, preserve and chill food. Clear, cold, slow-melting ice is the secret behind good lemonade, cocktails and iced tea.
- What it is
- Frozen water
- Invented
- Natural ice trade in the 1800s; mechanical refrigeration from the mid to late 1800s
- Used most in
- The United States, Japan, the Middle East and across the world’s drinks
History
For centuries people cut ice from lakes and stored it in insulated ice houses for summer use. In the 1800s, a New England businessman, Frederic Tudor, built a global ice trade, shipping blocks packed in sawdust as far as the Caribbean and India. Mechanical refrigeration in the second half of the 19th century made ice cheap and replaced the natural ice trade. Home freezers and ice trays followed in the 20th century.
Where it comes from
Ice is made anywhere from water and cold. Natural ice came from northern lakes, particularly in North America and Norway, before factories took over.
Where it is used most
Ice is used worldwide for cold drinks, most of all in the United States, where iced drinks are especially popular. It is also used for shaved ice desserts in Japan, India, Korea and Hawaii, for chilling seafood and for the “ice bath” that stops vegetables cooking.
Varieties and types
Standard cubes melt faster. Large, dense cubes and spheres melt slowly. Crushed ice and shaved ice are used in cocktails and desserts. Clear ice is made by freezing water slowly in one direction.
Flavor and how to use it
Use ice to chill drinks, make slush and smoothies, shock vegetables after blanching, and keep food cold. Make ice with filtered water for the cleanest taste.
Buying, storing and substitutes
Keep ice in a covered container in the freezer so it does not pick up odors. Replace ice that has been stored for a long time.
Recipes that use it
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