Ice was available in the winter, and also in the summer because large blocks of ice would be cut from frozen ponds during the winter and stored in ice houses. These ice houses here partially underground structures, like a barn but buried up to their roof underground.
I saw an ice house that was no longer in use as a young child, and as I recall (I would have been perhaps seven years old) I was told that it was filled with sawdust, hay, or straw to insulate the blocks of ice.
Today, the reported underground temperature in Iowa at 40 inches is about 65°F (18°C) and deeper it can reaches a steady state temperature of 45 to 50°F (7 to 13 °C). I don't know how late into summer those ice blocks survived.
I remember growing up that my father greatly enjoyed making homemade ice cream; I suppose it connected him to the happy times of his quite difficult childhood.
Their homes at Mount Vernon and Monticello, respectively, both have ice houses. They would harvest ice from the Potomac or Rapidan River, pack it with insulating material (sawdust) and it would keep for quite some time in the cool well/cellar-like structure.
As an aside the Ancient Greeks had a type of wine cooler that worked on evaporative cooling using an exterior porous pot and an internal glazed pot, with wet sand placed in the gap.
Still in use today, especially in the "developing world" - usually as a means to keep certain medicines and drugs cooled that would go bad without it.
basically someone figured out the right ratio of water to sawdust for a frozen block of ice, and it creates a very durable and tough material similar to concrete (as long as it remains at or below freezing).
the british planned to make an aircraft carrier  out of the stuff, but it was ultimately deemed too expensive.
We've actually got an ice house near me that is still in use. It is obviously refrigerated these days, and they're no longer getting the ice out of the lake, but they do sell ice out of the place. I go get large quantities from them for my summer party every year.
It was a large industrial building, with huge refrigeration systems on the outside - pipes, radiators, etc. Then a large building next to that. I'm not sure what all products they sold.
But I recall going with my dad one time to go get a bunch of crushed ice to make ice cream one summer. He told me to bring my winter jacket (basically a ski jacket almost). We got to the place, and I guess he knew someone that worked there (my dad worked as a maintenance and construction for the county road department - ran graders and other heavy equipment, or was out there shoveling asphalt and oil - but for some reason, he also knew a lot of people around town).
They took us into the main ice building - and it was crazy. I just remember it being very cold (I was wearing jeans, shoes, a t-shirt and my jacket), and there were workers in heavy winter garb moving around and handling large blocks of ice - refrigerator sized! We got a small tour (very brief - it was just way too cold in there!), then we left to the office, they brought out a few large bags of crushed ice, my dad paid and we left.
From what I recall, we only used a portion of the ice; the rest went into our chest freezer (probably to protect the meat we stored in there from power outages, which happened occasionally during the summer).
> If you recreate the recipe using the original method, please let me know how it goes in the comments!
So really the only thing they got from the recipe is that perhaps rosewater is a possible ingredient for ice cream?
"I was thrilled to share this recipe with participants in the Clark’s “Antique Ice Cream Social” event last month. During the test-tasting, a few participants who expressed a general dislike for rosewater found that this recipe passed muster. It didn’t taste “soapy” or overly perfumed. (You can watch a clip of me talking about ice-cream making here.)"
I want to say that I understand there is a place for this type of thing, bringing the old out into the light of the future. This type of blog however often runs the risk of coming across as lazy. It's similar to the myriad of recipe blogs where someone uses a recipe and provide high definition photos of the result (credit here for actually creating the food true to recipe) staged in some manner (usually with pint jars, rough wood, and flowers somewhere in the scene). The problem is they aren't actually providing any original content with regards to the actual recipe. No tips on altering the recipe to improve texture or flavor, just a 1:1 reproduction. I'd take a low-def Geocities website with Kenji Lopez Alt content over the type of blog I mentioned hands-down.
There is no discussion of why the old version doesn't turn into a solid block of ice. (Fat content from using straight cream? Short chilling time?)
The interesting thing here would be the texture if you'd actually followed the recipe (after researching fat content of cream at the time).
Also adding a churning step which, it is explicitly mentioned, wasn't present in and dramatically changes the original recipe.
You can get a very rich cream by simply skimming if you let the milk sit undisturbed for a while.
That's comparable to what the UK calls "single cream" (18%) and the US calls "light cream" (18% minimum, can be up to 29%).
Germanic/latin is more closely related to persian than one would guess.
Bothersome, yes, but not that incredible.
Edit: They had building where water was frozen during winter and ice stored during summer:
The actual "cream" is thought to have been invented by Buontalenti:
(eggs are needed to make "real" ice-cream):
One recent method is to use a Pacojet to take a hard-frozen solid block and turn it into ice cream.
The "updated" recipe was just a standard, modern ice cream recipe with some rosewater added, churned in a modern ice cream machine and then frozen for two hours.