Ice cream did much to popularize ice cream recipes and make its consumption into a fashionable middle-class pursuit. She wrote four books: "Ices Plain and Fancy: The Book of Ices" (1885), "Mrs. A.B. Marshall's Book of Cookery" (1888), "Mrs. A.B. Marshall's Larger Cookery Book of Extra Recipes" (1891) and "Fancy Ices" (1894) and gave public lectures on cooking. She even suggested using liquid nitrogen to make ice cream. Ice cream soda was invented in the 1870s, adding to ice cream's popularity. The invention of this cold treat is attributed to American Robert Green in 1874, although there is no conclusive evidence to
Vanilla ice cream the middle of the eighteenth century, French recipes for ice cream started to include egg yolks. When the use of vanilla in foods and drinks became independent of cacao, it became more prominent in French recipes. The French used vanilla to flavor French vanilla ice cream. Vanilla ice cream was introduced to the United States when Thomas Jefferson discovered the flavor in France and brought the recipe to the United States. During the 1780s, Thomas Jefferson wrote his own recipe for vanilla ice cream. The recipe is housed at the Library of Congress. To make ice cream in the United