When Salt Met Ice: The Ice & Ice Cream Trade in 19th Century NYC

With Mister Softee season only weeks away, it’s a good time to learn the local history of the frozen dessert. Robin Weir, a leading authority on ices and ice cream, will explain the monumental difference the use of salt made in manufacturing the cold confections, while detailing their sale as street treats and their role on the menus of the era’s high-end dining establishments. Members of foodie club Culinary Historians of New York will provide homemade ice-cream samples.