Today, ice cream machines are relatively easy to use and and ice cream itself is readily available throughout Canada, but this was not always true. In the early 1800’s, ice cream was delicacy. Along with the lack of refrigeration, this was due also to the expensive ingredients used to make ice cream, such as sugar and cream. When refrigeration became common and sugar prices dropped, the ice cream freezer became popular among 19th century households.

The first patent for a hand-cranked ice cream freezer was by Nancy M. Johnson in 1843. The machine had a moveable crank with a centre paddle that churned the mixture, similar to the one seen here. This method, however, required a lot of patience and muscle to use, as well as a lot of ice and rock salt. Despite this, the machine sold quickly, and the hand-cranked method of churching ice cream remains a staple of ice cream making.