Since 1922, Sedutto's has been synonymous with New York. If you lived on Staten Island during the twentieth century, you probably have memories of Sedutto's ice cream treats. Everyone I meet has a story about Sedutto's. This site is dedicated to Staten Island's most delicious gift to the world, the people who made it happen, and those who enjoyed every bite.
I would also like to thank Sam Schiff, who inspired me to tell the world our story.
Now then. Does everyone have a spoon? Let's dig in!
According to historians, ice cream was not invented but perfected. It evolved from flavored ices that were popular with the Roman nobility.
Nero was supposed to have imported snow from the mountainous regions to be topped with fruit and honey. The Chinese enjoyed snow mixed with fruits several thousand years before Marco Polo brought back a recipe for water and milk ices.
The Italians improved the cooling process for freezing water beverages by putting the container in a dish of snow and saltpeter. The milk ice was improved and introduced in England and France at the end of the 18th century as Tortoni. Ice cream was the exclusive treat of royalty, who kept the recipe from common folk.
By 1776, several American confectioners were specializing in ice cream. George Washington and Dolley Madison served it on many occasions.
In 1851, the first wholesale ice cream was manufactured in Pennsylvania. Twenty-three years later in Philadelphia, the ice cream soda was originated, but it wasn't until 1903 that the soda fountain was developed. The ice cream sundae was developed between 1896 and 1900 from a story containing the fact that soda could not be sold on Sunday. The combination of ice cream and syrup was named for the day, but spelled Sundae.
The ice cream cone evolved in 1904 at the St. Louis World's Fair out of the need for a serving dish for the ice cream. Needless to say, it was a hit.
Like so many New York success stories, the Sedutto story began in Italy in the early 1900's, when Joseph Sedutto was first apprenticed to a local confectioner, from whom he learned the fine art of making exquisite candies, cakes, pastries, and ice cream.
A few years later, Joseph brought his skills to America. In Manhattan, as a pastry chef at the Waldorf-Astoria, his creations were a particular favorite of President William H. Taft. In 1922, he founded the Sedutto Ice Cream Company. The rest is history.
Composing the milk is first. Liquid ingredients might include milk, cream, condensed milk or syrup. Dry ingredients might be nonfat dry milk, sugar, or a stabilizer.
All liquid ingredients are placed in a pasteurizing vat. Agitation and heating are started at once. Dry ingredients are added before the temperature becomes too high.
The mix is then pasteurized to produce a safe and nearly uniform product. It is homogenized to make a permanent and uniform suspension of the fat. This improves the whipping ability and gives ice cream a smoother texture.
After homogenization, the mix passes over a surface cooler. The mix is held in a refrigerated vat three to four hours. Natural flavorings, fruits and nutmeats are folded into the semi-hardened ice cream via a fruit and nut feeder. It is then quickly frozen while being agitated to incorporate air. Quick freezing controls formation of small ice crystals, necessary for smooth body and texture, palatability and satisfactory overrun in the finished ice cream. When the mix (now ice cream) is partially frozen to a certain consistency, it is drawn from the freezer into packages and quickly transferred to cold storage rooms where the freezing and hardening process is completed.