In 1718, English confectioner Mary Eales published a cookbook in London that included multiple ice cream recipes, contributing to the popularization of this frozen dessert. Her work provided detailed instructions and innovative ideas, making ice cream more accessible to the public. Eales' recipes played a significant role in the culinary landscape of the time, reflecting the growing interest in desserts and the use of new ingredients and techniques.

Mary Eales' publication of ice cream recipes in 1718 democratized knowledge of luxury desserts, influencing 18th-century poetry that celebrated domestic comforts. Poets began to weave themes of indulgence and the joys of home life into their verses, reflecting societal changes in leisure and consumption.