Read the text below. Six sentences have been removed from this text so that there are six gaps.

The history of ice-cream in Australia

AUSTRALIA has been a nation obsessed with consuming ice-cream from the moment it went on sale over a century ago. Behind this national addiction lies a fascinating history of immigration and changing tastes. It’s likely that American, Frederick Peters, filled the first churn for the ice-cream Australians enjoy today. He’d come to Australia to check a business investment, and began to hanker for the ice-cream his mother made while he was a child. (A) ............ . Hence, Frederick retrieved the recipes of his childhood after a visit back to the US and, in 1907, began producing ice-cream in a converted shed in Manly, Sydney, making his deliveries in the afternoon by horse and cart.

As demand grew, Peters established factories in other states. The introduction of dry ice meant ice-cream could be conveyed in ice-cream vans over long distances into the bush. “The health food of a nation” - the slogan proudly emblazoned on the side of Peters’ vehicles from the early 1920s right through until the mid-1970s - is laughable today, given our calorific consciousness. (B) ............ .

The person credited with pioneering ice-cream of gourmet quality in Australia is Alix Mandelson, who arrived in the early 1960s with the US diplomatic service. “If you wanted ice-cream you went down to the local milk bar and it was ordinary, commercial ice-cream, with about 10 per cent butterfat. I was rather disappointed,” Mandelson recollects. She notes that the ice-cream on offer lacked richness and there was minimal choice of flavour. (C) ............ .  Mandelson had childhood memories of using an old hand-churn to make ice-cream, often flavoured with fruit garnered from the nectarine tree that grew outside her family’s California home. With a hand-churn ordered from the US, she was soon catering for friends’ dinner parties and, when an admirer wrote a newspaper article about Mandelson’s ice-cream around 1965, Mandelson says “the whole thing took off”. (D) ............ . Before long company headquarters — its walls and shopfront plastered with awards — had relocated to the Sydney suburb of Enmore, with Mandelson’s daughter at the helm. At last count it was annually producing a quarter of a million litres of premium ice-cream for more than 800 appreciative customers, including restaurants, food stores, caterers and several airlines. (E) ............ . Mandelson says Australian ice-cream has evolved through the influence of both American and Italian ice-cream traditions. “The Italians make gelatos, which are not nearly as rich but very strong on flavour, whereas American ice-cream tends to be richer and heavier, more creamy.” Cream? (F) ............ . Luigi Barosso, an Italian-born fourth-generation ice-cream maker explains, “We never, ever use cream. To me, it simply doesn’t fit the art of making ice-cream”. Barosso established Gigi’s Ice Cream on the Sunshine Coast and was the first to make certified organic ice-cream in two flavours, most gluten free and some lactose free, which is now sold through selected outlets around the country.