Question: What year did Frederic Tudor build his first ice cream factory?
About the article "Ice cream", section "Production".

Candidate passages:
Before the development of modern refrigeration, ice cream was a luxury reserved for special occasions.
Making it was quite laborious; ice was cut from lakes and ponds during the winter and stored in holes in the ground, or in wood-frame or brick ice houses, insulated by straw.
Many farmers and plantation owners, including U.S. Presidents George Washington and Thomas Jefferson, cut and stored ice in the winter for use in the summer.
Frederic Tudor of Boston turned ice harvesting and shipping into a big business, cutting ice in New England and shipping it around the world.
Ice cream was made by hand in a large bowl placed inside a tub filled with ice and salt.
This was called the pot-freezer method.
French confectioners refined the pot-freezer method, making ice cream in a sorbetière (a covered pail with a handle attached to the lid).
In the pot-freezer method, the temperature of the ingredients is reduced by the mixture of crushed ice and salt.
The salt water is cooled by the ice, and the action of the salt on the ice causes it to (partially) melt, absorbing latent heat and bringing the mixture below the freezing point of pure water.
The immersed container can also make better thermal contact with the salty water and ice mixture than it could with ice alone.
The hand-cranked churn, which also uses ice and salt for cooling, replaced the pot-freezer method.
The exact origin of the hand-cranked freezer is unknown, but the first U.S. patent for one was #3254 issued to Nancy Johnson on September 9, 1843.
The hand-cranked churn produced smoother ice cream than the pot freezer and did it quicker.
Many inventors patented improvements on Johnson's design.
In Europe and early America, ice cream was made and sold by small businesses, mostly confectioners and caterers.
Jacob Fussell of Baltimore, Maryland was the first to manufacture ice cream on a large scale.
Fussell bought fresh dairy products from farmers in York County, Pennsylvania, and sold them in Baltimore.
An unstable demand for his dairy products often left him with a surplus of cream, which he made into ice cream.
He built his first ice cream factory in Seven Valleys, Pennsylvania, in 1851.
Two years later, he moved his factory to Baltimore.
Later, he opened factories in several other cities and taught the business to others, who operated their own plants.
Mass production reduced the cost of ice cream and added to its popularity.
The development of industrial refrigeration by German engineer Carl von Linde during the 1870s eliminated the need to cut and store natural ice, and, when the continuous-process freezer was perfected in 1926, commercial mass production of ice cream and the birth of the modern ice cream industry was underway.
The most common method for producing ice cream at home is to use an ice cream maker, in modern times, in general, an electrical device that churns the ice cream mixture while cooled inside a household freezer, or using a solution of pre-frozen salt and water, which gradually melts while the ice cream freezes.
Some more expensive models have an inbuilt freezing element.
A newer method of making home-made ice cream is to add liquid nitrogen to the mixture while stirring it using a spoon or spatula for a few seconds; a similar technique, advocated by Heston Blumenthal as ideal for home cooks, is to add dry ice to the mixture while stirring for a few minutes.
Some ice cream recipes call for making a custard, folding in whipped cream, and immediately freezing the mixture.
Tudor was the third son of William Tudor, a wealthy Boston lawyer.
Although his older brother William Tudor (1779–1830) would become one of Boston's leading literary figures, Tudor spurned the chance to be educated at Harvard and from the age of 13 occupied himself with business.
After a visit to the Caribbean, he decided he could make a fortune exporting ice from the ponds of Massachusetts.
In 1806 (age 23), Tudor bought his first brig, "Favorite", to carry ice cut from his father's farm in Saugus from Charlestown to Martinique.
It left dock on February 10, 1806 to the following report in the Boston Gazette: "No joke.
A vessel has cleared at the Custom House for Martinique with a cargo of ice.
We hope this will not prove a slippery speculation."
While he secured a cargo of ice, a vessel in which to ship it, and formulated his plan of attack, he sent his brother William and his cousin, James Savage, ahead to obtain a monopoly from the various governments of the islands.
"We wish you to procure from the gov' of Cuba a grant exclusive in which we offer you either to take a conces' of half or procure the privilege for us & we engage to pay you one thousand dollars with reasonable charges, in obtaining it you however to determine which you will do & write to that effect as early as possible."
Although a considerable amount of the ice melted during the three-week journey south, he did manage to sell much of what remained on board for a loss of $4500 overall.
However, in the subsequent year Tudor had severe financial losses when three shipments to Havana in the brig "Trident" also resulted in a loss.
Tudor had his first profits in 1810 when his gross sales amounted to about $7400, then increasing to just short of $9000; but of that he only received $1000 due to the "villainous conduct" of his agent.
At this point his personal debts far outweighed his income and he spent parts of 1812 and 1813 in debtor's prison.
By 1815, however, he had managed to borrow $2100, both to buy ice and to pay for a new ice-house in Havana.
It was a double-shelled structure, twenty-five feet square on its outside dimension, nineteen feet square on the interior, and sixteen feet high, holding some 150 tons of ice.
"Pursued by sheriffs to the very wharf," in Boston, Tudor set sail for Havana on November 1, 1815.
By 1816, Tudor was shipping ice from Massachusetts to Cuba with ever-increasing efficiency and decided to try his hand at importing Cuban fruit to New York.
In August of that year, he borrowed $3000 (at 40% interest) for a shipload of limes, oranges, bananas, and pears, preserving it with 15 tons of ice and 3 tons of hay.
The experiment ended in disaster as virtually all the fruit rotted during the month-long voyage, leaving Tudor with several thousand dollars' worth of new debt.
Still, he pressed on, opening up new markets in three southern U.S. cities (Charleston, South Carolina; Savannah, Georgia; and New Orleans, Louisiana).
Tudor spent the next few years experimenting with various kinds of insulation.
Ice was packed aboard ship with wood shavings, sawdust, or rice chaff on its outside surfaces to insulate it against heat.
The blocks were also stacked together like well-fitted masonry.
He constructed icehouses throughout the tropics and created a demand there for cold refreshments.
By 1825, Tudor was doing well with ice sales, but the difficulty of hand-cutting large blocks limited his company's growth.
However, one supplier, Nathaniel Jarvis Wyeth, harnessed horses to a metal blade to cut ice.
Wyeth's ice plow made mass production a reality and allowed Tudor to more than triple his production.
In 1833, fellow Boston-based merchant Samuel Austin proposed a partnership for selling ice to India, then some and four months away from Massachusetts.
On May 12, 1833 the brig "Tuscany" sailed from Boston for Calcutta, its hold filled with 180 tons of ice cut during the winter.
When it approached the Ganges in September 1833, many believed the delivery was an elaborate joke, but the ship still had 100 tons of ice upon arrival.
Over the next 20 years, Calcutta would become Tudor's most lucrative destination, yielding an estimated $220,000 in profits.
However, in the early 1830s Tudor had also begun to speculate in coffee futures with his ice business as collateral.
Initially, coffee prices did rise and Tudor made millions of dollars, but in 1834, Tudor fell more than a quarter-million dollars in debt, forcing him to re-focus on the ice trade.
By then the ice business had expanded from New York up through Maine, and the construction of new railroad lines allowed the process of transporting ice to become more efficient.
By the 1840s, ice was being shipped all over the world, and although Tudor was now just a small part of the trade, his profits allowed him to pay off his debts and resume living a comfortable existence.
Frederic Tudor died in Boston at his house on the northwest corner of Beacon and Joy Streets on Saturday, February 6, 1864.
He was buried in the King's Chapel cemetery on Tremont Street in the Tudor family tomb (number thirteen), but his remains may later have been moved. 
The first Ice cream Factory (Loli) was open in Tendelti in 1983. 
The Wenham Lake Ice Company, operating out of Wenham Lake in Wenham, Massachusetts, USA, harvested ice and exported it all around the world before the advent of factory-made ice.
Wenham-lake ice was awarded a royal warrant from Queen Victoria.
The company was founded by Frederic Tudor. 
William Tudor (March 28, 1750–July 8, 1819) was a wealthy lawyer and leading citizen of Boston.
His eldest son William Tudor (1779-1830) became a leading literary figure in Boston.
Another son, Frederic Tudor, founded the Tudor Ice Company and became Boston's "Ice King", shipping ice to the tropics from many local sources of fresh water including Walden Pond, Fresh Pond, and Spy Pond in Arlington, Massachusetts.