ICE CREAM chapter II

Ice Cream

Ice cream (derived from earlier iced cream or cream ice is a frozen dessert usually made from dairy products, such as milk and cream and often combined with fruits or other ingredients and flavours. Most varieties contain sugar, although some are made with other sweeteners. In some cases, artificial flavourings and colourings are used in addition to, or instead of, the natural ingredients. The mixture of chosen ingredients is stirred slowly while cooling, in order to incorporate air and to prevent large ice crystals from forming. The result is a smoothly textured semi-solid foam that is malleable and can be scooped.

The meaning of the phrase "ice cream" varies from one country to another. Phrases such as "frozen custard", "frozen yogurt", "sorbet", "gelato" and others are used to distinguish different varieties and styles. In some countries, such as the United States, the phrase "ice cream" applies only to a specific variety, and most governments regulate the commercial use of the various terms according to the relative quantities of the main ingredients. In other countries, such as Italy and Argentina, one word is used for all variants. Analogues made from dairy alternatives, such as goat's or sheep's milk, or milk substitutes, are available for those who are lactose intolerant, allergic to dairy protein, or vegan. The most popular flavours of ice cream are vanilla and chocolate.

History of Ice Cream

The origins of ice cream can be traced back to at least the 4th century B.C. Early references include the Roman emperor Nero (A.D. 37-68) who ordered ice to be brought from the mountains and combined with fruit toppings, and King Tang (A.D. 618-97) of Shang, China who had a method of creating ice and milk concoctions. Ice cream was likely brought from China back to Europe. Over time, recipes for ices, sherbets, and milk ices evolved and served in the fashionable Italian and French royal courts.

After the dessert was imported to the United States, it was served by several famous Americans. George Washington and Thomas Jefferson served it to their guests. In 1700, Governor Bladen of Maryland was recorded as having served it to his guests. In 1774, a London caterer named Philip Lenzi announced in a New York newspaper that he would be offering for sale various confections, including ice cream. Dolly Madison served it in 1812.

First Ice Cream Parlor In America - Origins Of English Name

 The first ice cream parlor in America opened in New York City in 1776. American colonists were the first to use the term "ice cream". The name came from the phrase "iced cream" that was similar to "iced tea". The name was later abbreviated to "ice cream" the name we know today.

The history of ice cream in the 20th century is one of great change and increases in availability and popularity. In the United States in the early 20th century, the ice cream soda was a popular treat at the soda shop, the soda fountain, and the ice cream parlor. During American Prohibition, the soda fountain to some extent replaced the outlawed alcohol establishments such as bars and saloons.

Ice cream became popular throughout the world in the second half of the 20th century after cheap refrigeration became common. There was an explosion of ice cream stores and of flavours and types. Vendors often competed on the basis of variety. Howard Johnson's restaurants advertised 

"a world of 28 flavors". Baskin-Robbins made its 

31 flavours ("one for every day of the month") the cornerstone of its marketing strategy. The company now boasts that it has developed over 1000 varieties.

One important development in the 20th century was the introduction of soft ice cream, which has more air mixed in thereby reducing costs. It made possible the soft ice cream machine in which a cone is filled beneath a spigot on order. In the United States, Dairy Queen, Carvel, and Tastee-Freez pioneered in establishing chains of soft-serve ice cream outlets.

Technological innovations such as these have introduced various food additives into ice cream, the notable one being the stabilizing agent gluten, to which some people have an intolerance. Recent awareness of this issue has prompted a number of manufacturers to start producing gluten-free ice cream.

The 1980s saw thicker ice creams being sold as "premium" and "super-premium" varieties under brands such as Ben & Jerry's, Chocolate Shoppe Ice Cream Company and Häagen-Dazs.

Ice Cream Cone

An ice cream cone, poke or cornet is a dry, cone-shaped pastry, usually made of a wafer similar in texture to a waffle, which enables ice cream to be held in the hand and eaten without a bowl or spoon. Various types of ice cream cones include waffle cones, cake cones (or wafer cones), pretzel cones, sugar cones and chocolate-coated cones.

A variety of double cone exists that allows two scoops of ice cream to be served side by side. Ice cream cones may also be made with a flat bottom instead of the pointed lower part, enabling the ice cream and "cone" to stand upright on a surface without support. These types of wafer cups are called kiddie cups, cake cups or cool cups.

 

History

Edible cones were mentioned in French cooking books as early as 1825, when Julien Archambault described how one could roll a cone from "little waffles". Another printed reference to an edible cone is in Mrs A. B. Marshall's Cookery Book, written in 1888 by Agnes B. Marshall (1855–1905) of England. Her recipe for "Cornet with Cream" said that "the cornets were made with almonds and baked in the oven, not pressed between irons".

Italy serves a very special kind of ice cream called gelato. Italians make gelato with milk, water and different flavours. But gelato is different from normal ice cream. This is because there is not as much air in gelato. Gelato is much thicker than normal ice cream. You eat smaller amounts because it is so filling and sweet.

Ice Cream around the world

Ice cream is very popular all over the world today. And there are many different kinds of ice cream in different cultures.

Italy serves a very special kind of ice cream called gelato. Italians make gelato with milk, water and different flavours. But gelato is different from normal ice cream. This is because there is not as much air in gelato. Gelato is much thicker than normal ice cream. You eat smaller amounts because it is so filling and sweet.

In India a popular ice cream is called kulfi. Kulfi ice cream has more ice in it than other ice creams. It is not as smooth. Indians flavor kulfi with pistachio nuts and a spice called cardamom.

In Japan, people eat mochi ice cream. Mochi ice cream is a small, round dessert ball consisting of a soft, pounded sticky rice cake (mochi) on the outside and an ice cream filling on the inside. It is then dusted with corn starch. There are many flavors to choose from, but the most popular are green tea (matcha), vanilla, chocolate, strawberry, and red bean (azuki).

There is a town in the nation of Ecuador that is famous for their special kind of ice cream. The town is called Salcedo. In Salcedo they serve ice cream on a stick. They freeze the ice cream in different layers, or parts. Each layer is a different color. So the ice cream almost looks like a rainbow! There are usually a few layers of frozen fruit juice. And there is a top layer made of thick, sweet cream. When you drive into Salcedo you see a large statue. It is shaped like these special layered ice cream treats!