Ice cream's origin from the second century B.C During the Roman Empire, Nero Claudius Caesar (A.D. 54-86) frequently sent runners into the mountains for snow, which was then flavored with fruits and juices.
In the Summer time, ice cream is the perfect cool treat to help you beat the heat climate,
Ice Cream is made by stirring, while freezing, a pasteurized mix of one or more dairy ingredients – milk, concentrated fat-free milk, cream, condensed milk – sweetening agents, flavorings, stabilizers, emulsifiers and optional egg or egg yolk solids or other ingredients.
Preparation of Ice Cream
- Federal standards require ice cream to contain a minimum of 10% milk fat (about 7 grams (g) of fat per 1/2 cup serving) and 20% total milk solids by weight.
- Some premium ice creams contain 16% milk fat.
- Added flavoring must be identified on the label as naturally flavored (i.e., raspberry ice cream) or artificially flavored (i.e., raspberry-flavored ice cream or artificially flavored raspberry ice cream).
Ice Cream Recipe:
- If you place a container of milk in the freezer, it will end up with a stiff block of frozen liquid but not the soft, creamy ice cream.
- So the Special techniques are used to make ice cream that creates smaller ice crystals which produces a soft texture.
- The churning process serves to introduce air and create a foam-like texture, further softening the mixture and salt, which lowers the melting point of ice, is often used in the ice cream making process.
- When the melting point of ice is lowered, it draws heat out from the ice cream mixture faster, causing it to freeze at a quicker rate.
- Freezing the mixture quickly produces smaller ice crystals and a softer final product. The salt that is mixed with the ice never comes in contact with the ice cream and therefore does not affect the sodium content.
- The salt filled ice is packed around an inner ice cream chamber that keeps the ice cream in and salt out. Liquid nitrogen can also be used to make ice cream as they also produce a quick freezing action.
TYPES OF ICECREAMS
- Ordinary (Hard) Ice Cream– Traditional recipe that is best known around the world. Made with no less than 10% milk fat, 12-16% of sweeteners, cream, sugar, eggs, and stabilizers, this type of ice cream was tried by almost everyone who ever consumed this perfect summertime treat. Countless toppings and flavors have ensured that this ice cream type will live forever.
- French Ice Cream – Made with the base of custard that contains cream, milk, egg yolks or whole eggs. Popular not only in France, but also all around the world.
- Reduced Fat Ice Cream –People who take care about their shape and diet can also enjoy their summer days with ice cream that uses low-fat ingredients which are clearly declared on label.
- Light Ice Cream – Low fat ice cream that has only one different ingredient than regular recipe – its base uses 25% less milk fat.
- Soft Ice Cream – Made from similar ingredients as regular ice cream, but one step of the production is different. Freezing process is done at higher temperatures in a machine that keeps the mixture smooth, creamy and soft.
- No Sugar Added Ice Cream – Made by using only artificial sweeteners or natural sugar substitutes.
- Lactose-free Ice Cream – Ice creams that have no detectable lactose are perfect for people who cannot digest this enzyme.
- Gluten-Free Ice Cream – Same as with lactose, several brands of ice cream are targeted for people who have problems digesting gluten.
- Organic Ice Cream – Produced solely from natural ingredients.
Types of Ice Cream by Shape
- Cones – Edible hollow cone in which ice cream is poured. After the invention of ice cream cones in 1904, this type of ice cream became absolute most favorite of them all.
- Sticks (bars) – Industrially made ice cream, which are frozen and solidified with small wooden sticks protruding from their bodies. Very popular across the entire world.
- Cakes – Frozen cakes that incorporate ice cream fully or sometimes only partly.
- Buckets – Industrial ice cream that is poured directly into plastic bucket, with sizes ranging from very small to large (family sized) ones.
- Sundae – One of the most popular ice cream based deserts. It consists of the tall glass, few scoops of ice creams and many additional syrups and toppings.
- Floats – Liquid desert that uses carbonated bubbles to ensure that one scoop of ice cream floats on the top of the glass.
- Frozen Custard – At least 10%R milk fat ant 1.5% egg yolk, with very small amount of air present in the final mix.
- Frozen Yogurt – Low fat and fat-free frozen treat.
- Dondurma – Traditional Turkish ice cream made from salep and mastic resin.
- Gelato – Popular Italian frozen desert.
- Sherbet – Ice cream variation which uses only 1-2% milk fat and is very sweet.
- Snow cones – Frozen balls of flavored ice, crushed so that it remains in preferred shape.
- Frozen Soufflé – Cold desert that whose base (usually frozen custard) has been enhanced with whipped cream and a Soufflé dish. All is frozen and decorated with various toppings (chocolate, fruits).
- Frozen Yogurt – desert made of low fat or non-fat yogurt, sweeteners, gelatin, corn syrup, flavoring and in some cases coloring.