Ice cream (from previous ice cream or ice cream ) is a sweet frozen food that is usually eaten as a snack or dessert. Usually made from dairy products, such as milk and cream, and often combined with fruits or other ingredients and flavors. This is usually sweetened with sugar or sugar substitutes. Typically, flavorings and dyes are added in addition to stabilizers. The mixture is stirred to enter the air space and cooled below the freezing point of water to prevent detectable ice crystals from forming. The result is a solid, semi-solid foam that is solid at very low temperatures (& lt; Ã, Ã, Â ° C or 35Ã, Â ° F). It becomes softer as the temperature increases.
The meaning of the phrase "ice cream" varies from country to country. 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 certain varieties, and most governments regulate the commercial use of various terms according to the relative quantity of the main ingredients, especially the amount of cream. Products that do not meet the criteria to be called ice cream are labeled "dessert milk frozen" instead. In other countries, such as Italy and Argentina, one word is used for all variants. The analogy is made from alternative milk, such as goat's milk or sheep, or milk substitutes (for example, soy milk or tofu), available to those lactose intolerant, allergic to milk proteins, or vegans.
Ice cream can be served on a plate, to eat with a spoon, or cone, licked. Ice cream can be served with other desserts, such as apple pie. Ice cream is used to prepare other desserts, including ice cream, sundaes, milkshakes, ice cream cakes, and even grilled foods, such as Baked Alaska.
In many flavors, spicy ice cream is also available in select countries.
Video Ice cream
Histori
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During the 5th century BC, the ancient Greeks ate snow mixed with honey and fruit in the Athens market. The father of modern medicine, Hippocrates, encouraged Ancient Greek patients to eat ice "because of life-jus life and improved welfare."
Persian
In 400 BC, the Persians found a special cold food, made of rose water and vermicelli, served to the nobility during the summer. Ice is mixed with saffron, fruit, and various other flavors.
China
A mixture of milk and frozen rice was used in China around 200 BC. "They pour a mixture of snow and salt on the exterior of the container filled with syrup, because, in the same way as salt raises the boiling point of water, it lowers freezing to below zero."
Roma
The Roman Emperor Nero (37-68 AD) had brought ice from the mountains and combined it with a sprinkling of fruit to create a frozen delicacy.
India
In the sixteenth century, the Mughal emperor used a horseback rally to bring ice from Hindu Kush to Delhi, where it was used in a fruit sorbet. Kulfi is a popular dessert of frozen milk from the Indian subcontinent and is often described as "Indian traditional ice cream". It dates from the sixteenth century in the Mughal Empire.
Europe
When the Italian woman Catherine de 'Medici married the Duke of OrlÃÆ'Â ans (Henry II of France) in 1533, she was said to have brought her to France some Italian chefs who had a recipe for ice or scented sorbet. A hundred years later, Charles I of England, reportedly, was greatly impressed by the "frozen snow" that he offered his own ice cream maker as a lifetime retirement in exchange for maintaining the confidentiality of the formula, so that the ice cream could be a royal privilege. There is no historical evidence to support these legends, which first appeared during the 19th century.
The first French recipe for scented ice appeared in 1674, at Nicholas Lemery's Recueil de curiositÃÆ' © z rares et nouvelles de plus admirables effets de la nature . The recipe for sorbetti sees the publication in the 1694 edition of Antonio Latini Lo Scalco alla Moderna (The Modern Steward). Recipes for flavored ice began to appear in Franç§ois Massialot's Nouvelle Instruction pour les Confitures, les Liqueurs, and les les Fruits, beginning with 1692 editions. Massialot recipes produce rough and pebbly textures. Latini claims that the recipe must have good consistency of sugar and snow.
The ice cream recipe first appeared in England in the 18th century. The recipe for ice cream is published at Mrs. Mary Eales's Receipts in London in 1718.
For ice cream.
Take Tin Ice-Pots, fill with some kind of cream you like, either plain or sweet, or Fruit in it; close your pot very close; up to six Pots, you must allow eighteen or twenty Pounds of Ice, breaking the Ice is very small; there will be some Big Pieces, located at the Bottom and Up: You must have a Pail, and put some Straw at the Bottom; then lie on your Ice, and place it between it Pound of Bay-Salt; arranged in your Pot of Cream, and put Ice and Salt between each Pot, which they might not touch; but Ice must lay them on each side; put Ice of the Top, close Pail with Straw, put it in a Cellar where no Sun or Light comes, it will freeze in four hours, but it can last longer; then remove it as you use it; Hold it in your hand and it will slip. When you will freeze any Fresh Fruits, be it Cherries, Raspberries, Raisins, or Strawberries, fill your Tin-Pots with Fruit, but as many hollow as you can; make them Lemmonade, made with Spring-Water and Lemmon-Juice sweeten'd; just enter in Pot to make the Fruit hang together, and place it on Ice as you do Cream.
North America
The initial reference to the ice cream provided by the Oxford English Dictionary is from 1744, reprinted in a magazine in 1877. "1744 at Pennsylvania Mag. Hist & & Biogr. (1877) I. 126 Among the rare.. are some ice cream, which, with strawberries and milk, eats with great favors. "
The 1751 edition The Art of Cookery Made Plain and Easy by Hannah Glasse has a recipe for ice cream. OED gives the recipe: "H. GLASSE Art of Cookery (ed.4) 333 (heading) To make Ice Cream..menet [sc. The cream] into a bigger Bason Fill it with Ice, and a handful of Salt." The year 1768 saw the publication of L'Art de Bien Faire les Glaces d'Office by M. Emy, a cookbook entirely devoted to ice-creamed ice and ice cream recipes.
The colonial quaker introduced ice cream to the United States, bringing their ice cream recipe with them. Confectioners sold ice cream in their stores in New York and other cities during the colonial era. Ben Franklin, George Washington, and Thomas Jefferson are known to often eat and serve ice cream. Note, kept by merchants from Catham Street, New York, shows George Washington spending about $ 200 on ice cream in the summer of 1790. The same note shows that president Thomas Jefferson has an 18-step recipe for ice cream. First Lady Dolley Madison, wife of US President James Madison, served ice cream at her husband's Inaugural Ball in 1813.
The small scale hand-made ice cream freezer was created in England by Agnes Marshall and in America by Nancy Johnson in the 1840s.
The most popular ice cream flavors in North America (based on consumer surveys) are vanilla and chocolate.
Expansion of popularity
In the Mediterranean, ice cream seems to have been accessible to ordinary people in the mid-eighteenth century. Ice cream became popular and cheap in England in the mid-nineteenth century, when the Swiss à ©  © migrà ©  © Carlo Gatti founded the first booth outside Charing Cross station in 1851. He sold a shovel with a penny. Prior to this, ice cream was an expensive treat that was limited to those who had access to an ice house. Gatti built an 'ice well' to store the ice he cut from Regent's Canal under contract with Regent's Canal Company. In 1860, he expanded his business and began importing ice on a large scale from Norway.
Agnes Marshall, who is considered an "ice queen" in Britain, did much to popularize ice cream recipes and make her consumption a fashionable middle-class pursuit. He wrote four books: Ices Plain and Fancy: The Book of Ices (1885), Madam. A.B. Marshall's Book of Cookery (1888), Madam. A.B. Marshall's Large Cookery Book of Extra Recipes (1891) and Fancy Ices (1894) and gave a general lecture on cooking. He even suggested using liquid nitrogen to make ice cream.
Ice cream soda was discovered in the 1870s, adding to the popularity of ice cream. The discovery of this cold treatment was associated with American Robert Green in 1874, although there was no conclusive evidence to prove his claims. The ice cream sundae originated in the late 19th century. Some men claim to have created the first sundae, but there is no conclusive evidence to support any of their stories. Some sources say that the sundae was created to avoid the blue law, which prohibits serving soft drinks on Sunday. Cities that claim to be the birthplace of the sundaes include Buffalo, Two Rivers, Ithaca, and Evanston. Ice cream crackers and banana split became popular in the early 20th century.
The first mention of a cone used as an edible container for ice cream is at Mrs. A.B. Marshall's Book of Cookery in 1888. The recipe for "Cornet with Cream" says that "cornflakes are made with almonds and baked in the oven, not pressed between irons". Ice cream cones were popularized in the United States at the 1904 World Expo in St. Louis. Louis, MO.
The history of ice cream in the 20th century is one of the major changes and increasing availability and popularity. In the United States at the beginning of the 20th century, ice cream soda is a popular food in soda shop, fountain soda, and ice cream room. During the American Prohibition, soda fountains to some extent replaced forbreeding alcohol companies such as bars and salons.
Ice cream became popular all over the world in the second half of the 20th century after cheap cooling became common. There was a burst of ice cream shop and flavor and kind. Vendors often compete by variation. Howard Johnson's restaurants advertise a "world with 28 flavors". Baskin-Robbins makes 31 flavors ("one for every day of the month") the cornerstone of his marketing strategy. The company now boasts that they have developed more than 1000 varieties.
One of the important developments in the 20th century was the introduction of soft ice cream, which had more air mixed thereby reducing costs. It allows a gentle ice cream machine where the cone is stuffed under the tap on the order. In the United States, Dairy Queen, Carvel, and Tastee-Freez pioneered the formation of ice cream shop chains that serve softly while Baskin-Robbins becomes a worldwide chain later on.
Technological innovations like these have introduced a variety of food additives into ice cream, a well-known gluten-stabilizer, which some people have intolerance. The recent awareness of this issue has prompted a number of manufacturers to begin producing gluten free ice cream.
The 1980s saw thicker ice creams sold as "premium" and "super-premium" varieties with brands like Ben & amp; Jerry's, Chocolate Shoppe Ice Cream Company and HÃÆ'¤agen-Dazs.
Maps Ice cream
Composition
Ice cream is a colloidal emulsion that has a dispersed phase as a fat lump. This is an emulsion that is ultimately made into a foam by introducing frozen air cells to form dispersed ice cells. In ice cream compositions, ice crystals are the most important because they provide the desired mouth flavor. Ice cream consists of water, ice, milk fat, milk protein, sugar and air. Water and fat have the highest proportion by weight creating emulsions. Triacylglycerol on the outside is non polar and will attach itself to van der Waals interactions. Water is polar so, emulsifiers are necessary for fat deployment. Ice cream also has a colloidal phase of foam that helps in light texture. Milk proteins such as casein and whey proteins present in ice cream are amphiphilic, can absorb water and form micelles that will contribute to consistency. Sucrose disaccharides are commonly used as sweetening agents. Lactose containing sugar in milk will cause a depression of freezing point. Thus, in freezing some water will not freeze and will not give a hard texture.
Production
Prior to the development of modern cooling, ice cream is a luxury item provided for special occasions. Makes it quite tiring; ice is cut from lakes and ponds during the winter and stored in holes in the ground, or in wooden or brick houses, isolated by straw. Many farmers and plantation owners, including US President George Washington and Thomas Jefferson, cut and stored ice in the winter for use in the summer. Frederic Tudor of Boston changed the ice harvest and shipping to big business, cut ice in New England and sent it all over the world.
Ice cream is made by hand in a large bowl placed in a tub of ice and salt. This is called the pot-freezer method. French Confectioners perfected the pot-freezer method, making ice cream in sorbetiÃÆ'¨re (a covered bucket with a handle attached to the lid). In the pot-freezer method, the temperature of the ingredients is reduced by the mixture of ice and crushed salt. The salt water is cooled by ice, and the action of salt on the ice causes it (partially) to melt, absorb latent heat and bring the mixture below the freezing point of pure water. The submerged containers can also make better heat contact with a mixture of salty water and ice rather than just ice.
The hand-turning blow, which also uses ice and salt for cooling, replaces the pot-freezer method. The exact origins of the hand-turned freezer are unknown, but the first US patent for one is # 3254 issued to Nancy Johnson on September 9, 1843. The wobbles produce a finer ice cream than the pot freezer and do it faster. Many inventors patented an increase in Johnson's design.
In early Europe and America, ice cream is made and sold by small businesses, mostly cake makers and caterers. Jacob Fussell from Baltimore, Maryland is the first to produce ice cream on a large scale. Fussell buys fresh milk from farmers in York County, Pennsylvania, and sells it in Baltimore. Unstable demand for its processed products often leaves it with an excess of cream, which he makes 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 the factory in several other cities and taught the business to others, who operate their own factories. Mass production reduces ice cream costs and adds to its popularity.
The development of the refrigeration industry by the German engineer Carl von Linde during the 1870s eliminated the need to cut and store natural ice, and, when the process freezer was continuously refined in 1926, the commercial mass production of ice cream and the modern ice-cream industry ice was under way.
In modern times, the common method for producing ice cream at home is by using an ice cream maker, an electric tool that stirs a mixture of ice cream when cooled in a household refrigerator. Some of the more expensive models have an inbuilt freezing element. A newer method is to add liquid nitrogen to the mixture while stirring with a spoon or spatula for a few seconds; a similar technique, recommended by Heston Blumenthal as ideal for home cooks, is to add dry ice to the mixture while stirring for several minutes. Some ice cream recipes call for making pudding, fold in whipped cream, and immediately freeze the mixture. Another method is to use a solution of salt and water that has been frozen before, which gradually melts when ice cream freezes.
The unusual method of making ice cream was done during World War II by American fighter pilots based in the South Pacific. They installed 5-US-gallon tin cans (19 ° C) onto their aircraft. The cans are equipped with small propellers, these are rotated by the slipstream and move the stirrer, which stirs the mixture while the intense cold from the high altitude freezes it.
Retail sales
Ice cream can be mass-produced and thus widely available in this part of the developing world. Ice cream can be purchased in large cartons (tong and squround) from supermarkets and grocery stores, in smaller quantities than ice cream stores, convenience stores, and milk bars, and in individual portions of small carts or vans at public events. By 2015, the US produces nearly 900 million gallons of ice cream.
Custom work
Today, work specializes in the sale of ice cream. The title of someone who works in this specialty is often called 'ice cream men', but women also specialize in the sale of ice cream. People in this field often sell ice cream on the beach. On the beach, ice cream is sold by someone carrying a box of ice cream and called by people who want to buy ice cream, or by someone who drives up the beach and ring a bell. In the second method, people go to the beach and buy ice cream directly from the ice cream seller, who is often in an ice cream van. In Turkey and Australia, ice cream is sometimes sold to beach visitors from small powerboats equipped with chest freezers.
Some ice cream distributors sell ice cream products from vans or refrigerated cooling carts (usually referred to in the US as "ice cream trucks"), sometimes equipped with speakers that play children's music or people's melodies (such as "Turkey in Straw"). Driver van ice cream drives across the neighborhood and stops so often, usually every block. The seller in the ice cream van sells ice cream through the big window; This window is also where customers ask for ice cream and pay. Ice cream vans in the UK make the sound of music boxes rather than actual music.
Standard materials and quality definitions
In the US, ice cream may have the following composition:
- more than 10% milk fat and usually between 10% and as high as 16% fat in some premium ice cream
- 9 to 12% non-fat-dense milk: these components, also known as serum solids, contain proteins (casein and whey proteins) and carbohydrates (lactose) found in milk
- 12 to 16% sweetener: usually a combination of sucrose corn syrup and glucose based
- 0.2 to 0.5% stabilizers and emulsifiers
- 55% to 64% water, derived from milk or other ingredients.
This composition is the percentage by weight. Since ice cream can contain as much as half the volume of air, this amount can be reduced by as much as half when quoted volume. In terms of dietary considerations, the percentage weight is more relevant. Even low-fat products have high calorie content: Ben and Jerry's No-Fat Vanilla Fudge contains 150 calories (630 kJ) per half cup because of its high sugar content.
According to Canadian Food and Drug Regulations, ice cream in Canada must contain at least 10 percent milk fat, and should contain at least 180 grams of solids per liter. When cocoa, chocolate syrup, fruit, nuts, or candy are added, the percentage of milk fat can be 8 percent.
Physical properties
Ice cream is considered a colloidal system. It is composed by ice cream crystals and aggregates, air that does not mix with ice cream by forming tiny bubbles in bulk fat bubbles and partly united. This dispersed phase is made up of all small particles surrounded by a non-free continuous phase comprising sugars, proteins, salts, polysaccharides and water. Their interactions determine the nature of the ice cream, whether soft and sweet or hard.
Ostwald ripening
Ostwald ripening is an explanation for the growth of large crystals at the expense of the small in the dispersion phase. This process is also called migrating recrystallization. This involves the formation of sharp crystals. Theories about Ostreal recrystallization recognize that over time, the recrystallization process can be explained by the following equation:
r = r (0) Rt exp (1/n)
Where r (0) is the initial size, n the recrystallization sequence, t a time constant for recrystallization depending on rate R (in units of time/time).
To make the ice cream smooth, recrystallization must occur as slowly as possible, because small crystals create subtlety, meaning that r should be reduced.
Worldwide
Around the world, cultures have developed unique versions of ice cream, tailoring products to local tastes and preferences.
The most traditional Argentine helado (ice cream) is very similar to Italian gelato, largely due to the historical influence of Italian immigrants on Argentine habits.
Per capita, Australia and New Zealand are among the world's leading ice cream consumers, each consuming 18 liters and 20 liters per year, behind the United States where people eat 23 liters annually.
In China, in addition to popular flavors such as vanilla, chocolate, coffee, mango and strawberries, many Chinese ice cream producers also introduce other traditional Chinese flavors such as black sesame and red beans.
In 1651, Francesco dei Coltelli Italia opened an ice cream café in Paris and its products became so popular that over the next 50 years 250 more cafes opened in Paris.
In Greece, ice cream in its modern form, or pagotó (Greek: ?????? ), was introduced at the beginning of the 20th century.
India is one of the largest ice cream producers in the world, but most of its ice cream is consumed domestically.
In Indonesia, a type of traditional ice cream called "Ice Puter" or "stirred ice cream made from coconut milk, pandan leaves, sugar - and flavors that include avocado, jackfruit, durian, palm sugar, chocolate, red beans and green beans. beans.
In Iran, F? L? De (Persia: ??????) or P? L? De (Persian: ??????) is a Persian sorbet made of thin-roasted noodles, frozen with sugar syrup and water roses. Desserts are often served with lime juice and occasionally pistachio.
Italian ice cream or Gelato as it is known, is a traditional and popular dessert in Italy. Most of the production is still handmade and flavored by each store in "produzione propria" gelaterias. Gelato is made from pure milk, sugar, sometimes eggs, and natural flavorings. Gelato usually contains 7-8% fat, less than ice cream minimum 10%.
Sorbetes is a Filipino version of general ice cream that is usually sold from carts by pedlars that roam the streets of the Philippines. Although there are similarities between the names "sorbetes" and sorbet, "sorbetes" is not a sorbet type.
In Spain, ice cream is often in Italian gelato style. Spanish gelato can be found in many specialty cafes or ice cream shops. While many traditional flavors are sold, cafes can also sell unique flavouur such as nata, crema catalana, or tiramisu.
Dondurma is the name given to ice cream in Turkey. Dondurma usually includes milk, sugar, ointment, and fragrant resin.
In the United Kingdom, 14 million adults buy ice cream as a gift, at a market worth £ 1.3 billion (according to a report produced in September 2009).
In the United States, ice cream made only with cream, sugar, and flavor (usually fruit) is sometimes referred to as "Philadelphia style" ice cream. Ice cream that uses eggs to make pudding is sometimes called "French Ice Cream". American federal labeling standards require that ice cream contains at least 10% milk fat. Americans consume about 23 liters of ice cream per person per year - the most in the world.
Ice cream cone
Mrs. Marshall's Cookery Book, published in 1888, authorized the presentation of ice cream in a cone, but the idea actually preceded it. Agnes Marshall is a famous cook writer of his day and helps popularize ice cream. He patented and produced ice cream maker and was the first to suggest using liquid gas to freeze ice cream after seeing a demonstration at the Royal Institution.
Reliable proofs prove that ice cream cones were presented in the 19th century, and their popularity increased dramatically during the World St. Louis in 1904. According to legend, at the World's Fair, ice cream sellers have run out of cardboard plates used to put ice cream in, so they can not sell the produce anymore. Next to the ice cream stand there is a Syrian waffle booth, which does not work because of the stinging heat; the waffle maker offered to make cones with rolled waffles and new products sold well, and copied extensively by other vendors.
Other frozen desserts
Here is a partial list of desserts and frozen snacks like ice cream:
- Peanut Bean: desserts in Malaysia and Singapore made from shaved ice, syrup, and red beans are boiled and covered with evaporated milk. Sometimes, other small ingredients such as raspberries and durian are also added.
- Booza: elastic resistant, sticky, high-grade melt ice cream.
- Dondurma: Turkish ice cream, made from ointment resin and mastic
- Frozen custard: at least 10% milk fat and at least 1.4% egg yolks and less air being beaten into it, similar to Gelato, is quite rare. Known in Italy as Semifreddo.
- Frozen yogurt: made with yogurt instead of milk or cream, it has a sour taste and a lower fat content.
- Gelato: Italian frozen desserts that have a lower fat milk content than ice cream.
- Halo-halo: popular Filipino desserts that are a mixture of shaved ice and milk that add a variety of nuts and boiled sweet fruit, and served cold in a tall glass or bowl.
- Ice cream sandwiches: two (usually) soft biscuits, cakes, or cakes flanking ice cream.
- Ice milk: less than 10% milk fat and lower sweetening content, after being marketed as "milk ice" but now sold as low-fat ice cream in the United States.
- Popsicle (ice pop or ice lolly): frozen fruit puree, fruit juice, or sugar-scented sugar water on sticks or in flexible plastic sleeves.
- Kulfi: believed to have been introduced to South Asia by Mughal conquests in the 16th century; its origins trace back cold snacks and desserts of Arab and Mediterranean cultures.
- Maple toffee: Also known as maple taffy. The popular spring morning in maple-growing areas is maple toffee, where maple syrup is boiled until the concentrated state is poured over fresh frozen snow in a mass like candy, and then eaten from a wooden stick used to pick it up from the snow.
- Mellorine: non-dairy, with vegetable fat replaced with milk fat
- Parevine: Frozen nonfat frozen food established in 1969 in New York
- Patbingsu - A popular Korean shaved ice dessert commonly served with sweet toppings like fruit, red beans, or sweetened condensed milk.
- Ice cream pop up
- Sherbet: 1-2% milk fat and sweeter than ice cream.
- Sorbet: fruit puree without dairy products
- A snow cone, made of ice balls crushed with flavored syrup served in a piece of paper, is consumed in many parts of the world. The most common place to find snow cones in the United States is at the amusement park.
Cryogenic
In 2006, some commercial ice cream makers started using liquid nitrogen in a major ice cream freeze, thereby eliminating the need for conventional ice cream freezers. Brand is Dippin 'Dots. The preparation produces a condensed water vapor cloud column. Ice cream, dangerous to eat while still "steamed" with liquid nitrogen, allowed to rest until liquid nitrogen completely evaporates. Sometimes ice cream is frozen to the side of the container, and must be allowed to melt. Good results can also be achieved with dry ice that is more readily available, and authors like Heston Blumenthal have published recipes to produce ice creams and sorbets using a simple blender.
Another vendor, Creamistry , makes ice cream from liquid when customers watch. The texture is softer than regular ice cream, because ice crystals have less time to form.
See also
References
External links
- How to Make: Ice Cream Ice Cream UConn
- Selected Internet Resources - References section Cream/Science, Library of Congress
- Ice Cream History
- Other History of Ice and Ice Creams
- Ice Cream Statue
- Reviews Ice Cream
- Full Guide To Ice Cream
- A history of ice cream and "who actually found ice cream?"
- Cooking with Chemical, Liquid Nitrogen Ice at Library of Congress Web Archives (archive 2001-11-20)
- HowStuffWorks's How Ice-Cream Works.
- Popular culture, Laurel & amp; Hardy Sketch
- Ice Cream Structure
- Ice cream. The principle of ice cream mix calculation
- Start your own ice cream business
Source of the article : Wikipedia
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