Vanilla ice cream

Vanilla Bean Ice Cream Recipe | King Arthur Flour

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Vanilla is often used to flavor ice cream, especially in North America and Europe. Vanilla ice cream, like other ice cream flavors, was originally created by cooling a mixture of cream, sugar and vanilla on ice and salt containers. The vanilla type used for ice cream flavors varies by location. In North America, consumers are attracted to a more prominent and smoky flavor, while in France, they want more flavor like anise. To create a smooth consistency of ice cream, the mixture should be stirred occasionally and then returned to ice and salt containers to continue the compaction process. According to Iced: 180 Very Cool Concoctions , many people often regard vanilla as a "default" or "innocent" ice cream flavor (see "Plain vanilla").

Video Vanilla ice cream

History

Vanilla was first used among Mexicans. In the 1500s, the Spanish conquistadors, exploring today's Mexico, have found Mesoamerican men who consume vanilla in their drinks and food. Vanilla beans are brought back to Spain with the conquistadors. In Spain, "vanilla is used to flavor chocolate drinks that combine cocoa beans, vanilla, maize, water, and honey". The drink eventually spread to France, England, and then throughout Europe in the early 1600s. In 1602, Hugh Morgan, the pharmacist of Queen Elizabeth I, recommended that vanilla be used separately from chocolate.

Ice cream can be traced back to the fourteenth century Yuan period. There is evidence that ice cream is served at the Mughal Court. The idea of â€‹â€‹using a mixture of ice and salt for its cooling effect, which is part of the ice cream making process, originated in Asia. This method spread from the East to Europe when the Arabs and the Moors traveled to Spain, between 711 and 1492. After the cooling method of mixing ice and salt had spread to Europe, the Italians became involved in the manufacture of ice cream. At the beginning of the 18th century, recipes for ice cream have appeared in France. According to Frozen Desserts: A Definite Guide to Making Ice Cream, Ices, Sorbets, Gelati, and Other Frozen Delights, French ice cream is converted into finer and richer foods by adding eggs or egg yolk in recipe. The first ice cream recipes recorded by the French in the early 18th century did not include egg yolks. However, by the mid-eighteenth century, the French recipe for ice cream began to include egg yolks.

When the use of vanilla in food and drink becomes independent of cocoa, it becomes more prominent in French recipes. France uses vanilla to flavor French vanilla ice cream. Vanilla ice cream was introduced to the United States when Thomas Jefferson discovered flavors in France and brought the recipe to the United States. During the 1780s, Thomas Jefferson wrote his own recipe for vanilla ice cream. This recipe is housed in the Library of Congress.

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Production

To make ice cream in the United States during the eighteenth century, chefs and confectioners needed a "bigger wooden bucket", "a metal freezing pot with a cover, called sorbetiere", ice, salt, and cream-based blend they planned. on freezing. The process begins with finding an "adjustable" ice, then mixing it with salt and adding the mixture to the bucket. Together, ice and salt create a cooling effect. The cook or confectioner adds their ice cream mixture to the frozen pot and then puts a cover on it. The frozen pot is put in a wooden bucket, where it is stirred and shaken to give ice cream consistency cream. Occasionally, the freezing pot should be opened, so frozen ice cream can be removed from the side. The work was done by slaves and servants.

In 1843, Nancy M. Johnson invented the first ice cream maker with a crank on the outside of a wooden tub. The cricket mixes the ice cream, while also scraping frozen ice cream from the side of the pot. Before 1843, making ice cream takes more time. The crum on the outside of the wooden tub eliminates the move of the pot from the wooden tub to scrape the side of the ice-cream pan. After the invention of Nancy Johnson's invention, commercial ice cream companies began using ice cream makers powered by "horse-powered treadmills, steam engines, and finally electric motors". People who make ice cream at home start using an electric ice cream maker as well. Ice cream production is more popular when sugar becomes cheaper and ice is more easily achieved. After the Civil War ended, ice cream prices declined, and more wholesalers joined the ice cream-making business.

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Types of flavor

Ice cream seasoned with artificial or natural vanilla spice. Artificial flavorings contain 100% vaniline, the main ingredient that contributes to the taste of natural vanilla extract. Natural vanilla extract also contains nearly 200 additional compounds other than vanillin. The different chemical properties of these compounds can cause compatibility issues with different ice cream preparations. Vanilla ice cream can be classified based on the type of spice used. If a natural vanilla extract is used, then the product is called "vanilla ice cream". If vanil from natural vanilla is used, then the product is called "vanilla flavored ice cream". If artificial vanillin is used, then the product is labeled as "artificial flavor vanilla ice cream". The US Food and Drug Administration characterizes vanilla ice cream into three categories. Ice cream category I contains only vanilla extract. Category II ice cream contains 1 ounce (28 grams) of synthetic vanilla per gallon (3.8 l) of vanilla extract 1 fold. Category III contains only synthetic ingredients.