History
Our love affair with ice cream is centuries old. The ancient Greeks, Romans, and Jews were known to chill wines and juices. This practice evolved into fruit ices and, eventually, frozen milk and cream mixtures. In the first century, Emperor Nero reportedly sent messengers to the mountains to collect snow so that his kitchen staff could make concoctions flavored with fruit and honey. Twelve centuries later, Marco Polo introduced Europe to a frozen milk dessert similar to the modern sherbet that he had enjoyed in the Far East. The Italians were especially fond of the frozen confection that by the sixteenth century was being called ice cream. In 1533, the young Italian princess Catherine de Medici went to France as the bride of the future King Henry II. Included in her trousseau were recipes for frozen desserts. The first public sale of ice cream occurred in Paris at the Café Procope in 1670.
Frozen desserts were also popular in England. Guests at the coronation banquet of Henry V of England in the fourteenth century enjoyed a dessert called cremefrez. By the seventeenth century, Charles I was served creme ice on a regular basis. Eighteen-century English cookbooks contained recipes for ice cream flavored with apricots, violets, rose petals, chocolate, and caramel. Other early flavorings included macaroon and rum. In early America, George Washington and Thomas Jefferson were especially fond of ice cream. Dolley Madison was known to serve it at White House state dinners.
Process flow diagram for ice cream manufacture: the red section represents the operations involving raw, unpasteurized mix, the pale blue section represents the operations involving pasteurized mix, and the dark blue section represents the operations involving frozen ice cream.
Because ice was expensive and refrigeration had not yet been invented, ice cream was still considered a treat for the wealthy or for those in colder climates. (In a note written in 1794, Beethoven described the Austrians' fear that an unseasonably warm winter would prevent them from enjoying ice cream.) Furthermore, the process of making ice cream was cumbersome and time-consuming. A mixture of dairy products, eggs, and flavorings was poured into a pot and beaten while, simultaneously, the pot was shaken up and down in a pan of salt and ice.
The development of ice harvesting and the invention of the insulated icehouse in the nineteenth century made ice more accessible to the general public. In 1846, Nancy Johnson designed a hand-cranked ice cream freezer that improved production slightly. The first documented full-time manufacturing of ice cream took place in Baltimore, Maryland, in 1851 when a milk dealer named Jacob Fussell found himself with a surplus of fresh cream. Workipg quickly before the cream soured, Fussell made an abundance of ice cream and sold it at a discount. The popular demand soon convinced him that selling ice cream was more profitable than selling milk.
However, production was still cumbersome, and the industry grew slowly until the industrialization movement of the early twentieth century brought electric power, steam power, and mechanical refrigeration. By the 1920s, agricultural schools were offering courses on ice cream production. Trade associations for members of the industry were created to promote the consumption of ice cream and to fight proposed federal regulations that would call for selling ice cream by weight rather than volume, and the disclosure of ingredients.
The Prohibition era proved to be very profitable for the ice cream industry. Denied alcoholic beverages, many people ate ice cream instead. Breweries were often converted to ice cream factories, although it is likely that some of the plants were merely fronts for illegal liquor sales. Although the repeal of Prohibition in 1933 and the ensuing depression slowed ice cream sales, the industry continued to grow. The movie industry was especially instrumental in the promotion of ice cream and scenes depicting stars enjoying the frozen concoctions were plentiful. Ice cream parlors sprang up in every town and the parlor employee, the so-called soda jerk, developed into a cultural icon.
After World War II, with raw materials readily available again, the ice cream industry produced over 20 qt (19 1) of ice cream for each American per year. During the 1950s, competition sprang up between the ice cream parlor and the drug store that sold packaged ice cream. It was during this time that usage of lesser quality ingredients increased. Many producers were adding very low percentages of butterfat and pumping large quantities of air into the ice cream to fill out the carton.
The 1970s saw the development of gourmet ice cream manufacturers with an emphasis on natural ingredients. People also became interested in making ice cream at home. Upscale restaurants offer homemade ice cream on their dessert lists.
Raw Materials
Today, ice cream is made from a blend of dairy products (cream, condensed milk, butterfat), sugar, flavorings, and federally approved additives. Eggs are added for some flavorings, particularly French vanilla. The broad guidelines allow producers to use ingredients ranging from sweet cream to nonfat dry milk, cane sugar to corn-syrup solids, fresh eggs to powdered eggs. Federal regulations do stipulate that each package of ice cream must contain at least 10% butterfat.
The additives, which act as emulsifiers and stabilizers, are used to prevent heat shock and the formation of ice crystals during the production process. The most common additives are guar gum, extracted from the guar bush, and carrageenan, derived from sea kelp or Irish moss.
Ice cream flavors have come a long way from the standard vanilla, strawberry, and chocolate. By the 1970s, the International Association of Ice Cream Manufacturers had recorded over 400 different flavors of ice cream. In an ever-expanding array of combinations, fruit purees and extracts, cocoa powder, nuts, cookie pieces, and cookie dough are blended into the ice cream mixture.
Air is added to ice cream to improve its ability to absorb flavorings and to facilitate serving. Without air, ice cream becomes heavy and soggy. On the other hand, too much air results in ice cream that is snowy and dry. The federal government allows ice cream to contain as much as 100% of its volume in air, known in the industry as overrun.
Makers of high-quality ice cream (sometimes known as gourmet ice cream) use fresh whole dairy products, a low percentage of air (approximately 20%), between 16-20% butterfat, and as few additives as possible.
The Manufacturing
Process
Although ice cream is available in a variety of forms, including novelty items such as chocolate-dipped bars and sandwiches, the following description applies to ice cream that is packaged in pint and half-gallon containers.
Blending the mixture
- 1 The milk arrives at the ice cream plant in refrigerated tanker trucks from local dairy farms. The milk is then pumped into 5,000 gal (18,925 1) storage silos that are kept at 36°F (2°C). Pipes bring the milk in pre-measured amounts to 1,000 gal (3,7851) stainless steel blenders. Premeasured amounts of eggs, sugar, and additives are blended with the milk for six to eight minutes.
Pasteurizing to kill bacteria
- 2 The blended mixture is piped to the pasteurization machine, which is composed of a series of thin stainless steel plates. Hot water, approximately 182°F (83°C), flows on one side of the plates. The cold milk mixture is piped through on the other side. The water warms the mixture to a temperature of 180°F (82°C), effectively killing any existing bacteria.
Homogenizing to produce a uniform texture
- 3 By the application of intensive air pressure, sometimes as much as 2,000 pounds per square inch (141 kg per sq cm), the hot mixture is forced through a small opening into the homogenizer. This breaks down the fat particles and prevents them from separating from the rest of the mixture. In the homogenizer, which is essentially a high-pressure piston pump, the mixture is further blended as it is drawn into the pump cylinder on the down stroke and then forced back out on the upstroke.
Cooling and resting to blend flavors
- 4 The mixture is piped back to the pasteurizer where cold water, approximately 34°F (1°C), flows on one side of the plates as the mixture passes on the opposite side. In this manner, the mixture is cooled to 36°F (2° C). Then the mixture is pumped to 5,000 gal (18,925 1) tanks in a room set at 36°F (2°C), where it sits for four to eight hours to allow the ingredients to blend.
Flavoring the ice cream
- 5 The ice cream is pumped to stainless steel vats, each holding up to 300 gal (1,136 1) of mixture. Flavorings are piped into the vats and blended thoroughly.
Freezing to soft-serve consistency
- 6 Now the mixture must be frozen. It is pumped into continuous freezers that can freeze up to 700 gal (2,650 1) per hour. The temperature inside the freezers is kept at -40°F(-40°C), using liquid ammonia as a freezing agent. While the ice cream is in the freezer, air is injected into it. When the mixture leaves the freezer, it has the consistency of soft-serve ice cream.
Adding fruit and sweetened chunks
- 7 If chunks of food such as strawberry or cookie pieces are to be added to the ice cream, the frozen mixture is pumped to a fruit feeder. The chunks are loaded into a hopper at the top of the feeder. Another, smaller hopper, fitted with a starwheel, is located on the front of the feeder. An auger on the bottom of the machine turns the hoppers so that the chunks drop onto the starwheel in pre-measured amounts. As the mixture passes through the feeder, the starwheel pushes the food chunks into the ice cream. The mixture then moves to a blender where the chunks are evenly distributed.
Packaging and bundling the finished product
- 8 Automatic filling machines drop preprinted pint or half-gallon-sized cardboard cartons into holders. The cartons are then filled with premeasured amounts of ice cream at the rate of 70-90 cartons per hour. The machine then places a lid on each cartons and pushes it onto a conveyer belt. The cartons move along the conveyer belt where they pass under a ink jet that spray-paints an expiration date and production code onto each carton. After the imprinting, the cartons move through the bundler, a heat tunnel that covers each cup with plastic shrink wrapping.
Hardening
- 9 Before storage and shipping, the ice cream must be hardened to a temperature of -10°F (-23°C). The conveyer system moves the ice cream cartons to a tunnel set at -30°F (-34°C). Constantly turning ceiling fans create a wind chill of -60°F (-5 1°C). The cartons move slowly back and forth through the tunnel for two to three hours until the contents are rock solid. The cartons are then stored in refrigerated warehouses until they are shipped to retail outlets.
Quality Control
Every mixture is randomly tested during the production process. Butterfat and solid levels are tested. The bacteria levels are measured. Each mixture is also taste-tested.
Ice cream producers also carefully monitor the ingredients that they purchase from outside suppliers.
The Future
Ice cream manufacturers continue to develop new flavorings. Ironically, given the industry's experiences during Prohibition, one of the more recent innovations has been the introduction of liqueur-flavored ice creams.
Where to Learn More
Books
Dickson, Paul. The Great American Ice Cream Book. Atheneum, 1972.
Lager, Fred. Ben and Jerry's: The Inside Scoop. Crown Publishers, 1994.
Periodicals
'Centrifugal pumps handle chocolate: overcoming the challenges of pumping heavy products.' Dairy Foods, September 1994.
Gorski, Donna. 'A cordial challenge.' Dairy Foods, January 1995.
O'Donnell, Claudia D. 'The story behind the story: two dairy processors tell a tale of fruits, flavors and nuts.' Dairy Foods, May 1993.
A cocktail glass of ice cream, with whipped cream and a wafer | |
Course | Dessert |
---|---|
Serving temperature | Frozen |
Main ingredients | Mammalian milk/plant milk or cream, sweetener |
Variations | Gelato, sorbet, frozen custard |
Ice cream (derived from earlier iced cream or cream ice)[1] is a sweetened frozen food typically eaten as a snack or dessert. It may be made from dairymilk or cream, or soy, cashew, coconut or almond milk, and is flavored with a sweetener, either sugar or an alternative, and any spice, such as cocoa or vanilla. Colourings are usually added, in addition to stabilizers. The mixture is stirred to incorporate air spaces and cooled below the freezing point of water to prevent detectable ice crystals from forming. The result is a smooth, semi-solid foam that is solid at very low temperatures (below 2 °C or 35 °F). It becomes more malleable as its temperature increases.
The meaning of the name 'ice cream' varies from one country to another. Terms 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, '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, notably the amount of cream.[2] Products that do not meet the criteria to be called ice cream are sometimes labelled 'frozen dessert' instead.[3] 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 (e.g., soy milk or tofu), are available for those who are lactose intolerant, allergic to dairy protein, or vegan.
Ice cream may be served in dishes, for eating with a spoon, or licked from edible cones. Ice cream may be served with other desserts, such as apple pie, or as an ingredient in ice cream floats, sundaes, milkshakes, ice cream cakes and even baked items, such as Baked Alaska.
- 1History
- 4Retail sales
- 6Physical properties
History
Persia
History of ice creams probably began around 500 BC in the Achaemenid Empire with ice combined with flavors to produce summertime treats.[4][5] In 400 BC, the Persians invented a special chilled food, made of rose water and vermicelli, which was served to royalty during summers.[6] The ice was mixed with saffron, fruits, and various other flavours.
Ancient Greece
During the 5th century BC, ancient Greeks ate snow mixed with honey and fruit in the markets of Athens. Hippocrates encouraged his Ancient Greek patients to eat ice 'as it livens the life-juices and increases the well-being.'
China
A frozen mixture of milk and rice was used in China around 200 BC.[7] 'They poured a mixture of snow and saltpetre over the exteriors of containers filled with syrup, for, in the same way as salt raises the boiling point of water, it lowers the freezing point to below zero.'[8][9]
Rome
The Roman EmperorNero (37–68 AD) had ice brought from the mountains and combined it with fruit toppings to create chilled delicacies.[10]
Indian subcontinent
Kulfi inside a matka pot from India.
In the sixteenth century, the Mughal emperors from the Indian subcontinent used relays of horsemen to bring ice from the Hindu Kush to Delhi, where it was used in fruit sorbets.[11]Kulfi is a popular frozen dairy dessert from the Indian subcontinent and is often described as 'traditional Indian ice cream.' It originated in the sixteenth century in the Mughal Empire.
Europe
Italian duchess Catherine de' Medici, credited with introducing ice cream to France in the 16th century
When Italian duchess Catherine de' Medici married the Duke of Orléans (Henry II of France) in 1533, she is said to have brought with her to France some Italian chefs who had recipes for flavoured ices or sorbets.[12] One hundred years later, Charles I of England was reportedly so impressed by the 'frozen snow' that he offered his own ice cream maker a lifetime pension in return for keeping the formula secret, so that ice cream could be a royal prerogative.[13] There is no historical evidence to support these legends, which first appeared during the 19th century.
The first recipe in French for flavoured ices appears in 1674, in Nicholas Lemery's Recueil de curiositéz rares et nouvelles de plus admirables effets de la nature.[12] Recipes for sorbetti saw publication in the 1694 edition of Antonio Latini's Lo Scalco alla Moderna (The Modern Steward).[12] Recipes for flavoured ices begin to appear in François Massialot's Nouvelle Instruction pour les Confitures, les Liqueurs, et les Fruits, starting with the 1692 edition. Massialot's recipes result in a coarse, pebbly texture. Latini claims that the results of his recipes should have the fine consistency of sugar and snow.[12]
Ice cream recipes first appeared in England in the 18th century. The recipe for ice cream was published in Mrs. Mary Eales's Receipts in London in 1718.[14][15]
Noblewomen eating ice cream on French caricature, 1801
To ice cream.
Take Tin Ice-Pots, fill them with any Sort of Cream you like, either plain or sweeten’d, or Fruit in it; shut your Pots very close; to six Pots you must allow eighteen or twenty Pound of Ice, breaking the Ice very small; there will be some great Pieces, which lay at the Bottom and Top: You must have a Pail, and lay some Straw at the Bottom; then lay in your Ice, and put in amongst it a Pound of Bay-Salt; set in your Pots of Cream, and lay Ice and Salt between every Pot, that they may not touch; but the Ice must lie round them on every Side; lay a good deal of Ice on the Top, cover the Pail with Straw, set it in a Cellar where no Sun or Light comes, it will be froze in four Hours, but it may stand longer; then take it out just as you use it; hold it in your Hand and it will slip out. When you wou’d freeze any Sort of Fruit, either Cherries, Raspberries, Currants, or Strawberries, fill your Tin-Pots with the Fruit, but as hollow as you can; put to them Lemmonade, made with Spring-Water and Lemmon-Juice sweeten’d; put enough in the Pots to make the Fruit hang together, and put them in Ice as you do Cream.
North America
Title page to The Art of Cookery by Hannah Glasse
An early reference to ice cream given by the Oxford English Dictionary is from 1744, reprinted in a magazine in 1877. '1744 in Pennsylvania Mag. Hist. & Biogr. (1877) I. 126 Among the rarities..was some fine ice cream, which, with the strawberries and milk, eat most deliciously.'[16]
The 1751 edition of The Art of Cookery made Plain and Easy by Hannah Glasse features a recipe for ice cream. OED gives her recipe: 'H. GLASSE Art of Cookery (ed. 4) 333 (heading) To make Ice Cream..set it [sc. the cream] into the larger Bason. Fill it with Ice, and a Handful of Salt.'[16] The year 1768 saw the publication of L'Art de Bien Faire les Glaces d'Office by M. Emy, a cookbook devoted entirely to recipes for flavoured ices and ice cream.[12]
Quaker colonists introduced ice cream to the United States, bringing their ice cream recipes with them. Confectioners sold ice cream at their shops in New York and other cities during the colonial era. Ben Franklin, George Washington, and Thomas Jefferson were known to have regularly eaten and served ice cream. Records, kept by a merchant from Catham street, New York, show George Washington spending approximately $200 on ice cream in the summer of 1790. The same records show president Thomas Jefferson having an 18 step recipe for ice cream.[17]First LadyDolley Madison, wife of U.S. President James Madison, served ice cream at her husband's Inaugural Ball in 1813.[18]
Small-scale hand-cranked ice cream freezers were invented in England by Agnes Marshall and in America by Nancy Johnson in the 1840s.[19]
The most popular flavours of ice cream in North America (based on consumer surveys) are vanilla and chocolate.[20]
Expansion in popularity
In the Mediterranean, ice cream appears to have been accessible to ordinary people by the mid-eighteenth century.[21] Ice cream became popular and inexpensive in England in the mid-nineteenth century, when Swiss émigré Carlo Gatti set up the first stand outside Charing Cross station in 1851. He sold scoops in shells for one penny. Prior to this, ice cream was an expensive treat confined to those with access to an ice house.[22] Gatti built an 'ice well' to store ice that he cut from Regent's Canal under a contract with the Regent's Canal Company. By 1860, he expanded the business and began importing ice on a large scale from Norway.
Agnes Marshall, regarded as the 'queen of ices' in England, did much to popularize ice cream recipes and make its consumption into a fashionable middle-class pursuit. She wrote four books: Ices Plain and Fancy: The Book of Ices (1885), Mrs. A.B. Marshall's Book of Cookery (1888), Mrs. A.B. Marshall's Larger Cookery Book of Extra Recipes (1891) and Fancy Ices (1894) and gave public lectures on cooking. She even suggested using liquid nitrogen to make ice cream.
Ice cream soda was invented in the 1870s, adding to ice cream's popularity. The invention of this cold treat is attributed to American Robert Green in 1874, although there is no conclusive evidence to prove his claim. The ice cream sundae originated in the late 19th century. Several men claimed 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 invented to circumvent blue laws, which forbade serving sodas on Sunday. Towns claiming to be the birthplace of the sundae include Buffalo, Two Rivers, Ithaca, and Evanston. Both the ice cream cone and banana split became popular in the early 20th century.
Agnes Marshall, 'queen of ices', instrumental in making ice-cream fashionable
The first mention of the cone being used as an edible receptacle for the ice cream is in Mrs. A.B. Marshall's Book of Cookery of 1888. Her recipe for 'Cornet with Cream' said that 'the cornets were made with almonds and baked in the oven, not pressed between irons'.[23][24][25][26] The ice cream cone was popularized in the US at the 1904 World's Fair in St. Louis, MO.[27]
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 the American Prohibition, the soda fountain to some extent replaced the outlawed alcohol establishments such as bars and saloons.
Children in Chicago surround an Ice Cream vendor in 1909
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,” and Baskin-Robbins made its 31 flavors ('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. The soft ice cream machine fills a cone or dish from a spigot. In the United States, chains such as Dairy Queen, Carvel, and Tastee-Freez helped popularize soft-serve ice cream. Baskin-Robbins would later incorporate it into their menu.
Technological innovations such as these have introduced various food additives into ice cream, most notably the stabilizing agentgluten,[28] 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.[29]
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.
Composition
Ice cream is a colloidal emulsion having dispersed phase as fat globules. It is an emulsion which is in the end made into foam by incorporating air cells which is frozen to form dispersed ice cells. In the composition of ice cream ice crystals are of most importance as they give a desirable mouth feel. Ice cream is composed of water, ice, milk fat, milk protein, sugar and air. Water and fat have highest proportions by weight creating an emulsion. The triacylglycerols in fat are non polar and will adhere to itself by van der Waals interactions. Water is polar thus, emulsifiers are needed for dispersion of fat. Also ice cream has a colloidal phase of foam which helps in light texture. Milk proteins such as casein and whey protein present in ice cream are amphiphilic, can adsorb water and form micelles which will contribute to consistency. Sucrose which is disaccharide is usually used as a sweetening agent. Lactose which is sugar present in milk will cause freezing point depression. Thus, on freezing some water will be unfrozen and will not give hard texture.[30]
Production
Ice cream maker Boku Europa
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. PresidentsGeorge 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 9 September 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.
In modern times, a common method for producing ice cream at home is to use an ice cream maker, an electrical device that churns the ice cream mixture while cooled inside a household freezer. Some more expensive models have an inbuilt freezing element. A newer method 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.[31] Some ice cream recipes call for making a custard, folding in whipped cream, and immediately freezing the mixture.[32] Another method is to use a pre-frozen solution of salt and water, which gradually melts as the ice cream freezes.
Borden's Eagle Brand sweetened condensed milk circulated a recipe for making ice cream at home. It may be made in an ice cube tray with condensed milk, cream, and various simple flavorings.[33] It can be ready to serve after as little as four hours of freezing. Fresh or frozen fruit, nuts, chocolate, and other ingredients may be added as well.
An unusual method of making ice-cream was done during World War II by American fighter pilots based in the South Pacific. They attached pairs of 5-US-gallon (19 l) cans to their aircraft. The cans were fitted with a small propeller, this was spun by the slipstream and drove a stirrer, which agitated the mixture while the intense cold of high altitude froze it.[34] B-17 crews in Europe did something similar on their bombing runs as did others.[35][36]
Retail sales
A bicycle-based ice cream street vendor in Indonesia
Ice cream can be mass-produced and thus is widely available in developed parts of the world. Ice cream can be purchased in large cartons (vats and squrounds) from supermarkets and grocery stores, in smaller quantities from ice cream shops, convenience stores, and milk bars, and in individual servings from small carts or vans at public events. In 2015, US produced nearly 900 million gallons of ice cream.[37]
Specialty job
Ice cream van vendor delivery
Today, jobs specialize in the selling of ice cream. The title of a person who works in this speciality is often called an 'ice cream man', however women also specialize in the selling of ice cream. People in this line of work often sell ice cream on beaches. On beaches, ice cream is either sold by a person who carries a box full of ice cream and is called over by people who want the purchase ice cream, or by a person who drives up to the top of the beach and rings a bell. In the second method, people go up to the top of the beach and purchase ice cream straight from the ice cream seller, who is often in an ice cream van. In Turkey and Australia, ice cream is sometimes sold to beach-goers from small powerboats equipped with chest freezers.
Some ice cream distributors sell ice cream products from traveling refrigerated vans or carts (commonly referred to in the US as 'ice cream trucks'), sometimes equipped with speakers playing children's music or folk melodies (such as 'Turkey in the Straw'). The driver of an ice cream van drives throughout neighborhoods and stops every so often, usually every block. The seller on the ice cream van sells the ice cream through a large window; this window is also where the customer asks for ice cream and pays. Ice cream vans in the United Kingdom make a music box noise rather than actual music.
Ingredients and standard quality definitions
Black sesame soft ice cream, Japan
In the U.S., ice cream must have the following composition:[38]
- greater than 10% milkfat and usually between 10% and as high as 16% fat in some premium ice creams
- 9 to 12% milk solids-not-fat: this component, also known as the serum solids, contains the proteins (caseins and whey proteins) and carbohydrates (lactose) found in milk
- 12 to 16% sweeteners: usually a combination of sucrose and glucose-based corn syrup sweeteners
- 0.2 to 0.5% stabilisers and emulsifiers
- 55% to 64% water, which comes from the milk or other ingredients.
These compositions are percentage by weight. Since ice cream can contain as much as half air by volume, these numbers may be reduced by as much as half if cited by volume. In terms of dietary considerations, the percentages by weight are more relevant.Even the low-fat products have high caloric content: Ben and Jerry's No-Fat Vanilla Fudge contains 150 calories (630 kJ) per half-cup due to its high sugar content.[39]
According to Canadian Food and Drug Regulations, ice cream in Canada must be at least 10 percent milk fat, and must contain at least 180 grams of solids per liter. When cocoa, chocolate syrup, fruit, nuts, or confections are added, the percentage of milk fat can be 8 percent.[40]
Physical properties
Ice cream sandwich
Ice cream is considered as a colloidal system. It is composed by ice cream crystals and aggregates, air that does not mix with the ice cream by forming small bubbles in the bulk and partially coalesced fat globules. This dispersed phase made from all the small particles is surrounded by an unfrozen continuous phase composed by sugars, proteins, salts, polysaccharides and water. Their interactions determine the properties of ice cream, whether soft and whippy or hard.[41]
Ostwald ripening
Chocolate-glazed Magnum ice cream bar
Ostwald ripening is the explanation for the growth of large crystals at the expense of small ones in the dispersion phase. This process is also called migratory recrystallization. It involves the formation of sharp crystals. Theories about Ostwald recrystallization admit that after a period of time, the recrystallization process can be described by the following equation:
r = r (0) + Rt exp(1/n)
Where r (0) is the initial size, n the order of recrystallization, t a time constant for recrystallization that depends on the rate R (in units of size/ time).
To make ice cream smooth, recrystallization must occur as slowly as possible, because small crystals create smoothness, meaning that r must decrease.[42]
Around the world
Around the world, different cultures have developed unique versions of ice cream, suiting the product to local tastes and preferences.
Italian ice cream, gelato in Rome, Italy
The most traditional Argentine helado (ice cream) is very similar to Italian gelato, in large part due to the historical influence of Italian immigrants on Argentinian customs.
Per capita, Australians and New Zealanders are among the leading ice cream consumers in the world, eating 18 litres and 20 litres each per year respectively, behind the United States where people eat 23 litres each per year.[43]
In China, besides the popular flavours such as vanilla, chocolate, coffee, mango and strawberry, many Chinese ice-cream manufacturers have also introduced other traditional Chinese flavours such as black sesame and red bean.
In Iran, the most popular ice cream-like treat is faludeh (also called paloodeh, paludeh or fālūdhaj), which contains vermicelli noodles, sugar syrup and rose water. It's often served with lime juice and sometimes ground pistachios.
In 1651, Italian Francesco dei Coltelli opened an ice cream café in Paris, and the product became so popular that during the next 50 years another 250 cafés opened in Paris.[44][45]
In Greece, ice cream in its modern form, or pagotó (Greek: παγωτό), was introduced in the beginning of the 20th century.
India is one of the largest producers of ice cream in the world, but most of its ice cream is consumed domestically.
In Indonesia, a type of traditional ice cream called es puter or 'stirred ice cream' is made from coconut milk, pandanus leaves, sugar—and flavors that include avocado, jackfruit, durian, palm sugar, chocolate, red bean, and mung bean.
In Iran, fālūde (Persian: فالوده) or pālūde (Persian: پالوده) is a Persian sorbet made of thin vermicelli noodles, frozen with sugar syrup and rose water. The dessert is often served with lime juice and sometimes ground pistachios.
Italian ice cream, or gelato as it is known, is a traditional and a popular dessert in Italy. Much of the production is still hand-made and flavoured by each individual shop in 'produzione propria' gelaterias. Gelato is made from whole milk, sugar, sometimes eggs, and natural flavourings. Gelato typically contains 7–8% fat, less than ice cream's minimum of 10%.
Sorbetes is a Philippine version for common ice cream usually peddled from carts by peddlers who roam streets in the Philippines. Despite the similarities between the name sorbetes and sorbet, sorbetes is not a type of sorbet.
In Spain, ice cream is often in the style of Italian gelato. Spanish gelato can be found in many cafes or specialty ice cream stores. While many traditional flavours are sold, cafes may also sell unique flavours like nata, crema catalana, or tiramisu.
Dondurma is the name given to ice cream in Turkey. Dondurma typically includes milk, sugar, salep, and mastic.
In the United Kingdom, 14 million adults buy ice cream as a treat, in a market worth £1.3 billion (according to a report produced in September 2009).[46]
In the United States, ice cream made with just cream, sugar, and a flavouring (usually fruit) is sometimes referred to as 'Philadelphia style'[47] ice cream. Ice cream that uses eggs to make a custard is sometimes called 'French ice cream'. American federal labeling standards require ice cream to contain a minimum of 10% milk fat. Americans consume about 23 liters of ice cream per person per year — the most in the world.
Ice cream cone
Two ice cream cones
Mrs Marshall's Cookery Book, published in 1888, endorsed serving ice cream in cones,[48] but the idea predated that. Agnes Marshall was a celebrated cookery writer of her day and helped to popularise ice cream. She patented and manufactured an ice cream maker and was the first person to suggest using liquefied gases to freeze ice cream after seeing a demonstration at the Royal Institution.
Reliable evidence proves that ice cream cones were served in the 19th century, and their popularity increased greatly during the St. Louis World's Fair in 1904. According to legend, an ice cream vendor at the fair ran out of cardboard dishes. The vendor at the Syrianwaffle booth next door, unsuccessful in the intense heat, offered to make cones by rolling up his waffles. The new product sold well and was widely copied by other vendors.[49][50]
Other frozen desserts
- Raspberry sorbet.
- Torte-ice cream.
- Bananas Foster flaming ice cream.
- Kulfi from India with strawberry sauce.
The following is a partial list of ice cream-like frozen desserts and snacks:
- Ais kacang: a dessert in Malaysia and Singapore made from shaved ice, syrup, and boiled red bean and topped with evaporated milk. Sometimes, other small ingredients like raspberries and durians are added in, too.
- Booza: an elastic, sticky, high level melt resistant ice cream.
- Dondurma: Turkish ice cream, made of salep and masticresin
- Frozen custard: at least 10% milk fat and at least 1.4% egg yolk and much less air beaten into it, similar to Gelato, fairly rare. Known in Italy as Semifreddo.
- Frozen yogurt: made with yogurt instead of milk or cream, it has a tart flavour and lower fat content.
- Gelato: an Italian frozen dessert having a lower milk fat content than ice cream.
- Halo-halo: a popular Filipino dessert that is a mixture of shaved ice and milk to which are added various boiled sweet beans and fruits, and served cold in a tall glass or bowl.
- Ice cream sandwich: two (usually) soft biscuits, cookies or cake sandwiching a bar of ice cream.
- Ice milk: less than 10% milk fat and lower sweetening content, once marketed as 'ice milk' but now sold as low-fat ice cream in the United States.
- Ice pop or ice lolly: frozen fruit puree, fruit juice, or flavoured sugar water on a stick or in a flexible plastic sleeve.
- Kulfi: believed to have originated in the Indian subcontinent during Mughal India.[51]
- Maple toffee: Also known as maple taffy. A popular springtime treat in maple-growing areas is maple toffee, where maple syrup boiled to a concentrated state is poured over fresh snow congealing in a toffee-like mass, and then eaten from a wooden stick used to pick it up from the snow.
- Mellorine: non-dairy, with vegetable fat substituted for milk fat
- Parevine: Kosher non-dairy frozen dessert established in 1969 in New York[52]
- Patbingsu - A popular Korean shaved ice dessert commonly served with sweet toppings such as fruit, red bean, or sweetened condensed milk.
- Pop up ice cream
- Sherbet: 1–2% milk fat and sweeter than ice cream.
- Sorbet: fruit puree with no dairy products
- Snow cones, made from balls of crushed ice topped with flavoured syrup served in a paper cone, are consumed in many parts of the world. The most common places to find snow cones in the United States are at amusement parks.
Cryogenics
Dippin' Dots Rainbow Ice ice cream
In 2006, some commercial ice cream makers began to use liquid nitrogen in the primary freezing of ice cream, thus eliminating the need for a conventional ice cream freezer.[53] The preparation results in a column of white condensed water vapour cloud. The ice cream, dangerous to eat while still 'steaming' with liquid nitrogen, is allowed to rest until the liquid nitrogen is completely vapourised. Sometimes ice cream is frozen to the sides of the container, and must be allowed to thaw. Good results can also be achieved with the more readily available dry ice, and authors such as Heston Blumenthal have published recipes to produce ice cream and sorbet using a simple blender.[54]
Another vendor, Creamistry, creates ice cream from liquid ingredients as customers watch. It has a softer texture than regular ice cream, because ice crystals have less time to form.[55]
See also
- Milkshake (a blended mix of ice cream, milk and syrups)
References
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History of ice creams begun around 500 B.C. in the Persian Empire where ice was used in combination with grape juices, fruits, and other flavors to produce very expensive and hard to produce summertime treats.
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External links
Look up ice cream in Wiktionary, the free dictionary. |
Wikimedia Commons has media related to Ice cream. |
- Cooking with Chemistry, Liquid Nitrogen Ice Cream at the Library of Congress Web Archives (archived 20 November 2001)
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