Ice Cream Components Production Soy Rice And Non dairy Ice Cream

The term ice cream is sometimes used to mean frozen desserts and snacks in general although ice cream is usually reserved for frozen desserts and snacks made with a high percentage of milk fat.

Many countries, e.g. the United States, regulate the use of these terms based on specific percent quantities of ingredients.

Ice creams come in a wide variety of flavours, often with additives such as chocolate flakes or chips, nuts, fruit, and small candies/sweets. Some of the most popular ice cream flavours in supermarkets are vanillaFor other uses, see vanilla (disambiguation). Vanilla is a flavoring, in its pure form known as vanillin, derived from orchids in the genus Vanilla''. The name came from the Spanish word "vainilla", diminutive form of "vaina" (meaning " sheath"), which is, chocolate, strawberryThe strawberry Fragaria is the fruit of a plant in the family Rosaceae (Rose Family). It is an accessory fruit; that is, the fleshy part is derived not from the ovaries (which are the seeds, actually achenes) but from the peg at the bottom of the hypanthi and NeapolitanNeapolitan is a kind of ice cream, or more precisely, of ice cream packaging: a third of the box (or tub, bar, etc. is strawberry, a third is chocolate, and a third is vanilla. There can be other combinations (eg. banana/vanilla/chocolate or caramel/vanil (a combination of the three).

2 Production

350px Ice cream vanAn ice cream van ( British) or ice cream truck ( American) is a commercial vehicle which serves as a travelling retail outlet for ice cream, usually during the summer. Ice cream vans are often seen parked at public events, or near parks, beaches, or other in the UK Before the development of modern refrigeration by GermanThe Federal Republic of Germany ( German: Bundesrepublik Deutschland is one of the world's leading industrialized countries, located in the middle of the European Union. It is bordered to the north by the North Sea, Denmark and the Baltic Sea, to the east engineer Carl von Linde during the 1870s, ice cream was a luxury item reserved for very special occasions. Today, ice cream is enjoyed around the world on a daily basis thanks to commercial mass-production and the home freezer. Ice cream is often bought in large tubs from supermarkets/grocery stores, in smaller quantities from ice cream shops, convenience stores and milk bars, and in individual serves from small carts/vans at public events and places. There are even some ice cream manufacturers who sell ice cream products door-to-door from travelling refrigerated vans.

These ingredients make up the solid part of the ice cream, but only 50% of the final volume, the remainder being air incorporated during the whipping process. Generally, the cheaper the ice-cream, the cheaper the ingredients, and the more air is incorporated (since ice cream is sold by volume, it's economically advantageous for producers to reduce the density of the product). Artisan-produced ice creams, such as Berthillon's, often contain none to very little air.

There are several popular legends surrounding the discovery of ice cream. Marco Polo supposedly saw ice cream being made on his trip to China, bringing the recipe home to Italy with him on his return. From there, Catherine de Medici's Italian chefs are said to have carried the recipe to France when she went there in 1533 to marry the Duc d'Orléans. Charles I was supposedly 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. There is, however, no historical evidence to support this legend, which first appeared during the 19th century and was probably created by imaginative ice cream vendors. Ice cream most likely did originate in China, but it is unknown how and when the idea made its way into the Western world.

The making of ice cream was originally an extremely laborious process. Ice was cut commercially from lakes and ponds during the winter and stored in large heaps in holes in the ground, insulated by straw. Ice cream was made by hand in a large bowl surrounded by packed ice. The hand-cranked churn was invented in 1846, making production simpler, and the world's first commercial ice cream factory opened in Baltimore, Maryland in 1851. A big factor in making the production easier, obviating the need for cutting and storing natural ice, was the development of modern refrigeration during the 1870s (see above). The continuous process freezer was perfected in 1926, allowing commercial mass-production of ice cream and the birth of the modern ice cream industry.

The most common method for producing ice-cream at home is to use an ice-cream machine, generally some electrical device that churns the ice cream while refrigerated inside a household freezer.

A less common method is by mixing liquid nitrogen into the preparation, with vigorous stirring. The preparation is spectacular, since it results in a column of white condensed vapor, reminiscent of movie depictions of witches' cauldrons. The result, due to the extreme rapid cooling of the mixture, is a very smooth ice cream containing only small ice crystals. For obvious reasons, such a method is generally only used by physicists or other scientists with easy access to liquid nitrogen, in particular by graduate students. Important warning: As long as the liquid nitrogen has completely vaporized, the remaining nitrogen bubbles are perfectly harmless, since nitrogen is anyway the major component of air; however, the nitrogen used in laboratories may have been contaminated by other chemicals, possibly harmful. Furthermore, care has to be taken not to leave chunks of very cold ice inside the mix. Wikipedia does not advocate the use of this method of preparation; see Disclaimers .

3 Soy, rice, and non-dairy ice cream

Soy ice cream and rice ice cream are ice cream made without dairy, using soy milk or rice milk instead. Brand names include Soy Delicious, Tofutti, and Rice Dream. There are a variety of flavors and novelties. A minority of non-dairy ice creams are nut butter based.

4 Ice cream around the world today

Ice cream today is a traditional dessert in Italy, where it is still mostly hand-made, even if one of the most known ice cream machine makers is the Italian Carpigiani.

In the United States, one of the most familiar ice cream desserts is the ice cream sundae, which came into being in 1881 when Ed Berners of Two Rivers, Wisconsin decided to make a special dish to sell in his store. Berners charged five cents and only served the dessert on Sundays, hence the name. It is also reported that the first ice cream sundae may have originated in Plainfield, Illinois.

Before the cone became popular for serving ice cream, street vendors would serve the ice cream in a small glass dish referred to as a 'penny lick' or wrapped in waxed paper and known as a hokey-pokey (possibly a corruption of the Italian "ecco un poco" - "here is a little"). The use of a cone for serving ice cream can be traced back to Mrs Marshall's Cookery Book published in 1888. 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 liquid gases to freeze ice cream after seeing a demonstration at the Royal Institution.

The history of ice cream in the twentieth century is one of great change and increase in availability and popularity. Retail storefront outlets developed as chains of ice cream stores, such as Baskin Robbins.

The popularity of selling ice cream in cones increased greatly after Charles E. Menches of St. Louis, Missouri used them at the St. Louis World's fair in 1904. The story behind why ice creams were sold at the World's Fair is that the ice cream seller had ran out of small cups, and without them could not sell anymore ice cream. Next door to the ice cream booth was the waffle booth, the waffle maker offered to make cones out of stiff waffles, and the new product became extremely popular at the fair and was widely copied by other vendors.

Ice cream became extremely popular throughout the world in the second half of the twentieth century after cheap refrigeration became common, and wages became high enough to indulge in such luxury items. Soon there was an explosion of ice cream stores and of flavours and types.

One important development in the twentieth century was the introduction of soft ice cream . A chemical research team in Britain (of which a young Margaret Thatcher was a member) discovered a method of doubling the amount of air in ice cream. This allowed manufacturers to use less of the actual ingredients, saving money. The ice cream was also very popular amongst consumers who preferred the light flavour, and most major ice cream brands now use this manufacturing process.

Interestingly enough the 1990s saw a return of the older, thicker, ice creams being sold as elite varieties. Both Ben and Jerry's and Häagen-Dazs fall into this category.

Recently, globalisation has brought ice cream styles from around the world to various places. For example, Japanese mochi ice cream is now popular in California, even outside of Japanese restaurants and Little Tokyos.

In the United Kingdom, much of the lower-priced ice cream sold, including that from ice cream vans, has no milk or milk solids content at all. Instead, it is made with vegetable oil, usually hydrogenated palm kernel oil. However, ice cream sold as dairy ice cream must contain milk fat, and many companies make sure that dairy is prominently displayed on their packaging or businesses.

5 See also

6 External link

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1 Components