The history of ice cream has more than one century. The first ice desserts began to prepare more chefs from the time of Alexander the Great. Certainly, these “progenitors” of ice cream were far from modern delicacy, because the recipe, remotely similar to the usual modern product, appeared for the first time only in the 17th century. Since then, much has changed, and ice cream from an exclusive, rare and expensive dessert has become common and accessible to every delicacy. About 1000 types of ice cream are available in the world today, it is the most popular summer dessert, its cooling effect makes ice cream extremely in demand in the summer heat.
Interesting facts from the history of the product
For the first time, freezing fruits and berries, in order to later eat them ground with ice, came up with about 4 centuries BC. For freezing used snow. The “ice cream” of that time was reminiscent of sorbet: it was frozen fruit juice or frozen fruit with sugar and crushed ice. Some scholars have the opinion that the recipe for dessert came to Europe from China, where one of the emperors liked to indulge in a delicacy of frozen milk and ice.
Recipes varied, humanity invented sorbets, frozen fruit juices and syrups. The real “boom” of ice cream in the traditional sense occurred after 1649. It was then that the French chef Gerard Thirsen first prepared frozen cream of milk and cream. The dish was the beginning of the era of ice cream ice cream. At the beginning of the 18th century, the first cafe in the world opened in Paris, where guests were offered about 80 types of ice cream. Gradually, with the advent of all new technologies and mechanisms, the product has ceased to be exotic, intended only for the rich. In the 19th century, a mechanism was invented for the production of ice cream at home. In 1851, the first batch of dessert on an industrial scale was produced in America.
Over time, all new types of dessert, now such familiar: popsicle, horn, "glass". Each of these types of ice cream became a kind of breakthrough, the authors of the ideas patented their rights to technological discoveries.
In the 90s of the last century, the production of the product departed from the reference point on the quantity, and was restructured to improve quality. Ice cream has changed the consistency and preparation scheme to reach the store shelves today in its modern form.
Popular types of ice cream
Depending on the source of raw materials from which the dessert is prepared, the most common types of dessert are distinguished:
- Milk - contains the least amount of calories and milk fat;
- cream - more fat and contains more sugar than dairy;
- ice cream - the most fat and high-calorie type;
- sorbet - fruit and berry ice cream, which is prepared from milk residue;
- fruit ice - frozen juice from fruits and berries.
Such a classification, of course, does not reflect the diversity of existing types of “frosty” dessert. In addition to the usual creamy, chocolate, fruit desserts, with or without filling, with chocolate chips, waffles, cookies, condensed milk, jelly pieces, some companies around the world produce completely unique products.
The weirdest flavors of ice cream found in the world
In one of the Chinese amusement parks, visitors are offered ice cream with the taste of raw horse meat, squid and cow tongue. Probably, it is better to try these dishes after a trip to the rides.
In Murphy's Irish Pub, you can order a dessert with a taste of salmon, gin or green peas.
Australian pastry chefs use an old Irish recipe to make prune ice cream and whiskey, while the French use avocado to make it.
One of the New York dessert factories produces ice cream with durian - an exotic fruit that has a sharp and very unpleasant smell. It so strongly exudes a nasty aroma that it is impossible to store it in closed premises.
How about ice cream flavored with roasted garlic and almonds? Cooks in Minneapolis decided that combining these incompatible things would be a good solution.
Japan has broken all records in the number of strange products, and desserts, including. In this Asian country you can find ice cream with the taste of a bull tongue, with python, charcoal, squid ink, and even ammonia. By the way, the last dessert has a pronounced property to cause nausea and vomiting, but still enjoys popularity among the Japanese.
The chemical composition of the product, calories and benefits
100 g of ice cream can contain from 180 to 250 kcal, taking into account various additives and fillers. Approximately 3-5 g of proteins, 10-15 g of fat and 19-30 g of carbohydrates receive the body by consuming 100 g of milky, creamy ice cream or ice cream.
As part of the product is the whole complex of vitamins: A, C, B group, beta carotene, vitamins D, E, H, K and PP. In addition, ice cream contains the minerals necessary for the human body: potassium, calcium, magnesium, silicon, iron, manganese, copper, molybdenum, fluorine, zinc. All these substances have a positive effect on human health: normalize the nervous system, heart and blood vessels, brain cells, stimulate metabolism and improve the condition of the skin, teeth and hair.
Of course, store products have a great variety of flavors, have a longer shelf life, and do not require any effort to prepare them from the buyer. But those gourmets who decide to make homemade ice cream, note that its taste is much more saturated and tender, so it’s definitely worth a try.
To make a creamy ice cream you will need:
- 300 ml of milk;
- 250 ml of 35% fat cream;
- 35 g dry milk;
- 90 g sugar;
- 10 g of corn starch;
- a teaspoon of vanilla sugar.
In the process, you will need a thin-walled saucepan: both types of sugar and powdered milk are poured into it, and 250 ml of liquid milk is gradually added. Starch should be dissolved in the remaining milk. The pot is put on a slow fire and brought to a boil, after which starch is added. The mixture must be constantly stirred until it begins to thicken. After that, the future ice cream is removed from the stove, covered with food film and left to cool.
Cream whipped with a mixer until soft peaks, then injected into the milk mixture, stirring constantly. The product is almost ready, it remains only to freeze properly. After transferring the ice cream to the ice cream maker, the dessert is put in the freezer. Beat it up every 20 minutes for the first 2 hours. After about 4-5 hours, the formula will become a complete homemade ice cream.
To make rich chocolate sundae, take:
- 1 cup of cream with 40 percent fat;
- 240 ml of cream with fat content of 18%;
- half a glass of sugar;
- a teaspoon of flavored vanilla sugar;
- a pinch of salt;
- 3 tablespoons of cocoa.
Which dissolve in half less fat cream. The rest is heated, sugar is added and kept on low heat until sugar is completely dissolved, and then poured into the cocoa mixture. After the dish boils, it is removed from the stove and set to cool. Next, add vanilla sugar to the mixture and stir until dissolved. Cream fat 40% whipped with salt and injected into the main mixture. The resulting product is sent to the freezer to freeze and become a real chocolate ice cream.
Possible harm and contraindications to use
In addition to beneficial properties, ice cream has a very high calorie content. If we are not talking about special dietary types of dessert (they are sold in specialized stores), then eating ice cream can lead to overweight, obesity, and an increase in blood cholesterol levels.
The product, prepared on the basis of milk and cream, is not suitable for the diet of people with intolerance to milk fat, as well as those with a history of heart and vascular diseases, diseases of the pancreas, liver, stomach and intestines, diabetes mellitus, disorders of the endocrine system.
Frequent use of various types of dessert with flavors and dyes can cause allergic reactions.
The legendary summer dessert with refreshing properties has a specific texture and taste, which cannot be confused with any other dish. Children and adults enjoy milk, chocolate, fruit ice cream, sorbet, popsicle, cones and cups with pleasure. A variety of types of ice cream - a guarantee that for every gourmet there will be your favorite taste. Those who are not satisfied with the store product will find on the Internet a lot of recipes for making ice cream with a variety of additives and ingredients. Lovers of exotic obviously interested in fried ice cream or ice cream with atypical flavors, which gradually appears on the shelves of stores next to the traditional plombir.