Much ado about ice cream! | Food

You scream, I scream, we all scream for ice cream!

Whether in any season, ice cream is an all-time favorite among children and adults around the world. Summers are incomplete without it, and winters are dull without its plentiful supply.

Each country has more or less its version of ice cream; like Gelato in Italy, Kulfi in India and Mochi in Japan. But do you know where the ice cream comes from?

History and origin of ice cream
The origin of ice cream is not precisely known, but throughout the history of the world, examples and sources can be found describing foods resembling ice cream. Here is:

According to the oldest sources, ice cream originated in Persia as early as 550 BC.

Other sources say it originated in ancient Greece – we have sources that speak of Alexander the Great’s love for having crushed ice and snow flavored with honey and nectar!

During the reign of Roman Emperor Nero Claudius Caesar (AD 54-86), people enjoyed snow scented with fruits and juices, which suggests that this may have led to the origin sorbets.

Some historians also believe that sherbets could have originated in the Mongol Empire and then spread to China. Marco Polo introduced a recipe in Italy that resembles this sherbet-style dessert after returning from China.

Historians say it was this recipe that later evolved into what we now call ice cream. This development occurred in the 16th century by the Italians.

It is also believed that the first creamy texture introduced into flavored ice cream occurred around 400 BC.

On the other hand, some historians say that the Chinese introduced the creamy texture of ice cream in AD 200 by mixing frozen milk and rice pudding.

Kulfi in India, made from milk, sugar, saffron, and rosewater, was invented in the 16th century during the reign of Mughal Emperor Akbar. The word “Kulfi” is a Persian word which means “covered”!

Gelato | Photo: Shutterstock Images

Ice cream was introduced to the general public in the 1700s at Café Procope, the first café in Paris. This cafe was also famous for introducing the world to Gelato – the Italian version of sorbet. Francesco Procopio, owner of the café, is actually known as the “father of Italian ice cream”.

The evolution of ice
Ice cream was initially handcrafted in large mixing bowls and required a lot of labor and time. With the invention of the hand crank freezer, the production of ice cream has become much easier. The first commercial production of ice cream began in 1851 and the modern ice cream freezer was introduced in 1926.

The process of making ice cream has never stopped evolving since then. Today’s modern ice cream falls into two categories: ice cream and frozen desserts, especially in India!

So what’s the difference between ice cream and frozen dessert, you ask? Well, we wouldn’t have known or cared about it until a few years ago, when the two consumer giants, Amul and Hindustan Unilever, made it clear to us the difference with their advertising wars between them. .

Ice cream is made only from milk fat, while “frozen dessert” or frozen confectionery is made from vegetable fat. The product is obtained by freezing a pasteurized mixture prepared with dairy fat and / or edible vegetable oils and fats. Both forms are delicious and safe to consume.

Different types of ice cream and frozen desserts
Ice cream
1. Regular Ice Cream: This is the traditional form of ice cream all over the world. It’s made with milk fat, sweeteners, cream, sugar, eggs, and stabilizers infused with different fillings and flavors.

2. French ice cream: Ice cream made from pastry cream containing milk, eggs and cream.

3. Low fat ice cream: uses low fat dairy ingredients, especially consumed by weight watchers.

4. Light Ice Cream: Low fat ice cream with a single ingredient different from that of the usual recipe; it uses 25% less milk fat.

Organic vanilla ice cream with mint | Photo: Shutterstock Images

5. Soft Ice Cream: Made from ingredients similar to regular ice cream, but a different production step; the freezing process occurs at a higher temperature in a machine which keeps the mixture smooth, creamy and soft.

6. No Sugar Added Ice Cream: Made using only artificial sweeteners or natural sugar substitutes.

7. Lactose Free Ice Cream: Lactose free ice cream is great for people who cannot digest this enzyme.

8. Gluten-free ice cream: As with lactose, several brands now manufacture ice cream that can be consumed by people who have difficulty digesting gluten.

9. Organic ice cream: Produced only from natural ingredients.

10. Vegan ice cream: Ice cream made from coconut, almond or soy milk.

11. Keto Ice Cream: Keto Ice Cream contains dairy products but replaces a large part of it with water and non-carbohydrate milk protein concentrate or ultra-filtered milk.

Frozen desserts

1. Frozen Ice Cream: Contains at least 10% milk fat and 1.5% egg yolk.

2. Dondurma: traditional Turkish ice cream made from cream, whipped cream, sugar, salep flour and mastic resin which makes the ice cream “stretchy” and “chewy”

3. Gelato: Frozen dessert of Italian origin based on 3.25% fat, whole milk and sugar. It is generally less fat than other styles of frozen desserts. Ice cream generally contains 70% less air and more flavor than other frozen desserts, giving it a density and richness that sets it apart from other ice creams.

4. Sorbet: Variation of ice cream that uses only 1 to 2% milk fat and is very sweet.

5. Sorbets: A frozen dessert made from sweetened water with flavors such as fruit juice, fruit puree, wine, liqueur or honey. In general, sorbets do not contain dairy ingredients.

6. Snow cones: Frozen scoops of flavored ice cream that are crushed and shaped, much like Indian frozen candies commonly known as “chuski” or “gola”.

Snow cones | Photo: Shutterstock Images

7. Frozen soufflé: A cold dessert with a base (usually ice cream) topped with whipped cream. It is frozen and decorated with various fillings.

8. Frozen Yogurt: A dessert made from low-fat or fat-free yogurt, sweeteners, gelatin, corn syrup, flavors and colors.

So now that you’re sort of an expert on this topic, try tasting some of these variations available in the market or ice cream parlors near you and let us know your favorites.

We would love to hear from you!

About Thomas B. Countryman

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