This is ice cream

No need to dig! Of all the black raspberry ice creams we've had, this pint perfectly balances super rich dark chocolate chip bitterness with some seriously fruity flavor. Each bite is sweet, creamy, and oh, so delicious. We loved the über-creamy texture of the ice cream. And it's an iconic partner to a warm slice of apple pie. The iconic NYC restaurant packed its signature desserts like their peanut butter pie into pints. Rich peanut butter ice cream, swirled with peanut butter and dotted with big chocolate chunks and graham cracker pieces, this carton is an epic dessert all on its own. This women-owned business makes the most creative concoctions we've ever tasted, and we're here for it. She graduated from NYU with a liberal arts degree focusing on creative writing. She makes killer scrambled eggs, enjoys a glass of un-oaked chardonnay and takes pride in her love of reality television. GH Secret Ingredient. Advertisement - Continue Reading Below.

Becca Miller. Watch Next. From Good Housekeeping for Hellmann's. Created by Earth Grow. Prior to this, ice cream was an expensive treat confined to those with access to an ice house. By , he expanded the business and began importing ice on a large scale from Norway. In New Zealand, a newspaper advertisement for ice cream appeared in , claiming to be the first time ice cream was available in Wellington. 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: The Book of Ices , Mrs. Marshall's Book of Cookery , Mrs. She even suggested using liquid nitrogen to make ice cream. Ice cream soda was invented in the s, adding to ice cream's popularity. The invention of this cold treat is attributed to American Robert Green in , 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. The first mention of the cone being used as an edible receptacle for the ice cream is in Mrs. Marshall's Book of Cookery of Her recipe for "Cornet with Cream" said that "the cornets were made with almonds and baked in the oven, not pressed between irons". Louis, Missouri. 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. 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 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. 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 agent gluten , [52] 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.

Our brands

Ice cream is a colloidal emulsion made with water, ice, milk fat, milk protein, sugar and air. The emulsion is turned into foam by incorporating air cells which are frozen to form dispersed ice cells. The triacylglycerols in fat are non polar and will adhere to themselves 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 its 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 its consistency. The proteins contribute to the emulsification, aeration and texture. Sucrose , which is a 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 remain unfrozen and will not give a hard texture. 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. Presidents George 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 is called the pot-freezer method. 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. 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 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 s eliminated the need to cut and store natural ice, and, when the continuous-process freezer was perfected in , 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 built-in 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. 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. 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 , the US produced nearly million gallons of ice cream. 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 to 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.

What Is Ice Cream?

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 travelling 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 neighbourhoods 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. In the U. It generally also has: [65]. 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 calories kJ per half-cup due to its high sugar content. Each have a different set of regulations. Ice cream is considered 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. 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:.

To make ice cream smooth, recrystallization must occur as slowly as possible, because small crystals create smoothness, meaning that r must decrease. From the perspective of food chemistry, ice cream is a colloid or foam. The dietary emulsifier plays an important role in ice cream. Soy lecithin and polysorbate are two popular emulsifiers used for ice cream production. A mouse study in shows that two commonly used dietary emulsifiers carboxymethylcellulose CMC and polysorbate 80 P80 can potentially cause inflammatory bowel diseases, weight gain, and other metabolic syndromes. Around the world, different cultures have developed unique versions of ice cream, suiting the product to local tastes and preferences. 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.

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 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. One of their most well-known ice creams is the kulfi available in both usual and local flavours like mango, rose, badam almond , strawberry, kesar saffron , pistachio, chocolate and can contain nuts, rose petals, saffron stalks, and pieces of other sweets like rabdri and gulab jamun. Golas are summer treat consisting of shaved ice packed into a popsicle form on a stick and soaked in flavoured sugar syrup, a popular choice being kala khatta , made from the sweet and sour jamun fruit.

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, fālūdeh 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 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. Sorbetes is a Philippine version of 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 helado can be found in many cafés or speciality ice cream stores. While many traditional flavours are sold, cafés may also sell flavours like nata, viola , crema catalana , or tiramisu. In the s , the Spanish industry was known for creating many creative and weird ice cream bars. Dondurma is the name given to ice cream in Turkey. Dondurma typically includes milk, sugar, salep orchid powder , and mastic. In the United Kingdom, 14 million adults buy ice cream as a treat, in a market worth £1. In the United States, ice cream made with just cream, sugar, and a flavouring usually fruit is sometimes referred to as "Philadelphia style" [76] ice cream. Ice cream that uses eggs to make a custard is sometimes called "French ice cream". Americans consume about 23 litres of ice cream per person per year—the most in the world. In Syria, there is a traditional ice cream called Booza. It is made by freezing dairy milk with mastic and sahlab salep , giving it a distinctive stretchy and chewy texture.

Mrs A. Marshall's Cookery Book, published in , [78] endorsed serving ice cream in cones.

31 Best Ice Cream Flavors, Ranked

She patented and manufactured an ice cream maker and was the first 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 According to legend, an ice cream vendor at the fair ran out of cardboard dishes. The vendor at the Syrian waffle 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. In , 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. The ice cream, dangerous to eat while still "steaming" with liquid nitrogen, is allowed to rest until the liquid nitrogen is completely vaporized. 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. Contents move to sidebar hide. Article Talk. Read View source View history.

5 Ice Cream Chains That Use the Best-Quality Ingredients

Tools Tools. Download as PDF Printable version. In other projects. Wikimedia Commons Wikibooks. Frozen dessert. For other uses, see Ice cream disambiguation. Vanilla ice cream served with whipped cream , chocolate sauce and a wafer. Cookbook: Ice cream Media: Ice cream. Main article: List of ice cream varieties by country. This section needs additional citations for verification. Please help improve this article by adding citations to reliable sources in this section. Unsourced material may be challenged and removed. July Learn how and when to remove this template message. Main article: Ice cream cone. Cold-stimulus headache Ice cream social List of dairy products List of desserts List of ice cream brands List of ice cream flavors Milkshake a blended mix of ice cream, milk and syrups Nancy Maria Donaldson Johnson Soft serve Food portal. International Foodservice Distributors Association. Archived from the original on 14 May Retrieved 9 August The New York Times.

Archived from the original on 2 January Retrieved 1 January Kaveh Farrokh. Archived from the original on 4 February Retrieved 5 April RW Press. ISBN Encyclopedia of Jewish Food. Archived from the original on 3 April Retrieved 13 February Earth Architecture. Archived from the original on 8 March Retrieved 22 February Science of Ice Cream. Royal Society of chemistry. South China Morning Post. Archived from the original on 22 May Retrieved 8 April World History Encyclopedia. Archived from the original on 13 April Honolulu Star-Advertiser. Archived from the original on 17 August Retrieved 9 April The Oxford Companion to Sugar and Sweets. Food in History. New York : Three Rivers Press. OCLC Kulfi is the traditional Indian ice cream and has a strongly characteristic cooked-milk flavor and dense icy texture. The basis of making kulfi is to reduce a large volume of milk down to a very small concentrated amount Cooking in Europe, Westport, Conn.