Ice CreamIce Cream

Americans claim to have invented ice cream, Americans claim to have invented ice cream, but no one is sure. Folklure says Dolly but no one is sure. Folklure says Dolly Madison first created it to serve at the White Madison first created it to serve at the White House. House.

Historically, there is an indication that snow Historically, there is an indication that snow and cream flavored with honey was a treat of and cream flavored with honey was a treat of the Roman Empire. the Roman Empire.

Ice Cream is also popular in Italy. They have a Ice Cream is also popular in Italy. They have a variety of types.variety of types.

– Gelati-Italian ice creamGelati-Italian ice cream

– Spumoni- contains fruit, nuts, and candy; Spumoni- contains fruit, nuts, and candy;

strawberry, vanilla & pistachiostrawberry, vanilla & pistachio

– Neapolitan- 3 flavors of ice cream arranged in Neapolitan- 3 flavors of ice cream arranged in

layers; usually vanilla, chocolate, & strawberrylayers; usually vanilla, chocolate, & strawberry

InfoInfo 14.5 gallons of ice cream are consumed per 14.5 gallons of ice cream are consumed per

year per person in the U.S.year per person in the U.S.

There is no grading of ice cream, however There is no grading of ice cream, however there are some federal regulations regarding there are some federal regulations regarding milk fat content. milk fat content.

2 Types2 Types

Home made- ice cream made from a mixture that Home made- ice cream made from a mixture that may or may not be cooked, before freezing. It the may or may not be cooked, before freezing. It the mixture contains mixture contains egg egg it should it should be cookedbe cooked before before freezing.freezing.

Commercial- ice cream produced in a factory, Commercial- ice cream produced in a factory, using large-scale equipment and processes. using large-scale equipment and processes.

Stabilizers keep ice crystals small so not grainyStabilizers keep ice crystals small so not grainy

TypesTypes

Regular Ice Cream- made from milk, sugar, flavoring, Regular Ice Cream- made from milk, sugar, flavoring, and stabilizers; needs 8-10 % milk fatand stabilizers; needs 8-10 % milk fat

Premium Ice Cream- same ingredients, but 20% milk Premium Ice Cream- same ingredients, but 20% milk more fat; richer in taste and texturemore fat; richer in taste and texture

Ice Milk -frozen firm milk, sugar, flavoring, and Ice Milk -frozen firm milk, sugar, flavoring, and stabilizers; 2-7% milk fat; more sugar and equal calories stabilizers; 2-7% milk fat; more sugar and equal calories due to sugar, but cost lessdue to sugar, but cost less

continuedcontinued

Mellorine/toffuti- uses vegetable or other fat as part of milk fatMellorine/toffuti- uses vegetable or other fat as part of milk fat

Frozen Custard- ice cream with egg yolk added for richnessFrozen Custard- ice cream with egg yolk added for richness

Frozen Yogurt- low fat, low calorie; sweetened and flavored Frozen Yogurt- low fat, low calorie; sweetened and flavored yogurt is frozen and served like ice creamyogurt is frozen and served like ice cream

Fruit Sherbet- milk, sugar or fruit juice, stabilizer, and egg Fruit Sherbet- milk, sugar or fruit juice, stabilizer, and egg white; 1-2 % milk fatwhite; 1-2 % milk fat

Other infoOther info

There are now low-fat and no fat ice creams There are now low-fat and no fat ice creams as well as no/low sugar low carb.as well as no/low sugar low carb.

Storage – store air tight or in a freezer bag Storage – store air tight or in a freezer bag to prevent absorbing odors; keeps up to 2 to prevent absorbing odors; keeps up to 2 monthsmonths

Nutrition -½ c. ice cream =135 caloriesNutrition -½ c. ice cream =135 calories ½ c. hard ice milk = 90 calories½ c. hard ice milk = 90 calories

½ c. soft ice milk = 110 calories½ c. soft ice milk = 110 calories

PrinciplesPrinciples Must be stirred while freezing so the formation of Must be stirred while freezing so the formation of

ice crystals stay small and keep a creamy taste. ice crystals stay small and keep a creamy taste. Freezing occurs by the withdrawal of heat.Freezing occurs by the withdrawal of heat. Overrun or swell- beating of air into mixture- needs Overrun or swell- beating of air into mixture- needs

40-50% air40-50% air Body- firmness or resistance to rapid melting. Body- firmness or resistance to rapid melting.

Homemade ice cream has more body & will melt Homemade ice cream has more body & will melt fasterfaster

Texture – firmness of particles, smoothness, & Texture – firmness of particles, smoothness, & lightness; size & distribution of ice crystals impt.lightness; size & distribution of ice crystals impt.