This article or section deals primarily with the United States and does not represent a worldwide view of the subject. Please improve this article or discuss the issue on the talk page. (November 2008)

Turkey

See Dondurma for Turkish ice cream.

United Kingdom

In the United Kingdom, per capita consumption of ice cream is 6 liters per year.^{[citation needed]} Much of the lower-priced ice cream sold, including that from some ice cream vans, has little milk or milk solids content, being made with vegetable oil, usually hydrogenated palm kernel oil. 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.

The Ice Cream Alliance Ltd, a trade association for the UK ice cream industry, says that: "It is necessary for a manufacturer to be aware of the compositional requirements of the country in which he intends to sell his ice cream. In the UK, this is a minimum of 5% fat and a minimum of 2.5% milk protein. There is also an Italian ice cream dessert known as Tartufo. (Schedule 8, the Food Labelling Regulations 1996).^[31]

United States

Ice cream is an extremely popular dessert in the United States. Americans consume about 15 quarts (more than 13 liters) of ice cream per person per year—the most in the world.^[32] Although chocolate, vanilla, and strawberry are the traditional favorite flavors of ice cream, and once enjoyed roughly equal popularity, vanilla has grown to be far and away the most popular. According to the International Ice Cream Association (1994), supermarket sales of ice cream break down as follows: vanilla, 28%; fruit flavors, 15%; nut flavors, 13.5%; candy mix-in flavors, 12.5%; chocolate, 8%; cake and cookie flavors, 7.5%; Neapolitan, 7%; and coffee/mocha, 3%. Other flavors combine for 5.5%. Sales in ice cream parlors are more variable, as new flavors come and go, but about three times as many people call vanilla their favorite than chocolate, the runner-up.

Federal government regulations pertaining to the process of making ice cream, allowable ingredients, and standards, may be found in Part 135 of Title 21 of the Code of Federal Regulations^[33] As a rule, ice cream must contain not less than 10 percent milkfat, nor less than 10 percent nonfat milk solids.^[34]

Ice cream cone

Strawberry ice cream in a cone.

Main article: Ice cream cone

Mrs Marshall's Cookery Book, published in 1888, endorsed serving ice cream in cones, but the idea definitely predated that. Agnes Marshall was a celebrated cookery writer of her day and helped to popularize ice cream. She patented and manufactured an ice cream maker and was the first person 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 1904. According to legend, at the World's Fair an ice cream seller had run out of the cardboard dishes used to put ice cream scoops in, so they could not sell any more produce. Next door to the ice cream booth was a Syrian waffle booth, unsuccessful due to intense heat; the waffle maker offered to make cones by rolling up his waffles and the new product sold well, and was widely copied by other vendors.^[35][36]

Other frozen desserts

The following is a partial list of ice cream-like frozen desserts and snacks:

Raspberry sorbet.

• Ais kacang: a dessert in Malaysia and Singapore made from shaved ice, syrup, and boiled red bean and topped with chocolate sauce and evaporated milk.
• Dondurma: Turkish ice cream, made of salep and mastic resin
• Frozen custard: at least 10% milk fat and at least 1.4% egg yolk and much less air beaten into it, similar to Gelato, fairly rare. Known in Italy as Semifreddo.
• Frozen yogurt: a low fat or fat free alternative made with yogurt
• Gelato: an Italian frozen dessert having a lower milk fat content than ice cream and stabilized with ingredients such as eggs.
• Ice milk: less than 10% milk fat and lower sweetening content, once marketed as "ice milk" but now sold as low-fat ice cream in the United States.
• Ice pop (or lolly): frozen fruit puree, fruit juice, or flavored sugar water on a stick or in a flexible plastic sleeve.
• Kulfi: Believed to have been introduced to South Asia by the Mughal conquest in the 16th century; its origins trace back to the cold snacks and desserts of Arab and Mediterranean cultures.^[37]
• Mellorine: non-dairy, with vegetable fat substituted for milk fat
• Sherbet: 1-2% milk fat and sweeter than ice cream.
• Sorbet: fruit puree with no dairy products
• Snow cones, made from balls of crushed ice topped with sweet syrup served in a paper cone, are consumed in many parts of the world. The most common places to find snow cones in the United States are at amusement parks.
• Maple toffee: A popular springtime treat in maple-growing areas is maple toffee, where maple syrup boiled to a concentrated state is poured over fresh snow congealing in a toffee-like mass, and then eaten from a wooden stick used to pick it up from the snow.

Using liquid nitrogen

Dippin' Dots Flavored Ice Cream

Using liquid nitrogen to freeze ice cream is an old idea and has been used for many years to harden ice cream. However, the use of liquid nitrogen in the primary freezing of ice cream, that is to effect the transition from the liquid to the frozen state without the use of a conventional ice cream freezer, has only recently started to see commercialization. Some commercial innovations have been documented in the National Cryogenic Society Magazine "Cold Facts".^[38] The most noted brands are Dippin' Dots,^[39] Blue Sky Creamery,^[40] Project Creamery,^[41] and Sub Zero Cryo Creamery.^[42] The preparation results in a column of white condensed water vapor cloud, reminiscent of popular depictions of witches' cauldrons. The ice cream, dangerous to eat while still "steaming," 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.

Making ice cream with liquid nitrogen has advantages over conventional freezing. Due to the rapid freezing, the crystal grains are smaller, giving the ice cream a creamier texture, and allowing one to get the same texture by using less milkfat. However, such ice crystals will grow very quickly via the processes of recrystallization thus obviating the original benefits unless steps are taken to inhibit ice crystal growth.

See also

Notes

This article uses bare URLs for citations, which are susceptible to link rot. Please help improve this article (tool) by changing bare URLs into proper citations with titles, dates, and authors, so that the article remains verifiable in the future. Consider using WebCite to archive the links.

External links

Wikibooks Cookbook has an article on

Ice cream

Wikimedia Commons has media related to:

Ice cream

Look up Ice cream in
Wiktionary, the free dictionary.

• Selected Internet Resources --Ice Cream / Science Reference Section, Library of Congress
• History of Ice Cream
• Another History of Iced Beverages and Ice Cream
• Ice Cream sculptures
• Ice Cream Reviews
• The Complete Guide To Ice Cream
• Ice cream history and "who really invented the ice cream cone?"
• Cooking with Chemistry, Liquid Nitrogen Ice Cream
• HowStuffWorks's How Ice-Cream Works.
• Popular culture, Laurel & Hardy Sketch
• The words for Ice Cream, the famous novelty song by Johnson, Moll and King, sung by Walter Williams (with Fred Waring's Pennsylvanians), which is the source of the refrain "I scream, you scream, we all scream, for ice cream!". A recording of their performance is available on Jasmine Music, ASIN: B0000659OZ, the title of the compilation is We All Scream for Ice Cream.
• The Structure of Ice Cream

Index Of Related Pages

Previous page (Ibresinsky Raion) | Next page (Icebergs)