Ice Cream

 Americans claim to have invented ice cream, but no one is sure. Folklure says Dolly Madison first created it to serve at the White House.  Historically, there is an indication that snow and cream flavored with honey was a treat of the Roman Empire.

 Ice Cream is also popular in Italy. They have a variety of types. –Gelati-Italian ice cream –Spumoni- contains fruit, nuts, and candy; strawberry, vanilla & pistachio –Neapolitan- 3 flavors of ice cream arranged in layers; usually vanilla, chocolate, & strawberry

Info  14.5 gallons of ice cream are consumed per year per person in the U.S.  There is no grading of ice cream, however there are some federal regulations regarding milk fat content.

2 Types  Home made- ice cream made from a mixture that may or may not be cooked, before freezing. It the mixture contains egg it should be cooked before freezing.  Commercial- ice cream produced in a factory, using large-scale equipment and processes.  Stabilizers keep ice crystals small so not grainy

Types  Regular Ice Cream- made from milk, sugar, flavoring, and stabilizers; needs 8-10 % milk fat  Premium Ice Cream- same ingredients, but 20% milk more fat; richer in taste and texture  Ice Milk -frozen firm milk, sugar, flavoring, and stabilizers; 2-7% milk fat; more sugar and equal calories due to sugar, but cost less

continued  Mellorine/toffuti- uses vegetable or other fat as part of milk fat  Frozen Custard- ice cream with egg yolk added for richness  Frozen Yogurt- low fat, low calorie; sweetened and flavored yogurt is frozen and served like ice cream  Fruit Sherbet- milk, sugar or fruit juice, stabilizer, and egg white; 1-2 % milk fat

Other info  There are now low-fat and no fat ice creams as well as no/low sugar low carb.  Storage – store air tight or in a freezer bag to prevent absorbing odors; keeps up to 2 months  Nutrition -½ c. ice cream =135 calories ½ c. hard ice milk = 90 calories ½ c. hard ice milk = 90 calories ½ c. soft ice milk = 110 calories ½ c. soft ice milk = 110 calories

Principles  Must be stirred while freezing so the formation of ice crystals stay small and keep a creamy taste.  Freezing occurs by the withdrawal of heat.  Overrun or swell- beating of air into mixture- needs 40-50% air  Body- firmness or resistance to rapid melting. Homemade ice cream has more body & will melt faster  Texture – firmness of particles, smoothness, & lightness; size & distribution of ice crystals impt.