Ice cream

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For other uses, see Ice cream (disambiguation).

Ice cream

Vanilla ice cream served with whipped cream, chocolate sauce and

a wafer

Course Dessert

Serving temperature Frozen

Main ingredients Milk, cream, sweetener

Variations Gelato, frozen custard

  Cookbook: Ice cream

    Media: Ice cream

Ice cream (derived from earlier iced cream or cream ice)[1] is a sweetened frozen

food typically eaten as a snack or dessert. It may be made from dairy milk or cream and
is flavoured with a sweetener, either sugar or an alternative, and any spice, such
as cocoa or vanilla. It can also be made by whisking a flavored cream base and
liquid Nitrogen together. Colorings are usually added, in addition to stabilizers. The
mixture is stirred to incorporate air spaces and cooled below the freezing point of water
to prevent detectable ice crystals from forming. The result is a smooth, semi-
solid foam that is solid at very low temperatures (below 2 °C or 35 °F). It becomes more
malleable as its temperature increases.
The meaning of the name "ice cream" varies from one country to another. Terms such
as "frozen custard," "frozen yogurt," "sorbet," "gelato," and others are used to
distinguish different varieties and styles. In some countries, such as the United States,
"ice cream" applies only to a specific variety, and most governments regulate the
commercial use of the various terms according to the relative quantities of the main
ingredients, notably the amount of cream. [2] Products that do not meet the criteria to be
called ice cream are sometimes labelled "frozen dairy dessert" instead.[3] In other
countries, such as Italy and Argentina, one word is used for all variants. Analogues
made from dairy alternatives, such as goat's or sheep's milk, or milk
substitutes (e.g., soy, cashew, coconut, almond milk or tofu), are available for those
who are lactose intolerant, allergic to dairy protein, or vegan.
Ice cream may be served in dishes, for eating with a spoon, or licked from edible cones.
Ice cream may be served with other desserts, such as apple pie, or as an ingredient
in ice cream floats, sundaes, milkshakes, ice cream cakes and even baked items, such
as Baked Alaska.

Contents

 1History
o 1.1Origins
o 1.2South Asia
o 1.3Europe
o 1.4North America
o 1.5Expansion in popularity
 2Composition
 3Production
 4Retail sales
o 4.1Specialty job
 5Ingredients and standard quality definitions
 6Physical properties
 7Food safety concerns about ice cream
o 7.1Ostwald ripening
 8Around the world
 9Ice cream cone
 10Other frozen desserts
o 10.1Cryogenics
 11See also
 12References
 13External links
History
Origins
The origins of frozen desserts are obscure although several accounts exist about their
history. Some sources describe ice cream-like foods as originating in Persia as far back
as 550 BCE[4][5] while others claim that the Roman Emperor Nero had ice collected from
the Apennine Mountains to produce the first sorbet mixed with honey and wine.[6][7] Other
accounts say ice cream originated in the Mongol Empire and first spread to China
during its expansion.[8]
Its spread throughout Europe is sometimes attributed to Arab traders, but more often
to Marco Polo. Though it's not mentioned in any of his writings, Polo is often credited
with introducing sorbet-style desserts to Italy after learning of it during his travels to
China.[7][6][9] The Italian duchess Catherine de' Medici is said to have introduced flavored
sorbet ices to France when she brought some Italian chefs with her to France upon
marrying the Duke of Orléans (Henry II of France) in 1533.[10][7] One hundred years
later, Charles I of England was reportedly so impressed by the "frozen snow" that he
offered his own ice cream maker a lifetime pension in return for keeping the formula
secret, so that ice cream could be a royal prerogative.[11] There is no evidence to support
any of these legends.[6][8]
Snow was used to cool drinks in Greece around 500 BC and Hippocrates is known to
have criticized chilled drinks for causing "fluxes of the stomach". [9] Snow collected from
the lower slopes of mountains was unsanitary and iced drinks were believed to cause
convulsions, colic and a host of other ailments.[12][6] Seneca criticized the extravagant
costs associated with iced desserts in an era without refrigeration. [9]
Despite this, ice and snow were prized ingredients in ancient cuisines
including Japanese, Chinese, Greek and Roman cuisines.[12] Ancient
Egyptian hieroglyphs show a snow-filled vessel next to fruit juice.[7] There are Tang
dynasty records of a chilled dessert made with flour, camphor and water buffalo milk
and recipes for snow-chilled sweets are included in a 1st-century Roman recipe book.
There are Persian records from the 2nd century AD for sweetened chilled drinks with ice
made by freezing water in the desert at night. [8]
Ice cream was made possible only by the discovery of the endothermic effect. Prior to
this, cream could only be chilled but not frozen. It was the addition of salt, that lowered
the melting point of ice, which had the effect of drawing heat from the cream and
allowing it to freeze. The first known record of this comes from the Indian
poem Pancatantra, dating to the 4th century AD.[7] The earliest written description of the
process is known not from culinary texts, but the 13th-century writings of Ibn Abu
Usaybia concerning medicine. The technique of "freezing" is not known from any
European sources prior to the 16th century. [12]
South Asia
Kulfi inside a matka pot from India.

In the sixteenth century, the Persianate Mughal emperors from the Indian

subcontinent used relays of horsemen to bring ice from the Hindu Kush to Delhi, where
it was used in fruit sorbets.[13] Qulfi (also known as Kulfi), is a popular frozen dairy
dessert from the Indian subcontinent and is often described as "traditional South Asian
ice cream." It originated in the sixteenth century in the Mughal Empire and was actually
adopted from bastani sonnati, a Persian ice cream.
Europe
The first recipe in French for flavoured ices appears in 1674, in Nicholas
Lemery's Recueil de curiositéz rares et nouvelles de plus admirables effets de la nature.
[10]
 Recipes for sorbetti saw publication in the 1694 edition of Antonio Latini's Lo Scalco
alla Moderna (The Modern Steward).[10] Recipes for flavoured ices begin to appear in
François Massialot's Nouvelle Instruction pour les Confitures, les Liqueurs, et les Fruits,
starting with the 1692 edition. Massialot's recipes result in a coarse, pebbly texture.
Latini claims that the results of his recipes should have the fine consistency of sugar
and snow.[10]
Ice cream recipes first appeared in England in the 18th century. The recipe for ice
cream was published in Mrs. Mary Eales's Receipts in London in 1718.[14][15]

Noblewomen eating ice cream in a French caricature, 1801

To ice cream.
Take Tin Ice-Pots, fill them with any Sort of Cream you like, either plain or sweeten’d, or
Fruit in it; shut your Pots very close; to six Pots you must allow eighteen or twenty
Pound of Ice, breaking the Ice very small; there will be some great Pieces, which lay at
the Bottom and Top: You must have a Pail, and lay some Straw at the Bottom; then lay
in your Ice, and put in amongst it a Pound of Bay-Salt; set in your Pots of Cream, and
lay Ice and Salt between every Pot, that they may not touch; but the Ice must lie round
them on every Side; lay a good deal of Ice on the Top, cover the Pail with Straw, set it in
a Cellar where no Sun or Light comes, it will be froze in four Hours, but it may stand
longer; then take it out just as you use it; hold it in your Hand and it will slip out. When
you wou’d freeze any Sort of Fruit, either Cherries, Raspberries, Currants, or
Strawberries, fill your Tin-Pots with the Fruit, but as hollow as you can; put to them
Lemmonade, made with Spring-Water and Lemmon-Juice sweeten’d; put enough in the
Pots to make the Fruit hang together, and put them in Ice as you do Cream.

Title page to The Art of Cookery by Hannah Glasse

The 1751 edition of The Art of Cookery made Plain and Easy by Hannah
Glasse includes a recipe for ice cream: "H. GLASSE Art of Cookery (ed. 4) 333
(heading) To make Ice Cream..set it [sc. the cream] into the larger Bason. Fill it with Ice,
and a Handful of Salt."[16]
The year 1768 saw the publication of L'Art de Bien Faire les Glaces d'Office by M. Emy,
a cookbook devoted entirely to recipes for flavoured ices and ice cream. [10]
North America

Soft serve ice cream was invented in the United States.

An early North American reference to ice cream is from 1744: "Among the rarities..was
some fine ice cream, which, with the strawberries and milk, eat most deliciously." [17]
Quaker colonists introduced ice cream to the United States, bringing their ice cream
recipes with them. Confectioners sold ice cream at their shops in New York and other
cities during the colonial era. Ben Franklin, George Washington, and Thomas
Jefferson were known to have regularly eaten and served ice cream. Records, kept by a
merchant from Catham street, New York, show George Washington spending
approximately $200 on ice cream in the summer of 1790. The same records show
president Thomas Jefferson having an 18-step recipe for ice cream. [18] First Lady Dolley
Madison, wife of U.S. President James Madison, served ice cream at her
husband's Inaugural Ball in 1813.[19]
Small-scale hand-cranked ice cream freezers were invented in England by Agnes
Marshall and in America by Nancy Johnson in the 1840s.[20]
The most popular flavours of ice cream in North America (based on consumer surveys)
are vanilla and chocolate.[21]
Expansion in popularity
In the Mediterranean, ice cream appears to have been accessible to ordinary people by
the mid-eighteenth century.[22] Ice cream became popular and inexpensive in England in
the mid-nineteenth century, when Swiss émigré Carlo Gatti set up the first stand
outside Charing Cross station in 1851. He sold scoops in shells for one penny. Prior to
this, ice cream was an expensive treat confined to those with access to an ice house.
[23]
 Gatti built an 'ice well' to store ice that he cut from Regent's Canal under a contract
with the Regent's Canal Company. By 1860, he expanded the business and began
importing ice on a large scale from Norway.
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: Ices Plain and Fancy: The Book of Ices (1885), Mrs. A.B. Marshall's
Book of Cookery (1888), Mrs. A.B. Marshall's Larger Cookery Book of Extra
Recipes (1891) and Fancy Ices (1894) and gave public lectures on cooking. She even
suggested using liquid nitrogen to make ice cream.
Ice cream soda was invented in the 1870s, adding to ice cream's popularity. The
invention of this cold treat is attributed to American Robert Green in 1874, 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.
Agnes Marshall, "queen of ices", instrumental in making ice-cream fashionable

The first mention of the cone being used as an edible receptacle for the ice cream is
in Mrs. A.B. Marshall's Book of Cookery of 1888. Her recipe for "Cornet with Cream"
said that "the cornets were made with almonds and baked in the oven, not pressed
between irons".[24][25][26][27] The ice cream cone was popularized in the US at the 1904
World's Fair in St. Louis, MO.[28]
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.

Children in Chicago surround an Ice cream vendor in 1909.

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 1000 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. In the United States, chains such as Dairy Queen, Carvel,
and Tastee-Freez helped popularize soft-serve ice cream. 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,[29] 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. [30]
The 1980s saw thicker ice creams being sold as "premium" and "super-premium"
varieties under brands such as Ben & Jerry's, Chocolate Shoppe Ice Cream
Company and Häagen-Dazs.

Composition
Ice cream is a colloidal emulsion made with water, ice, milk fat, milk protein, sugar and
air. Water and fat have the highest proportions by weight creating an emulsion that has
dispersed phase as fat globules. 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 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.
[31]
 Too much lactose will result in a non ideal texture because of either excessive
freezing point depression or lactose crystallization.[32]

Production

A Boku Europa ice cream maker in Aachen, Germany

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.S.
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.[33] French confectioners refined the pot-freezer
method, making ice cream in a sorbetière [fr] (a covered pail with a handle attached to
the lid). 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.S. patent for one was #3254 issued to Nancy Johnson on 9 September 1843. 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 1851. 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 1870s eliminated the need to cut and store natural ice, and, when the continuous-
process freezer was perfected in 1926, 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.
[34]
 Some ice cream recipes call for making a custard, folding in whipped cream, and
immediately freezing the mixture.[citation needed] Another method is to use a pre-frozen solution
of salt and water, which gradually melts as the ice cream freezes.
Borden's Eagle Brand sweetened condensed milk circulated a recipe for making ice
cream at home. It may be made in an ice cube tray with condensed milk, cream, and
various simple flavourings.[35] It can be ready to serve after as little as four hours of
freezing. Fresh or frozen fruit, nuts, chocolate, and other ingredients may be added as
well.
An unusual method of making ice cream was done during World War II by American
fighter pilots based in the South Pacific. 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.[36] B-17 crews in Europe did something similar on their bombing runs as
did others.[37][38]

Retail sales

A bicycle-based ice cream street vendor in Indonesia.

Selection of ice cream flavors available at an ice cream shop in Fruitland Park, Florida.

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 2015, the US produced nearly 900 million gallons of ice cream.
[39]

Specialty job

Ice cream van vendor delivery

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. 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.

Ingredients and standard quality definitions

Black sesame soft ice cream, Japan

Many countries have regulations controlling what can be described as ice cream.
In the U.S., the FDA rules state that to be described as "ice cream", a product must
have the following composition:[40]

 greater than 10% milk fat

 6 to 10% milk and non-fat milk solids: this component, also
known as the milk solids-not-fat or serum solids, contains
the proteins (caseins and whey proteins)
and carbohydrates (lactose) found in milk
It generally also has:[41]

 12 to 16% sweeteners: usually a combination of sucrose

and glucose-based corn syrup sweeteners
 0.2 to 0.5% stabilizers and emulsifiers
 55 to 64% water, which comes from the milk or other
ingredients.
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 150 calories (630 kJ) per half-cup due to its high sugar content.
[42]

According to the Canadian Food and Drugs Act and Regulations, ice cream

in Canada is divided into Ice cream mix and Ice cream. Each have a different set of
regulations.[43]

 Ice cream must be at least 10 percent milk fat, and must

contain at least 180 grams of solids per litre. When cocoa,
chocolate syrup, fruit, nuts, or confections are added, the
percentage of milk fat can be 8 percent.[44]
 The ice cream mix is defined as the pasteurized mix of
cream, milk and other milk products that are not yet frozen.
[43]
 It may contain eggs, artificial or non-artificial flavours,
cocoa or chocolate syrup, a food colour, an agent that
adjusts the pH level in the mix, salt, a stabilizing agent that
doesn't exceed 0.5% of the ice cream mix, a sequestering
agent which preserves the food colour, edible casein that
doesn't exceed 1% of the mix, propylene glycol mono fatty
acids in an amount that will not exceed 0.35% of the ice
cream mix, and sorbitan tristearate in an amount that will
not exceed 0.035% of the mix.[43] The ice cream mix may
not include less than 36% solid components. [43]

Physical properties

Ice cream sandwich

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. [45]

Food safety concerns about ice cream

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 2015 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.[46]
Ostwald ripening

Chocolate-glazed Magnum ice cream bar

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:
r = r (0) + Rt exp(1/n)
Where r (0) is the initial size, n the order of recrystallization, and t a time constant for
recrystallization that depends on the rate R (in units of size/time).
To make ice cream smooth, recrystallization must occur as slowly as possible, because
small crystals create smoothness, meaning that r must decrease. [47]

Around the world

Main article: list of ice cream varieties by country
Around the world, different cultures have developed unique versions of ice cream,
suiting the product to local tastes and preferences.
Italian ice cream, gelato in Rome, Italy.

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. [48]
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 Iran, the most popular ice cream-like treat is faludeh (also called paloodeh, paludeh or fālūdhaj), which
contains vermicelli noodles, sugar syrup and rose water. It is often served with lime juice and sometimes
ground pistachios.

In 1651, Italian Francesco dei Coltelli opened an ice cream café in Paris, and the
product became so popular that during the next 50 years another 250 cafés opened in
Paris.[49][50]
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.
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, fālūde (Persian: ‫ )فالوده‬or pālūde (Persian: ‫ )پالوده‬is 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. Gelato typically contains 7–8% fat, less than ice cream's
minimum of 10%.
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 gelato can be found in
many cafés or speciality ice cream stores. While many traditional flavours are sold,
cafés may also sell flavours like nata, crema catalana, or tiramisu.
Dondurma is the name given to ice cream in Turkey. Dondurma typically includes milk,
sugar, salep, and mastic.
In the United Kingdom, 14 million adults buy ice cream as a treat, in a market worth
£1.3 billion (according to a report produced in September 2009). [51]
In the United States, ice cream made with just cream, sugar, and a flavouring (usually
fruit) is sometimes referred to as "Philadelphia style" [52] ice cream. Ice cream that uses
eggs to make a custard is sometimes called "French ice cream". American federal
labelling standards require ice cream to contain a minimum of 10% milk fat. Americans
consume about 23 litres of ice cream per person per year—the most in the world.

Ice cream cone

Main article: Ice cream cone
Greentea ice cream cone

Mrs A.B.Marshall's Cookery Book, published in 1888,[53] endorsed serving ice cream in

cones,[54] but the idea 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, 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.[55][56]

Other frozen desserts



Raspberry sorbet
 

Torte-flavoured ice cream

 
 

Bananas Foster flaming ice cream

 

Kulfi from India with strawberry sauce

The following is a partial list of ice creamy frozen desserts and snacks:

 Ais kacang: a dessert in Malaysia and Singapore made

from shaved ice, syrup, and boiled red bean and topped
with evaporated milk. Sometimes, other small ingredients
like raspberries and durians are added in, too.
 Booza: an elastic, sticky, high-level melt resistant ice
cream.
 Dondurma: Turkish ice cream, made
of salep and mastic resin.
 Frozen custard: at least 10% milk fat, 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: made with yogurt instead of milk or cream, it
has a tart flavour and lower fat content.
 Gelato: an Italian frozen dessert having a lower milk fat
content than ice cream.
 Halo-halo: a popular Filipino dessert that is a mixture of
shaved ice and milk to which are added various boiled
sweet beans and fruits, and served cold in a tall glass or
bowl.
 Ice cream sandwich: two (usually) soft biscuits, cookies or
cake sandwiching a bar of ice cream.
  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 ice lolly: frozen fruit puree, fruit juice, or
flavoured sugar water on a stick or in a flexible plastic
sleeve.
 Kulfi: believed to have originated in the Indian
subcontinent during Mughal India.[57]
 Maple toffee: Also known as maple taffy. 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.
 Mellorine: non-dairy, with vegetable fat substituted for milk
fat.
 Parevine: Kosher non-dairy frozen dessert established in
1969 in New York[58]
 Patbingsu: A popular Korean shaved ice dessert commonly
served with sweet toppings such as fruit, red bean, or
sweetened condensed milk.
 Pop up ice cream
 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
flavoured 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.
Cryogenics

A bowl of Dippin' Dots Rainbow Ice ice cream

In 2006, 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.
[59]
 The preparation results in a column of white condensed water vapour cloud. 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.[60]
Another vendor, Creamistry, creates ice cream from liquid ingredients as customers
watch. It has a softer texture than regular ice cream, because ice crystals have less
time to form.[61]

See also
 Beer ice cream
 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
 Strawberry ice cream

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External links
Look up ice cream in
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 How It's Made: UConn Dairy Bar Ice Cream

 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  at
the Library of Congress Web Archives (archived 20
November 2001)
 HowStuffWorks's How Ice-Cream Works.
 Popular culture, Laurel & Hardy Sketch
 The Structure of Ice Cream
 Ice cream. Principles of ice cream mix calculation
 Start your own ice cream business
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Categories: 
 Ice cream
 Dairy products
 Desserts
 Types of food
 Frozen desserts
 World cuisine
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