ICE CREAMS
November 30, 2021
Figure 1: Ice creams
Ice cream is a sweetened frozen food typ-
ically 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 a spice, such as cocoa or
vanilla, or with fruit such as strawberries or
peaches. It can also be made by whisking
a flavored cream base and liquid nitrogen
together. Colorings are sometimes added,
in addition to stabilizers. The mixture is
cooled below the freezing point of water and
stirred to incorporate air spaces and to pre-
vent 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. Francis William
”Frank” Epperson (August 11, 1894, Wil-
lows, California – October 22, 1983, Fre-
mont, California)of San Francisco, Califor-
nia, popularized ice pops after patenting
the concept of ”frozen ice on a stick” in
1923.Epperson claimed to have first created
an ice pop in 1905,at the age of 11, when he
accidentally left a glass of powdered lemon-
ade soda and water with a mixing stick in it
on his porch during a cold night, a story still
printed on the back of Popsicle treat boxes.
Epperson lived in Oakland and worked as
a lemonade salesman. An alternative to
the store-bought ice pops is making them
at home using fruit juice, drinks, or any
freezable beverage. A classic method in-
volves using ice cube trays and toothpicks,
although various ice pop freezer molds are
also available.In the UK, there is an increas-
ing number of people making alcoholic ice
lollies at home by putting alcoholic drinks
inside the mould. Buckfast, Kopparberg
and Strongbow Dark Fruit ciders are popu-
lar choices used.