Americans claim to have invented ice cream,
but no one is sure. Folklure says Dolly
Madison first created it to serve at the White
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
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.
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
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
Mellorine/toffuti- uses vegetable or other fat as part of
Frozen Custard- ice cream with egg yolk added for
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
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
Nutrition -½ c. ice cream =135 calories
½ c. hard ice milk = 90 calories
½ c. soft ice milk = 110 calories
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
Body- firmness or resistance to rapid melting.
Homemade ice cream has more body & will melt
Texture – firmness of particles, smoothness, &
lightness; size & distribution of ice crystals impt.