Ice Cream by dfhdhdhdhjr

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									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. 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.

								
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