Tag: Chocolate

How Ice Cream Is Made

The hand crank ice cream maker or freezer was invented in 1846 by Nancy Johnson. In 1848 a similar ice cream freezer, the Johnson Patent Ice-Cream Freezer was patented. By 1850 ice cream had become a popular treat. It wasn’t until 1851 that Jacob Fussell’s Baltimore Company began to manufacture and market ice cream commercially.

At some point in time someone figured out that using salt mixed with the ice would lower the temperature of the ingredients and that the wooden freezer bucket and paddles would open the way for the larger-scale manufacture of ice cream. Today, ice cream is still made using the basic method of the hand-crank ice cream freezer.
With nearly two billion gallons of ice cream and other frozen desserts produced in the United States yearly, there is a need for regulation. This need is met by the International Ice Cream Association. The IICA works to regulate the manufacturing and distribution of ice cream. The organization was founded in 1900 and does market research and regulatory and legislative advocacy.

Along with regulations in producing and marketing ice cream, manufacturers are doing their best to make ice cream healthier. Unfortunately, there is a lot of butterfat and calories in ice cream which, in excess, will cause problems with obesity and other weight-related illnesses.

The fat in ice cream is needed to make the texture smooth. Fat is also what makes the ice cream taste good. Low-fat ice cream does not hold the flavor the way regular ice cream does. Regular ice cream is 10 to 20 percent butterfat and 60 to 62 percent water. To qualify as true ice cream there has to be at least 10 percent fat in the ingredients. With less than 10 percent butterfat, there is more percentage of water which makes the ice cream more like tasteless ice.

Sugar is another ingredient in ice cream that helps keep the creamy mixture smooth and soft by lowering its freezing temperature. Without sugar, or other forms of sweetener, the ice cream would freeze rock solid. Sugar also makes the ice cream taste better. Sweeteners can be regular cane sugar, honey, corn sweeteners or beet sugar. Plant derivatives are stabilizers that also help keep the ice cream smooth and keep it from developing ice crystals. Mono-triglycerides and lecithin are emulsifiers that are used to aid in keeping the smooth whipped texture of the ice cream during and after freezing.

When the ingredients have been mixed in a tank, it is then pasteurized. The pasteurization process involves heating the mixture to a required temperature. Homogenization occurs next where the milk fat is broken down so that the ice cream mixture will be creamy and smooth. It is then quickly cooled to 40 degrees F and then frozen. The ice cream is frozen one batch at a time using the continuous freezer method that has evolved from the method used in the first ice-cream freezers from the 1800’s.

The paddles used in those early freezers may have been precursors to the dasher blades that are used today to keep the ice cream from being solidified. These dashers aerate the ice cream so that it will not weigh more the 4.5 pounds per gallon as required under federal regulations.

After the ice cream leaves the freezer, any chunky ingredients like candy or fruit are added to the mixture before it is packaged. The last step is sending the ice cream to sub-zero temperatures in the hardening room where it is stored until it is shipped and finally ends up in your freezer.

History of Ice Cream

Ice cream has evolved throughout a history that goes back over 2000 years to around 200 B.C. Folk lore has it that in the 1st Century, Nero, the fifth and last Roman Emperor of the Julio-Claudian dynasty (A.D. 37 – 68), ordered his slaves to go up in the mountains and bring back ice which was used to make an iced mixture with fruit.

Another form of ice cream was made by King Tang of China (A. D. 618-97). He combined ice and milk. From China ice cream was brought to Europe when, in the 1200’s Marco Polo had brought an ice cream sorbet recipe back with him to Europe from the Far East. The recipe called for the ingredients snow and milk.

Ice cream was later imported from Europe to the United States where it was served by Presidents George Washington and Thomas Jefferson to their guests. Historians say that George Washington really loved his ice cream and ate lots of it.

In New York City, in 1776, the first ice cream parlor was opened. The word ice cream was started by the American Colonists. They first called it “iced” cream and it was later shortened to “ice” cream.

When First Lady Dolly Madison was in the white house from 1809 to 1817, she served ice cream to guests.

The hand crank ice cream maker or freezer was invented in 1846 by Nancy Johnson. Today, ice cream is still made using the basic method of the hand-crank ice cream freezer. In 1848 a similar ice cream freezer, the Johnson Patent Ice-Cream Freezer was patented. By 1850 ice cream had become a popular treat. It wasn’t until 1851 that Jacob Fussell’s Baltimore Company began to manufacture and market ice cream commercially.

At some point in time someone figured out that using salt mixed with the ice would lower the temperature of the ingredients and that the wooden freezer bucket and paddles would open the way for the larger-scale manufacture of ice cream.

It was a long time before an ice cream mold and scooper was patented. The ice cream scoop was patented by Alfred Cralle in 1897.

The ice cream cone was invented in St. Louis, Missouri in 1904 when on July 23 Charles E. Minches thought of making a pastry cone and filled it with two ice cream scoops. The ice cream cone first appeared at the St. Louis World’s Fair later in the year where, historians believe, there were more than 50 ice cream cone vendors. Historians also believe that the ice cream cone had actually been invented by many people, all at around the same time.

In 1926 Clarence Vogt came up with a process of continuously freezing ice cream for the commercial manufacturing of ice cream. By the 1930’s ice cream had a huge increase in popularity and many flavors of ice cream and sherbets had become available. By the 20th Century many flavors of ice cream were being sold on a large scale in grocery stores, supermarkets and ice-cream franchises.

Ice cream has been around for over 2000 years and isn’t likely to go away very soon. With such longevity, perhaps it will be around for another 2000 years.

Good News: Ice Cream Has Health Benefits!

Amongst the majority of people who are diet-conscience and health-conscious, ice cream has a bad reputation. Not only is this reputation undeserved in general, but the fact is ice cream actually has many health benefits, of which most people are not aware.

Ice cream can be a very positive addition to your diet, especially if you are struggling with weight loss. Studies are now showing that a calcium-rich diet greatly assists in taking off unwanted pounds, and, equally important, keeping them off after you have attained your desired weight. Although one may be tempted to rely on calcium supplements, getting your daily supply of calcium is best when it is achieved with foods which are rich in calcium.

In addition to helping lose extra pounds, ice cream will also aid in shedding body fat while keeping the body lean. If one is interested in the scientific aspect of how calcium intake is related to weight, the lack of sufficient calcium in the daily diet causes fat-producing hormones to be released. Each serving of standard ice cream will provide approximately eight percent of one’s daily calcium needs.

Incorporating some ice cream into your food plans can also help you lower and regulate your blood pressure. The relationship between blood pressure and the natural form of calcium which is found in ice cream is that a regular intake of natural calcium in the diet will prevent high calcitriol levels, thus preventing the constriction of the walls of the small arteries. Eaten in moderation, ice cream will assist in this very important health benefit.

It has recently been proven that the calcium intake from ice cream will also lower your risk of colon cancer. Although the exact correlation has not yet been determined, research suggests that the manner in which calcium assists in inactivating the bile salts may be the factor. Calcium is also associated with lowering the risk of breast cancer.

The calcium found in ice cream also helps the health of bones and teeth. In making the bones stronger and more dense, it is directly related to preventing osteoporosis, which affects many people in later life. As one of the main risks associated with osteoporosis are bone fractures, which can be quite serious in the elderly, a calcium-rich diet in one’s younger years will greatly reduce this risk.

Many physicians are now recommending a daily intake of 1,200 mg of calcium as a treatment for PMS. Women who have tried this regimen have reported in the annoying symptoms associated with PMS. As up to twenty percent of all women are regularly distressed by symptoms such as bloating and mood swings, many should be glad to learn that they can decrease the risk of these symptoms by up to fifty percent simply by electing to have a diet which is rich in calcium.

Although it contradicts the previously-established practice of limiting the intake of calcium in those who have suffered from kidney stones, one of the most recent, longterm studies has shown that a diet which is high in calcium is a good safeguard against recurrent kidney stones.

Although most women are aware of the need for additional calcium-rich foods during pregnancy for the sake of their developing baby’s health, it is generally not as well-known that calcium also greatly reduces the risk of both pregnancy-induced hypertension and premature births.

While people who have preexisting medical conditions should not significantly alter their diets without first consulting their physician, it has been established that for most people a diet which is rich in calcium products, such as ice cream, will have numerous health benefits and learning that this favored treat is indeed a healthy food will surely lead to its fans enjoying ice cream even more.

Comparing Ice Creams

There are so many brands, flavors and styles of ice cream available that it may be difficult to decide which ones you want to buy. If you do some comparison-shopping in advance, it will assist you in making the purchases that are best suited to your own personal tastes, lifestyle, and economy.

If you crave both simplicity and variety, Baskin-Robbins is an excellent place to find both. Currently having nearly three thousands stores in the United States, you are sure to find something to your liking amongst their famous “31 flavors.” Baskin-Robbins has twenty-one permanent flavors, eleven seasonal flavors, and two flavors-of-the-month. In addition to their most popular ice cream cones of one, two , or three scoops Baskin-Robbins also sells shakes, sherbets, ices, and wonderful custom-made ice cream cakes. For customers who have dietary restrictions, Baskin-Robbins also offers lowfat and no sugar added ice creams. Baskin-Robbins is definitely one of the best brands of ice cream.

When great taste and whimsy meet, the result is Ben and Jerry’s. You may already have a favorite Ben and Jerry’s favorite amongst their best-sellers, such as Chunky Monkey, Cherry Garcia, or Peanut Butter Cup; or you might like to try one of their new styles, such as Cinnamon Buns, Strawberry Cheesecake, and Banana Split. Ben and Jerry’s also sells their most popular flavors in the form of cool, frosty milk beverages. Raspberry Chocolate Chunk, Strawberries and Cream, Phish Food, and Chocolate Cookie Dough are also available in light varieties. Currently, Ben and Jerry’s also manufactures four organic ice creams.

Rare is the person who has tried and not automatically loved Moose Tracks! Moose Tracks, whose popularity nearly rivals that of vanilla, is made by the Denali ice cream company. As variety is what makes and keeps happy customers, Denali sells Moose Tracks ice cream in eight different styles, including one which has no sugar added. In addition to their famous Moose Tracks, they manufacture more than thirty other flavors, plus ice cream bars and ice cream pies. Moose Tracks ice cream is definitely not an acquired preference, for you will most likely choose it over any other ice cream once you have tried it.

Dreyer’s ice cream, which is sold in some parts of the United States as Edy’s ice cream, has something for everyone. Dreyer’s premium Grand ice cream sports thirty continuous styles of ice cream, cones, and bars, as well as limited edition flavors. They have sixteen slow-churned, no sugar added, light ice creams, as well as light ice cream bars in Vanilla Almond, Cookies and Cream, Creamy Vanilla, and Vanilla with Nestle Crunch coating. If you like your ice cream packed with extras, Dreyer’s Loaded comes in Butterfinger and Chocolate Chip Cookie Dough, amongst others. They also carry nine delicious flavors of fruit bars, and six sherbets, including orange cream and tropical rainbow.

Located in Lynnfield, Massachusetts, the Hood ice cream company was established in 1846. Without a doubt, Hood ice cream is one of the very best! If basic great taste is what you are seeking, you need not look any further than the Hood brand for ice cream. Hood ice cream is not about pretentious, fancy, or modern, but instead focuses on simple, time-honored goodness. Hood ice cream comes in fifteen classic flavors including Holiday Eggnog, Spumoni, and the vanilla and chocolate checkerboard known as Patchwork. You can also find such unique ice creams as Boston Crme Pie, Martha’s Vineyard Black Raspberry, Mystic Lighthouse Mint, Vermont Maple Nut, and others in Hood’s New England Creamery Ice Cream.

There are many ice cream manufacturers in the United States. Some distribute their ice creams nationwide, while some only sell their products in specific locations. But these are some of the finest, and amongst them you will certainly find one or more ice creams that suits your liking!

Celebrate National Ice Cream Day

If you are looking for an excuse to celebrate and eat ice cream, you’ve found it! Since 1984, National Ice Cream Day has been celebrated on the third Sunday in July. In fact, you can eat ice cream, guilt-free, every day during the month of July to celebrate National Ice Cream Month. (Your can start working on the resulting thickened waistline in August.)

In 1984, President Ronald Reagan proclaimed July as National Ice Cream Month and the third Sunday of July as National Ice Cream Day. President Reagan recognized that over 90% of Americans enjoy ice cream. He encouraged Americans to celebrate ice cream’s nutritional values as well as the fun that families share while eating it. Many memorable occasions have been celebrated while enjoying ice cream treats.

When ice cream became popular in America in the 1930’s, the Laurel and Hardy movie “Come Clean” in 1931 included a little skit where Stan and Laurel Hardy go into an ice cream shop to order ice cream. Confusion results when Stan tries to pick what flavor of ice cream to order. The flavors he asks for, including chocolate, are not available. He ends up saying that he will take it without chocolate. The humorous skit became a favorite and long-remembered scene.

Besides being a subject for movies, ice cream has been the topic of many recipe books and children’s story books. Two examples of children’s story books about ice cream are “Simply Delicious” by Margaret Mahy and “Isaac the Ice Cream Truck” by Scott Santoro. Both are very colorful and fun books with ice cream being the central theme.

In “Isaac the Ice Cream Truck”, Isaac feels less important than other big trucks but finds out that when he is needed the most, he is important after all. In “Simply Delicious” Mr. Minky manages to carry an ice cream cone home to his son while riding his bicycle through a jungle full of very hungry creatures.

America celebrates ice cream in many other ways. There are ice cream socials and there are even internet blogs devoted to the topic of ice cream. Ice cream has even made it into the Guinness Book of World Records. In 1988, in Alberta, Canada, the largest ice cream sundae in the world weighed 55,000 pounds. (Calorie count was not given.) Then, also in 1988, the largest ice cream sandwich was made in Dubuque, Iowa. It was 2,500 pounds. Baskin-Robbins got in on the fun by making a 9,000 pound ice cream cake!

While some may celebrate ice cream in the public forum, many celebrate in the privacy of their own homes . . . in the middle of the night. Dipping into the ice cream tub as a midnight snack is done by one of every five ice cream eaters, mostly ages 18 – 24; and, those midnight snack ice cream bandits are more men than women.

Those middle-of-the-night ice cream-eating men are also the ones who are licking their ice cream bowls clean. Only 8% of women admit to licking ice cream bowls clean and 13% of men admit to licking ice cream bowls clean. Elvis Presley may have been an ice cream bowl licker because some of his favorite snack times were drinking chocolate milkshakes and eating peach ice cream.

Ice cream has been evolving for over 2000 years from the simplest form of ice topped by fruit to its current creamy textures, many forms and flavors… and to think ice cream even has its own special day as well as an entire month to celebrate!