Ice cream is a summer favorite that has been enjoyed by millions of people for over 100 years. The treat itself is fairly simple but that does nothing to take away from the overall enjoyment a bowl of it on a hot summer day can bring.
Ice cream, as the name would imply, is made from dairy products like milk, combined with flavorings, sugar, or other sweeteners. Once the mixture is created, it is stirred slowly while it is cooled. Stirring it slowly prevents large frozen crystals from forming. Doing so creates a much more smooth texture than ice cream that isn't stirred quite as well.
There are typically two categories of ice cream: Philadelphia Style, which is what most people know and love, is made with cream sugar, flavor, and frequently fruit. French ice cream is ice cream that is made with eggs as well as the other ingredients. It is typically in the form of a custard. In order for a frozen dairy food to be classified as ice cream, the United States federal regulations demand that the concoction be made up of a minimum of 10% milk fat and be 20% milk solids by weight. This means that there should be at least 7 grams of fat per every half-cup serving.
Prior to the development of modern refrigeration methods, this dessert was a luxury item. This meant that it was typically reserved for special occasions. On top of minimal facilities for storing and creating ice, making it was really hard work. Ice cream was made by hand in a large bowl which was placed inside a tub filled with ice and salt originally. This was called the Pot Freezer Method. Fortunately, in the 1800s, the hand-cranked churn was developed. This method produced smoother ice cream faster. No one is quite sure of the origins of the hand crank method, but the first patent was issued in 1843.
Ice cream was originally sold by small, local businesses. This was due in part to a lack of methods for transportation. The businesses that typically sold itwere confectioners and caterers. Jacob Fussell, of Baltimore, was the first to manufacture the treat on a large scale. He had a business buying dairy products for resale in the city to consumers. Unfortunately, fluctuating demand frequently left him with a lot of excess cream and milk. He took this and turned it into ice cream.
The development of refrigeration in the 1870s did away with the need for cutting and storing ice. With the perfection of the continuous-process freezer in 1926, the commercial mass production of ice cream was possible and the modern industry was born.
For more information on ice cream and other seasonal treats, please visit http://www.cdkitchen.com.
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