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Ice cream (originally iced cream) is a frozen dessert made from dairy products such as cream (or substituted ingredients), combined with flavorings and sweeteners such as sugar. This mixture is cooled while stirring to prevent large ice crystals from forming. Although the term "ice cream" is sometimes used to mean frozen desserts and snacks in general, it is usually reserved for frozen desserts and snacks made with a high percentage of milk fat. Frozen custard, yoghurt, sorbet and other similar products are sometimes also called ice cream. Governments often regulate the use of these terms based on quantities of ingredients.


Composition

Modern industrially-produced ice cream is made from a mixture of ingredients:

minimum of 10% milk fat
9-12% milk solids: this component, also known as the serum solids, contains the proteins (caseins and whey proteins) and carbohydrates (lactose) found in milk
12-16% sweeteners: usually a combination of sucrose and/or glucose-based corn syrup sweeteners
0.2-0.5% stabilizers and emulsifiers, e.g. agar or carrageenan extracted from seaweed
55%-64% water which comes from milk solids or other ingredients

Ice creams come in a wide variety of flavors, often with additives such as chocolate flakes or chips, nuts, fruit, and small candies/sweets.


Production

Before the development of modern refrigeration,
Ice was cut commercially from lakes and ponds during the winter and stored in large heaps in holes in the ground or in wood-frame ice houses, insulated by straw. Ice cream was made by hand in a large bowl surrounded by packed ice and salt. The temperature of the ingredients was reduced by the mixture of crushed ice and salt. The salty water is cooled by the ice, and is liquid below the freezing point of pure water. The immersed container can make better contact with the salty water and ice mixture than it could with ice alone.


[edit] Ice cream cone
The popularity of ice cream cones increased greatly during the St. Louis World's Fair in 1904. According to legend, at the World's Fair an ice cream seller had run out of clean dishes, so could not sell any more ice cream. Next door to the ice cream booth was the waffle booth, unsuccessful due to intense heat; the waffle maker offered to make cones by rolling up his waffles and the new product sold well, and was widely copied by other vendors.


Ice cream alternatives

Ice milk: less than 10% milk fat and lower sweetening content, sold as low-fat ice cream in the United States.
Frozen custard: at least 10% milk fat and at least 1.4% egg yolk and much less air beaten into it, similar to Gelato, fairly rare.
Frozen yogurt
Mellorine: non-dairy, with vegetable fat substituted for milk fat
Gelato: an Italian frozen dessert. Also, simply the Italian word for "ice cream".
Sherbet: 1-2% milk fat and sweeter than ice cream.
Sorbet: fruit puree and no milk products
Lollipop (or popsicle or lolly): frozen fruit puree, fruit juice, or flavored sugar water on a stick or in a flexible plastic sleeve.
Kulfi: Believed to have been introduced to South Asia by the Mughal conquest in the 16th century; its origins trace back to the cold snacks and desserts of Arab and Mediterranean cultures.[14]
Dondurma: Turkish ice cream, made of salep and mastic resin
Some ice creams are made without milk; for example with soy milk or rice milk instead. A minority of non-dairy ice creams are based on nut butter. Another variation is ice cream made with coconut milk.

Ice cream (originally iced cream) is a frozen dessert made from dairy products such as cream (or substituted ingredients), combined with flavorings and sweeteners such as sugar. This mixture is cooled while stirring to prevent large ice crystals from forming. Although the term "ice cream" is sometimes used to mean frozen desserts and snacks in general, it is usually reserved for frozen desserts and snacks made with a high percentage of milk fat. Frozen custard, yoghurt, sorbet and other similar products are sometimes also called ice cream. Governments often regulate the use of these terms based on quantities of ingredients.

Modern industrially-produced ice cream is made from a mixture of ingredients:

* minimum of 10% milk fat
* 9-12% milk solids: this component, also known as the serum solids, contains the proteins (caseins and whey proteins) and carbohydrates (lactose) found in milk
* 12-16% sweeteners: usually a combination of sucrose and/or glucose-based corn syrup sweeteners
* 0.2-0.5% stabilizers and emulsifiers, e.g. agar or carrageenan extracted from seaweed
* 55%-64% water which comes from milk solids or other ingredients

These ingredients, along with air incorporated during the stirring process, make up ice cream. Generally, less expensive ice creams contain lower-quality ingredients (for example, when vanilla bean is replaced with artificial vanillin), and more air is incorporated, sometimes as much as 50% of the final volume. Artisan-produced ice creams, such as Berthillon's, often contain very little air, although some is necessary to produce the characteristic creamy texture of the product. Generally speaking, the finest ice creams have between 3% and 15% air. Because ice cream is sold by volume, it is economically advantageous for producers to reduce the density of the product in order to cut costs. The use of stabilizers rather than cream and the incorporation of air also decrease the fat and energy content of less expensive ice creams, making them more appealing to those on diets.

Ice creams come in a wide variety of flavors, often with additives such as chocolate flakes or chips, nuts, fruit, and small candies/sweets. Some of the most popular ice cream flavors are vanilla, chocolate, strawberry, and Neapolitan (a combination of the three). Many people also enjoy ice cream sundaes, which often have ice cream, hot fudge, nuts, whipped cream, cherries and other toppings.