PREPARATION OF ICE CREAM

Name: Celcy Priyanka.I

STD : XII A1
Remarks:
Teachers signature:

INDEX
1.
Ice cream
2. History
3. Basic components of ice cream
4.
Flavours of ice cream.
5.
July month is national ice cream month.
6.
Tips on storing and handling ice cream
i. In the store
ii. At home
7.
Nutrients in ice cream.
8.
Inclusions in ice cream.
9.
Factors to be considered while flavouring the ice
cream.
10. Pink de-colourisation.

ICE CREAM
Ice cream(derived from earliericed creamorcream
ice) is a sweetened frozen food typically eaten as a
snack or dessert. It is usually made fromdairy
products, such as milk and cream, and often combined
with fruits or other ingredients and flavours. It is
typically sweetened withsucrose,corn syrup,cane
sugar,beet sugar, and/or othersweeteners.
Typically,flavouringsandcolourings are added in
addition to stabilizers. The mixture is stirred to
incorporate air spaces and cooled below the freezing
point of water to prevent detectableice crystalsfrom
forming. The result is a smooth, semi-solid foam that is
solid at very low temperatures (<35F / 2C). It
becomes more malleable as its temperature increases.

HISTORY
CHINA:

A frozen mixture ofmilkandricewas used inChinaaround 200

BC.They poured a mixture of snow andsaltpetreover the exteriors of
containers filled with syrup, for, in the same way as salt raises
theboiling pointof water, it lowers thefreezing point to below zero.".
Persia and Rome
Ayakhchal, an ancient type of ice house, inYazd, Iran
In 400 BC, the Persians invented a special chilled food, made ofrose
water andvermicelli, which was served to royalty during
summers.The ice was mixed withsaffron, fruits, and various other
flavours.
TheRoman EmperorNero(3768 AD) had ice brought from the
mountains and combined it with fruit toppings to create chilled
delicacies.

ASIA:

In the sixteenth century, theMughal emperorsused relays of

horsemen to bring ice from theHindu KushtoDelhi, where it was
used in fruit sorbets.

HISTORY
EUROPE:
When Italian duchessCatherine de' Medici married theDuke of Orlans(Henry
II of France) in 1533, she is said to have brought with her to France some
Italian chefs who had recipes for flavoured ices or sorbets.One hundred years
later,Charles I of Englandwas, it was reported, so impressed by the "frozen
snow" that he offered his own ice cream maker a lifetimepension in return for
keeping the formula secret, so that ice cream could be aroyal
prerogative.There is no historical evidence to support these legends, which
first appeared during the 19th century.
The first recipe inFrenchfor flavoured ices appears in 1674, in Nicholas
LemerysRecueil de curiositz rares et nouvelles de plus admirables effets de
la nature.Recipes forsorbettisaw publication in the 1694 edition of Antonio
Latini'sLo Scalco alla Moderna(The Modern Steward).Recipes for flavoured
ices begin to appear in Franois Massialot'sNouvelle Instruction pour les
Confitures, les Liqueurs, et les Fruits, starting with the 1692 edition.
Massialot's recipes result in a coarse, pebbly texture. Latini claims that the
results of his recipes should have the fine consistency of sugar and snow.
Ice cream recipes first appeared inEnglandin the 18th century. The recipe for
ice cream was published inMrs. Mary Eales's ReceiptsinLondonin 1718.

BASIC COMPONENTS
OF ICE CREAM
1.Sugar

Table sugar is made of Sucrose which is

made up of Carbon, Hydrogen, and Oxygen
atoms.

BASIC COMPONENTS
OF ICE CREAM