John Myers
Ice cream is eaten frozen and has a paste-like or solid consistency. A distinction is made between several varieties according to the type of preparation and the percentage of the basic ingredients. Cream ice cream contains at least 50% milk and at least 100 g egg yolk or 270 g whole egg are used for 1 l milk. Due to the high-fat content, ice cream is particularly aromatic and creamy. It contains at least 60% whipped cream, which corresponds to 18% milk fat from cream. Milk ice cream consists of at least 70% milk. Ice cream and fruit ice cream have a milk fat content of at least 10% and 8% respectively. Sherbet must contain at least 20% fruit, but only at least 10% fruit when using sour fruit. For sorbet, the fruit content is at least 25% and for sorbet made from citrus fruits it is 15%. Water ice is mainly made from water and sugar. We’ll tell you how to make ice cream yourself.
Origin
The Chinese could enjoy ice cream 3000 years ago. In 1293 Marco Polo brought a recipe back to Italy from a trip to Asia. Catherine de Medici brought the art of ice cream making to France. In 1660, the Italian Francisco Procopio di Cultelli, the chef of Louis XIV, opened the first ice cream parlor in Paris.
Season
The peak selling season for ice cream is summer. In the markets it is offered in different packaging all year round.
Taste
Depending on the ingredients and flavorings, ice cream tastes very different. The most popular flavors in Germany are vanilla, which is used for spaghetti ice cream, for example, chocolate, stracciatella and strawberry.
Use
Ice cream is usually eaten as a dessert – like here with our chocolate ball dessert – or as a refreshment. In the warm season, however, it is also very popular in iced coffee or iced chocolate.
Storage
Ice cream must be stored in the freezer, following the instructions printed on the packaging. Due to the high susceptibility to germs, it is good to only take ice cream out of the freezer for a short time before portioning.
Durability
For hygiene reasons, melted ice must not be refrozen. It is important not to interrupt the cold chain. The stated best-before date should be observed. If you would like to get involved yourself and make ice cream in portions, it is best to devote yourself to our recipes for the ice cream machine.
Nutritional value/active ingredients
Depending on the variety, ice cream has a very different nutritional value. On average it is about 250 kcal/1048 kJ per 100 g. Ice cream also provides an average of around 1.6g of protein, 21g of fat, and 12g of carbohydrates. Due to the high sugar and usually also fat content, ice cream should only be enjoyed in moderation.
