Ice cream

The history of ice cream has more than one century. The first ice desserts began to be prepared by culinary specialists from the time of Alexander the Great. Of course, these progenitors of ice cream were far from a modern delicacy, because a recipe remotely similar to a familiar modern product appeared for the first time only in the 17th century. Since then, a lot has changed, and ice cream from an exclusive, rare and expensive dessert has become a common and affordable treat for everyone. Today, there are about 1000 types of ice cream available in the world. It is the most popular summer dessert, and its cooling effect makes the product highly sought after in the summer heat.

Interesting facts from the history of the origin of the product

For the first time, freezing fruits and berries to eat them grated with ice was invented around the 4th century BC. Snow was used for freezing. The ice cream of that time was like sorbet: it was frozen fruit juice or frozen fruits with sugar and crushed ice. Some scientists have an opinion that the dessert recipe came to Europe from China, where one of the emperors liked to treat himself to a delicacy of frozen milk and ice.

The recipes have changed. Mankind invented sorbets, frozen fruit juices and syrups. The real ice cream boom in the traditional sense occurred after 1649. It was then that the French chef Gerard Tiersen first prepared frozen buttercream from milk and cream. The dish was the beginning of the era of ice cream ice cream. At the beginning of the 18th century, the first cafe in the world opened in Paris, where guests were offered about 80 types of ice cream. Gradually, with the advent of new technologies and mechanisms, the product ceased to be an exotic product intended only for the rich. In the 19th century, a mechanism for making ice cream at home was invented. In 1851, the first batch of dessert was produced in America on an industrial scale.

Over time, more and more new types of dessert appeared, now they are so familiar: popsicle, cone, glass. Each of these types of ice cream became a breakthrough in its own way, the authors of the ideas patented their rights to technological discoveries.

In the 90s of the last century, the production of a product moved away from a focus on quantity, and was reorganized to improve quality. Ice cream has changed its texture and preparation schemes in order to reach store shelves today in its modern form.

Popular varieties of ice cream

Depending on the raw materials from which the dessert is prepared, its most common types are distinguished:

  • dairy - contains the least amount of calories and milk fat;
  • cream is fatter and contains more sugar than milk;
  • ice cream is the fattest and most high-calorie type;
  • sorbet - fruit and berry ice cream, which is prepared from the milk residue;
  • popsicles - frozen juice from fruits and berries.

Such a classification, of course, does not reflect the whole variety of existing types of “frosty” dessert. In addition to the usual creamy, chocolate, fruit desserts, with or without filling, with chocolate chips, waffles, cookies, condensed milk, pieces of jelly, some companies around the world produce completely unique products.

The strangest ice cream flavors in the world

In one of the Chinese amusement parks, visitors are offered ice cream with the taste of raw horse meat, squid and cow tongue. Probably, it is better to try these dishes after a ride on the rides.

At Murphy's Irish Pub, you can order a dessert flavored with salmon, gin or green peas.

Australian confectioners use an old Irish recipe to make ice cream with prunes and whiskey, while the French use avocados to make it.

One of the New York dessert factories produces ice cream with durian, an exotic fruit that has a sharp and very unpleasant smell. It exudes a nasty odor so strongly that it is impossible to store it indoors.

How about roasted garlicand almond flavored ice cream? Cooks in Minneapolis came to the conclusion that combining these incompatible things would be a good solution.


Japan broke all records for the number of strange foods and desserts included. In this Asian country, you can find ox tongue flavored ice cream with python, charcoal, squid ink, and even ammonia. By the way, the last dessert has a pronounced property to cause nausea and vomiting, but it is still popular with the Japanese.

Chemical composition of the product, calorie content and benefits

100 g of ice cream can contain from 180 to 250 kcal, taking into account various additives and fillers. Approximately 3-5 g proteins, 10-15 g fats and 19-30 g carbohydrates are obtained by the body when eating 100 g of milk, cream ice cream or ice cream.

The product contains the whole complex of vitamins: A, C, group B , beta- carotene, vitamins D, E, H, K and PP. In addition, ice cream also contains minerals necessary for the human body: potassium, calcium, magnesium, silicon, iron, manganese, copper, molybdenum, fluorine, zinc. All these substances have a positive effect on human health: they normalize the functioning of the nervous system, heart and blood vessels, brain cells, stimulate metabolism and improve the condition of the skin, teeth and hair,.

Of course, store-bought products have a greater variety of flavors, have a longer shelf life, and require no effort to prepare them. But those gourmets who decide to make homemade ice cream note that its taste is much richer and more delicate, so it’s definitely worth a try.

Methods of preparation


  • 250 ml cream 35% fat;
  • 35 g milk powder;
  • 90 g sugar ;
  • 10 g cornstarch;
  • a teaspoon of vanilla sugar.
  • This process will require a thin-walled pan. Both types of sugar and milk powder are poured into it, 250 ml of liquid milk is gradually added. Starch should be dissolved in the remaining milk. The pan is put on a slow fire and brought to a boil, after which starch is added. The mixture must be constantly stirred until it begins to thicken. After that, the future ice cream is removed from the stove, covered with cling film and left to cool.

    The cream is whipped with a mixer until soft peaks, then introduced into the milk mixture, stirring constantly. The product is almost ready, it remains only to freeze it correctly. After transferring the ice cream to the ice cream maker, the dessert is placed in the freezer. It must be shaken every 20 minutes for the first 2 hours. After about 4-5 hours, the milk mixture will become a full-fledged home-made ice cream.

    To prepare a rich chocolate ice cream, take:

    • 1 cup cream 40% fat;
    • 240 ml cream with 18% fat;
    • half a glass of sugar;
    • teaspoon flavored vanilla sugar;
    • a pinch of salt ;
    • 3 tablespoons cocoa.

    Cocoa is dissolved in half the amount of low-fat cream. The rest is heated, sugar is added and kept on low heat until the sugar is completely dissolved, after which it is poured into the cocoa mixture. When the mixture boils, it is removed from the stove and set to cool. Next, vanilla sugar is added to it and stirred until dissolved. Cream with a fat content of 40% is whipped with salt and introduced into the main mixture. The resulting product is sent to the freezer - to freeze.

    Possible harm and contraindications for use

    In addition to useful properties, ice cream has a very high calorie content. If we are not talking about special dietary types of dessert (they are sold in specialized stores), then eating ice cream can lead to excess weight, obesity, and increased blood cholesterol levels.

    A product based on milk and cream is not suitable for the diet of people with milk fat intolerance, as well as those who have a history of heart and vascular diseases, diseases of the pancreas, liver, stomach and intestines, diabetes mellitus, disruption of the endocrine system.

    Frequent use of various types of desserts with flavors and colors can cause allergic reactions.

    The legendary summer dessert with refreshing properties has a specific texture and taste that cannot be confused with any other dish. Children and adults enjoy milk, chocolate, fruit ice cream, sorbets, popsicles, cones and cups with pleasure. A variety of types of ice cream is a guarantee that there will be a favorite flavor for every gourmet. Those who do not like the store product will find on the Internet a lot of recipes for making ice cream with various additives and ingredients. Exotic lovers will definitely be interested in fried ice cream or ice cream with atypical flavors, which appears on store shelves along with traditional ice cream.

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