Ice cream parlor is an establishment where ice cream is marketed and served. It usually consists of a refrigerated showcase in which the different types or flavors of ice cream are classified.
Generally it is an open, or grand entrance, which can be easily accessed. On some occasions throughout history ice cream parlors were portable giving rise to ice cream carts.
Summary
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- 1 Story
- 2 types
- 3 Ice Cream Quality
- 4 Curiosities
- 5 Equipment Used
- 6 Chemical aspects
- 7 Sources
History
The origin of the ice cream is considered uncertain, since the concept of the product has undergone modifications in line with technological progress, the generalization of its consumption and the demands of consumers. Despite this, the presence of frozen or chilled drinks with snow or ice in the Babylonian courts, before the Christian era , can be established as a probable origin of ice cream .
Even earlier, in 400 a. C. , in Persia , a chilled dish such as pudding or pudding , made from rose water and vermicelli or angel hair, resembled a cross between a sorbet and a rice pudding , which was served to royalty during the summer . The Persians had already mastered the technique of storing ice inside large, naturally-cooled coolers known as Yakhdan .
These warehouses kept ice collected during the winter or brought from the mountains during the summer. They worked using high wind receivers that kept the underground storage space at cold temperatures . The ice was then mixed with saffron, fruit, and other assorted flavors.
Moreover it is said that the king of Macedonia , Alexander the Great , the Roman Emperor Nero and cooled fruit juices and wines with ice or snow brought from the mountains by their slaves.
Types
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Although the term ice cream is sometimes used to identify frozen desserts in general, it is usually reserved for frozen desserts made with a high percentage of milk fat. The typical definitions for frozen desserts are as follows:
- Ice cream, cream ice cream, creamy ice cream : any frozen dessert with various percentages of vegetable or milk fat. This percentage of fat may vary, depending on the regulations of each country. For example: Argentina more than 6%, Colombia, Ecuador and Venezuela between 8% and 10%, Mexico , the United States more than 10%.
- Ice cream: with less than 10% milk fat and less sugar or sweeteners.
- Frozen custard: with more than 10% milk fat and has egg yolk. Considered a type of * ice cream due to its high fat content.
- Sorbet: generally made with fruit juice or puree and without milk fat .
- Ice cream to the water: Without dairy, water, sugars and fruits or flavors. In some countries a certain amount of milk is allowed.
- Pop or Granita: made with finely crushed ice, to which some essence, fruit juice or alcoholic beverage is added. A variant of the latter is called in Venezuela scraping, in which an ice block is used that is scraped in a manual machine. To the crushed ice obtained in this way, essences with dyes or fruit juices are added and sold in street vendors.
Many countries regulate the use of these terms based on specific percentage amounts of ingredients. Ice creams come in a wide variety of flavors, often with additions, such as flakes or pieces of chocolate , nuts , dried fruit, fruit.
- Some of the most popular flavors in supermarkets are vanilla, chocolate, strawberry, lemon, and cream.
Ice Cream Quality
Basically we can have three qualities of ice cream on the market:
- Industrial Ice Creams: They are the ice creams made in industrial plants in which artificial colors, flavorings and stabilizers are used to enhance their appearance and flavor, respectively; It is an ice cream with a large amount of incorporated air. Due to its massive production, it is one of the cheapest.
- Artisanal Ice Creams: They are made in small factories, basically with manual procedures. Only fresh products are used in its production and, unlike industrial ice creams, no artificial flavors, colors, or preservatives are used. They have much less built-in air and a very creamy appearance. Its price is considerably higher than that of industrial ice cream, due to the quality and quantity of the products used, in addition to its small-scale production. There are countries where the production of artisan ice cream has been highly developed, such as Italy, Argentina, Germany and Japan.
- Helado Soft (also called Soft Ice Cream or Barquilla in Venezuela: It is an ice cream that is made from an industrially produced base mixture that is placed in a small freezer machine. When serving, a water tap is activated. the machine removing the ice cream on the spot. The main feature is the large amount of air inside, that is, it is very light and has a very soft texture. It is an ice cream that is not necessarily of low quality, but generally more economic because it does not require the freezing operation to which the other types of ice cream are subjected after the formation of the emulsion.
They are usually called in other countries, such as Venezuela, waffles because this is the name of the cone made of puff pastry in which they are served. They are usually sold in some fast food restaurants and in some street vendors.
Curiosities
The “sundae” ice cream cup arose in the early 20th century, in the United States, and was served on Sundays (“Sunday” means Sunday). The invention received a different writing because this was considered a sacred day.
In 1846, North America, Nancy Johnson invented a lever-operated freezer that, when manually turned, stirred a mixture of various ingredients. At the bottom, there was a litter of salt and ice, which froze her. It was the forerunner of the first industrial ice cream machines.
Initially, in Rio de Janeiro , the ice was wrapped in sawdust and buried in large caves so that it would not melt. He would last five months, long enough for the ice cream makers to teach the people of Rio the taste for ice cream.
In the USA, the world’s largest consumer of ice cream, National Ice Cream Day was established. It is July 14, month that is also considered National Ice Cream Month.
Chemical aspects
Ice cream is one of the triumphs of food technology, and air is one of its main ingredients. Without air, ice cream would be a milk snow, but with air it becomes a highly complex colloidal system. It consists of a semi-solid foam of air cells surrounded by emulsified fat along with a network of tiny ice crystals that are surrounded by a watery liquid in the form of the sun.
This is what effectively makes the difference between a snow and an ice cream, the air combined with a low temperature -40 centigrade and hydrogenated fat is transformed from a liquid to a foamy solid adding its flavorings and stabilizers, we obtain a delicious ice cream.
