How Ice Cream is Made?

Ice cream and other cold deserts have been constantly changing from centuries to thousands of years ago. With the progress of our diet, ingredients, ingredients and refrigeration technologies for centuries, ice cream truly ranges from simple recipes using ice to modern milk recipes we know and love today.

Before contemporary technology and industrial manufacture make ice cream available to everyone soon, this cold treatment is one of the most complex production and very expensive cold treatment. Since genuine ice is the basis of these ice creams and there is no electric refrigeration, ice cream has been regarded as a symbol of status, wealth, and high social status for more than 2000 years. 2500 years ago the Persians began to eat ice cream made from ice cream and grape juice. Over time, they began to freeze rose water and added a lot of new fruit ingredients to it. This recipe recipe continued to live in Europe after the rise and fall of the Roman Empire, and it remained relatively unchanged for more than 1000 years. This situation changed in the 13th century, when Italian explorer Marco Polo returned to Europe, he brought a milk based ice cream prescription seen in China. This event shows the beginning of the history of modern ice cream, and since then Ice cream has become increasingly popular. In particular, with the ban on alcohol, the rise of Hollywood movies, and the delivery of ice cream to the USA as part of the Allied military ration after World War II, the advent of electric refrigeration and industrial production is a global ice Bringing a rapid expansion of cream.

Air increases the absorbency of cream and removes the feel of moisture or heavy substances.

First mix the ingredients, pasteurize (heat at high temperature to kill harmful bacteria) and homogenize (mix the cream thoroughly to break the fat ball until the mixture is completely smooth and homogeneous ).

Flavor, pigment and fruit puree are added and the mixture is left to cool for about 4 hours.

3. Remove the special barrel freezer from the mixture and gradually freeze some of the crystals to make the mixture harder. At the same time, this machine sends clean air to the ice cream and holds more than 50% of the ice cream. In the absence of air, ice cream is as hard as ice.

The final mixture of toppings, for example a mixture of fruits, nuts, candies or biscuits, is then introduced into the semi-frozen mixture.

5. Finally, freeze the ice cream to a temperature of -30 to -40 ° C

The earliest recipe for making ice cream was "L'Art de bien faire les glaces d'office" published by strange Monsieur Emy in 1768. Illustration on the front shows how to make ice cream at that time. Chubby Chubby who works hard, a naked angel with small wings, and the one who is God and Jesus. "If you know how to make ice, nobody knows you will get a lifetime meal ticket and the lock on the sweets door locked," Robin Weir explained. Co-authors of "Ice Cream, Sherbet and Gelati": Authoritative Guide. If you know how to make ice cream, you are definitely smiling - you experienced it in your life. "Amy's book highlights the thinness of the dessert of the day ice cream can only be purchased by the wealthiest people, it requires expertise and equipment, ice and sugar.

In the United States, ice cream made with butter, sugar, flavor (usually fruit) is sometimes called "Philadelphia" ice cream. Ice cream made from eggs using custard is sometimes called "French ice cream". According to the US Federal labeling standards, ice cream is required to contain at least 10% cream. Americans consume 23 liters of ice cream per person per year - this is the world's largest. The cookbook of Mrs Marshall, published in 1888, supports the supply of ice cream to corn, but that idea must have been previous. Agnes Marshall was a famous cook writer at the time and helped promote ice cream. She was a patented ice cream maker and was the first person to recommend using liquefied gas to freeze ice cream after seeing the demonstration at the Royal Academy.