Ice-cream or is a sweet food from liquids such as water, milk and cream, sugar, possibly Eigelb and various taste-giving added like fruits, vanilla, cocoa and other one, which usually under breaking open or agitating to a cream one freezes.

Production

For the production of ice-cream first added (the sugar usually liquid as fruits and cream struck) mixed, then the mass under constant agitating it is frozen whereby fine air vesicles arrive into the mass and remain small the ice crystals. Ice-cream has a cremigen bloom only, if the crystals are so small that they are not perceptible in the mouth and dissolve immediately. Generally applies: The more highly the fat content and the faster agitating, the more finely the ice-cream.

Traditionally for ice-cream in a metal dish one freezes, which itself in a container with a mixture from zerstossenem water ice and common salt, which so-called finds. By the mixture cold under -10 "°C the ice mass one freezes and can be agitated at the same time. Today there are operated ice machines, which take over this task also for the household electrically.

With the industriellen outweighing today production will in principle similarly proceed; however frequently still auxiliary materials are added such as bonding agents, emulsifying agents, stabilizers as well as flavour and coloring materials.

A spectacular method of the ice production originates from the molecular catering trade: The ice mass under easy agitating for instance if a third of its volume at liquid nitrogen is added, the nitrogen begins to cook, while the ice mass freezes at the same time. After approximately one minute the ice is finished. By sudden freezing no large, disturbing ice crystals can form.

History

First there were geeiste sweet foods probably in antique China - which had let put on Chinese ruler large ice camps. In addition, the Sorbet resembling ice-cream was well-known in the European antique one. The Greek poet Simonides of Keos describes it as from glacier snow with added like fruits, honey or rose water existing. Occupied also Alexander of the large one and Hippokrates' is preference for ice-cream. The Roman emperors let themselves be brought by high-speed runners snow and ice from the Apenninen to his production, the Indian emperor Ashoka from the Himalaya.

In the meantime in Europe probably into oblivion turned out, the cross drivers brought the prescription for Scherbet, a mixture made of Fruchtsirup and snow, which the Arabs could do again from China, back.

End 13. Century described Marco Polo the production of a from snow or water and Salpeter, which he had become acquainted with in China. Ice-cream from water and Fruchsaft or - (Granita) became an Italian speciality, in 16. Century was bring along by Katharina of Medici (Caterina De Medici) to Paris. The first opened., 1660 to the Italian Franceso Procopio di Cultelli, a cook of Ludwig XIV likewise in Paris. Around 1700 ice-cream became also in European coffee houses admits. Toward end 18. Century finally a French cook at the yard of the English king invented the milk ice. Also the ice bomb originates from this time.

The first ice-cream machine was invented around 1790 in the USA, the first factory for ice-cream began in Baltimore 1851 their production. Up to the invention of the refridgerator by Carl von Linde 1881 one was however dependent on bar ice from the winter, which were kept in ice cellars up to the summer, and common salt for the Lindes refridgerator brought then the technical availability of cold weather and help the ice-cream to the break-through as mass-produced goods.

The ice at the handle was invented 1905 and patented 1923.

In the twenties everywhere Italian ice-cream parlors opened in Germany. This was the first larger wave of the catering trade operated by foreigners.

The soft ice became in the middle 20. Century in Great Britain invented. A member of the development team from chemists and food technicians was Margaret Thatcher.

In the year 2004 the per-capita consumption at ice-cream in Germany amounted to 7.4 litres.

Ice sorts and - geschmacksrichtungen

According to to basicadd and kind of preparing several ice sorts are differentiated:

• Sorbet originally consists of frozen water (e.g. as snow), which with fruit Marks, - syrup, sugars etc. was aromatized, in the today's, refined form usually from fruit Marks, Zuckersirup and Eischnee or also impactsuspect. That the underlying Scherbet form of the ice-cream next coming is the Italian Granita.
• Milk ice essentially consists of milk, which added with Zuckersirup and with fruit Marks or others were aromatized. The today usual ice-cream is usually milk ice. Classical Geschmacksrichtungen are:
  • Vanilla ice-cream, aromatizes with vanilla or more frequently with Vanillin
  • Chocolate ice, aromatizes with chocolate or cocoa
  • Erdbeereis, aromatizes with
  • Lemon ice, aromatized with lemon juice beside it gives it numerous further Geschmacksrichtungen, which are aromatized with other fruits, coffee, Karamell etc.
• Cream ice or cream ice contains instead of milk struck cream, teilsweise also Eigelb: by its high fat content it is particularly cremig and aromatic. It can be used as basis for the same Geschmacksrichtungen as with milk ice.
  • Stracciatella
  , Cream ice supplements with geraspelter tender bitter chocolate

Besides there are various - partial from different ice sorts built up - sweet foods like the ice bomb, belonged to those also the original prince ice or those the Sicilian cake of the same name shared Cassata. Comparable is also the Eisparfait.

In Germany the names for ice-cream sorts and minimum requirements for their composition as well as permitted added by the regulation over ice-cream and the food marking regulation of 1933 legally specified. Since 1998 are in adjustment to your-genuinly the use all added, which are permitted for food generally, also in the ice-cream certified. The regulation of 1933 was contentwise essentially transferred however to the guiding principles for ice-cream. Therefore ice-cream sorts (here simplified) are so defined:

• Single ice cream: at least 3 per cent milk fat
• Ice cream: at least 10 per cent milk fat
• Ice with plant fat: at least 3 per cent vegetable fat and if necessary clearly perceptible fruit taste
• Fruit ice cream: at least 8 per cent milk fat and clearly perceptible fruit taste
• Fruit ice: Fruit portion at least 20 per cent, with at least 10 per cent
• (Fruit) - Sorbet: Fruit portion at least 25 per cent, with 15 per cent. Milk or milk components is not used.
• Milk ice: at least 70 per cent of milk
• Cream ice, cream ice, prince ice: at least 18 per cent milk fat, with newer manufacture of Langnese partially also only 15 per cent.
• Cream ice: at least 50 per cent of milk and on a litre of milk at least 270 g Vollei or 90 g Eigelb. It does not contain additional water.

Hygenic aspects

Since essentially from raw and partly added ice-cream exists as well as by breaking open a large surface possesses, it represents a good fertile soil for bacteria, which possibly already added in were present or with the production into the ice mass arrived. While the ice froze, they in addition, can not increase, do not die themselves. In melted ice against it the Vermehrung can take place very fast. Therefore one should not freeze melted ice-cream again. Already during the production is to careful hygiene to be paid attention, in order to keep as small the mikrobielle load before freezing as possible. With industrially manufactured ice must added before freezing to be pasteurisiert.

In hygenic regard soft ice is particularly problematic, since the ice mass is cooled, but frozen by portion only directly before the sales. Therefore it came already more frequently to infections, in particular with Salmonellen.

See also

• Ice bomb

Related links

• www.verbraucherministerium.de German guiding principles for ice-cream (pdf file)

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