Ice Cream

Do you taste Ice cream...?If,Do you know about this....?

Ice cream or ice-cream is a frozen dessert usually made from dairy products, such as milk and cream, combined with fruits or other ingredients and flavours. Most varieties contain sugar, although some are made with other sweeteners. In some cases, artificial flavourings and colorings are used in addition to (or in replacement of) the natural ingredients. This mixture is stirred slowly while cooling to prevent large ice crystals from forming; the result is a smoothly textured ice cream.

The meaning of the term ice cream varies from one country to another. Terms like frozen custard, frozen yogurt, sorbet, gelato and others are used to distinguish different varieties and styles. In some countries, like the USA, the term ice cream applies only to a specific variety, and their governments regulate the commercial use of all these terms based on quantities of ingredients. In others, like Italy and Argentina, one word is used for all the variants. Alternatives made from soy milk, rice milk, and goat milk are available to those who are unable to tolerate traditional ice cream due to lactose intolerance or allergy to dairy protein.

How to make it...?

*Ball Method

This can only be done with a commercial product that mixes ice cream within a specially made ball with two chambers.
1. Fill the ice end with with ice and 1/2 cup of rock salt (3/4 cup if using the larger size ball) and close by hand.

* Standard ice cubes may not fit. You might need crushed ice.
*You'll probably need at least 10 ice trays' worth of ice.
2.Pour the ice cream mixture into the end with a metal cylinder. Leave an inch (2.5cm) at the top for expansion and close by hand.
3.Shake, roll, and pass the ball around for 10-15 minutes. The ball will probably be heavier than you expect.

4.open the ice cream end with the plastic wrench that comes with the ball. Scrape the sides of the cylinder with a plastic or wooden spoon (metal will scrape the cylinder). Close the lid by hand.

*Since the chamber is narrow and deep, stirring the ice cream might be difficult. If necessary, use the wooden handle of a spoon or spatula.

5.Check the ice end. Open the lid with the plastic wrench. Pour out any water and add more ice and up to 1/3 cup of rock salt. Close the lid by hand.

6.Shake, roll, and pass the ball around for 5-10 minutes.

7.Check the ice cream. Repeat the above steps as needed, or eat the ice cream as is.

*When you pour the ice cream out, be careful that it doesn't spill into the raised decorative ledges and tight crevices; these may be very difficult to clean later on, especially if you use chocolate chips.

*The ice cream tends to be "soupy" in the middle and solid along the edges.

Some recipes for making ice cream

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*Almond Ice cream

1/4 cup blanched almonds

2 cups milk
2/3 cup heavy cream
3 egg yolks
1/2 cup sugar

Reduce the almonds to a powder. Add the milk and heavy cream, mix thoroughly together. In a saucepan, heat the almond mixture and bring it to a boil. Remove from heat and reserve.In a bowl, mix the egg yolks and sugar until light and fluffy. Add the almond mixture and mix well with wooden spoon. Return the mixture to the saucepan. Stir over medium-low heat until the custard thickens and coats the back of a spoon, do not boil.Strain custard into a clean bowl and refrigerate until cold. Process custard in ice cream maker according to manufacturer’s instruction. Transfer to covered container and freeze until firm.

*coffee Ice cream


1/4 cup ground coffee
1 cup sugar
3 large eggs,beaten
1/8 tsp. salt
1 Tbs. vanilla extract
3 cups half and half

Heat milk in a heavy saucepan over medium high heat. When bubbles form around the edges of pan, remove from heat. Stir in coffee and half the sugar. In a slow and steady stream, whisk hot mixture into bowl with beaten eggs, whisking constantly. Return to saucepan. Add remaining sugar and salt. Stir constantly over medium high heat 3-4 minutes until mixture is thickened. Stir in vanilla and 1 cup half and half and chill in refrigerator. Strain through a very fine sieve or cheesecloth. Add remaining half and half and freeze in an ice cream maker 20-30 minutes until frozen.

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Ice cream throughout the world
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*Argentina

The tradition of ice cream making was taken to Argentina by many Italian immigrants.[citation needed] While industrial ice cream exists in Argentina and can be found in supermarkets, restaurants or kiosks, and ice cream pops are sold on some streets and at the beaches, the most traditional Argentinean helado (ice cream) is very similar to Italian gelato, rather than US-style ice cream, and it has become one of the most popular desserts in the country. Among the most famous manufacturers are Freddo, Persicco, Chungo and Munchi's, all of them located in Buenos Aires. However, each city has its own heladerías (ice cream parlours) which offer different varieties of creamy and water-based ice creams, including both standard and regional flavours. There are hundreds of flavours but Argentina's most traditional and popular one is dulce de leche, which has become a favorite abroad, especially in the US.
There are two kinds of heladerías in Argentina: the cheaper ones which sell ice cream with artificial ingredients (like Helarte, Pirulo and Sei Tu), and the ones that sell helado artesanal, made with natural ingredients and usually distinguished by a logo featuring an ice cream cone and the letters HA. There are no regulations in Argentina regarding the amount of milk an ice cream can have. In fact, all ice cream parlors serve both cream-based and water-based ice cream (helado a la crema and helado al agua respectively). Instead, the distinctions are made according to the quality of the ingredients.
Unlike most other countries, a standard Argentinean cone or cup contains two different flavours of ice cream. In addition to these, most heladerías offer ice-cream-based desserts like Bombón Suizo (Swiss Bombom: chocolate-covered chantilly ice cream filled with dulce de leche and sprinkled with nuts), Bombón Escocés (Scottish Bombom: same as the Swiss Bombom, only with chocolate ice-cream and white chocolate topping), Cassata (strawberry, vanilla and chocolate ice cream) and Almendrado (almond ice cream sprinkled with almond praline).

*Australia and New Zealand

Per capita, Australians and New Zealanders are among the leading ice cream consumers in the world, eating 18 liters and 20 liters each per year respectively, behind the United States where people eat 23 liters each per year. Brands include Tip Top, Streets, Peters, Sara Lee, New Zealand Natural, Cadbury, andBaskin-Robbins.


*France

In 1651, Italian Francesco dei Coltelli opened an ice cream café in Paris and the product became so popular that during the next 50 years another 250 cafés opened in Paris.Some "French Style" ice creams are made with butter in place of cream.Some people eat heart or log shaped cakes made of ice cream on New Year's Eve or New Year's Day.

*Germany

Italian ice cream parlors (Eisdielen) have been popular in Germany since the 1920s, when many Italians immigrated and set up business. As in Italy itself, ice cream is considered a traditional dessert and the ice cream at an Eisdiele is still mostly hand-made.

*India and Pakistan

Kulfi is a traditional dessert that is much denser than traditional ice cream; it is also very popular and widely consumed in both countries. With the presence of major ice cream brands like, AMUL, Havmor, Kwality Walls, Mother Dairy and Vadilal there is a countrywide availability of various ice cream flavours. There are also ice cream joints like that of Baskin Robbins, Natural's which have some unique flavours of ice creams and are costlier then packaged ice cream. There are also famous ice cream shops like Sujata in Pune.

*Japan

Ice cream is also a popular dessert in Japan, with almost two in five adults eating some at least once a week, according to a recent survey.Since 1999, the Japanese Ice Cream Association has been publishing the Ice Cream White Paper once a year, and the four most popular ice cream flavours in Japan has not changed (including their orders) since 1999 according to the Paper.The top four flavours are vanilla, chocolate, matcha (powdered green tea), and strawberry. Other notable popular flavours are milk, caramel, andazuki (Red Bean) also according to the Paper. Azuki is particularly favored by people in their 50s and older. While matcha is a truly Japanese flavour favored by Japanese and well-known among non-Japanese outside of Japan, plum and ginger, tastes often presented as Japanese flavours outside of Japan, did not make the cut in the top 17 favorite flavour list in 2006. In Japan, a soft serve ice cream is called softcream which is also very popular. As a seasonal treat during the cherry blossom season, ice cream is available that is actually flavoured with cherry

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Related links.....


- More method of making Ice-cream

- More recipes for Ice-cream