ICE CREAM

ICE CREAM

Water ices are the ancestors of modern ice cream. They were known in the Roman Empire, and Marco Polo is supposed to have brought a recipe for milk ices from the Far East. The commercial production of milk ices became successful after the discovery that salt mixed with ice produces a lower temperature than ice alone. The growth of the ice - cream industry was greatly assisted from the introduction of mechanical refrigeration, in the late 19^th century.

The ingredients of all ice cream are cream, milk, non - fat milk solids, sugar and sometimes egg yolks, Generally is included a stabilizer. The food values of ice cream vary according to its ingredients.

Pasteurization, homogenization and controlled freezing contribute to the quality of ice cream.

Homogenization blends the fat globules with the non - fat milk solids to help form a stable emulsion.

The whipping process produces ice cream of uniform consistency. It consist of incorporates air and it's necessary to produce a palatable product.

After the homogenization the mix is cooled rapidly to not more than -40°F.