Legends of the origin of ice cream
No one can say the exact date of the appearance of a cooling treat. According to historians, the first dish, which can be considered the progenitor of ice cream, was prepared in ancient Rome in 62 AD specifically for the emperor Nero. This dainty was prepared from ice and juices. In 600 years in China, these ingredients began to add milk. The recipe for this dessert reached Europe in 1295 and was brought by the great traveler Marco Polo. Interestingly, not only snow and ice were used to cool ice cream, but also nitrate. To do this, the sweet mixture was poured into a mold and placed in water, to which ice was added with salt or nitrate. The rapid rotation of the mold led to the freezing of the dessert.
According to another legend, the cook of Catherine de 'Medici owned the secret of ice cream preparation, which she brought with her to France. The peak of the popularity of ice cream fell precisely at that time, and without it there was not a single royal dinner. At the same time, the recipe for dessert was kept in the strictest secrecy, those who divulged it were severely punished. So ice cream has become one of the sources of political intrigue.
In 1649 the Frenchman Gerard Tersen created a recipe for the preparation of vanilla ice cream. This was the beginning of the expansion of the assortment of delicacies, in different countries there were more and more tastes of ice cream. The XVII century can rightfully be called the golden age of ice cream. Frozen and cooled desserts - parfait, mousses, "ice bombs" have gained wide popularity.
The ice delicacy became available not only to the royal people, from Paris it began its march around the world. At the end of the XVIII century Procopio de Coltelli opened the world's first ice cream parlor "Tortoni". The assortment of cafes had about 80 types of ice cream. The network of these cafes continues to this day.
The ability to prepare ice cream at home was due to the invention of a hand mixer specifically for its preparation. In 1843, Nancy Johnson invented it, however, forgetting to patent her invention. Two years later, Mr. Young did it. The first mechanical device for the preparation of home dessert was released in Australia in 1855. The beginning of the era of a wide-scale production of ice cream put an invention in the early twentieth century industrial cooler delicacies. And the USA fans of ice cream are obliged by the appearance in 1904 of the first wafer cups.
In America, a stick for ice cream was also invented. This invention was patented in 1905 by Frank Epperson, who accidentally left a glass of soda with a straw in the frost. He began to prepare frozen on a stick drinks, and later introduced the word "popsicle", which to this day Americans call any fruit ice cream on a stick.
Interesting is also the appearance of ice cream "Eskimo". This word the French call children's knitted overalls, which is similar to the costume of the Eskimo. This name is attached to the ice cream, wrapped in a chocolate "suit."
The recipe for ice cream at home
The great advantage of home-made ice cream is that it is prepared without flavorings and dyes, and it turns out environmentally friendly. But there are a lot of recipes for cooking. Classic is the cream ice cream. To make it, you need 250 ml of cream, at least 30% fat, 1/2 cup sugar, 600 ml whole milk, 2 tablespoons flour, 5 egg whites, a little vanilla.
Milk and cream are mixed with vanillin and brought to a boil, after which everything is infused for ten minutes. A quarter of the mixture is cast into another dish, the rest of the mixture is added with sugar, which must completely dissolve. Then whisk the whites, adding a little flour. At the end, sweet milk is added to the egg mixture and whipped to a foam using a mixer. The resulting mixture, stirring constantly, is boiled in a water bath until it thickens. Then add the rest of the milk, put on a small fire, stirring constantly, bring to a boil.
Then the resulting mixture is filtered through a sieve to remove the lumps, poured into a cooled form and placed for thirty minutes in the freezer. After the mixture has frozen, it is again whipped and put back into the frost for thirty minutes. Then repeat this procedure again, and the dish is finally sent to the freezer for four hours until it is completely frozen.
Fruit delicacy for gourmets
You can prepare a frozen delicacy without special skills and efforts. The recipe is very simple: 0.5 kg of berries or fruits, preferably freshly frozen, whipped with 0.5 l of yogurt or kefir in high form. The resulting cocktail is poured into molds and sent to the freezer for three hours, after which the dish is ready for use.