The earliest known written process to artificially make ice is known not from culinary texts, but the 13th-century writings of Arab historian Ibn Abi Usaybi'a in his book Kitab Uyun al-anba fi tabaqat-al-atibba (Book of Sources of Information on the Classes of Physicians) concerning medicine in which Ibn Abu Usaybi’a attributes the process to an even older author, Ibn Bakhtawayhi, of whom nothing is known. Kakigōri's origin is referred to in The Pillow Book, a book of observations written by Sei Shōnagon, who served the Imperial Court during the Heian period. The origins of kakigōri date back the Heian period in Japanese history, when blocks of ice saved during the colder months would be shaved and served with sweet syrup to Japanese aristocracy during the summer. Kakigori was a Japanese dessert using ice and flavored syrup. There are Tang dynasty records of a chilled dessert made with flour, camphor and water buffalo milk. There are Persian records from the 2nd-century for sweetened drinks chilled with ice. Ī Roman cookbook dating back to the 1st-century includes recipes for sweet desserts that are sprinkled with snow. Using ice houses and ice pools, Persians were able to serve and produce faloodeh and sorbets all year round. Some sources describe ice cream-like foods as originating in Persia as far back as 550 BC. The origins of frozen desserts are obscure, although several accounts exist about their history.
Ice cream may be served with other desserts-such as apple pie, or as an ingredient in ice cream floats, sundaes, milkshakes, ice cream cakes and baked items, such as Baked Alaska. Ice cream may be served in dishes, for eating with a spoon, or licked from edible wafer cones. Analogues made from dairy alternatives, such as goat's or sheep's milk, or milk substitutes (e.g., soy, cashew, coconut, almond milk or tofu), are available for those who are lactose intolerant, allergic to dairy protein or vegan.
In other countries, such as Italy and Argentina, one word is used for all variants. Products that do not meet the criteria to be called ice cream are sometimes labelled "frozen dairy dessert" instead. In some countries, such as the United States, "ice cream" applies only to a specific variety, and most governments regulate the commercial use of the various terms according to the relative quantities of the main ingredients, notably the amount of cream. The meaning of the name "ice cream" varies from one country to another.
It becomes more malleable as its temperature increases. The result is a smooth, semi-solid foam that is solid at very low temperatures (below 2 ☌ or 35 ☏). The mixture is cooled below the freezing point of water and stirred to incorporate air spaces and to prevent detectable ice crystals from forming. Food coloring is sometimes added, in addition to stabilizers. It can also be made by whisking a flavored cream base and liquid nitrogen together. Ice cream is a frozen dessert, typically made from milk or cream and flavoured with a sweetener, either sugar or an alternative, and a spice, such as cocoa or vanilla, or with fruit such as strawberries or peaches.
0 kommentar(er)
