Ice Cream

Ice Cream | Food | Ice Cream is a frozen dessert made of ice, usually made from dairy products like milk and cream, often combined with fruit or other ingredients and flavors. Most varieties contain sugar, although some are made with other sweeteners. In some cases, artificial flavors and colors used in addition to or instead of natural ingredients. The mixture of selected ingredients stirred slowly while cooling, to incorporate air and to prevent large ice crystals from forming. The result is a smooth semi-solid foam, which is malleable and can be redeemed.

The meaning of term "ice cream" varies from country to country. Terms such as "Frozen Custard", "yoghurt", "sorbet", "gelato" and others are used to distinguish the different varieties and styles. In some countries like the United States, the "ice cream " applies only to a specific variety, and most governments to regulate the commercial use of the different terms depending on the relative amount of the main ingredients. In other countries such as Italy and Argentina, a word is used for all variants. Analogues of alternative dairy products such as goats or sheep, or milk substitutes are available for those who are lactose intolerant, allergic to milk proteins and / or vegan.

Ice cream is a sweet, spicy mixture of milk products, which have turned solid by freezing. Traditional ice cream contains milk, cream, sugar, natural flavors and eggs (but not always). When it begins to freeze, the mixture is fighting to prevent the formation of ice crystals, resulting in a light and creamy. For a product to be called "ice cream", it must contain at least 10% fat, or 8% if there is no cocoa, chocolate syrup, fruit or nuts. If a product contains less fat, it is called a "dairy dessert".

Industrially made ice cream is generally made from a mixture of cream, milk or evaporated milk (or both), to which nonfatty milk solids are added. It also contains sugar (14%-16%), emulsifiers, stabilizers, flavors and colorings, sometimes natural but most often artificial. The yield is the increase in volume of a frozen product by adding air, also known as the "overrun." Ice cream with an overrun of 20%-50% would yield creamier ice cream; above 50% would yield mushy, liquidy ice cream that melts quickly.

Buying
 Ice Cream

• Choose: firmly frozen containers of ice cream, without any frost. Preferably buy frozen products from a store with a constant turnover of stock to ensure maximum flavor and freshness. Check the label for food additives.

Serving Ice Cream

• Ice cream and other frozen products consumed as dessert. Ice cream is often topped with caramel or chocolate, mixed or served as a milkshake. The companion of cakes, pies, pancakes, waffles, fruit and biscuits. It can be served with fresh fruit or canned, like a banana split or a fruit sauce.
• The ice cream can be put in the oven without melting, such as Baked Alaska, until it is completely covered with meringue.

Storing
 Ice Cream

• Frozen foods at room temperature loses flavor and are more likely to contain ice crystals if they are frozen again.
• In the freezer: 1 month, in an airtight container in the coldest part of freezer.

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