Everyone loves dessert, and one of the most beloved treats is ice cream. But do you know the origins and significance of the ice cream you enjoy daily? Join us as we explore the history and meaning of five types of frozen delights: ice cream, gelato, sorbet, Neapolitan, and popsicles!
1. Ice Cream
Ice Cream
Origins
According to a tale, ice cream originated in ancient China as early as the 3rd century BC. Another story credits its invention to the Roman emperor Nero, who is said to have combined ice and fruit juices.
The Arab trader Marco Polo is believed to have introduced ice cream to Italy, from where it spread throughout Europe. Additionally, Catherine de’ Medici, an Italian noblewoman, married the Duke of Orleans in 1533 and popularized the dessert, leading to its inclusion in cookbooks.
In the 16th century, the Mughal emperors of South Asia created Persian-style ice cream using frozen ice from the desert. This inspired the Indian invention of Kulfi, a frozen dairy dessert that became a traditional South Asian treat.
Since 1744, ice cream made with milk and cream has been popular in North America, enjoyed by presidents and citizens alike. Vanilla and chocolate flavors also gained popularity during this time.
The English queen, Lady Agnes Marshall, wrote cookbooks featuring ice cream recipes and encouraged the use of liquid nitrogen in its preparation.
Significance
Ice cream is primarily made with milk or cream, combined with various flavors and additives. Alternative milk sources include goat, sheep, or plant-based options like almond, oat, or cashew milk.
There are two main types: Soft-serve and Hard-serve. Hard-serve ice cream contains 10% to 18% milk fat, along with flavorings and sweeteners. It is prepared and stored at -15°C, and air is incorporated during freezing to create a fluffier texture.
Soft-serve ice cream, also known as soft ice or frozen custard, contains less milk fat (3% to 6%) and a higher proportion of air (33% to 45% by volume). It is prepared at -4°C and stored at -3°C before serving. Soft-serve is more popular in Vietnam compared to hard-serve ice cream.
2. Gelato
Gelato
Origins
The Italian ice cream industry flourished under the Roman Empire but later stagnated. Marco Polo then revolutionized the craft by introducing milk-based ice cream to Italy, replacing the traditional snow-based recipe that had been popular a millennium ago.
Gelato gained wider popularity through the marriage of Catherine de’ Medici and King Henry II of France. However, it was the invention of the gelato-making machine by Sicilian Francesco Procopio dei Coltelli that truly popularized gelato across Europe.
Significance
Gelato originates from Italy and typically contains 3.25% milk, sugar, and other flavorings like ground nuts and chocolate. It has less fat and air than other ice creams, resulting in a denser, less fluffy texture.
To make gelato, the cream mixture is heated to 85°C and then rapidly cooled to -4°C for pasteurization. It is then aged in a refrigerator for 4 to 12 hours at 4°C. After aging, the mixture is churned into a circular shape to aerate it and transform it into a gelato consistency.
Gelato is stored at ultra-low temperatures, ranging from -30 to -40°C, and displayed in freezers at -12 to -14°C before serving. Traditional gelato flavors include vanilla, chocolate, hazelnut, milk, and stracciatella (Italian-style melted cheese). Today, gelato is also made with various fruit flavors, offering a diverse range of options.
3. Sorbet
Sorbet
Origins
Sorbet is considered the predecessor of modern ice cream. In 1954, Roman Emperor Nero referred to it as “sweet snow.” The first sorbet combined fruit, honey, and wine, chilled with fresh snow from the Apennine mountains.
In Asia, Chinese inventors created a similar dessert by blending fruit and honey, serving it to emperors during feasts.
Significance
Sorbet is primarily made with frozen fruit, combined with sweeteners like sugar, liqueur, wine, or honey. Notably, sorbet does not contain any dairy-based ice cream in its recipe.
To make sorbet, frozen fruit is blended with syrup and water to create a frozen dessert. Optional additions include alcohol or egg whites for a richer texture.
Sorbet has a soft, supple texture and is low in fat. Some unique sorbet varieties include Agraz (made with verjuice, cinnamon, and sugar), Givre (served in frozen coconut or fruit shells), Mulled Wine Sorbet (made with red wine, cinnamon, cloves, and port), and Muscat Sorbet (made with muscat wine, lemon juice, and egg whites).
4. Neapolitan
Neapolitan
Origins
Italian ice cream makers embraced innovation by creating Neapolitan ice cream. Giuseppe Tortoni, an Italian chef based in Paris, crafted a multi-flavored ice cream block.
Initially, the ice cream featured three colors representing the Italian flag: white for vanilla, red for strawberry, and brown for chocolate. When it reached the United States in 1870, it was renamed Spumoni and evolved to include additional flavors and colors.
Significance
Neapolitan ice cream is a delightful combination of vanilla, chocolate, and strawberry flavors in a single serving. It strikes a perfect balance, neither too sweet nor overly rich, with a refreshing and fragrant appeal. The flavors seamlessly blend without any separation.
5. Popsicle
Popsicle
Origins
In 1905, Francis William “Frank” Epperson discovered this frozen treat. He accidentally left a glass of soda water with a stirring stick on his porch overnight, and by morning, it had frozen into a delicious ice pop.
In 1923, Epperson patented his invention as the “frozen ice-pop on a stick,” naming it Popsicle. The following year, he sold Popsicles at Neptune Beach Amusement Park in a range of fruit flavors. Eventually, he sold the rights and trademark to the Joe Lowe Company in New York, leading to the worldwide popularity of Popsicles.
Significance
Popsicles, also known as freezer pops, ice lollies, ice blocks, or ice drops, are frozen snacks on a stick. They are typically made with milk or fruit juice, sugar, and flavorings.
Preparing Popsicles is simple: just pour the liquid onto sticks and freeze. They come in various fruit flavors, making them a popular choice for many.
6. How to Differentiate These Frozen Treats
Differentiating the Five Types of Frozen Treats
Main Ingredients
Ice Cream: Milk or cream combined with flavorings, containing at least 10% milk fat.
Gelato: Contains 3.25% milk, sugar, and other flavorings (fruit, ground nuts), less fat, and 30% air by volume.
Sorbet: Sugar combined with frozen fruit, liqueur, wine, or honey.
Neapolitan: A combination of vanilla, chocolate, and strawberry flavors in one serving.
Popsicle: Milk or fruit juice, soft drinks, or soda.
Production Methods
Ice Cream: Prepared at temperatures ranging from -15°C to -4°C, with continuous stirring during freezing.
Gelato: Heated to 85°C and then rapidly cooled to -4°C for pasteurization. Aged in a refrigerator for 4 to 12 hours at 4°C.
Sorbet: Frozen fruit is blended with syrup and water.
Neapolitan: Molded into blocks, combining vanilla, chocolate, and strawberry flavors.
Popsicle: Sticks are inserted into the liquid, then frozen.
Texture
Ice Cream: Fluffy, light, and less chewy.
Gelato: Less fluffy, denser, and chewier.
Sorbet: Fluffy and non-chewy.
Neapolitan: Usually less fluffy and denser.
Popsicle: Hard and slow to melt.
Ideal Storage Temperatures
Ice Cream: -15°C to -3°C.
Gelato: -14°C to -12°C.
Sorbet: Refrigerator temperature.
Neapolitan: Varies depending on the type of ice cream.
Popsicle: Below 0°C.
Now you know the origins and significance of these five frozen treats. Stay tuned for more interesting insights!
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