It was also used to create kulfi, a popular frozen dairy dessert from the Indian subcontinent often described as "traditional Indian ice cream." Europe France
In the sixteenth century, the Mughal Empire used relays of horsemen to bring ice from the Hindu Kush to its capital Delhi. But it wasn't until the latter part of the seventeenth century that sorbets and ice creams were made using this process. During the sixteenth century authors made reference to the refrigerant effect that happened when salt was added to ice causing it to freeze. The technique of "freezing" is not known from any European sources prior to the 16th century. The earliest written description of the process is known not from culinary texts, but the 13th-century writings of Ibn Abu Usaybia concerning medicine. It was the addition of salt, that lowered the melting point of ice, which had the effect of drawing heat from the cream and allowing it to freeze. Prior to this, cream could only be chilled but not frozen. Ice cream was made possible only by the discovery of the endothermic effect. says that the Charles I tale is undocumented and first seen in print in the 19th century. There is no evidence to support either of these legends and food historian W.S. Another myth suggests that Charles I of England was so impressed by the "frozen snow" that he offered his own ice cream maker a lifetime pension in return for keeping the formula secret, so that ice cream could be a royal prerogative. Stories that Marco Polo or Catherine de' Medici introduced sorbets to Europe are legendary and not supported by documentary evidence. a 18th century manuscript is published in France with recipes for custard ice creams. An early written recipe for ice cream is recorded as the "Snow of Orange Flowers" in the book The New Confectioner from 1682. The first use of the term "ice cream" in the English language appears in a court document of the English king Charles II. Ice cream may have evolved from frozen drinks that European travelers discovered in the Middle East. Chilled sweet drinks called sharbat are known from medieval Arab, Persian and Ottoman cuisine. Tang dynasty (618 - 907 AD) records describe a chilled dessert made with flour, camphor and water buffalo milk. Recipes for snow-chilled sweets are included in a 1st-century Roman recipe book. Ice and snow were prized ingredients in the Chinese, the Greek and the Roman cuisines, and were said to be desirable because of the difficulty of both harvesting and storing them for any length of time. ( July 2022)īy 550 BC frozen desserts made of ice, honey, saffron, and fruits were part of the ancient Iranian culinary traditions. Please see the talk page for more information. This article or section appears to contradict itself. 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 even 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. It may be made from milk or cream and is 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. Ice cream is a sweetened frozen food typically eaten as a snack or dessert.
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