History of Ice Cream

Study Notes

Originated in ancient civilizations, with evidence of frozen desserts dating back to 2000 BC in ancient Mesopotamia
The ancient Greeks and Romans are known to have eaten a frozen mixture of snow and sweetened milk
In the 16th century, the Medici family in Italy commissioned a chef to create a frozen dessert, which became known as "gelato"
Ice cream was introduced to the US by Thomas Jefferson, who brought back a ice cream maker from France in the 18th century

Basic ingredients: cream, sugar, flavorings (natural or artificial), stabilizers (e.g. guar gum), and air
Mixing and churning process introduces air into the mixture, increasing volume and smoothness
Temperature control is crucial: mixture is churned at -20°C to -15°C, then frozen to -18°C for storage

Gelato: Italian-style, denser and creamier, with less air and more flavorings
Premium: high-quality, high-fat (10-12%) ice cream with more mix-ins and unique flavors
Low-fat: reduced-fat (3-6%) ice cream, often with added stabilizers
Vegan: plant-based milks (e.g. almond, coconut) and alternative sweeteners

High in calories, sugar, and saturated fat, but can provide some essential nutrients (e.g. calcium, protein)
Portion control is key, as excessive consumption can contribute to health issues (e.g. obesity, diabetes)
Some ice cream brands offer "healthier" options with reduced sugar, fat, or added nutrients

The average American consumes 23 pounds of ice cream per year
The world's largest ice cream sundae was over 5,000 pounds
Ice cream was a favorite treat of many historical figures, including Napoleon and George Washington

Ice cream originated in ancient civilizations, with evidence of frozen desserts dating back to 2000 BC in ancient Mesopotamia
The ancient Greeks and Romans ate a frozen mixture of snow and sweetened milk
The Medici family in Italy commissioned a chef to create a frozen dessert, known as "gelato", in the 16th century
Thomas Jefferson introduced ice cream to the US, bringing back an ice cream maker from France in the 18th century

Basic ingredients of ice cream include cream, sugar, flavorings (natural or artificial), stabilizers (e.g. guar gum), and air
The mixing and churning process introduces air into the mixture, increasing volume and smoothness
Temperature control is crucial: mixture is churned at -20°C to -15°C, then frozen to -18°C for storage

Gelato: Italian-style, denser and creamier, with less air and more flavorings
Premium: high-quality, high-fat (10-12%) ice cream with more mix-ins and unique flavors
Low-fat: reduced-fat (3-6%) ice cream, often with added stabilizers
Vegan: plant-based milks (e.g. almond, coconut) and alternative sweeteners

Ice cream is high in calories, sugar, and saturated fat, but can provide some essential nutrients (e.g. calcium, protein)
Portion control is key, as excessive consumption can contribute to health issues (e.g. obesity, diabetes)
Some ice cream brands offer "healthier" options with reduced sugar, fat, or added nutrients

The average American consumes 23 pounds of ice cream per year
The world's largest ice cream sundae was over 5,000 pounds
Ice cream was a favorite treat of many historical figures, including Napoleon and George Washington