NATIONAL ICE CREAM MONTH 🔼
Ice cream is a mixture of milk, cream, sugar, and sometimes other ingredients that has been frozen into a soft, creamy delight using special techniques. Ice cream has been a popular treat for hundreds of years but has only become commonplace since the widespread use of refrigeration. The exploding popularity of ice cream has led to a number of ice cream variations including frozen custard, frozen yogurt, and even non-dairy versions made with ingredients like coconut milk.
In 1984, President Ronald Reagan designated July as National Ice Cream Month and the third Sunday of the month as National Ice Cream Day. ice cream, frozen dairy food made from cream or butterfat, milk, sugar, and flavourings. Frozen custard and French-type ice creams also contain eggs. Hundreds of flavours have been devised, the most popular being vanilla, chocolate, and strawberry.
🔺 History :
ice cream-like foods as originating in Persia as far back as 550 BC. Using ice houses and ice pools, Persians were able to serve and produce faloodeh and sorbets all year round.
A Roman cookbook dating back to the 1st century includes recipes for sweet desserts that are sprinkled with snow.
There are Persian records from the second century for sweetened drinks chilled with ice.
There are Tang dynasty records of a chilled dessert made with flour, camphor, and water buffalo milk.
Ice cream's origins are known to reach back as far as the second century B.C., although no specific date of origin nor inventor has been undisputably credited with its discovery. We know that Alexander the Great enjoyed snow and ice flavored with honey and nectar. Biblical references also show that King Solomon was fond of iced drinks during harvesting. During the Roman Empire, Nero Claudius Caesar (A.D. 54-86) frequently sent runners into the mountains for snow, which was then flavored with fruits and juices.
Over a thousand years later, Marco Polo returned to Italy from the Far East with a recipe that closely resembled what is now called sherbet. Historians estimate that this recipe evolved into ice cream sometime in the 16th century. England seems to have discovered ice cream at the same time, or perhaps even earlier than the Italians. "Cream Ice," as it was called, appeared regularly at the table of Charles I during the 17th century. France was introduced to similar frozen desserts in 1553 by the Italian Catherine de Medici when she became the wife of Henry II of France. It wasn't until 1660 that ice cream was made available to the general public. The Sicilian Procopio introduced a recipe blending milk, cream, butter and eggs at Café Procope, the first café in Paris.
Iced desserts were introduced into Europe from the East. Marco Polo brought back descriptions of fruit ices from his travels in China. Italian cooks developed recipes and techniques for making both water and milk ices; Buontalenti, one of the cooks taken to France by Catherine de Medici, first prepared such treats for the French court. In 1686 a Sicilian, Francesco Procopio, opened a café in Paris and began to sell ices and sherbets, which became so popular that numerous other ice makers soon opened in the capital. Tortoni, owner of a café in late-18th-century Paris, is credited with developing cream ices. In the United States, ice cream was served by George Washington, Thomas Jefferson, and Dolley Madison. Philadelphia became the hub of ice-cream manufacture in the United States; the ice-cream soda was invented there in 1874. The ice-cream cone, portable and self-contained, originated at the 1904 World’s Fair in St. Louis, Missouri. San Francisco’s Ghirardelli Square, home to the onetime chocolate factory, became famous for its hot-fudge sundaes.
Commercial ice cream is made by combining, under constant agitation, the liquid ingredients (milk, cream, syrups, etc.). These liquids are heated and combined with dry ingredients (sugar, stabilizers, dried eggs or milk) to form a mix, which is then pasteurized and homogenized. The mix is ripened for several hours in a refrigerated vat, then combined with finely chopped fruit, nuts, or other solids. The mix is agitated while being frozen in order to incorporate air and control the size of the ice crystals that are formed. The partially frozen ice cream is drawn off into packages and frozen solid, or “hardened.” So-called soft-service ice cream was invented in 1939; it is served directly from the freezing machine without being allowed to harden.
Ice cream's origins are known to reach back as far as the second century B.C., although no specific date of origin nor inventor has been undisputably credited with its discovery. We know that Alexander the Great enjoyed snow and ice flavored with honey and nectar. Biblical references also show that King Solomon was fond of iced drinks during harvesting. During the Roman Empire, Nero Claudius Caesar (A.D. 54-86) frequently sent runners into the mountains for snow, which was then flavored with fruits and juices.
Over a thousand years later, Marco Polo returned to Italy from the Far East with a recipe that closely resembled what is now called sherbet. Historians estimate that this recipe evolved into ice cream sometime in the 16th century. England seems to have discovered ice cream at the same time, or perhaps even earlier than the Italians. "Cream Ice," as it was called, appeared regularly at the table of Charles I during the 17th century. France was introduced to similar frozen desserts in 1553 by the Italian Catherine de Medici when she became the wife of Henry II of France. It wasn't until 1660 that ice cream was made available to the general public. The Sicilian Procopio introduced a recipe blending milk, cream, butter and eggs at Café Procope, the first café in Paris.
🔺 Ice Cream for America :-
The first official account of ice cream in the New World comes from a letter written in 1744 by a guest of Maryland Governor William Bladen. The first advertisement for ice cream in this country appeared in the New York Gazette on May 12, 1777, when confectioner Philip Lenzi announced that ice cream was available "almost every day." Records kept by a Chatham Street, New York, merchant show that President George Washington spent approximately $200 for ice cream during the summer of 1790. Inventory records of Mount Vernon taken after Washington's death revealed "two pewter ice cream pots." President Thomas Jefferson was said to have a favorite 18-step recipe for an ice cream delicacy that resembled a modern-day Baked Alaska. Check out President Jefferson's vanilla ice cream recipe here. In 1813, Dolley Madison served a magnificent strawberry ice cream creation at President Madison's second inaugural banquet at the White House.
Until 1800, ice cream remained a rare and exotic dessert enjoyed mostly by the elite. Around 1800, insulated ice houses were invented. Manufacturing ice cream soon became an industry in America, pioneered in 1851 by a Baltimore milk dealer named Jacob Fussell. Like other American industries, ice cream production increased because of technological innovations, including steam power, mechanical refrigeration, the homogenizer, electric power and motors, packing machines, and new freezing processes and equipment. In addition, motorized delivery vehicles dramatically changed the industry. Due to ongoing technological advances, today's total frozen dairy annual production in the United States is more than 6.4 billion pounds.
Wide availability of ice cream in the late 19th century led to new creations. In 1874, the American soda fountain shop and the profession of the "soda jerk" emerged with the invention of the ice cream soda. In response to religious criticism for eating "sinfully" rich ice cream sodas on Sundays, ice cream merchants left out the carbonated water and invented the ice cream "Sunday" in the late 1890's. The name was eventually changed to "sundae" to remove any connection with the Sabbath.
Ice cream became an edible morale symbol during World War II. Each branch of the military tried to outdo the others in serving ice cream to its troops. In 1945, the first "floating ice cream parlor" was built for sailors in the western Pacific. When the war ended, and dairy product rationing was lifted, America celebrated its victory with ice cream. Americans consumed over 20 quarts of ice cream per person in 1946.
In the 1940s through the ‘70s, ice cream production was relatively constant in the United States. As more prepackaged ice cream was sold through supermarkets, traditional ice cream parlors and soda fountains started to disappear. Now, specialty ice cream stores and unique restaurants that feature ice cream dishes have surged in popularity. These stores and restaurants are popular with those who remember the ice cream shops and soda fountains of days past, as well as with new generations of ice cream fans.
🔺 How Ice Cream Is Made :
If you place a container of milk or cream in the freezer, you'll end up with a stiff block of frozen liquid, not the soft, creamy ice cream that we're used to. Special techniques are employed to make ice cream that creates smaller ice crystals and incorporates air, which produces a soft texture.
Constantly churning ice cream, whether by hand or mechanically, ensures that large, stiff ice crystals do not form within the mixture. The churning process also serves to introduce air and create a foam-like texture, further softening the mixture. However, there are no-churn options to make ice cream.
Rock salt, which lowers the melting point of ice, is often used in the ice-cream making process. When the melting point of ice is lowered, it draws heat out from the ice-cream mixture faster, causing it to freeze at a quicker rate. Freezing the mixture quickly produces smaller ice crystals and a softer final product. The salt that is mixed with the ice never comes in contact with the ice cream and therefore does not affect the sodium content. The salt-filled ice is packed around an inner ice-cream chamber that keeps the ice cream in and salt out.
Liquid nitrogen and dry ice can also be used to make ice cream as they also produce a quick freezing action. The popular mall treat Dippin Dots consists of small balls of ice cream created using liquid nitrogen to freeze small droplets of cream.
🔺 How to Store Ice Cream :
Ice cream should be kept as cold as possible during its transport from the store to home. The process of melting and refreezing can create large ice crystals and reduce its smooth texture, making it hard to scoop and giving it an odd feel.
Store ice cream in the main compartment of your freezer, rather than the door, to make sure it stays well below its freezing point. Items in the freezer door are repeatedly exposed to warmer air when the door is opened, which can cause a thaw and refreeze cycle and lower the texture quality of the ice cream.
To prevent ice crystals and rogue flavors from absorbing into your ice cream after opening, simply press a piece of plastic wrap onto the surface of the ice cream and then replace the lid. This will provide a barrier from air and moisture while it is stored in the freezer. For the best flavor and texture, consume ice cream within a month of purchase.
🔺 Celebrate National Ice Cream Month :
1) Host an ice cream party:-
Gather your loved ones and throw an ice cream party! Offer an array of ice cream flavours, various toppings, and delicious sauces. To add more fun, incorporate ice cream-themed games like ice cream bingo or an ice cream relay race.
2) Create your own ice cream:-
Get creative in the kitchen and make your very own ice cream. You can use an ice cream maker for a smooth texture or explore traditional methods by freezing your mixture in a shallow pan. Numerous recipes can be found online, allowing you to experiment with flavours and techniques.
3) Embark on an ice cream crawl:-
Take a delightful journey by visiting different ice cream shops in your vicinity. Treat yourself to a scoop of ice cream at each stop, giving you the chance to savor new flavours and discover hidden gems within your local ice cream scene.
4) Set up an ice cream sundae bar:- Arrange an enticing sundae bar with an assortment of toppings, including whipped cream, chocolate sauce, sprinkles, and nuts. Let everyone unleash their creativity by assembling their own personalized sundae masterpiece.
5) Support an ice cream charity:-
In honour of National Ice Cream Day, consider making a donation to a charitable organization that provides ice cream to those in need. Your contribution can bring joy and a sweet treat to individuals who may not have the opportunity to indulge in ice cream regularly.
6) Simply enjoy a scoop:-
Sometimes, the purest celebration lies in the simplest act. Grab your favourite flavour of ice cream, take a spoonful, and savour the delightful taste. Allow yourself to fully immerse in the moment, relishing the deliciousness of this beloved frozen dessert.
7) Share your love for ice cream:-
Spread the joy of ice cream by sharing your favourite flavours, recipes, or ice cream-related memories on social media. Connect with fellow ice cream enthusiasts and engage in conversations about the sweet and creamy delight that brings people together.
🔺 Composition
Ice cream is a colloidal emulsion made with water, ice, milk fat, milk protein, sugar and air. Water and fat have the highest proportions by weight creating an emulsion that has dispersed phase as fat globules. The emulsion is turned into foam by incorporating air cells which are frozen to form dispersed ice cells. The triacylglycerols in fat are non polar and will adhere to themselves by Van der Waals interactions. Water is polar, thus emulsifiers are needed for dispersion of fat. Also ice cream has a colloidal phase of foam which helps in its light texture. Milk proteins such as casein and whey protein present in ice cream are amphiphilic, can adsorb water and form micelles which will contribute to its consistency. The proteins contribute to the emulsification, aeration and texture. Sucrose, which is a disaccharide, is usually used as a sweetening agent. Lactose, which is sugar present in milk, will cause freezing point depression. Thus, on freezing some water will remain unfrozen and will not give a hard texture. Too much lactose will result in a non ideal texture because of either excessive freezing point depression or lactose crystallization.
🔺 Food safety concerns :-
From the perspective of food chemistry, ice cream is a colloid or foam. The dietary emulsifier plays an important role in ice cream. Soy lecithin and polysorbate are two popular emulsifiers used for ice cream production. A mouse study in 2015 shows that two commonly used dietary emulsifiers carboxymethylcellulose (CMC) and polysorbate 80 (P80) can potentially cause inflammatory bowel diseases, weight gain, and other metabolic syndromes.
FAQs : National Ice Cream Month 2023
1. What month is National Ice Cream Month?
Ans:- “In 1984, President Ronald Reagan designated July as National Ice Cream Month and the third Sunday of the month as National Ice Cream Day.”
2. What is the history of National Ice Cream Month?
Ans:- In 1984, Senator Walter Dee Huddleston of Kentucky introduced a resolution to proclaim the month of July 1984 National Ice Cream Month and the 15th of that month National Ice Cream Day. Ronald Reagan signed the bill into law the same year, and the rest is history !
3. Why do we celebrate National Ice Cream Month?
Ans:- That's right, back in 1982, it was started as a campaign to encourage people to buy locally made ice cream. It was meant to be a one time event, but in 1984, Ronald Reagan made July into National Ice Cream month, and the third Sunday of July as National Ice Cream Day.
4. What is the official ice cream month?Ans:- As the summer reaches peak temperatures in July, Americans celebrate National Ice Cream Month as a way to cool off and enjoy the nation's favorite frozen treat with friends and family. Ice cream has historically been a key feature of American communities.
5. Is there a National Ice Cream Month?
Ans:- If you haven't guessed, July is National Ice Cream Month. It's a perfect time to cool off with a scoop of your favorite flavor.
6. What is the history of ice cream Day?Ans:- Thanks to President Reagan, we celebrate National Ice Cream Day every third Sunday in July, meaning July 16 this year. Reagan wanted to commemorate a treat enjoyed by over 90 percent of the US population. In 1984, he decreed a day for ice cream, and his proclamation actually glorified the dairy industry in America.
7. Who started ice cream day?
Ans:- National Ice Cream Day was declared by the Reagan Administration, which also designated July as National Ice Cream Month.
8. When was the first ice cream day?
Ans:- The holiday was created by an official proclamation by President Ronald Reagan in 1984. At the time, the holiday was supposed to be only celebrated once - on July 15, 1984.
9. What are the names of ice cream?Ans:-
Different Types of Ice Cream :-
Gelato.
Sherbet.
Sorbet.
Frozen Yogurt.
Soft Serve.
Ice Popsicle.
Italian Ice.
Kulfi.
10. What is the name of 3 ice cream?Ans:- Neapolitan ice cream, also sometimes called Harlequin ice cream, is a type of ice cream composed of three separate flavors (vanilla, chocolate, and strawberry) arranged side by side in the same container, usually without any packaging in between.
11. What are the most popular ice cream Flavours?
Ans:- YouGov asked 1,000 U.S. adults about their favorite ice cream flavor, and many Americans ranked vanilla and chocolate at the top. Closely following America's most popular flavors were strawberry, cookies and cream, and chocolate chip.
12. Which ice cream flavours are always best ?
Ans:- Top Ice Cream Flavours :-
Vanilla Ice Cream Flavour.
Strawberry Ice Cream Flavour.
Chocolate Ice Cream Flavour.
Blueberry Ice Cream Flavour.
Mango Ice Cream Flavour.
Banana Ice Cream Flavour.
Coconut Ice Cream Flavour.
Butterscotch Ice Cream Flavour.
