The history of ice cream began about five thousand years ago, an analogue of this dessert existed in Ancient China. In those days, snow or ice was served at the table, mixed with slices of oranges, lemons or pomegranate seeds. Since then, the industry has come a long way, and ice cream has acquired many other flavors. Now it is served as a separate dish or added to coffee, milkshakes, combined with pastries, marmalade, jam and fruit. To better understand this product, we will talk about what types of ice cream are.
Types of ice cream by composition:
Dairy is a product obtained by churning and freezing milk, sugar and stabilizers. In the production of this ice cream, nuts, chocolate, cocoa, fruit and berry syrups, etc. are used as fillers. This type of ice cream is characterized by a low fat content (2.5-3.2 percent), a relatively low calorie content (137 kcal/100 g) and a high water content (70.4 percent).
V creamy ice cream, unlike milk, uses cream with a fat content of at least 8-10 percent. The calorie content of such ice cream is 190-226 kcal / 100 g, and the fat content is from 10 to 20 percent. There are two varieties of creamy ice cream - ordinary and ice cream.
Cream(French plombieres, from the name of the French town of Plombieres), unlike ordinary creamy ice cream, it has an increased fat content and calorie content. To increase the percentage of fat content, butter is added to it. In practice, it is customary to single out these two varieties as independent ones, therefore, the term "creamy ice cream" often refers to ordinary ice cream, and ice cream is considered an independent species.
These three types of ice cream are the most common and are made from animal fats.
Yoghurt ice cream - for its manufacture they use a special sourdough, useful lacto- and bifidobacteria. Thanks to freezing, ice cream preserves everything beneficial features yogurt. It contains 3-6% fat and, if you do not add a lot of sugar to it, it has a reduced calorie content.
There are also several varieties of popsicles. Among them, the most common: fruit ice(frozen juice or fruit drink), sorbet- homogeneous fruit and berry puree and sherbet- a mixture of fruit and berry puree and milk-based ice cream.
In addition, there is ice cream, which contains vegetable fats: coconut and Palm oil and soy milk.
These are the main types of ice cream in terms of composition, but in addition to them, mixed types, such as multilayer ice cream, are widely used; ice cream, which contains confectionery fat or ice cream made using chicken eggs.
According to the consistency in our time, 2 types of ice cream can be distinguished:
hardened- dense, hard ice cream. Produced mainly in production conditions;
Soft- less dense in consistency, usually sold by weight. This is made more often at catering establishments;
By palatability The most common types of ice cream are:
vanilla,
- chocolate,
- coffee,
- With the taste of certain berries, fruits and even vegetables,
- Walnut,
- Creme brulee.
Unusual recipe - fried ice cream
Fried ice cream today, an exotic dish Chinese food, is popular all over the world. It can be found in oriental restaurants or cooked at home. To do this, ice cream is divided into portions, dipped in a mixture of eggs and breadcrumbs, then cool well and quickly deep-fry until crispy. The dish must be served immediately, and the dessert, warm on the outside and cold on the inside, practically melts in your mouth.
Those who wish will be able to get acquainted with the variety of ice cream made in Moldova at
Vanilla, chocolate and popsicles are on the menu of almost every restaurant, there is not much to tell about it: milk, cream, egg yolk, sugar and a couple of other ingredients. The Village editors were interested in another ice cream, which is the manifesto of chefs, showing their taste and imagination: tea, vegetable, flower, alcoholic, with the addition of ingredients that are unusual at first glance for a dessert. Cucumber, celery, violet, truffle, tea, sour cream, with beer, prosecco, lilac, mountain ash, dogwood, anise cream and meringue - The Village has found 32 types of unusual ice cream worth trying in Moscow.
Ice cream "Snow-tender"
“We created the Snowy-Tender ice cream specifically for the exhibition of portraits of Slava Polunin Slava Durak. He came up with the idea of the flavor and we put together the recipe. The composition of this ice cream includes pu-erh, blueberries, lilac lilac flowers and some bird cherry flowers for more flavor. Ice cream base - cream ice cream. While we are cooking the base, we add pu-erh to it (not dry, but I can’t say which one, this is our technological secret) and then leave it to ripen for a day. Flowers harvested in season and chopped berries are added at the very end, before freezing.
Ice cream "Shades of white"
Viktor Enin:“In Shades of White, we add white lilac flowers from near Ulyanovsk. But the main support here is the echoing of the tastes of German marzipan from bitter almonds and sweet white wine Sauternes. This is the fastest invented and realized recipe- the idea came to my mind, and in half an hour the first batch was ready (everything needed was at hand). I just collected shades of white and sweet that people with a developed taste like.
The technology is the same: first we make the base, add Taiwanese oolong Si Tzu Chun “Four Seasons - Spring”, and marzipan and Sauternes before freezing.”
Sorbet "Rowan Spectrum"
VICTOR ENIN: " Rowan is a difficult berry for ice cream: if there is a lot of it, it is bitter, if it is not enough, it is lost. In the Ryabiny Spektr sorbet, rowan is the leader of semi-wild berries of reddish-brown color: viburnum, dogwood and hawthorn.
We harvest rowan in several forms, so the character of the berry is more accurately conveyed: a mixture of confiture with frozen and baked berries.
In addition, in the sorbet we add wild rose flowers - rose hips and white tea "White Peony" from Fudin (Fuding is a city in Fujian province in the southeast of China. - Approx. ed.) ".
Ice cream "Cloudberry, passion fruit,
birch, marzipan
VICTOR ENIN: " This is one of the newest varieties of ice cream, its composition is indicated in the name itself. We realized that passion fruit goes well with cloudberries, and thanks to marzipan and green tea, they are in harmony with cream.
We also add a fragrant baked birch leaf to this ice cream (in a specialized production we make it dehydrated, dry, extract), it strengthens the northern position of cloudberries. Passion fruit is very expressive and can overshadow everything if you give it free rein.
Fennel meringue rumple
with lemon cream and ice cream
Ivan Shishkin
Chef
and co-owner of Delicatessen
“I am not a fan of English names, but this is perfect for this dessert. It's not so much ice cream as dessert. It looks, maybe even rumpled, but I like it, that's how it was intended.
The background of the dessert is as follows: once in the Action Bronson video I saw the Banana Split dessert, everything flowed, but it was very beautiful. I decided to do something similar and put together a few of my favorite ingredients: lemon and anise. Moreover, these are very summer flavors: anise is cold, and lemon is invigorating.
In a creamer I once bought at a flea market, I spread some compote from seasonal berries on the bottom, then profiterole with lemon sorbet and a drop of lemon cream. I sprinkle all this on top with roughly broken pieces of meringue with crushed fennel seeds (it is close in aroma to anise) and pour a very cold cream of milk syrup with mascarpone and a drop of Pastis on top.
Ice cream from curdled milk
Salted Lemon Tonic
Ivan Shishkin:“Bitter, sour, sweet, salty. I wanted to combine all the flavors in one ice cream. Completed the task. Added salted lemon. The characteristic milky sourness of curdled milk and the sweet bitterness of tonic in one glass are good even when not frozen. I love this mutant ayran. And the lemon peel, in addition to animal salinity, is an umami bomb. As a result, a decent non-banal ice cream for every day came out.
Custard "Red Velvet"
Ksenia Chugunova
pastry chef Shake Shack
“The recipes for everything that we cook in a Moscow restaurant were invented in America ( Shake Shack is an American fast food chain restaurant. - Approx. ed.). The chef, culinary director of Shake Shack, is responsible for them. We repeat everything according to the exact technology from the products chosen by him in Moscow. We have a tradition: every day of the week on the menu we have a special offer of ice cream dessert, a special taste. "Red Velvet" is one of them, we cook it on Mondays.
We prepare ice cream directly in the restaurant. Its base is made from chilled custard, to which we add vanilla extract and kefir for a creamier texture. We knead everything in a blender, and add the crushed Red Velvet cake at the very end, manually, with a spatula.
violet ice cream
Regis Trigel
Brand Chef at Strelka Bar
“In France, in Toulouse, violets in various forms are used in many dishes, and since I cook dishes from this region at Strelka, I decided to make ice cream out of violets.
The ice cream base is standard - milk, cream and egg yolk. Next, we add violet flower paste and place the mass in the freezer, where it is whipped and cooled. Flower paste is brought to us from France, it is made from violet flowers and sugar: at first they are simply candied, and then rubbed into a paste.”
Celery, pumpkin, beetroot
and cucumber ice cream
ANDREY SOLONIN
Chef
"Schisliv"
“Vegetable ice cream was introduced only this year. In stores there is nothing, but with taste, for example, celery and cucumber, I have not seen, so I decided to do it myself.
These are not sorbets, but the usual creamy ice cream, but with the addition of freshly squeezed vegetable juices. First we knead the milk and powdered sugar, and then we add the juices and mix in Pacojet so that the mass is fluffy and airy, leave it in the freezer for six to eight hours, and you're done.
Truffle and cedar ice cream
Christian Lorenzini
Chef Buono
“I came up with truffle ice cream during the truffle season - in Italy, where I come from, it is customary to make seasonal products.
We make ice cream like this: mix egg yolk with sugar, brew them with boiled milk, stirring constantly; cool the mass and add truffle oil, grated black truffle and cream to it; We twist all this in an ice cream maker and put it in the refrigerator. We do the same with cedar ice cream, but instead of truffle oil and grated truffle, we add roasted whole pine nuts.”
Mochi with ice cream filling
from mango, green tea, lychee and passion fruit
Zhang Xiancheng
Chef of the restaurant "Chinese letter"
“Mochi is a traditional Japanese rice dessert that often has a filling. Including ice cream, as in our case. Mochi itself is made from pounded glutinous rice. Mochi was originally made in Japan, but is now made in many other countries. We don’t cook mochi ourselves, we order from our supplier.”
Taiga tea sorbet
Evgeny Iskandarov
Expedition Chef
“Sobrette from taiga tea we make from three ingredients: milk, sugar and, in fact, tea, which includes 18 herbs - thyme, golden root, willowherb, bearberry, hibiscus, lungwort, raspberry leaf and currant, Kuril tea etc. We first grind the tea and then add it dry. We freeze the mixture, wipe it to get sorbet and freeze it again.
Cloudberry sorbet
Evgeny Iskanderov:“Cloudberries are brought to us from the Kola Peninsula. Collect from it is made in the same way as from taiga tea: we grind the berries, mix them with milk and sugar, freeze, pass through the apparatus and freeze again.
Ice cream "Honey-apple"
Anna Shumailova
Brand chef of the Bulka network
Most of our ice cream is seasonal, we don't use any dry mixes and so on. First, we bring the cream with milk to a boil, beat the yolks with sugar until white foam, then according to the technology custard bring everything together to 83 degrees and place in the freezer. Caramelize apples of the Granny Smith variety (but any others are possible) and add at the last stage.
Apricot sorbet
Anna Shumailova:“We opened Bulka on Bolshaya Gruzinskaya Street back when this place was terribly unpopular: people only went to Ragout, nobody wanted to know the rest, including us. 2010, summer, heat - we began to think how we can attract guests. Ice cream! We started making chestnut, curd and other products based on French recipes. A year later, I went to study at Le Cordon Bleu and saw how different ice creams are sold very successfully in kiosks in France. As soon as I returned, we tried the same with us - we opened an ice cream kiosk in Gorky Park. It was a bomb, we didn’t even have time to make ice cream: we bought a car twenty times more powerful, it worked around the clock and still couldn’t cope. Now we have three kiosks, we again bought a more powerful machine, but it is no longer enough. I think people understand very well the difference between right and wrong product. We visited many enterprises and saw how "natural" ice cream is produced - almost always, unfortunately, only words.
This is also seasonal ice cream, we make it from May to September. We make sorbet from apricot puree and sugar syrup and put it in the freezer.
Sorbet "Prosecco"
Christina Shipova
Ice.box founder
“I have always thought about what I eat, but working at LavkaLavka has even more influenced my worldview. When I left there, all kinds of gastronomic festivals began, the first City food market and Restaurant Day were held. I made ice cream at home, for myself and friends, and decided to participate. Initially, I did not even plan to sell ice cream. After the Food in the City conference at Strelka, where we were market participants, people started writing to us on Facebook and asking if it was possible to order ice cream. That's how it all started. Now we periodically rent a kitchen, but it is no longer enough, and we are looking for a workshop.
Prosecco sorbet is one of the experiments. I mixed the wine with water, sugar and a little lemon juice. Water is needed here in order to dissolve sugar - it turns out sugar syrup, it solidifies, and we add everything else and pour it into the freezer, it mixes and cools at the same time, the mass is not crystalline, but homogeneous.
Ice cream "Guinness and brownie"
Christina Shipova:“I saw this recipe somewhere on the Internet, such ice cream is common in Ireland. Americans love to do it too, but everyone has a different way. We chose ice cream with beer in two types - with syrup and with fresh beer. First we make a custard of egg yolk, sugar and milk and boil down the beer until thick syrup. We also add fresh beer and cream there. We mix everything and set to cool in the freezer. We make brownies from almond flour and knead at the very end.
Ice cream "Gorgonzola"
and caramelized shallots
Christina Shipova:“This is ice cream for everyone. First everyone says: “Fuuu, onion!” Then some people like: “Mmmm, onion!” First we make custard based on sugar, yolks and milk and, as soon as it is cooked and still hot, add cheese gorgonzola to melt, and then strain to remove blue mold. When the mixture has cooled, mix with cream and pour into the freezer. Finely chopped shallots caramelized with sugar and butter in a frying pan and add to the mass at the end, at the moment of solidification.
Mint brownie ice cream
Alexey Korolev
company founder and chief technologist IceCake
“I lived in Miami for several years, and it's hot there, and everyone eats ice cream, and some do. When I returned, my wife and I decided to try to take ice cream seriously - to open our own production and sell ice cream in bulk to chains such as Azbuka Vkusa and Bakhetle, as well as to restaurants. We knew that the niche was not occupied: there were no natural ice cream in stores. We are technologists by profession, so we understand the cooking process, in addition, my wife is a confectioner.
We do not use anything ready, we do everything ourselves. We take selected milk, with a short shelf life of up to five days. We insist on fresh mint. The wife bakes brownies. To preserve the structure and taste after packaging, we place ice cream in a shock freezing chamber, where it is cooled to a temperature of minus 20 degrees for a short time and then sent to a freezer, where it is stored at a temperature of minus 18 to minus 20 degrees.
Ice cream "Cheesecake"
Alexey Korolev:“For the “cheesecake” taste, we infuse milk with lemon zest, add sour cream and Danish cream cheese to the mixture. In addition, we add blueberry sauce, which we prepare ourselves.”
Honeysuckle ice cream with mousse
sheep's milk and lavender water
Anatoly Kazakov
selfie restaurant chef
“There is logic in what we do here: firstly, we try to work with seasonal products, such as sorrel and honeysuckle, and secondly, we try to show guests a local product and explain that Russian taste is not only dumplings and salted cucumbers, but something that we have been working with for hundreds of years. It is clear that nobody made honeysuckle ice cream, but the taste is fundamentally native.
We wipe the honeysuckle, add a little milk to make the ice cream creamy. We make mousse from sheep's milk, brew lavender (it turns out a transparent syrup) and put everything on a plate.
Sorrel panna cotta with ice cream
from sour cream and tonic jelly
“Ice cream is a frozen, usually sweet dessert product. The delicacy, which is an ice-like mass, is used more for entertainment than for nutrition. This definition of the word “ice cream” is suggested by Wikipedia. But we all know that our world is only as beautiful as its diversity. After all, there is a mass of everything unusual around us, which we have never seen and, moreover, have never tried.
So let's move away from the stereotype of "standard" ice cream and learn a little about the exotic. Few of us realize how much various kinds it exists, except, of course, those that are known to everyone from childhood.
Breast milk ice cream.
In London, in one of the cafes in Covent Garden, for the first time, you could try ice cream, the main ingredient of which is real breast milk.
Unusual dessert called Baby Gaga and is an ice cream made from a mixture of breast milk, Madagascar vanilla and lemon zest. This exotic ice cream costs £14 ($22.5) and is served in a martini glass.
fried ice cream
Fried ice cream is a popular dessert in Mexico. It looks amazing and its great taste surprises no less. It is prepared quite simply, balls of ice cream the size of an apple are rolled and thoroughly frozen, then successively rolled in flour, egg and breading, frozen again, and quickly fried in vegetable oil deep-fried.
tomato ice cream
Few people know, but tomato ice cream used to be produced even in the USSR, now it can be seen on the shelves in Japan, where it is quite common. The main component, as you probably guessed, is tomatoes, cream is also added to it, tomato paste, garlic, bay leaf and freshly ground black pepper.
Ice cream with porcini mushrooms and foie gras!
The Marseillaise restaurant invites guests to taste ice cream with unusual flavors: porcini mushrooms, sun-dried tomatoes, Dorblu cheese, basil, Dijon mustard and foie gras.
The chef of the restaurant, Vladimir Petrov, notes that now the whole of Europe is covered by the invention of new recipes for making ice cream.
Corn cobs are simmered in milk and cream, which absorb the unique taste of corn. Ice cream is unusual, but according to those who have tried it, this is a miracle of people - the taste is simply amazing!
One of the most exotic dishes. For its preparation, pre-frozen garlic puree is used. When cooking, cream and milk, brought to a boil, mixed with grated yolk and sugar, are added to the melted puree, the resulting mixture is frozen. You can eat it, but I think not everyone will take the risk of doing it ...
This ice cream is a mystery to many. Most do not even believe in its existence, but it really is! Before cooking, bitterness and a specific smell are removed from the onion by passaging. Next, eggs, milk, cream, sugar and vanilla are sent to the blender. They say that onion ice cream is very fragrant and tasty.
Golden ice cream - the most expensive in the world one portion can cost $1000! It is served only in the most elite restaurants in major US cities. Layers of gold foil less than a human hair thick, rare fruits and berries are placed in a glass with delicious ice cream. The dish is eaten together with gold foil, which is so thin that it does no harm to the body. I think no one will refuse to try this ice cream.
Another kind of unusual ice cream. It consists of heavy cream, egg yolks, sugar and freshly ground pepper mixture. During the freezing process, the ice cream is constantly stirred so that the pepper is evenly distributed. Even kids love this ice cream!
Making gingerbread ice cream is easy. Pickled ginger is whipped in a blender with sugar and mixed with ice cream, poured into molds and frozen. The dish looks very appetizing, but its taste, nevertheless, is quite specific.
People who have tried ice cream green tea They say it's great! There are many recipes for this ice cream, but they all differ in the low-calorie content of the products included in it. Main components - green tea, water and whipped proteins.
The army of bacon lovers is huge, and especially for them, ice cream expert David Lebovitz decided to prove that bacon is not only suitable for breakfast. He created a new kind of ice cream based on glazed bacon! It looks very appetizing, and this dish has already gained its considerable popularity.
Carrot ice cream contains cream, milk, coconut milk, yolks, carrots, sugar and spices. Looks pretty enticing and definitely worth a try if given the chance.
The food company Aunt Bessie is trying to breathe new life into the fate of ice cream by replacing its base ingredients with various alternatives. The company has released a new type of ice cream - potato cone. It consists of mashed potatoes, sausage, sauce and green peas. Now ice cream can be consumed not only for dessert.
This is what the world has been missing! It's Viagra flavored ice cream! You can call it a girls dream. Although the number of consumers of this product is frankly not large. But in vain!
Fish ice cream
The process of making ice cream from fish is quite complicated and some difficulties arise. The fish contains a lot of water, which becomes hard as a rock when frozen, but Sato (the first creator of fish ice cream) solved this problem by soaking the fish in alcohol. To destroy the strong fishy smell, the fish is soaked in milk, egg liqueur, whiskey, brandy, and other types of alcoholic beverages, after which nuts, almonds and chocolate are added.
Milk snake ice cream
Ice cream produced under this brand is made from ... a milk snake - a variety of royal snakes. Renowned chef Andrew Zimmern, who tried this “masterpiece”, compared its taste to bile. However, the Japanese truly believe that such ice cream is a fairly strong aphrodisiac.
Charcoal ice cream is dark gray in color and seems to be one of the cheapest. It's hard to guess what it tastes like. I wouldn't risk trying it myself, but I'd love to see how others react.
Japanese black sesame ice cream impresses with its deep black color, despite which the dish is quite edible.
Eel is a delicacy in Japan, so it is not surprising that the Japanese have chosen to use it as the main ingredient for ice cream. A lot of people think that the mild, unique flavor is just right for the dish to still be called ice cream.
And that's not all
The number of varieties of ice cream is growing every day and is surprising, but at the same time it does not add appetite, as it is made from strange, seemingly unsuitable products. For example, everyone in the same Japan can now buy fish ice cream, sea salt, whale meat, soft-skinned turtles, cedar shavings, cactus, pickled orchids, shark fins, fried eggplant, mushrooms, seaweed, beer, wine, fried pork, durian, bay leaf, mustard and in general from everything that comes to mind! So don't be afraid to experiment.
And I wish you Bon appetit!
One of the areas where various experiments are constantly being carried out, novelties are being developed and original ideas- food industry. Chefs in different parts of the world and confectioners behind the scenes compete with each other in creating the most unusual and beautiful ice cream. Photos of their masterpieces literally flooded social networks. We offer a look at the contestants who amaze the imagination.
1. Flakes are never enough
One of the most popular decorations for ice cream is flakes, the range of which is huge. They can be of different colors and shapes, for example, in the form of letters, sweets, animal figures, and so on. Flakes not only decorate, but also add flavor. Ice cream can consist of several layers, decorated with cereal, in general, it looks incredible.
2. Ice dessert
In Japan, a dessert called Kakigori is popular. It is prepared from small ice chips, which are seasoned with syrup, for example, lemon, strawberry, and so on. For more sweetness, condensed milk can be used in decoration.
looking at the photo modern desserts, one gets the impression that confectioners are constantly competing in creating the highest and most voluminous treats. For example, in a Japanese chain of stores that opened in America, a layer of cotton candy is first placed on the cone, and ice cream is placed on top. In addition, numerous decorations are used. Everything looks like an air cloud.
4. Sweet Burrito
In Canada, in the province of Ontario, there is a Sugar Sugar dessert shop where you can try a very interesting dessert. It, like the previous ice cream, includes cotton candy, but they use it differently. cold dessert wrapped in cotton candy, as popular mexican dish- burrito.
5. Waffle cone in the form of fish
In most cases, chefs experiment with the flavors of the dessert itself, but the cone is left unattended. Taiyaki NYC employees decided to correct this shortcoming, offering their customers fish-shaped horns filled with treats of various bright colors. At the bottom there is a large tail, which is convenient to hold, and the dessert is put into the open mouth of the fish. At first, the original horns were popular only in Japan, and then they spread to other countries, and they are called "taiyaki" (taiyaki). Manufacturers are working to ensure that these fish are not only of different colors, but also of taste.
6. Macaron with ice cream
If you want to receive delicious dessert, which will quickly become popular, then combine what is already loved. Apparently, confectioners acted on this principle when they decided to combine pasta and a layer of ice cream. The texture of the two treats perfectly complemented each other, making it possible to enjoy the incredible taste of the new dessert.
7. Ice cream with chips
Seeing ice cream with chips in the store, many will pass by, believing that these products are incompatible, and therefore tasteless. In such situations, chefs recommend focusing on the rule - first try, and then draw a conclusion. In New York, salty chip ice cream is getting more and more popular every day. They sell it in fast food restaurants.
8. Unusual taste and color
In Southeast Asia, at the peak of popularity is lilac ice cream, which is made from sweet potatoes - winged yams. They love a bright dessert in America and Europe. It is not only beautiful, but also useful, because it contains vitamins and minerals. It is served different ways with numerous embellishments and additions.
9. Delicious tacos
In California, Sweet Cup Ice Cream Shop sells original dessert, which looks like a popular Mexican dish. Instead of flatbread, it uses soft waffle, which can be given the desired shape, and the filling is replaced by ice cream. To imitate salad and sauce, various decorations are added, such as fizzy candies and chocolate syrup.
10. Ice cream, fruits and vegetables
French confectioner Dominique Ensel offered watermelon ice cream with an unusual presentation to his customers. He placed it inside a piece of watermelon and garnished it with chocolate pits. An unusual dessert has a name - What-a-Melon.
Another unusual creation of the chef is a frozen kiwi dessert that looks like a real piece of fruit in chocolate, but it is not. It consists of a layer of kiwi flavored ice cream and vanilla ice cream inside. Dessert sprinkled on top chocolate chips, creating the effect of a natural fruit peel.
It is impossible to ignore the corn ice cream, which is served right on the cob. The composition of the dessert includes the real core of the corn cob, which is carefully crushed. Dessert is decorated with corn kernels and caramel syrup. The cob, which acts as a horn, is pickled in soy sauce and then grilled. The dessert is not sweet, but, according to customer reviews, it is very tasty.
11. Black gothic treat
It is impossible not to pay attention to the black ice cream. You can try it in Los Angeles at the Little Damage store. The dessert has the taste of roasted almonds, and the black color was obtained by adding regular activated charcoal.
12. Frozen flowers
It is impossible not to admire the beauty of this dessert, which you don’t even want to eat. They offer such ice cream with different flavors, and in one flower, for example, vanilla, berry and chocolate petals are used. In general, there are plenty to choose from.
13. Dessert that doesn't melt
Many people are familiar with the situation when, on a hot day, ice cream loses its shape in a matter of minutes and begins to spread, dripping onto hands, clothes, and so on. This will not happen with a dessert that does not melt. It was invented by Rob Collington, who was a fan of Astronaut ice cream. It was sold only in space museums and camping stores. It took him 3.5 years to come up with his own version of an organic dessert that tastes delicious without melting.
14. Glowing ice cream
Ice cream company Lick Me, I`m Delicious has unveiled a new dessert created by Charlie Francis for Halloween. New ice cream, when a person starts licking it, glows. This is possible through the use of calcium-activated proteins that respond to stimuli. It is worth noting that this original delicacy is not cheap, so you will have to pay $ 200 for a serving.
15. Space Decoration
In 2016, Instagram users admired the photo incredibly beautiful dessert. The ice cream on a stick was covered with galaxy icing. How this masterpiece was prepared, the confectioner is not recognized.
16. Sweet Spaghetti
A lot of people might be thinking, "What does pasta do on the list of the trendiest ice cream?" But don't judge by the shell. This is a real dessert that you can try in Germany. Pasta ice cream is obtained thanks to a special device that squeezes out pasta. Served with red tomato sauce. There are different versions of this ice cream, similar to different types pastes.
Ice cream is a favorite dessert, which means that it is worth paying great attention to its composition. Even 50 years ago, the assortment of this sweet could be counted on the fingers, and the manufacturing technology was under close control. Modern ice cream is fraught with many dangers. Since there are countless varieties of it, and they all contain not only useful ingredients.
Varieties of ice cream
original recipe subdivides a refreshing delicacy into several types.
Often on the packaging you can find the inscription "GOST", "according to GOST", "from childhood", etc., unfortunately, at the present time it is almost impossible to find the taste of childhood. Ice cream manufacturing technology can be performed both in accordance with GOST and TU. What's better? It is desirable that the choice falls on a product made in accordance with GOST, since its requirements are more stringent, and TU implies the use of palm or coconut oils. Accordingly, a product made according to specifications is cheaper and it is dangerous to eat it more than once a week. Cold sweet according to Russian GOST has become 8% less fat than 50 years ago. But otherwise, naturalness remains a mandatory requirement for manufacturing, both then and now.
An example of the composition of ice cream GOST 1939:
- cream up to 35% fat;
- granulated sugar;
- vanilla;
- condensed milk;
- gelatin.
What should ice cream not contain?
- Vegetable fat (palm or coconut oil).
- Stabilizers, mono, - diglycerides of fatty acids (preferably should be replaced by agar-agar or gelatin).
- Water.
- Gum.
- Agroid.
- E: 102, 466.407, 477.
- Sorbic and benzoic acid.
The first ingredient listed in the formulation must be milk or powdered milk. The components in the first place make up a large share in the product. The composition of modern ice cream should look something like this: milk or milk powder, cream, sugar, flavoring, fruits, nuts, berries.
Manufacturers assure that gum is a natural ingredient and does not pose any danger to the human body. It is difficult to argue with the statement of the naturalness of this ingredient. Gum can be found on the bark of trees in the form of small crystals. Technologists use it to increase viscosity. But it is strictly prohibited for use by people with problems of the gastrointestinal tract.
A substance called agroid is often used, it is obtained from algae, it increases gel formation, and can cause allergic reactions in especially sensitive people.The use of acids in confectionery and flour production is a common fact. They are also added to ice cream. These acids are even in fruits and vegetables of natural origin. And such acids are considered absolutely harmless, but undesirable in products consumed by children. They have antimicrobial properties and are considered beneficial in small doses for an adult organism.
Many manufacturers encrypt artificial nutritional supplements under the word "stabilizer-emulsifier", such ice cream should be left on the store counter, since the probability that the product contains harmful "E" is 100%.
What should you pay attention to when buying ice cream?
- Compound.
- Packaging integrity.
- No foreign smell.
- Manufacturing technology to GOST or TU.
- Best before date.
- Manufacturing date.
- Manufacturer.
TOP 5 all-natural refreshing desserts
"Cow from Korenovka"
Producer: Krasnodar region.
Production strictly according to GOST.
It is natural in composition based on whole milk, cream and condensed milk. The only negative is the presence of a stabilizer-emulsifier. Unfortunately, what exactly is hidden by this word is known only to the manufacturer.
Cost: 35 - 45 rubles. for ice cream in a waffle cup.
"Filyevsky Plombir"
Manufacturer: Vologda
Natural ingredients - the advantage of a cold treat. Doubtful water and glucose syrup. This product is the winner of the Test Purchase program.
Cost: 50 p. - for ice cream in a waffle cup.
"Your ice cream" (Chistaya Liniya company)
Made in accordance with GOST.
good composition, except for the percentage of cream to other ingredients. Ice cream is made from dried milk.
Cost: 40 - 45 rubles. - for ice cream in a waffle cup.
"Chelny Cold"
Manufacturer: Naberezhnye Chelny.
Perfect Ingredients, there are no preservatives, dyes, emulsifiers. Production is carried out in accordance with state standards.
Cost: 30 p. - for ice cream in a waffle cup.
"Gold Standard" (Inmarko)
Producer: Tula region.
It is produced according to specifications, does not contain sorbic and benzoic acid, does not contain preservatives, but contains starch and milk powder. It is a safe ice cream.
Cost: 50-60 rubles. - for ice cream in a waffle cup.
homemade ice cream recipe
Still, the best substitute for a store-bought refreshing dessert is homemade ice cream.
Whip the cream to stiff peaks, preferably using a blender or mixer. After adding to the resulting mixture lemon juice a couple of spoons, condensed milk and whole milk. For a brighter taste, you can use orange or lemon zest. Thoroughly knead everything with a whisk or mixer. Put the resulting product in the freezer. The first 2 - 3 hours, change the product for half an hour.
