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Ice cream is one of those family tradition desserts that anyone can enjoy. Ice cream has developed so many flavors and styles (hard or soft) that it's become a global treat. No longer tied to simple vanilla and chocolate, ice cream lovers now have their choices of wildly mixed flavors. New age ice cream even has bits of candy bar, jelly beans, or strawberries embedded into the creamy dessert.

 

Before the advent of modern refrigeration, the ice cream dessert was available to only the wealthiest class of society. The ice was actually removed from frozen lakes and rivers and stored in large cutout holes called ice houses. The ice was brought to a large tub that contained salt that was used to partially melt the ice giving it that smooth, slushy texture.

After properly mixing enough ice and salt, hand held churning mechanisms were used to whip the dessert into a more fluffy, creamy blend. This was a laborious task that had to be done continuously until the right texture was created. After perfecting the mixture, flavors could be added to the ice cream dessert and served to patrons. The ice cream didn't last for long, but attempts to preserve the dessert were made by storing it in an ice house.

Presently, certain companies sell ice cream dessert machines for home use. The use of an ice cream dessert maker allows the user to quickly create the treat by simply freezing the machine, dropping in the necessary ingredients, and allowing it to mix until texture is complete. These machines are made to a larger scale where it creates the dessert at higher quantities and sold at popular ice cream shops.

Making homemade ice cream desserts is not difficult. Most people enjoy their hand made creation and even say that the mixture is superior to popular brands. The advantage of making your own ice cream is that there are no artificial flavors or preservatives added, so it makes for a healthier choice in a dessert.

Custard Base Ice Cream

The use of custard base is to create a fluffier ice cream. Non custard base ice cream recipes are available, but their textures are usually less desirable.

Before beginning, you will need a saucepan, mixing bowl, a whisk, and utensils for stirring.

Ingredients Needed:

1 cups heavy whipping cream

1 cups of milk

1/3 cup + 1 tbs. sugar

2 egg yolks

In the saucepan, heat the milk, cream and 1/3 cup of sugar. Make sure to stir the mixture thoroughly until all the sugar has dissolved.

Whisk the 1 tbs. of sugar in a bowl with the egg yolks. Take this mixture and pour it into the saucepan. Make sure to continue mixing. If you fail to stir properly, the egg will cook, and you will have tiny cooked egg particles in the ice cream.

 

Keep stirring the mixture for approximately five minutes or until the mixture thickens. Strain the custard base into a clean bowl. Add any flavoring or topping you desire to finish the perfect ice cream!

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Ice Cream Makers 

You can make delicious ice cream at home, as good as any premium store brand, if you choose a good ice cream maker and follow a few tips. Ice cream makers can range in price from under $100 to over $500. The more expensive models contain built in freezing compressors. The less expensive models are perfectly suited for use in the home and come in two basic types. There is the type that uses rock salt and ice to cool the ice cream mixture and the type that has a canister that is placed in the freezer. Each of these is equipped with an electric crank or a manual crank. Your particular needs will determine which is right for you.

If you want to make a large quantity of ice cream, you will need to purchase a model that uses rock salt and ice. The canister models will only make up to 1.5 quarts at a time. If you would like to turn ice cream making into a family activity, you can choose the hand-crank model, which will also use rock salt and ice. The crank must be turned manually for a fairly long period of time, thus allowing each family member a turn. An electric crank is quite a bit easier than the manual crank models. You will also get more consistent results due to the bowl turning at a constant speed. Most electric crank ice cream makers will have an automatic cut off feature that will stop the motor when the ice cream reaches the desired consistency. The consistency is judged by the amount of resistance while the bowl is turning.

After you choose which type of ice cream maker is right for you, you will need to find the perfect ice cream recipe. Remember that the faster the ice cream freezes, the better it will taste and the smoother the texture will be. It will be best to pre-mix all your ingredients and let them chill for several hours before placing them in the ice cream maker. When your ice cream is done, it will resemble soft-serve ice cream. You can place the canister in the freezer for a few hours and you will be much happier with the results. If your canister is plastic, consider removing the ice cream as soon as it is done, and placing it in a metal bowl covered with foil. The metal will allow the ice cream to freeze faster and become firmer more quickly than in a plastic container.

You can purchase a mix that is quite easy to make into ice cream very quickly. While the mixes are convenient, the best homemade ice cream is made from fresh ingredients. Milk, sugar, eggs, vanilla, and cocoa if you desire will give you the best results. You can find numerous ice cream recipes, some which require cooking some which require no cooking. The ice cream recipes that do not require cooking are generally just as good as the cooked type, and require a lot less time. The best ice cream recipes usually contain eggs, however there are many recipes that do not use eggs if you or someone in your family is allergic to eggs.

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Ice Cream Flavors

Would you like to taste a lobster-flavored ice cream or do you prefer a fish flavored one? If you aren't tuned in to what I am trying to convey here, check out some of the weird and popular ice cream flavors, which would hopefully not kill your love for ice cream!

The joy of having ice cream especially on a hot summer's day can never be explained through words. The sweltering heat adds to the ecstasy when a generous helping of chocolate flavored ice cream slides down the throat! For me, ice cream is the answer for a hot summer's day, a celebration, when I am out with friends or even when I am feeling blue! Ice cream flavors seen on the scene today are really mind boggling and the more you devour, the lesser it seems. Vanilla ice cream still rates as one of the most popular flavors even today. This may be probably, solely due to the fact that it can be combined with other flavors and ingredients very easily. For me, any ice cream flavor would do; but wait a sec! Maybe I have spoken too soon! If you are an avid lover of a variety of ice cream flavors, then you must be aware of the kind of ice cream flavors that exist around the globe! Tantalizing to some and simply inedible to others, ice cream flavors have been revamped and how! When the traditional favorites remain to be vanilla, chocolate and strawberry, there is still a certain enthusiastic section of the society that wishes to try something beyond the obvious. The result would obviously depend upon the individual. Are you curious to know more? Here's the dope on the most favorite to the really weird kind of ice creams flavors that are found around the globe!

Most Popular Ice Cream Flavors:

Vanilla
Chocolate
Strawberry
Chocolate Chip
Coffee
Mint Chocolate
Neapolitan
Peanut Butter Cup
Cherry
Chocolate Marshmallow

These are just a few of the ice cream flavors that rate amongst the most popular. Have you ever thought there could be flavors that may not only be weird to sound, but odd to taste as well? However strange this may sound, it is definitely true. It's time for us to check the bizarre side of ice cream flavors.

Unusual Ice Cream Flavors:

I can never forget the day by the beach side when my friend took us all out for an ice cream treat at the swankiest place in town. This was the time I decided to experiment and opted for an ice cream flavor that tasted like bubble gum when it melted in my mouth. Seeing the happy faces around me devouring the 'safe' ice cream flavors, I had no choice but to pretend I am enjoying an utterly delicious flavor! If you are brave at heart, you can try out some of the ice cream flavors mentioned below and as for me, give me chocolate any day!

Fish Ice Cream:

There's nothing fishy about fish ice cream to many and those who do not worry that this ice cream flavor can raise a stink, can definitely go in for fish ice cream.

Corn Ice Cream:

This ice cream flavor has been concocted in Japan. Corn being popular in various other food items, it has also found its way into ice cream!

Noodle Ice Cream:

Japan has a way to find new recipes that incorporate their favorite ingredients in ice cream as well. The noodle ice cream is created in such a way that is does not really freeze the noodles too hard when served.

Lobster Ice Cream:

Yikes! This one is definitely not my kind of stuff! If you are really the adventurous kinds, you can try out for lobster ice cream if you wish to torture yourself!

Coconut Ice Cream:

Phew! Just when I was about to lose my senses; this ice cream flavor seems a tad better than all the kinds mentioned so far! Such ice cream flavor has coconut flakes on top of the ice cream.

Honey with Spice Flavor Ice Cream:

Omigosh! This seems another of those kinds of ice cream flavors meant for people who want to try something new every single day. This ice cream includes eggs, honey, cream, cloves and even cinnamon!

Pumpkin Ice Cream:

It's not that I am a fan of pumpkins, but some people can't just get enough of pumpkins and that's why probably, you can see such recipes today! Pumpkin flavored ice cream contains egg yolks, cream, maple syrup and pumpkins that are cooked and mashed.

Ginger Ice Cream:

Either you are really going to love this or hate it; this kind of ice cream flavor contains cream, egg yolks, syrup of ginger and finely chopped ginger stems.

Well, I am sure you would be having a fair idea by now about the kind of unusual ice cream flavors you can come across so when you really do find one on the menu, you at least won't be too surprised! Shall I safely say, Bon Apptit?

 The Secret Of Tasty Ice Cream Cone

Most of enjoy eating ice-cream since we are still young.But do we know that ice cream cone flavor and taste contributes a lot whole new ways of eating ice cream.It will make the ice cream more tasty and it give add points to the overall ice cream itself.As we can see, most of the commercial ice cream cone doesn't suit our flavor and some of them taste like cardboard as well. So what is the secret for tasty ice cream cone? Well today I'm going to reveal some of my finding and experience on tasty ice cream cone recipes.

For the first recipes we will begin with Classic Pizzelle ice cream cone.This ice cream cone recipes basically will be in vanilla flavor but we can change the flavor to our liking. The flavors that we can change to are such as anise,almond and lemon extract.

First Recipe: Classic Pizzelle ice cream cone

This recipes call for:

1-3/4 cups of all purpose flour,
2 teaspoons baking powder,
3 large eggs,
3/4 cup granulated sugar,
1/2 cup unsalted butter melted,
1 tablespoon vanilla extract or anise extract

Process

1)First we need to preheat the Cusinart Pizzelle Press and prepare the batter

2)Flour and baking powder are put in a small bowl, stir it and make them combine.Reserve them

3)Eggs and sugar are place in a medium bowl.Using Cusinart SmartPower Handmixer,mix the mixtures at medium speed for 1 minutes until it thickened.On low speed add the melted butter and vanilla in a steady stream and mix until combined about 20 seconds.After that add the flour mixture and mix until just combined, about 10 to 15 seconds.Please note that don't over mix.

4)Lightly brush both the bottom and top grid with flavorless vegetables oil or melted vegetables shortening.Scoop the dough about 1-1/2-2 teaspoons and put it on one of the patterned cookie grids.Repeat the same steps to make the second cookies.Close the lid and lock.The cookies are ready when the Cusinart Pizzelle Press indicator change from red to green light.For lighter colour pizzelle bake for a shorter time and for darkest color baked for a few more seconds.

5)The pizzelles are remove from press using a heatproof plastic spatula.

6)Warm pizzelle may be wrapped around the V455 Pizzelle-Cone Roller to make ice cream cone

7)Tips:Marble Pizzelle: Add 2 ounces finely chopped bittersweet or semisweet chocolate to the batter.Bake as directed to make the ice cream cone.

Second Recipe: Double Chocolate Pizzelle ice cream cone recipe

For the second recipes we will touch on Double Chocolate Pizzelle ice cream cone recipe.This recipes call for:

1-1/2 cups all-purpose flour,
1/4 cup unsweetened cocoa powder,
2 ounces very finely chopped bittersweet or semisweet chocolate,
2 teaspoons baking powder,
3 large eggs,
1 cup granulated sugar,
1/2 cup unsalted butter melted,
1 tablespoon vanilla extract

Process

1) Preheat the Cusinart Pizzelle Press

2) Place flour, cocoa powder, chopped chocolate bar, and baking powder in a small bowl and stir with a whisk or fork to combine; reserve. Place eggs and sugar in a medium bowl. Using a Cuisinart SmartPower Hand Mixer, mix on medium speed for 1 minute, until thickened. On low speed, add the melted butter and vanilla in a steady stream and mix until combined, about 20 seconds. Add the flour mixture and mix until just combined,about 10 to 15 seconds; do not over mix

3)Lightly brush both the bottom and top grid with flavorless vegetables oil or melted vegetables shortening.Scoop the dough about 1-1/2-2 teaspoons and put it on one of the patterned cookie grids.Repeat the same steps to make the second cookies.Close the lid and lock.The cookies are ready when the Cusinart Pizzelle Press indicator change from red to green light.For lighter color pizzelle bake for a shorter time and for darkest color baked for a few more seconds.

4)The pizzelles are remove from press using a heatproof plastic spatula.

5)Warm pizzelle may be wrapped around the V455 Pizzelle-Cone Roller to make ice cream cones

6)Tips:Mocha Almond Pizzelle: Dissolve 1 tablespoon instant espresso powder in 2 tablespoons hot water. Add to batter along with 1/3 cup finely ground almonds. Use 1-1/2 teaspoons each of almond and vanilla extracts in place of 1 tablespoon vanilla extract.

Third Recipe:Hazelnut Pizzelle ice cream cone recipe

For the third recipe we will go on with Hazelnut Pizzelle ice cream cones recipe.This recipe call for:

1-3/4 cups all-purpose flour,
2 ounces finely ground blanched hazelnuts (1/2 cup),
2 teaspoons baking powder,
3 large eggs,
3/4 cup granulated sugar,
1/2 cup unsalted butter melted,
1 tablespoon Frangelico liqueur,
2 teaspoons vanilla extract

Process

1)Preheat the Cuisinart Pizzelle Press on Setting 3 while preparing the batter.

2)Place flour, ground nuts and baking powder in a small bowl and stir with a whisk or fork to combine; reserve.Place eggs and sugar in a medium bowl. Using a Cuisinart SmartPower Hand Mixer, mix on medium speed for 1 minute,until thick. On low speed, add the melted butter and vanilla in a steady stream and mix until combined, about 15 seconds. Add the flour mixture and mix until just combined, about 10 to 15 seconds; do not over mix.

3)Lightly brush both the bottom and top grid with flavorless vegetables oil or melted vegetables shortening.Scoop the dough about 1-1/2-2 teaspoons and put it on one of the patterned cookie grids.Repeat the same steps to make the second cookies.Close the lid and lock.The cookies are ready when the Cusinart Pizzelle Press indicator change from red to green light.For lighter color pizzelle bake for a shorter time and for darkest color baked for a few more seconds.

4)The pizzelles are remove from press using a heatproof plastic spatula.

5)Warm pizzelle may be wrapped around the V455 Pizzelle-Cone Roller to make ice cream cones

6)Tips:Variation: You may vary the type of nut used.Try almond, pecan, walnut or pistachio. For Chocolate Marble Nut Pizzelle, add 2 ounces very finely chopped bittersweet or semisweet chocolate to the batter.Grind nuts as finely as possible without turning into nut butter. This can be done easily in a Cuisinart Food Processor or Mini-Prep Plus Chopper/Grinder. You may wish to add a tablespoon of the sugar from the recipe to the nuts when chopping

By: Anne Tan

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History of Ice Cream

Tracing the history of ice cream and ice cream-making technology...

Enlarge Image The history of ice cream dates back to before the days of modern refrigeration. However, it was a luxury item because making ice cream was quite laborious before modern freezing technology.

Ice cream manufacturers had to cut ice from lakes and ponds during the winter and store it in the ground or in wood-frame icehouses insulated with straw. Then they made ice cream manually, using large bowls packed around the sides with ice and salt. This reduced the temperature of the ingredients. The complex reactions between crushed ice and salt water caused the ingredient mixture to fall just below the freezing point of pure water.

An American by the name of Nancy Johnson invented the hand-cranked churn in 1846. It still employed ice and salt for cooling and made ice cream production possible under a single roof while circumventing the hassles of continuous chilling the product until it reached the consumer. This invention boosted ice cream's popularity immensely and made it commercially available for the first time.

In 1851, the world's first commercial ice cream factory launched its operations in Baltimore, Maryland. The proprietor was Jacob Fussell, a dairy farmer who came up with this idea because of the unstable demand for his milk.

This significant event in the history of ice cream made this delicacy available at affordable rates for the first time. Fussell leveraged his monopoly to the hilt, opening more ice cream parlors even in Texas. Many of these survived well into the20th century. However, Fussell finally sold his business.

When German engineer Carl von Linde developed industrial refrigeration during the 1870s, he finally put an end to the need for cutting and storing natural ice. Commercial mass production of ice cream began in all earnest with the perfection of the continuous-process freezer in 1926.

Until the 18th century, ice cream mostly consisted of dairy-free flavored ices cream. Thereafter, products like milk, and egg yolks began to appear in ice cream recipes. This was finally ice cream in the modern sense of the word. In 1751, a woman names Hanna Glasse published a book called The Art of Cookery, Made Plain and Easy. This featured a recipe for raspberry cream ice. Later, 1768 saw the publication of a cookbook devoted entirely to recipes for flavored ices and ice cream.

In the United States, ice cream arrived with colonists who brought their ice cream recipes along with them. During the Colonial Era, many European confectioners sold ice cream at their shops in New York and other cities. Among some of their regular customers were Ben Franklin, George Washington and Thomas Jefferson themselves!

Ice cream became even more widely available after the 1830s, which saw the introduction of ice-making machines. Ice cream soda, reportedly invented by Robert Green, followed circa 1874. There is no documented evidence to prove that the credit goes to Green, however.

In the 19th century, the ice cream sundae made its appearance. Yet again, many people claimed to have pioneered this all-time favorite ice cream concoction. The 20th century saw the introduction of the ice cream cone and banana split. In this case at least, there is proof that the Italian Italo Marchioni invented the ice cream cone.

An Alternative To Ice Cream

Probably one of the best desserts you can eat yet is tremendously good for you is Sorbet. It is a frozen dessert made from frozen fruit pulverize and any other ingredient you would like to add for a light dessert. It is person of a gelato that has no milk in it so is very good for lactose gratis individuals or milk allergies. Some sorbets restrain alcohol that lowers the freezing temperature and makes it faintly softer. It is very dense and flavorful, matching ice cream for trait and judgment. The Villa Dolce, makers of Italian gelato, are one of the best producers of sorbet on the web.

Sorbet has a saga behind it that says the Roman Emperor, Nero, false it during the first century AD. The piece said Nero had runners along the Appian way, departure buckets of snowstorm to the mountains to his feast passage, where it was sundry with honey and plum. Other countries also laid petition to the novel invention, but the mixture of snowfall, juice and fruit pulp is delicious. The French served it traditionally between the starter course and the foremost course, and is served as a non-fat and vegan alternative to ice cream.

Sorbet is made from water, and fruit puree. It is an admirable supply of Calcium and Vitamin C, and is easily fat unbound and low in calories. They make admirable fruit smoothies and are good for you in strength aspects. They would be akin to fruit whips where you put ice, fruit, and some light flavoring in a mixer to thrash a light and vivacious, non dairy snifter. Very juicy, normal, and strong.

By: Justin Skinner

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