Types of ice cream. Title, description, photo

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Various types of ice cream in abundance fill the stalls in the summer. Even the most picky sweet tooth will find among them a suitable delicacy for themselves. Meanwhile, the traditions of this business developed in our country not ten years ago. Industrial production originated in the 30s of the last century. Soviet ice cream was famous all over the world. Now things are somewhat different. What are the types of ice cream, what is the history of the delicacy, and what is the peculiarity of modern products - this will be discussed in the article.

Ancient Delight

Researchers of the issue note that the tradition of serving a frozen delicacy originated about 5 thousand years ago. Of course, for times so distant from us, such a treat was something surprising, because then no one even dreamed of refrigerators. Ice and snow were used to make desserts reminiscent of modern ice cream. Moreover, they often had to be brought from remote mountainous regions.

In China, ice cream has been known since 2000 BC. It was made from a mixture of ice,snow and pieces of fruit. The recipe and method of storing the delicacy was kept secret until the 11th century BC, when it was revealed on the pages of the Shi-king collection of ancient songs.

In ancient Rome, during the time of Nero, snow was brought from alpine glaciers to make cold fruit juices. Special structures were built for its storage. The recipe for soft drinks was described in the book by Mark Gabius Apicius, a culinary specialist who lived in the Holy Roman Empire during the time of Tiberius.

In medieval Europe, ice cream penetrates through the efforts of Marco Polo. The famous traveler tried a cold delicacy in China and hurried to tell his compatriots about it. So ice cream begins to conquer Italy, France and Germany.

History of ice cream in our country

There have never been problems with snow and ice on the territory of our state. Culinary historians note that in Kievan Rus, milk, frozen and finely planed, was often put on the table. On Maslenitsa, in some regions, a delicacy of almost ice-cold cottage cheese, raisins, sour cream and sugar was served.

Later, during the time of Peter the Great and Catherine the Second, ice cream was included in the menu of the festive table. Cold treats were then made in small quantities. With the improvement of technology, the volume of ice cream produced also increased. The first machine for its preparation appeared in Russia in the 19th century.

Ice cream in the USSR

The history of the famous Soviet ice cream began in the thirties of the last century. Then the country's People's Commissar for Food was Alexei Anastasovich Mikoyan. Heargued that a cold treat should be available to all residents of the country. At that time, the United States was ahead of the rest in the production of ice cream per year. Mikoyan went there for the necessary equipment and knowledge. And so it happened that all types of ice cream in the USSR originated on the basis of American technology.

Production started in 1937. All ice cream passed strict quality control and had an unusually short shelf life by modern standards - one week. The composition of the delicacy included only natural ingredients.

Types of ice cream in the USSR: photo

In terms of production, the country quickly became second in the world after the United States. In the USSR, ice cream was sold by weight and packaged. In the kiosks, the delicacy was snapped up instantly. There you could buy "Creamy" in a glass, they offered jam or chocolate chips as a filler. The famous Soviet ice cream, which is often sighed today, was served in cafes in the form of balls on a metal ice cream maker. Everyone had a favorite kind of treat: chocolate, cream, creme brulee, fruit, popsicle.

There were unique types of ice cream in the Soviet Union. The name of one of them is well known to modern sweet tooth. "Gourmet" was very popular. For its production, a special nozzle was invented, which made it possible to apply chocolate icing in a stream, and not by dipping. Also, nowhere, except in the USSR, wafer cups decorated with a cream rose were produced.(ice cream cake). There was also a cold treat with tomato filling in the country. To some, it seemed very tasty, but someone still spits at the mention of this culinary masterpiece. Eskimo "Chestnut" was in great demand. It was hard to find - sold out instantly - and impossible to forget. In addition to the taste, “Chestnut” was remembered by the secular sweet tooth for its chocolate icing, which did not crumble or crumble with every bite.

The Secret of Taste

All types of ice cream, the photo and name of which is given above, were popular not only in the country, but also abroad. The secret of the breathtaking taste was simple - only natural ingredients, the strictest quality control and a fairly high fat content. The last point distinguished Soviet ice cream from imported counterparts especially noticeably.

Modern types of ice cream: name in Russia

Today, in our country, ice cream is loved no less than in the days of the Soviet Union. However, there have been many changes in its production. Finding a cold treat with a short shelf life, that is, with only natural ingredients in the composition, is not an easy task these days. In pursuit of cheaper production, ice cream is made using vegetable fats and various preservatives. You can still find classic types of ice cream today, however, as a rule, they are more expensive than their "palm" competitors.

Cold treats based on animal fats are divided into several types:

• dairy sa small amount of fat - about 2.8-3.5%;
• cream contains more milk fat - up to 10%;
• ice cream is the fattest type of ice cream (up to 15%, the fattest varieties - up to 20%).

The main types of cold treats include fruit and berries, prepared from fruits and berries, as well as products of their processing. Aromatic ice cream includes sugar as the main ingredient, as well as stabilizers, food acids and aromatic essences.

Huge selection

When additional ingredients are added to the main composition, new types of ice cream appear: chocolate, creme brulee, coffee and nut. Fruit and berry varies depending on the main product in the composition for raspberry, strawberry, cherry and so on. The assortment and a variety of glazes, sprinkles and decorations are greatly increased.

There are also so-called amateur types of ice cream. They are produced in much smaller quantities than the main ones. In addition, there are varieties of cold treats for special purposes. These include ice cream with a sweetener, suitable for diabetics, as well as an oxygen-enriched treat ("Cheer"), and with the addition of table wine.

Packaging

In our market, small-packed and bulk ice cream is in the greatest demand. The latter is especially held in high esteem on hot summer days. Weighted ice cream is quickly sold out - this is a guarantee of its freshness, and crispy cups determine the choice in its favor.

Bulk ice cream, cakes and rolls, less popular. Experts note that Russians are more accustomed to eating cold treats on the street, on their way somewhere. We are much less likely to choose ice cream cake as a dessert that completes a festive meal than Americans do. That is why small-packed types of ice cream are popular with us. The name in the horns, briquettes and cups of the produced delicacy can be completely different. However, the “heart” of any ice cream is creamy, ice cream, fruit and berry or aromatic. And there are a lot of options for small packaging of cold treats:

• briquettes, with or without waffles, icing;
• in waffle cones, tubes or cups;
• cylinders in film or glaze;
• on the shelf;
• ice-cream cake;
• in plastic and paper cups;
• in boxes.

Types by consistency

Cold delicacy differs in the degree of freezing. It is hardened and soft. The first type in production after cooking goes through the freezing stage to -18º or lower. This ice cream lasts longer and is more firm.

Soft delicacy is prepared at catering establishments. Its shelf life is much shorter. Most often, such ice cream is eaten immediately after production. It is the soft kind of cold delicacy that is sold in the summer onweight.

Types of ice cream, photos of which are given in the article, are constantly supplemented with new products. Each factory strives to create a unique taste, experimenting with ingredients, and custom designs. The usual varieties often get into mass production, and exotic ones can be found in cafes and restaurants, whose chefs are working on developing new recipes and options for decorating everyone's favorite delicacy. Ice cream based on tea, with the addition of champagne and cognac, fried, savory, decorated with golden plates - the range is limited only by the chef's imagination.