Ice Cream: A World of Different Flavors

By: Jason Petrina



While ice cream is frequently enjoyed by all people around the world today, it was once reserved for the wealthy and royalty only on very special occasions due to the complexity and cost involved in producing it. Since various methods of production were improved upon, ice cream eventually became less expensive and easier to produce; making it available to individuals of all walks of life.

Today ice cream is produced in a variety of qualities. The best, and most expensive, forms of ice cream contain very little air in the production process. Some air is, of course, required to create the creamy texture of this popular dish but the amount of air used frequently affects both the quality and the price of the resultant dessert. Surprisingly, while the amount of air used in the production of ice cream can affect both the quality and price of the ice cream, it was this very factor that eventually led to the production of soft ice cream; which uses double the amount of air of traditional ice cream. The best ice creams use between fifteen and thirty percent air in the production process. Less expensive types of ice cream can contain as much as fifty percent air.

Other factors that can affect the price and quality of ice cream include the type and quality of ingredients used. Vanilla, still one of the most popular of all types of ice cream, can be produced with either traditional vanilla bean or the less expensive substitute vanillin.

Ice cream is enjoyed around the world as a favored dessert treat; however, it is surprising to note that some countries produce far more ice cream than others. The United States, one of the last countries to see the development of ice cream, is now the leading producer of ice cream in the world. New Zealand, Denmark, Australia and Belgium round out the top 5 ice cream producers in the world.

Around the world, ice cream tends to vary in flavor, texture and consistency. In Italy, ice cream is still traditionally hand-made for the most part, resulting in a consistency different that mass commercially produced ice creams. The people of Japan, and many throughout California, enjoy a variety of ice cream that is wrapped inside a type of rice cake covering. This treat is known as mochi ice cream.

Surprisingly enough, a portion of the ice cream sold in the UK actually does not contain any milk at all. Usually the lower priced varieties of ice cream are instead produced with vegetable oil. This type of ice cream alternative, not really a true ice cream, is usually referred to as mellorine.

Throughout the history of ice cream production, a variety of different types of dishes have been used to serve this wonderful treat. The most popular serving dish for ice cream, the ice cream cone, was not invented until 1904 in St. Louis. Until that time glass, metal, ceramic and even paper dishes were most commonly used to serve ice cream dishes.

As the production of ice cream continued to evolve, many enterprising entrepreneurs came up with ideas for ice cream alternatives. While these alternatives have in no way impinged upon the popularity of traditional ice cream, they have none the less earned their own place in the dessert choices of people around the world. Such alternatives to ice cream include ice milk, yogurt, gelato, mellorine, sherbet, sorbet and soft serve. Health conscious individuals, concerned over the high content of milk fat, have also begun to produce ice creams that are made with soy or rice milk as well.



Jason Petrina is the Editor and Publisher of Article Click. For more FREE articles for your ezine and websites visit - www.articleclick.com