Homemade The Best Ice Cream

For ice cream, it is really best to make your own or purchase non fat yogurt that states all natural on the package label.

The ingredients in most commercial ice creams contain chemical substitutes for most of the good quality natural ingredients that make a real ice cream.

There are only a few manufacturers of a no preservative, no chemical, natural ice cream. If you purchase ice cream from an ice cream shop, ask to see the list of ingredients from the top of the lid on the serving cartons. The law says that they must tell you what ingredients are in the ice cream.

Home Made Ice Cream

  • Real Milk or Cream
  • Eggs
  • Natural Color
  • Natural Fruit
  • Weight Approximately 8 pounds per gallon

Most Commercial Ice Cream:

  • Dry Milk Solids
  • Carrogeenan
  • Carboxymethyl cellulose
  • Yellow Dye #5
  • Ethyl Acetate
  • No less than 4-1/2 pounds per gallon plus air to bring it to weight

The Ingredients

  • Yellow Dye #5: Evidence related to rashes, swelling and allergic reactions.
  • Ethyl Acetate: Used as a cleaner and solvent for leather and plastics.
  • Carboxymethyl Cellulose: Used in printing inks and resin paints.

Quick Ice Cream Food Facts

  • Ice milk usually contains 6 percent fat and some contain eggs.
  • Ice cream retains its texture and quality best at 0 degrees F. Put a thermometer in your freezer and adjust the setting accordingly.
  • Ice cream, when made from whole milk, contains 10 to 15 percent fat.
  • Ice cream picks up freezer odors easily, so store the carton in a sealed plastic bag.
  • Imitation ice milk is usually made from vegetable oils and contains 4 percent fat.
  • To soften a quart of ice cream for serving, put the carton in a microwave on defrost for 40 seconds.
  • Imitation ice creams must contain at least 6 percent fat and may be made from hydrogenated oils (high in saturated fats). Read the label and try to choose from ice cream made with safflower oil and non fat milk.
  • Be aware that if you replace ice cream with ice milk or sherbet, you’ll be eating less butterfat but consuming more sugar.
  • Dietetic ice cream contains sugar substitutes; however, the fat is the same as regular ice cream at 10 to 15 percent.
  • Sherbet has very little fat, but is high in sugar.
  • If the chemical Torutein is listed on the ingredients of ice cream cartons, do not buy it. This chemical has already been suspended in Utah, England and Japan due to evidence linking the oil-based protein to cancer in humans.
  • The first known recipe for ice cream was first brought to Venice, Italy by Marco Polo after a journey to Japan. The Italians then introduced Cream Ice to Europe and later it was renamed Ice Cream by our own Dolly Madison for White House functions.
  • Ice cream containers sealed in a plastic bag will stop ice crystals from forming when it is in the freezer.
  • Soften Ice Cream: Microwave one pint solidly frozen ice cream, uncovered, on 100 percent power about 15 seconds or until soft enough to serve.

Ice Cream Cones

Before you scoop ice cream into a cone, drop a jelly bean in the bottom; it helps forestall drips. With a bit of ingenuity, you can serve up an ice cream treat without relying on store-bought cones. Here are some ideas.

  • Make an ice cream sandwich by putting a scoop between two over-size cookies or splitting a brownie in half and filling it.
  • Hollow out a cupcake to make a little edible bowl.
  • Use a flour tortilla to make an ice cream burrito (hold one end tight to keep it from dripping).
  • Enclose the scoop in a pita bread pocket. It’s better than you think, just make sure the bread isn’t the garlic-flavored kind.
  • Surprise the kids with cones shaped from fruit leather (sold as roll-ups). Roll the cones and store them upside down in the freezer for at least 15 minutes before adding the ice cream. Warn the kids that this cone loses its shape quickly. They’ll have to clean up the mess unless they eat fast! For less mess, put a small scoop on an un-frozen sheet of fruit leather and roll it into a cylinder; fold the ends over.

Ice Cream History

History records that iced drinks were served in King Solomon’s time. Later the Roman Emperor Nero is said to have had snow retrieved from the mountains and served with fruits, juices and honey. At the end of the 13th century Marco Polo returned from the Far East with a recipe resembling today’s sherbet. Most historians believe it was probably this recipe that evolved into ice cream in Italy sometime during the 16th century.

Ice cream was first served to the general public at Cafe Procope in Paris in the late 1600’s. The cafe, like the dessert, is still there. But almost 200 years passed before the stuff was really available to all. It happened after the invention of insulated ice houses and the hand-operated ice cream freezer.

The first wholesale ice cream appeared in Baltimore in 1851, and before long, ice cream vendors were setting up shop. By 1874, a soft drink concessionaire in Philadelphia had introduced the ice cream soda.

If an ice cream vendor at the 1904 World’s Fair in St. Louis hadn’t run out of bowls, we might never have seen the birth of the ice cream cone. As the story goes, he had some waffles at hand, and when he folded them into cornucopia shapes and filled them with ice cream, he started a fad that’s still going strong.

Ice Cream Manufacturers

Most ice cream is produced by a few major manufacturers. These manufacturers then supply the supermarket and ice cream chains with a pre-processed mix of dry milk solids, sugar, butterfat, emulsifiers and stabilizers.

Most markets and ice cream store chains then run this mixture through machines which pump in air and water. This is in addition to their own special and unique blend of flavorings and colorings. They sell this concoction to the public under new and strange names.

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