Fifty years ago people ate ice-cream only in summer. Now it is eaten all the year round. It originated in the Orient, centuries before schoolboy first tasted it.
Marco polo saw people eating it there and brought back the idea to Italy. From Italy the idea was carried to France. It became very popular in France with the rich and an effort was even made to keep the recipes a secret from the common people. But, of course, they soon learned about this delicious new food and ice cream became popular with everyone. Soon it spread all over the world.
The first factory to manufacture ice-cream was started in Baltimore, Maryland, in 1851. However the real development of ice-cream business didn’t take place until after 1900 with new developments in refrigerator.
The basis of all ice-cream is cream, milk or milk solids, sugar, and sometimes eggs. Vanilla, chocolate, berries, fruit ingredients, and nuts are added as flavors. This is the usually proportion of ingredients in ice-cream :about 80 to 85 percent cream and milk products,15 percent sugar, half to four and a half percent flavoring, and three- tenths of one percent stabilizer.
A small amount of gelatin is used in order to retain the smoothness of the ice-cream by preventing the formation of crystals.
When you eat a third of a pint of vanilla ice –cream you are getting about as much calcium, protein, and vitamin B as are in half a cup of whole milk, and as much vitamin A and calories as, in one cup of milk.
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