South Asia Kulfi in a matka pot from India It was the addition of salt that lowered the melting point of ice, which had the effect of drawing heat from the cream and allowing it to freeze. Prior to this, cream could be chilled easily but not frozen. Ice cream production became easier with the discovery of the endothermic effect. The earliest known written process to artificially make ice cream is known not from culinary texts but from the 13th-century writings of Arab historian Ibn Abi Usaybi'a in his book Kitab Uyun al-anba fi tabaqat-al-atibba (Book of Sources of Information on the Classes of Physicians) concerning medicine, in which Ibn Abu Usaybi’a attributes the process to an even older author, Ibn Bakhtawayhi, of whom nothing is known. Kakigōri's origin is referred to in The Pillow Book, a book of observations written by Sei Shōnagon, who served the Imperial Court during the Heian period. The origins of kakigōri date back to the Heian period in Japanese history, when blocks of ice saved during the colder months would be shaved and served with sweet syrup to the Japanese aristocracy during the summer. Kakigori is a Japanese dessert made with ice and flavoured syrup.
There are Tang dynasty records of a chilled dessert made with flour, camphor, and water buffalo milk. There are Persian records from the second century for sweetened drinks chilled with ice. Ī Roman cookbook dating back to the 1st century includes recipes for sweet desserts that are sprinkled with snow. Using ice houses and ice pools, Persians were able to serve and produce faloodeh and sorbets all year round. Some sources describe ice cream-like foods as originating in Persia as far back as 550 BC. The origins of frozen desserts are obscure, although several accounts exist about their history. In other countries, such as Italy and Argentina, one word is used for all variants. Products that do not meet the criteria to be called ice cream are sometimes labelled " frozen dairy dessert" instead. In some countries, such as the United States, "ice cream" applies only to a specific variety, and most governments regulate the commercial use of the various terms according to the relative quantities of the main ingredients, notably the amount of cream. The meaning of the name "ice cream" varies from one country to another. Fruity sorbets or sherbets are not ice creams but are often available in ice cream shops. Frozen yoghurt, or "froyo", is similar to ice cream but uses yoghurt and can be lower in fat. Banana "nice cream" is a 100% fruit-based vegan alternative.
Ice creams made from cow's milk alternatives, such as goat's or sheep's milk, or milk substitutes (e.g., soy, cashew, coconut, almond milk, or tofu), are available for those who are lactose intolerant, allergic to dairy protein, or vegan. Soft serve is softer and is often served at amusement parks and fast-food restaurants in America. Frozen custard is a type of rich ice cream. Ice cream may be served with other desserts-such as cake or pie-or used as an ingredient in cold dishes-like ice cream floats, sundaes, milkshakes, and ice cream cakes-or in baked items such as Baked Alaska. Ice cream may be served in dishes, eaten with a spoon, or licked from edible wafer ice cream cones held by the hands as finger food. It becomes more malleable as its temperature increases.
The result is a smooth, semi-solid foam that is solid at very low temperatures (below 2 ☌ or 35 ☏). It can also be made by whisking a flavoured cream base and liquid nitrogen together. The mixture is cooled below the freezing point of water and stirred to incorporate air spaces and prevent detectable ice crystals from forming. Food colouring is sometimes added in addition to stabilizers. Ice cream is a frozen dessert typically made from milk or cream that has been flavoured with a sweetener, either sugar or an alternative, and a spice, such as cocoa or vanilla, or with fruit, such as strawberries or peaches.
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