Argentina
The tradition of ice cream making was taken to Argentina by many Italian immigrants.[citation needed] While industrial ice cream exists in Argentina and can be found in supermarkets, restaurants or kiosks, and ice cream pops are sold on some streets and at the beaches, the most traditional Argentinean helado (ice cream) is very similar to Italian gelato, rather than US-style ice cream, and it has become one of the most popular desserts in the country. Among the most famous manufacturers are Freddo, Persicco, Chungo and Munchi's, all of them located in Buenos Aires. However, each city has its own heladerías (ice cream parlours) which offer different varieties of creamy and water-based ice creams, including both standard and regional flavors. There are hundreds of flavors but Argentina's most traditional and popular one is dulce de leche, which has become a favorite abroad, especially in the US.
There are two kinds of heladerías in Argentina: the cheaper ones which sell ice cream with artificial ingredients (like Helarte, Pirulo and Sei Tu), and the ones that sell helado artesanal, made with natural ingredients and usually distinguished by a logo featuring an ice cream cone and the letters HA. There are no regulations in Argentina regarding the amount of milk an ice cream can have. In fact, all ice cream parlors serve both cream-based and water-based ice cream (helado a la crema and helado al agua respectively). Instead, the distinctions are made according to the quality of the ingredients.
Unlike most other countries, a standard Argentinean cone or cup contains two different flavors of ice cream. In addition to these, most heladerías offer ice-cream-based desserts like Bombón Suizo (Swiss Bombom: chocolate-covered chantilly ice cream filled with dulce de leche and sprinkled with nuts), Bombón Escocés (Scottish Bombom: same as the Swiss Bombom, only with chocolate ice-cream and white chocolate topping), Cassata (strawberry, vanilla and chocolate ice cream) and Almendrado (almond ice cream sprinkled with almond praline).
Australia and New Zealand
Per capita, Australians and New Zealanders are among the leading ice cream consumers in the world, eating 18 liters and 20 liters each per year respectively, behind the United States where people eat 23 liters each per year.[21] Brands include Tip Top, Streets, Peters, Sara Lee, New Zealand Natural, Cadbury, and Baskin-Robbins.
Finland
The first ice cream manufacturer in Finland was the Italian Magi family, who opened the Helsingin jäätelötehdas in 1922 and Suomen Eskimo Oy. Other manufacturers soon spawned, like Pietarsaaren jäätelötehdas (1928-2002).
Finland's first ice cream bar opened at the Lasipalatsi in 1936, and at the same time another manufacturer, Maanviljelijäin Maitokeskus started their production.
Today, the two largest ice cream manufacturers are Ingman and Nestlé (who bought Valiojäätelö). Finland is also the leading consumer of ice cream in Europe, with 13.7 liters per person in 2003.
France
In 1651, Italian Francesco dei Coltelli opened an ice cream café in Paris and the product became so popular that during the next 50 years another 250 cafés opened in Paris.[23][24] Some "French Style" ice creams are made with butter in place of cream.[citation needed] Some people eat heart or log shaped cakes made of ice cream on New Year's Eve or New Year's Day.
Germany
Italian ice cream parlors (Eisdielen) have been popular in Germany since the 1920s, when many Italians immigrated and set up business. As in Italy itself, ice cream is considered a traditional dessert and the ice cream at an Eisdiele is still mostly hand-made.
Ghana
In 1962, the popular Ghanaian treat FanMilk was created by the Fan Milk Limited company. FanIce comes in strawberry, chocolate, and vanilla. FanMilk also makes additional products, though FanIce is the closest to Western ice cream. Pouches of FanIce and other FanMilk products can be bought from men on bikes equipped with chill boxes in any moderately sized town, and in cities large enough for grocery stores, FanMilk can be bought in tubs for eating at home.
Greece
Ice cream in its modern form is a relatively new invention. Ice treats have been enjoyed since ancient times. During the 5th century BC, ancient Greeks ate snow mixed with honey and fruit in the markets of Athens. The father of modern medicine, Hippocrates, encouraged his Ancient Greek patients to eat ice "as it livens the lifejuices and increases the well-being."[27] In the 4th century BC, it was well known that a favorite treat of Alexander the Great was snow ice mixed with honey and nectar.[28] In modern times Greek ice cream recipes have some unique flavors such as Pagoto Kaimaki, (Greek: Παγωτό Καϊμάκι), made from mastic-resin which gives it an almost chewy texture, and salepi, used as a thickening agent to increase resistance to melting; both give the ice cream a unique taste; Olive Oil Ice Cream with figs; Pagoto Kataifi Chocolate, (Greek: Παγωτό Καταΐφι-κακάο), made from the shredded filo dough pastry that resembles angel's hair pasta or vermicelli; and Mavrodaphne Ice Cream, (Greek: Μαυροδάφνη Παγωτό), made from a Greek dessert wine. Fruity Greek Sweets of the Spoon are usually served as toppings with Greek-inspired ice cream flavors.
India and Pakistan
Kulfi is a traditional dessert that is much denser than traditional ice cream; it is also very popular and widely consumed in both countries. With the presence of major ice cream brands like, AMUL, Havmor, Kwality Walls, Mother Dairy and Vadilal there is a countrywide availability of various ice cream flavors. There are also ice cream joints like that of Baskin Robbins, Natural's which have some unique flavors of ice creams and are costlier then packaged ice cream. There are also famous ice cream shops like Sujata in Pune.
Italy
Ice cream is a traditional dessert in Italy. Much is still hand-made by individual gelateria in "produzione propria" ice cream shops. Italian ice cream or gelato is made from whole milk, eggs, sugar, and natural flavorings. Gelato typically contains 7-8% fat, less than ice cream's minimum of 10%.
Before the cone became popular for serving ice cream, in English speaking countries, Italian street vendors would serve the ice cream in a small glass dish referred to as a "penny lick" or wrapped in waxed paper and known as a hokey-pokey (possibly a corruption of the Italian "ecco un poco" - "here is a little").[29]
Some of the most known ice cream machine makers are Italian companies Carpigiani, Crm-Telme, Corema-Telme, Technogel, Cattabriga, Matrix, and Promag.
Japan
Ice cream is also a popular dessert in Japan, with almost two in five adults eating some at least once a week, according to a recent survey. Since 1999, the Japanese Ice Cream Association has been publishing the Ice Cream White Paper once a year, and the four most popular ice cream flavors in Japan has not changed (including their orders) since 1999 according to the Paper. The top four flavors are vanilla, chocolate, matcha (powdered green tea), and strawberry. Other notable popular flavors are milk, caramel, and azuki (Red Bean) also according to the Paper. Azuki is particularly favored by people in their 50s and older. While matcha is a truly Japanese flavor favored by Japanese and well-known among non-Japanese outside of Japan, plum and ginger, tastes often presented as Japanese flavors outside of Japan, did not make the cut in the top 17 favorite flavor list in 2006. In Japan, a soft serve ice cream is called softcream which is also very popular. As a seasonal treat during the cherry blossom season, ice cream is available that is actually flavored with cherry blossoms.
Philippines
Sorbetes is a Filipino version for common ice cream usually peddled from carts that roam streets in the Philippines. This should not be confused with the known sorbet. It is also commonly called 'dirty ice cream' because it is sold along the streets exposing it to pollution and that the factory where it comes from is usually unknown; though it is not really "dirty" as the name implies. It is usually served with small wafer or sugar cones and recently, bread buns.
Spain
Ice cream, in the style of Italian gelato, can be found in many cafes or specialty ice cream stores throughout. Usually the flavors reflect local tastes like nata, crema catalana, or tiramisu.
United Kingdom
In the United Kingdom, per capita consumption of ice cream is 6 liters per year.[citation needed] A product may be sold as "ice cream" if it contains 5 per cent fat and not less than 2.5 per cent milk protein, but may contain non-milk vegetable fats and oils, usually hydrogenated palm kernel oil, which is more permissive than many other countries. Only true ice cream made only with milk fats (though not necessarily cream) can be described as dairy ice cream, and many companies make sure that dairy is prominently displayed on their packaging and advertising.
United States
In the United States, ice cream made with just cream, sugar, and a flavoring (usually fruit) is sometimes referred to as "Philadelphia style"ice cream. Ice creams made with eggs, usually in the form of custards, are "French" ice creams.
American federal labeling standards require ice cream to contain a minimum of 10% milk fat (about 7 grams (g) of fat per 1/2 cup [120 mL] serving) and 20% total milk solids by weight.
Ice cream is an extremely popular dessert in the United States. Americans consume about 15 quarts (more than 13 liters) of ice cream per person per year — the most in the world.Although chocolate, vanilla, and strawberry are the traditional favorite flavors of ice cream, and once enjoyed roughly equal popularity, vanilla has grown to be far and away the most popular. According to the International Ice Cream Association (1994), supermarket sales of ice cream break down as follows: vanilla, 28%; fruit flavors, 15%; nut flavors, 13.5%; candy mix-in flavors, 12.5%; chocolate, 8%; cake and cookie flavors, 7.5%; Neapolitan, 7%; and coffee/mocha, 3%. Other flavors combine for 5.5%. Sales in ice cream parlors are more variable, as new flavors come and go, but about three times as many people call vanilla their favorite than chocolate, the runner-up.
Federal government regulations pertaining to the process of making ice cream, allowable ingredients, and standards, may be found in Part 135 of Title 21 of the Code of Federal Regulations. As a rule, ice cream must contain not less than 10 percent milkfat, nor less than 10 percent nonfat milk solids.wikipedia
No comments:
Post a Comment