OCR Text |
Show Half Of Great American Dessert Eaten In Summer Often called the "Great American t, ice cream is popular the year round. It is especially welcome in warm summer weathe time when nearther ly half of the yearly output of ice cream is manufactured and eaten. The amount of ice cream eaten in the United States last year was 13.5 pounds per person as compared with 11.4 pounds in Deier ... 1940. Although we think of ice cream as being typically American, we cannot claim its origin. Early history of ice cream is very scanty. However, the product is definitely known to have been introduced from Europe. It is logical to believe that this frozen food had its beginning from the practice of cooling wines with ice and snow in Biblical times. Perhaps some wines were over cooled and the result was water ice. Various records of frozen ices have been found in European history of the 16th century. We find that ices are still far more popular in continental Europe than ice cream. The introduction of chase of a machine for making ice cream." Records ah indicate that the bulk of ice cream making remained a task until 1851 household when a Baltimore milk dealer started a wholesale ice cream business. Ice cream at the time was definitely a luxury. Until 1920, ice cream was associated with fancy candies and was retailed through confectionery stores. Frozen dairy desserts are ice cream into the United States has been credited to Mrs. Alexander Hamilton. George Washingtons records include a note regarding the "pur now plentiful and varied. The three favorites arc ice cream, milk, and sherbet. Ice cream is made from a mixture of milk, pure sweet cream, skim milk, condensed milk, (or a combination of these), plus added sugar and flavoring, with or without stabilizers or color. To create the smooth, light texture of ice cream, air is beaten into the mixture during the freezing process. In the ice cream trade, this There overrun. is called are three main kinds of ice creams. Plain ice creams vanilla, chocolate, etc., must contain r.o less than 10 percent milk fat and not less than 20 percent milk solids by weight. Most of the ice creams are in the 10 percent group, but premium ice cream may have as much as 12 to 16 percent milk fat. Bulky flavored ice creams OUR NEW BUILDING UNDER CONSTRUCTION WILL BE READY THIS FALL THE BANK FOR FARMERS DAIRYING IS OUR SPECIALTY - SOUTHEASTERN IDAHO'S FRIENDLY BANK" FIRST BANKandTRUST of IDAHO Member Federal Deposit Insurance Corp. All Accounts Insured to $2MN Where Personal Service, Safety and Convenience are our policies. enjoy dealing with our friendly staff. PBESTON, IDAHO PHONE 852 Youll - 2100 HOME OrriCE. MAIAD CITY - BRANCH OTFICE, SODA SPBINCS are those that contain nuts, candy, fruit, etc. They must have a minimum of 8 percent milk fat and the some milk solid content as plain ice cream. Although the milk fat content is lower they may seem richer than plain ice cream because of the added ingredients. French ice cream or French Custard ice cream contains the same ingredients as ice cream, except for the addition of egg. The egg yoik solids must not be less than 1.12 percent. French ice creams are often premium products and are higher in milk fat than plain ice cream. Ice Milk is similar to ice cream, but contains much less milk fat from 2 to 7 percent. However, to give the product desirable flavor and quality, extra sugar and milk solids are usually added. Ice milk is available in the frozen food cases in grocery stores. Also, the product served at soft freeze stands in cones, shakes, etc., is usually an ice milk. Sherbet is a tasty, slightly tart mix of fruit juices, sugar, stabilizer and milk products containing between 1 and 2 percent milk fat. It usually nas more sugar than ice cream. Mellorine is a frozen food similar to ice cream with Lne main difference being that milk fat is replaced by a vegetable or animal fat. Most of the mellorines made use soybean or cottonseed oil. inner fats used include coconut oil, corn oil, peanut oil, and meat fat. (The label wilt state whether fat is vegetable or animal). Food fat must not be less than 3.2 percent. To find the right product for your family, try several brands of frozen dairy desserts. Select tne product that gives the best flavor and overall quality for the price you're willing to pay. A frozen dairy dessert with a high milk tat content usually brings a higher price than one low in nuix tat. The quality and quantity of flavorings also afiects tne price. In some cases, artificial flavorings are used, while in others more highly refined natural flavorings are combined with nuts, fruits and candy. Taste-teand choose which you st like best Ice cream makes a notable contribution in food nutrients. |