The history of ice cream


The history of ice cream

The production and consumption of ice cream began in Iran at the end of Naseruddin Shah’s period.

Ice cream is a frozen mixture of milk components, sweeteners, stabilizers, emulsifiers, and flavor generators.

Ice cream is a food combination that has various colloidal properties due to the presence

of different components in its structure such as ice crystals and air bubbles dispersed in the serum phase.

In the 4th century BC, Alexander the Great was very interested in frozen drinks, or what is known as hail today,

and it is also seen in ancient documents that in 62 BC, the Roman emperor sent groups

to the Apennine mountains to get ice for him. and bring snow, then mix it with syrup, fruit puree or honey and eat it.

For thousands of years, frozen water has been consumed in Asia.

The consumption of frozen dairy products has been seen for the first time in ancient Chinese literature,

which dates back to the 12th century.

Merchants and adventurers such as Marco Polo took the recipe for making ice from the Far East to Europe.

In the mid-1600s, a mixture of ice and salt (to lower the freezing point) was used by everyone

for the rapid production of ice and various types of frozen liquids. In 1660, Cafe Procop was

opened by an Italian named Coltelli in Paris to produce and supply various types of ice (flavored) and frozen cream, or ice cream.

In 1843, the first rotary hand freezer was invented and patented by (Nancy Johnson). Between 1848 and 1873,

another rotating ice cream maker was registered, and in 1851,

the first industrial ice cream production unit was established by Jacob Fusel in Baltimore.


A year before the end of the century (August Galin) invented the homogenizing device,

which helped to create a soft and special ice cream texture, despite the arrival of mechanical cooling devices,

the first horizontal one-cloth freezer was made by (H.H. Miller). which were frozen separately with small pieces of ice cream.

The first ice cream cone

 But the first funnel ice cream was prepared by an Italian immigrant named (Italo Marchioni) in New York,

and he registered his own mold in 1903, and a year before, it was accidentally introduced at the St.

Louis World Fair. In this exhibition, a sweet bread producer from Syria named (Hamwi) piped

some sweet bread in the shape of a cone so that his ice cream seller neighbor could use it to distribute

ice cream. This form of ice cream supply has remained one of the most popular methods until today.

The production of other types of ice cream such as wooden, ice cream with fruit

and chocolate has started since 920, which was an emerging phenomenon at that time.

The method of producing ice cream in factories

The raw material for producing ice cream is cream and other dairy ingredients that are mixed with sweetener.

This mixture may contain a small amount of other ingredients such as stabilizers to prevent the formation

of ice crystals in the ice cream. This mixture then goes to the homogenization section,

where under the pressure of 0.300 atmospheres, the milk fat molecules are crushed to a smaller size

and makes the ice cream softer. After this stage, the mixture is cooled quickly and its temperature drops to 4 degrees Celsius and then it is ready for freezing.

During the freezing of the ice cream, special blades in the freezer stir the mixture regularly to get air.

Otherwise, the obtained product will be a hard and inedible block of frozen milk. At this stage,

various additives such as fruit, nuts or liquid flavorings are added to the mixture.

Now this ice cream is ready for packing in liter, glass and wooden containers.

In the last step, the frozen and ready ice creams are cooled again in a special room and are ready for distribution.

Types of ice cream:

In general, ice creams are divided into 2 groups:

milk and ice. In ice creams, essential oils, edible colors, and sweeteners are used, which are the same type of fruit,

lavashki, etc. But ice creams made from milk are divided into 2 categories;

One is the factory type and the other is the traditional type that is produced in the shops. Of course,

dry milk is used in these ice creams, and the disadvantage of these ice creams is related to their additives,

because all kinds of chemical essences that make the ice creams have a pleasant color and aroma

are added to them. On the other hand, increasing preservatives in large amounts is harmful to health,

but if these ice creams are consumed at most twice a week, it will not harm your health.

Ice creams that are made with traditional name and with saffron and cream are good as long as they really

have saffron, but some ice cream shops use flowers. Flower color is relatively toxic and consuming

too much of it is harmful to the health of the body, but saffron, which is an antioxidant spice, has nutritional value and is useful for the body.

In the case of milk and cream added to traditional ice cream,

if it is pasteurized, it will not be a problem, but if the place of production

and storage of these ingredients are not hygienic, these ice creams become a rich source of microbia

l contamination and may contain toxins. Its content can cause poisoning with vomiting, nausea, severe headaches and nausea, so be careful in your choice.

It is the same ice cream made with yogurt instead of milk. In fact, the base of the

yogurt ice cream! production is added to the starters that produce yogurt, and other ingredients necessary

for the ice cream mixture such as sugar, fat, stabilizers and flavors are also added to it.

In recent years, ice cream yogurt has also been added to the group of ice creams.

Ice cream yogurt belongs to the dairy group, although with some chemical changes,

which has many useful properties. This ice cream, in addition to having milk compounds,

has become thicker during the production process, and perhaps its only drawback is its high calories.

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