the science of ice cream book

3. In the UK 'ice cream' is defined as a frozen food product containing a minimum of 5% fat and 7.5% milk solids other than fat (i.e. With more than 100 recipes for ice cream flavors and revolutionary mix-ins from a James Beard-nominated pastry chef, Hello, My Name is Ice Cream explains not only how to make amazing ice cream, but also the science behind the recipes so you can understand ice cream like a pro. "The presentation throughout is clear and easy to follow" "This book provides good value and will be of interest to those involved in the technical aspects of ice cream production. • dairy ice cream – a frozen, aerated mixture of dairy ingredients, sugars and flavours. Techniques and recipes then developed, notably in France. It has been claimed that ice cream was introduced to France from Italy when the 14-year-old Catherine de Medici was married to the Duc d'Orleans (later Henri II of France) in 1533. This invention simplified ice cream production and ensured a more uniform texture than had previously been possible. Welcome back. Goodreads helps you keep track of books you want to read. We cannot be absolutely sure of exactly who invented ice cream, or where and when. The history of ice cream is full of myths and stories, which have little real evidence to support them. It is The Science of Ice Cream is ideal for undergraduate food science students as well as for people working in the ice cream industry. Jacob Fussell, a dairy farmer from Baltimore, USA, is commonly considered to be the founder of the modern ice cream industry. This was due in part to the emigration of Italians, many of whom became ice cream vendors in cities around the world. These methods were known in the West by the early 16th century. Subsequent chapters outline the physical chemistry underlying its manufacture, describe the ingredients and industrial production of ice cream and ice cream products respectively, detail the wide range of different physical and sensory techniques used to measure and assess ice cream, describe its microstructure (i.e. ice crystals, air bubbles, fat droplets and sugar solution), and how this relates to the physical properties and ultimately the texture that you experience when you eat it. The words 'ecco un poco' became 'hokey pokey', now meaning either poor quality ice cream, or deception/trickery.3 Poor hygiene standards necessitated the introduction of regulations around the turn of the century. The term 'ice cream' in its broadest sense covers a wide range of different types of frozen dessert. He built the first ice cream factory in 1851, and subsequently expanded to Washington, Boston and New York, where he sold ice cream at a price that ordinary people could afford. He thinks about them when he wakes up.He thinks about them all through the dayEven It is unlikely that Catherine's chefs knew how to make ice cream since, at that time, the method of refrigeration by mixing ice and salt was known in Europe only to a handful of scientists. The extent of the spread of ice cream can be seen by the orders for the utensils associated with its production and serving. The development of mechanical refrigeration in the late 19th and early 20th centuries. Using ammonia gas in a closed circuit, he could rapidly produce substantial quantities of ice. Click or Press Enter to view the items in your shopping bag or Press Tab to interact with the Shopping bag tooltip. • sorbet – fruit based, aerated sugar syrup that contains neither fat nor milk. The size of the ice crystals largely determines how fine, or grainy, the ice cream eventually turns out. 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