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ice cream machine

ice cream terminologies- Homogenization

ice cream terminologies- Homogenization

Homogenization is the mechanical process of incorporating the natural fat globules into the liquids in milk to keep them blended. It changing the physical and chemical function of the milkfat globule membrane by increasing available surface area. This enables interactions with soluble or colloidally suspended proteins, stabilizers and emulsifiers during mix aging. Increasing mix whiteness and viscosity may occur. Continue reading ice cream terminologies- Homogenization

The Evolution of Ice Cream

The Evolution of Ice Cream
The Evolution of Ice Cream

The origins of ice cream are known to reach back as far as the second century B.C., although no specific date of origin nor inventor has been undisputably credited with its discovery. We know that Alexander the Great enjoyed snow and ice flavored with nectar and honey. Biblical references also show that King Solomon was fond of iced drinks during harvesting. During the Roman Empire, Nero Claudius Caesar frequently sent runners into the mountains for snow, which was then flavored with juices and fruits. Continue reading The Evolution of Ice Cream

History and Development of ice lolly

ice lolly
ice lolly

Ice lolly, a frozen confection on a stick. The term ice lolly is used primarily in the United Kingdom, equivalent to the American term “popsicle”, we can also call it “stick ice cream”, “ice lollipop”, or “ice pop”.

Frozen ice desserts date back as far back as ancient Rome! The ancient Romans had blocks of ice carried down from the mountains in the summer. The blocks were ground into crushed ice that was flavored with fruit and syrup. The Chinese are credited with the same practice, and these sherbets, sorbets, and frozen ices were served in the thirteenth century court of Kublai Khan when the Italian adventurer Marco Polo visited. Other ancient cultures including those of Turkey, Persia (now Iran), the Arabian Peninsula, and India also knew of frozen, flavored ices. They were usually a privilege of the wealthy and were made of ice, fruit pulp, fruit syrup, and flowers for flavor, fragrance, and color. Frozen treats were served to honor guests at banquets or to cleanse the palate between courses, as sorbets are still used today. Continue reading History and Development of ice lolly