History in America

Invention

?The origins of ice cream are contested, but the Chinese are usually given credit for inventing ice cream around 3,000 B.C. The “ice cream” was actually a mixture of milk and ice.

Source: www.foodtimeline.org/foodicecream.html

The Roman Emperor Nero (54-86 A.D.) supposedly liked a mixture of juices and snow, which was harvested in the winter from the Apennine mountains and then stored in ice cellars.

When Catherine de Medici became Henry II’s wife, France was introduced to ice cream (in 1553). In England, during 17th century dinner parties thrown by Charles I, ‘“Cream Ice”’ was regularly served. Source: http://www.idfa.org/news--views/media-kits/ice-cream/the-history-of-ice-cream

History in America

FUN FACTGeorge Washington spent about

$200 for ice cream the

summer of 1790.

Ice cream was an edible morale symbol during WWII; after dairy product rationing was lifted in 1946, Americans consumed more than 20 quarts per person! Today in the U.S. “total frozen dairy annual production...is more than 1.6 billion gallons.”

Production

FUN GRAPHIn 2010 the U.S. imported

30,287,299 kg of ice cream,

worth $51,540,972. Talk about

screaming for ice cream!

Source: http://data.un.org/Data.aspx?q=ice+cream&d=ComTrade&f=_l1Code%3a22%3bcmdCode%3a210500

How Did Your Ice Cream Get to You?

The first official account of ice cream: in a 1744 letter by Governor William Bladen, a guest of Maryland. The first ice cream advertisement was on May 12, 1777: confectioner Philip Lenzi advertised his ice cream as being available ‘“almost everyday”’ in the New York Gazette. Dolley Madison served strawberry ice cream at President Madison’s “second inaugural banquet at the White House.”

Insulated ice houses were invented around 1800; ice cream manufacturing became an industry and then ice cream became available to people outside of the elite.

Ice cream production also grew due to technological inventions like steam power.

ProductionInvention

Picture Source: http://www.fotosearch.com/ARP110/greenbck/

Source: http://www.idfa.org/news--views/media-kits/ice-cream/the-history-of-ice-cream

Source: http://www.idfa.org/news--views/media-kits/ice-cream/the-history-of-ice-cream

1. Mix Tank Raw ingredients (milk, cream, milk powder, whey protein, and liquid sugar stabilizers) get blended in mix tank to make uniform mixture

4. 5.Pasteurizer Mix is held at predetermined temperature for a predeter-mined length of time to ensure microbiological quality

Cooler Mix is cooled to five degrees Celsius

6. Aging & Storing Vat At five degrees Celsius mix is stored and aged to allow oil droplets to solidify

7. Continuous Freezer Aeration, continuous freezing, and whipping take place

8. Packaging Machine Ice cream gets packaged/formed into final product

9. Transportation Ice cream gets frozen again and stored until trucks distribute

Sources: www.cem.com/content922.html

euroglaces.eu/en/Find-out-more-about-ice-

cream/Ice-Cream-Technology/Technology

2. Homogenizer Homogenizer breaks up oil droplets in the mix to make a fine dispersion

3. Heat Exchanger Mixture is heated up to predetermined temperature to prepare for pasteurization

Vanilla 27.8%

Chocolate 14.3%

Strawberry 3.3%

Chocolate Chip 3.3%

Butter Pecan 2.8%

Others 57.5%

How popular is your favorite ice cream flavor?

Source: The NPD Group’s National Eating Trends In-Home Database

Located in the university town of Mérida, Heladeria Coromoto made the Guinness Book of World Records for having nearly 900 kinds of ice cream.

Flavors of Ice Cream

Flavors around the world

America: Gilroy, California

The self-proclaimed “Garlic Capitol of the World.” Their annual festival features garlic being used in virtu-ally everyway imaginable. So it’s no surprise that it ended up in an ice cream recipe.

Source: americanfood.about.com

Source: http://upload.wikimedia.org/wikipedia/commons/e/ec/World_map_blank_without_borders.svg

Finland:Chili

Prepackafed chili ice cream is a sta-ple around the country and is readily available.

Source: Environmenta/Graffiti.com

Japan: Squid Ink

It doesn’t always come from a squid, either, but is often extracted from the squid’s cousin, the cute and cuddly cuttlefish. We couldn’t find much in-formation on the actual taste of squid ink, but the descriptions we did come across described it as either sweet, salty, metallic or even fishy.

Source: TurkeyHill.com

Philippines: Ube

Ube is actually a purple yam, ot ruber which is purple inside. It is one of the most loved flavors in the country. It tastes like a normal yam with a slight hint of savoriness

Source: http://www.thelongestwayhome.com

Seasonal Flavors

Turkey Hill’s Egg Nog and Peppermint Stick are ex-amples of the different seasonal flavors that compa-nies make during the different holidays around the year.

Source: TurkeyHill.com

Try Adding These

Syrups/Hard ShellsStrawberry syrupChocolate syrupCaramel

Assorted CandiesOreosM&MsGummy Bears

NutsPeanutsWalnutsCashews

Fresh FruitsBananasStrawberriesKiwiMango

Whipped Cream

SprinklesChocolate SprinklesRainbow Sprinkles

Enhance your ice cream flavor by adding you favorite toppings. Be creative and have fun! The sky is the limit when it comes to ice cream.

Dress it up!

Thomas Jefferson’s Favorite

Certainly the American taste for ice cream owers much to Thomas Jefferson. A recipe for French Va-nilla ice cream in Jerfferson’s handwriting is part of his collected papers and can be seen on the Library of Congress’ Web site. He apparently acquired this recipe while he was the U.S minister to France in the 1780s.

Source: Ice Cream U Lee Stout 2009

Source: ArchiExpo

Vanilla continues to be America’s flavor of choice in ice cream and novelties, in both supermarket and foodservice sales. This flavor is the most versatile, mixing well with toppings, drinks and bakery desserts.

The Good The Bad The UglyThe bone builder calcium can be found in ice cream, although you can get twice the amount from the same serving size of milk.

Slow-churned ice cream often has the same rich taste as regular ice cream with half the fat and a third of the calories.

Fresh fruits used in ice cream are a healthier option than artificial fruit flavoring.

Do you know what’s in your ice cream?

Piperonal, used in place of vanilla, is also used to kill lice.

Butyraldehyde, used in nut flavoring, is one of the ingredients in rubber cement.

Ethyl acetate, used as a pineapple flavoring, is a cleaner for leather and textiles and has dangerous vapors.

Diethylglycol, used in place of eggs as an emulsifier, is also used in antifreeze and paint removers.

Amyl acetate, used for banana flavoring, is also used as an oil paint solvent.

Beaver anal glands are sometimes used in va-nilla or raspberry ice cream. The substance is known as castoreum and if it is a small enough amount, it does not have to be listed on the container.

Source: foodsci.uoguelph.ca/dairyedu/icingr.html Source: thekitchn.com/how-to-make-creamy-ice-cream-w-93414

Source: restlesschipotle.com/2011/04/all-the-stuff-you-dont-want-to-eat-but-you-do-anyway

Typical Ingredients

Stabilizers & Emulsifiers (~0.5%)

Water (~59.5%)

Sweeteners (~17%)

Milk Solids (~10.5%)

Milkfat (~13% greater than 10%)

One Ingredient Ice CreamYes, it is possible! Although it may not be considered true ice cream because there is no dairy, a frozen treat that tastes similar can be made by putting frozen bananas in a blender until smooth. It’s easy and good for you.

Bananas that are slightly brown work best. Honey, chocolate, peanut butter, or other ingredients can be added for extra flavoring.

Frozen Yogurt Ingredients: Are They Healthier?Typical frozen yogurt ingredients:Yogurt culturesSweetenersMilk solidsGelatinFlavoring & coloring

Frozen yogurt is generally healthier, with less calories, fat, saturated fat, cholesterol, and sugar.

This graph compares vanilla bean ice cream and frozen yogurt from the same brand (Turkey Hill)

0

30

60

90

120

150Turkey Hill Vanilla Bean All Natural Ice Cream

Turkey Hill Vanilla Bean Frozen Yogurt

Sugars (g)Sodium (mg)Cholesterol (mg)Sat. Fat (g)Total Fat (g)Calories From FatCaloriesSources: 3fatchicks.com and turkeyhill.com

Consumption & Popularity

Top Ice Cream Consumers in the Worldby annual per capita consumption averages (in liters)

The US Ice Cream IndustryLargest in the world

Canada

USA26 liters per capita

Ireland

Denmark9 liters per capita

Belgium & Luxembourg

Norway

Finland

Switzerland

Israel

Sweden11 liters per capita

New Zealand23 liters per capita

Ice Cream TrendsIs ice cream becoming less popular?

US per capita consumption of frozen desserts

Lbs.

per

cap

ita

Ice cream (full-fat)

Sherbet

Other frozen desserts

Low-fat ice cream

Frozen yogurtYear

0

5.0

10.0

15.0

20.0

“National Icon” flavoris Hokey-Pokey.Source: New Zealand Ice Cream Manufacturer’s Association

1.52 billion gallons of ice cream produced in 2009.Source: International Dairy Foods As-sociation (IDFA)

Compare: The Japanese consume

0.01 liters per capita.

Australia18 liters per capita

Sources: http://www.mapsofworld.comhttp://www.helium.com/items/2140303-top-10-ice-cream-consuming-countries-in-the-world

Source: University of Winsconsin Dairy Marketing and Risk Management ProgramImage Source: http://vectorgraphicsblog.com/free-vector-graphics/season-trees-vector/

Source: Canadian Dairy Information Centre

The world average per capita consumption is

2.3 litersSource: DARE India

Note: Variations in methods of reporting and types of products included or excluded make world consumption data difficult to compare. Data for countries without dis-crepancies are shown.

Source: International Dairy Foods Association (IDFA)

Over 90 percent of households purchase ice cream.

The industry’s main target market is children and families (34% of families with children consume four or more quarts of ice cream per month).

As an affordable treat and comfort food, ice cream tends to sell well even in a bad economy.

Total U.S. exports of ice cream reached over 59,500 metric tons in 2009 - worth about $63 million.

California produces the most frozen dairy desserts in the country.

Consumption of full-fat ice cream has been de-creasing in recent years.

Low-fat options are becoming more popular.

Source: University of Winsconsin Dairy Marketing and Risk Management Program

Seasonal PopularityNot just a summer treat

Source: http://www.franchisedirect.com/foodfranchises/icecreamfranchises/icecreamfranchisestudypart1/78/254

So more and more peo-ple are enjoying frozen dairy products even in the winter!

Sunny days and optimistic weather forecasts contrib-ute to increasing sales of ice cream.

Production figures in recent decades show less and less variation in production through-out the year.

Source: http://broughcastlefarmicecream.com

More ice cream is sold on Sunday than any other day of the week.

1,00

0 ga

llons

Peak Season

US Production of Frozen Dairy and Related Products (2010)

Dec Jan Feb Mar Apr May Jun Jul Aug Sep Oct Nov