Ice Cream: The Summer Comfort Food

Ice cream is considered the world’s most popular frozen dessert. Its history comes in different origins, but one thing is for sure, it is everyone’s summer comfort food. It is widely available in the market and has been in high demand especially during hot seasons. Vanilla and chocolate are two of the most common flavors, but there are other options such as rocky road, double dutch, and variety of fruits savors. It can be enjoyed in different ways, like topping it with sprinkles, mini mallows, nuts, and syrups. Some may prefer eating with cones or pair with fresh fruits, while some just like it as it is, simple yet delightful. Its production has improved over the years and it is even easily made even at the comfort of one’s home.

CARRAGEENAN IN ICE CREAM APPLICATION

Ice cream is a mixture of cream or milk, sugar, and sometimes egg. In most commercial ice-cream making, carrageenan is added to the mixture to serve as a stabilizer, to prevent ice crystal formation and to evenly disperse milk components such as protein fat and water in the system. Air is also incorporated to keep the ice crystals small and freeze it at the perfect rate. This basic method creates a smooth, creamy-textured ice cream.

FUN FACTS ABOUT ICE CREAMS

• Marco Polo introduced to Europe the milk based ice cream in the late 13th century.

• Alfred L. Cralle invented the ice cream scoop.

• The United States is the largest producer and consumer of ice cream in the world.

• 90% of American households eat ice cream.

• 9% of all milk produced in the US is used to make ice cream.

• “Brain Freeze” happens when ice cream touches the roof of your mouth.

• The perfect temperature for scooping ice cream is 6 °F to 10 °F (-14°C to -12°C).

• It takes more or less 50 licks to consume a single scoop ice cream cone.

• The most famous types of ice cream are gelato, neapolitan, sorbet, stick, and cone.

• A cow provides adequate milk to make 2 gallons of ice cream per day.

W Hydrocolloids, Inc., a global carrageenan exporter, has specialized the Rico 82 Series. It is a carrageenan blend designed for frozen dessert product applications like ice cream of different types (bulk, sorbet, extruded, and soft served). It has several advantages to the product such as inducing fine ice crystal formation; improving melting resistance, and providing high overrun stability. With carrageenan as a stabilizer, we ensure that ice cream manufacturers can produce quality delightful treats that end consumers deserve.