Gaby
June 10th marks World Ice Cream Day, a celebration that coincides with the start of the hot season. This date is significant as it is believed to be the day in 1786 when ice cream began to be sold in the United States. Fast forward two centuries, and modern American ice cream manufacturers have adopted this day to promote their own brands. Nationwide, free tasting events featuring various ice cream flavors have gained popularity, and this delightful American tradition has since garnered support around the globe. So, let’s take a closer look at the star of the celebration.
Fun Facts About Ice Cream
- The first ice cream was an ancient Chinese dish that combined milk and fruit with ice. This refreshing dessert was enjoyed by the elite 5,000 years ago.
- The first waffle cone filled with ice cream appeared in 1896.
- The tallest ice cream cone, measuring 13 feet and weighing over a ton, was created by British chef Heston Blumenthal.
- Americans consume the most ice cream, with an average of 20 liters per person each year—four times more than the global average. In fact, 90% of households in the U.S. typically have at least one ice cream treat in their freezer.
- Globally, people consume about 15 billion liters of ice cream each year, which is equivalent to filling 7,000 Olympic-sized swimming pools.
- Ice cream is sold every three seconds around the world.
- Vanilla ice cream is the most popular flavor, preferred by one in three consumers, followed closely by chocolate.
- The name of the chocolate-covered vanilla ice cream bar, “Eskimo,” comes from the American chef Christian Nelson’s creation called “Eskimo Pie.”
- The French term for ice cream, “glace,” originates from the village of Plombières-les-Bains in northeastern France, where the product was first made.
- Glace differs from regular milk and cream ice cream in its higher fat content, as it is made from condensed milk or heavy cream. While milk ice cream has a fat content of up to 7%, cream ice cream ranges from 8-10%, and glace has a fat content of 10-11%.
Ingredients and Benefits
Craving ice cream might signal a deficiency in calcium, iron, or tryptophan (elements found in eggs, liver, and cheese). The primary benefits of ice cream include its high content of calcium, protein, magnesium, potassium, phosphorus, and vitamins A, B1, B2, and B12. Ice cream strengthens bone tissue, supports cardiovascular health, lowers blood pressure, and stimulates mental activity.
Thanks to the amino acid L-tryptophan found in milk, ice cream can reduce tension, calm the central nervous system, and improve sleep. This treat is essential for maintaining energy and a good mood. Delicious and enjoyable, ice cream acts as a proven antidepressant, triggering the production of the happiness hormone serotonin, positively impacting the nervous system.
Medicinal Effects
Cold can be a beneficial stressor for the body. Eating ice cream helps train the immune system, preparing the body for seasonal infections during the summer. Therapists do not discourage ice cream consumption during a cold, as cold food initially cools the stomach, but as it digests, it generates heat, warming the body. Ice cream can alleviate sore throat pain, serving as a substitute for pain relievers. To avoid irritation of the esophagus from the cold treat, it’s best to eat ice cream slowly and without rushing. Allow it to soften slightly after taking it out of the freezer.
Doctors consider ice cream a remedy for headaches and sore throats. Using ice cream to soothe the throat during tonsillitis and respiratory illnesses is effective due to the cold dessert’s ability to reduce swelling and its soft texture, which does not scratch the mucous membranes. This is perhaps the most enjoyable form of therapy, providing both medicinal effects and nourishment for the patient. Ice cream can “hydrate” and “feed” someone who lacks an appetite, as no other food typically stimulates appetite during a sore throat. A rich source of easily digestible energy, it is an optimal food choice for patients weakened by illness.
Consumption Guidelines
Endocrinologists recommend enjoying the main summer dessert, like other sweets, in the first half of the day, as it contains a combination of sugar and saturated fats. This composition can raise levels of “bad” cholesterol and triglycerides, posing a risk of artery blockage. Caloric ice cream is not advisable for those with diabetes, obesity, or gallbladder issues (as it may cause spasms in the bile ducts and digestive disturbances). Additionally, ice cream can be dangerous for individuals with hypertension (due to its animal fat content) and those with lactose intolerance.
Throughout the day, it’s best to limit yourself to one serving of ice cream (a safe portion weighs 100-150 grams), while also maintaining physical activity to help burn off the calories. Research indicates that low-calorie ice cream not only does not harm your figure but can also aid in weight loss: the calcium in ice cream stimulates fat burning. The fewer ingredients in the cold dessert, the better it is for weight control. The optimal choice is sorbet, which is ice cream made from natural juice with pulp. Dietitians consider plain glace, without additives or fillers, to be the healthiest ice cream for cooling off in the heat and satisfying hunger. With a caloric content of 400-500 kcal, this balanced source of easily digestible energy is suitable for both children and adults.
Ice Cream Recipes
The best way to avoid unwanted ingredients is to skip store-bought products in favor of homemade ones. On Ice Cream Day, we recommend making summer treats yourself—it’s not difficult!
Homemade Strawberry Ice Cream
Ingredients: 300g strawberries, 0.5L milk, 1 tablespoon boiled condensed milk, 2 egg yolks, 3 teaspoons sugar, 1 teaspoon lemon juice, 1 teaspoon starch, a pinch of vanilla.
Separate the egg yolks and mix them with sugar, starch, and vanilla. Add lemon juice to eliminate the egg flavor.
In a saucepan, gradually pour the yolk mixture into hot milk while stirring continuously until it reaches a boil. Remove from heat and let it cool. Once cooled, stir in the boiled condensed milk and add the strawberry puree.
To aerate the mixture, beat it with a mixer, pour it into molds, and place it in the freezer to set. You can enjoy the cold dessert in about 7 hours.
Banana Ice Cream
Ingredients: 3 bananas, 300ml natural yogurt (3.2%), 2 teaspoons honey.
Slice the bananas and place them in a mold to freeze. After 2 hours, transfer the bananas to a blender, blend them, add the chilled yogurt, and blend again until smooth. For sweetness, add honey and blend once more.
Put the bowl with the ice cream back in the freezer and blend the mixture again after an hour. Transfer the ice cream to molds for cooling and place them in the freezer. The dessert will be ready in 2 hours, and you can form it into scoops. Garnish the ice cream with melted chocolate, jam, condensed milk, nuts, or fresh berries.
Two-Ingredient Ice Cream
Ingredients: 250g condensed milk, 500ml heavy cream (33%).
Whip the heavy cream with a mixer, add the condensed milk, and whip again until it reaches a thick cream consistency. Pour the mixture into a container and place it in the freezer. After an hour, whip the mixture again and pour it into portion molds. Freeze for 6 hours to achieve the desired consistency.
Serve the chilled dessert with berries or melted chocolate.
Homemade Cream Ice Cream
Ingredients: 3 eggs, 150g sugar, 1L milk, 250g butter, 2 tablespoons flour, a pinch of vanilla.
Remove the milk and butter from the refrigerator in advance and use them at room temperature. While they “warm up” on the table, crack the eggs into a saucepan, add sugar, and whip with a mixer until fluffy. Gradually add flour to the mixture and mix until smooth.
Pour cold milk into this mixture and cook over medium heat, stirring constantly. When the mixture begins to thicken and rise, turn off the heat.
Add the butter and vanilla sugar to the custard and mix until the butter is fully melted. Transfer the mixture to a container and place it in the freezer to set, stirring every 30 minutes. Serve the cream ice cream with syrups, berries, and fruits.
Fruit Ice Pops
Ingredients: 300g strawberries, 2 kiwis, 2 tablespoons sugar, 1 tablespoon lemon juice, 150ml water.
Pour water into a saucepan, add sugar, heat until the sugar dissolves, and then add lemon juice.
Blend the strawberries and kiwis separately. Drizzle each with the sugar syrup in different containers. Fill one plastic ice pop mold halfway with strawberry puree and the other with kiwi mixture. Place the molds in the freezer.
After an hour, insert wooden sticks into the partially frozen fruit mixture and pour in the remaining puree. Return the pops to the freezer for 3 hours until fully set.
Before serving, dip the cups in hot water for a few seconds to make them easier to remove. Enjoy the ice pops once they are free from the molds.
Chocolate and Condensed Milk Ice Cream
Ingredients: 1 can of condensed milk, 500ml heavy cream (30%), 100g dark or milk chocolate, 1 packet of vanilla sugar.
Chill the cream, mix it with vanilla sugar, and whip with a mixer. Pour in the condensed milk, add grated chocolate, and mix everything together.
Cover the container with the prepared mixture with plastic wrap and place it in the freezer for an hour. After removing it, whip the mixture again to break up any ice crystals. For a creamier texture, repeat this process twice.
Leave the ice cream in the freezer overnight, and in the morning, treat your loved ones to a delicious breakfast!
