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From there, the secret slowly went to
France with the help of Catherine de Medici. In the year
1533, she went and married the second son of
Francis I of France and with her belongings, also took a large
retinue of cooks. They were the ones to introduce this new delicacy
to the French people, who later went on to refine and perfect it.
From France, the news was carried to the shores of England,
but another bride Henrietta Maria, who got married to Charles I in
1630. Her cook brought along the secret of ice cream to the English
people. The next destination was then USA as people
often traveled back-and-forth from England during that time. The
first wholesale factory to be built was in Baltimore, USA in
the year 1851. But business only began flourishing with the
advent of the refrigerator, and this was in the 1900s. Today,
ice-creams come as complete meals with fruits and cake interspersed
within. All types of ice-cream recipes normally have milk, cream,
sugar and possibly eggs as ingredients. The flavorings used are vanilla,
chocolate, berries, all kinds of fruits and nuts. The general
constituencies are 80%-85% cream and milk products, 15%
sugar, small amounts of flavoring and 3/10 of 1% stabilizer
(usually gelatin). This latter ingredient endures that
smoothness of the ice-cream and prevents ice crystals from forming.
Making ice creams at home too, has become a simple task but it is a
little time-consuming. Ice cream makers are also available commonly
at reasonable rates to make the task easier.
Ice-cream is and always will be the best way
to put someone is a good mood! The next time, your parents or elders
tell you that ice-cream is bad for health, make sure you tell them
this fact - 1/3 pint of vanilla ice-cream gives you as much
of calcium, protein and Vitamin B as a regular half cup of milk AND
as much of Vitamin A and calories as a single cup of milk!
But make sure you control your ice-cream intake because too
much of anything is always bad…… |
