Bacon ice cream
Bacon ice cream is an ice cream created by adding bacon to egg custard and freezing the mixture. The concept of bacon ice cream originated in a 1973 sketch on the British comedy series The Two Ronnies as a joke. Heston Blumenthal experimented with the creation of ice cream, making a custard similar to scrambled eggs adding bacon to create one of his signature dishes, it now appears on dessert menus in other restaurants. Ice cream is expected to be a sweet food, eaten as a dessert though there is evidence of savoury ice creams eaten in Victorian times. Bacon ice cream originated as a joke, a flavour that no one would willingly eat, in the 1973 "Ice Cream Parlour Sketch" by The Two Ronnies, where a customer requests cheese and onion flavoured ice cream followed by smokey bacon. Bacon-and-egg ice cream was created as an April Fools' Day experiment at Aldrich's Beef and Ice Cream Parlor in Fredonia, New York. In 1982, co-owner Scott Aldrich was challenged by a gravy salesman to make gravy ice cream, which he did for April Fools' Day that year.
Although it was "their most disgusting" creation, Aldrich's went on to release other unusual flavours on April Fools' Day, such as "chocolate spaghetti ice cream","ketchup and mustard swirl", "Pork and beans" or "sauerkraut and vanilla" in 1991. In 1992, they made 15 US gallons of bacon-and-egg ice cream which he gave away free to anyone who would try it; the ice creams received positive reviews. In 2003 an ice cream parlour, "Udder Delight", opened in Rehoboth Beach, specialising in "outlandish" ice cream flavours. Among other flavours, such as their award-winning peanut butter and jelly ice cream, they have created a bacon ice cream which tastes like butter pecan; the owner, Chip Hearn, had included the flavour along with 17 others in an invitation-only focus group, where the tasters were allowed to suggest changes and give opinions on the flavour. Chef Heston Blumenthal creates unusual dishes using molecular gastronomy, his restaurant, The Fat Duck in Bray, has won three Michelin stars among other achievements.
As early as 2001, Blumenthal created savoury ice cream flavours such as mustard crab. Blumenthal, in an article explaining the concept of "flavour encapsulation", explained that flavour is much more intense in encapsulated bursts, rather than when dispersed in a solution; this creates pockets of egg flavour in the ice cream, which release as it melts in customers' mouths. " bacon and egg ice cream came about through his interest in'flavour encapsulation': the principle of which means a single coffee bean crushed in your teeth while drinking hot water will taste much more of coffee than the same crushed bean dissolved in the water. One day, using that principle, he over-cooked the egg custard for an ice cream, so that it became scrambled, he puréed that and made an ice cream from it, that had an immense eggy flavour... was not pleasant. Which was when he decided to see if he could incorporate the sweet tones of smoked bacon into an egg ice cream. Boy, did it work." Traditional ice cream is frozen egg custard with flavours added.
Blumenthal whisks egg yolks with sugar until the sugar interacts with the proteins in the yolk, creating a network of proteins. The entire substance turns white, at which point flavouring can be cooked in. While stirring the mixture, Blumenthal cools it as fast as possible using liquid nitrogen. Blumenthal's bacon-and-egg ice cream, now one of his signature dishes, along with his other unique flavours, has given him a reputation as "The Wizard of Odd" and has made his restaurant a magnet for food enthusiasts. In the 2006 New Years Honours List, Blumenthal was awarded Officer of the Most Excellent Order of the British Empire, the United Kingdom's fourth highest order of chivalry, for his services to food. Blumenthal has stated that one ambition is to create an ice cream with flavours released in time-separated stages. Once he perfects the technique of separating the flavours, he would attempt mussels followed by chocolate; as bacon ice cream was created in 1992 and came to prominence in the 2000s, there is no traditional recipe.
Recipes involve adding bacon to a standard sweet ice cream recipe vanilla but other suggestions include coffee, rum or pecan. The saltiness of the bacon highlights the sweetness of the ice cream. According to one Wired.com article, the bacon should be candied prior to addition, a process which involves baking the bacon in a sugar syrup. This has the benefit of sweetening the bacon, in a similar manner to pancakes in some parts of the United States. Blumenthal's recipe uses ice cream without flavouring. In the recipe featured in The Big Fat Duck Cookbook, the bacon is roasted with the fat on infused in milk for 10 hours; the infused mix is heated with egg and sugar to overcook the eggs, increasing the "eggy" flavour sieved, put through a food processor and frozen. The ice cream is served with caramelised French toast, a tomato compote, a slice of pancetta hardened with maple syrup, tea jelly. Blumenthal has since updated his recipe to include a ten-hour period of soaking the bacon in a vacuum-packed bag prior to baking.
He has changed the presentation so that the unfrozen ice cream is injected into empty egg shells dramatically scrambled at the customer's table in liquid nitrogen, giving the impression of cooking. Bacon ice cream has received a mixed reception
Halva ice cream
Halva ice cream is an Israeli variation of ice cream, made of sesame Halva, eggs and sugar, topped with pistachios and Silan. The ice cream was from the city of Tel Aviv, it has been compared to Snickers ice cream. List of ice cream flavors
Neapolitan ice cream
Neapolitan ice cream, sometimes known as harlequin ice cream, is a flavor composed of three separate blocks of vanilla and strawberry ice cream arranged side by side in the same container without any packaging in between. Neapolitan ice cream was named in the late 19th century as a reflection of its presumed origins in the cuisine of the Italian city of Naples, the many Neapolitan immigrants who brought their expertise in frozen desserts with them to the United States. Spumone was introduced to the United States in the 1870s as Neapolitan-style ice cream. Early recipes used a variety of flavors. More than chocolate and strawberry became the standard for the reason that they were the most popular flavors in the United States at the time of introduction, it is the first type of ice cream to combine three flavors. The first recorded recipe was created by head chef of the royal Prussian household Louis Ferdinand Jungius in 1839, who dedicated the recipe to Fürst Pückler. Jenifer Harvey Lang, in Larousse Gastronomique: "Cosmopolitan slice.
A slice of ice-cream cake made with mousse mixture and ordinary ice cream, presented in a small pleated paper case. Neapolitan ice cream consists of three layers, each of a different colour and flavour, moulded into a block and cut into slices. Neapolitan ice-cream makers were famous in Paris at the beginning of the 19th century Tortoni, creator of numerous ice-cream cakes."John F. Mariani, in The Encyclopedia of American Food and Drink: "Eighteenth century... confectioners' shops often run by Italians. Ice creams were called'Italian ice creams' or'Neapolitan ice creams' throughout the nineteenth century, the purveying of such confections became associated with Italian immigrants."Stuart Berg Flexner, in I Hear America Talking: "Neapolitan ice cream, different flavoured layers frozen together.... Being first being talked about in the 1870s."A cultural reference from The New York Times in 1887: "...in a dress of pink and white stripes resembling Neapolitan ice cream." 1885 – "Neapolitan box" "You must have a Neapolitan box for this ice and fill it up in three or four layers with different coloured and flavoured ice creams.
Mould in the patent ice cave for about 1½ to 2 hours, turn it out, cut it in slices, arrange neatly on the dish, on a napkin or dish-paper."1894 – "Neapolitan Icey Cones" "These are prepared by putting ices of various kinds and colors into a mold known as a Neapolitan ice box, when set and turned out, is cut into slices suitable for serving. However small the pieces, the block should be cut, they are laid on a lace paper on an ice plate. Four or five kinds are put in the mold, though three sorts will do; the following will serve as a guide in arranging: First, vanilla cream raspberry or cherry or currant water. A cream ice flavored with any liqueur, a brown bread cream flavored with brandy, with a couple of bright-colored water ices, form another agreeable mixture. Tea cream may be introduced into any combination unless coffee were used. Banana cream, pistachio, or almond cream with cherry water and damson or strawberry water are other options. "The Neapolitan Ice Spoon has a double use. The boxes may be made of tin, less expensive than pewter.
They are sold small enough to make single ices, but these are much more troublesome to prepare. After filling the molds, if there is no cave,'bed' the ice in the usual way." In Australia there is a popular cake known as Neapolitan cake or marble cake, made with the same three colors of Neapolitan ice cream swirled through in a marble pattern topped with pink icing. List of ice cream flavors Olver, Lynne. "Food Timeline – history notes: ice cream & ice". Retrieved 3 April 2006
Ice cream is a sweetened frozen food eaten as a snack or dessert. It may be made from dairy milk or cream, or soy, coconut or almondmilk, is flavored with a sweetener, either sugar or an alternative, any spice, such as cocoa or vanilla. Colourings are added, in addition to stabilizers; the mixture is stirred to incorporate air spaces and cooled below the freezing point of water to prevent detectable ice crystals from forming. The result is a smooth, semi-solid foam, solid at low temperatures, it becomes more malleable as its temperature increases. The meaning of the name "ice cream" varies from one country to another. Terms such as "frozen custard," "frozen yogurt," "sorbet," "gelato," and others are used to distinguish different varieties and styles. In some countries, such as the United States, "ice cream" applies only to a specific variety, most governments regulate the commercial use of the various terms according to the relative quantities of the main ingredients, notably the amount of cream.
Products that do not meet the criteria to be called ice cream are sometimes labelled "frozen dessert" instead. In other countries, such as Italy and Argentina, one word is used for all variants. Analogues made from dairy alternatives, such as goat's or sheep's milk, or milk substitutes, are available for those who are lactose intolerant, allergic to dairy protein, or vegan. Ice cream may be licked from edible cones. Ice cream may be served with other desserts, such as apple pie, or as an ingredient in ice cream floats, milkshakes, ice cream cakes and baked items, such as Baked Alaska. History of ice creams began around 500 BC in the Achaemenid Empire with ice combined with flavors to produce summertime treats. In 400 BC, the Persians invented a special chilled food, made of rose water and vermicelli, served to royalty during summers; the ice was mixed with saffron and various other flavours. During the 5th century BC, ancient Greeks ate snow mixed with honey and fruit in the markets of Athens.
Hippocrates encouraged his Ancient Greek patients to eat ice "as it livens the life-juices and increases the well-being." A frozen mixture of milk and rice was used in China around 200 BC. "They poured a mixture of snow and saltpetre over the exteriors of containers filled with syrup, for, in the same way as salt raises the boiling point of water, it lowers the freezing point to below zero." The Roman Emperor Nero had ice brought from the mountains and combined it with fruit toppings to create chilled delicacies. In the sixteenth century, the Mughal emperors from the Indian subcontinent used relays of horsemen to bring ice from the Hindu Kush to Delhi, where it was used in fruit sorbets. Kulfi is a popular frozen dairy dessert from the Indian subcontinent and is described as "traditional Indian ice cream." It originated in the sixteenth century in the Mughal Empire. When Italian duchess Catherine de' Medici married the Duke of Orléans in 1533, she is said to have brought with her to France some Italian chefs who had recipes for flavoured ices or sorbets.
One hundred years Charles I of England was so impressed by the "frozen snow" that he offered his own ice cream maker a lifetime pension in return for keeping the formula secret, so that ice cream could be a royal prerogative. There is no historical evidence to support these legends, which first appeared during the 19th century; the first recipe in French for flavoured ices appears in 1674, in Nicholas Lemery's Recueil de curiositéz rares et nouvelles de plus admirables effets de la nature. Recipes for sorbetti saw publication in the 1694 edition of Antonio Latini's Lo Scalco alla Moderna. Recipes for flavoured ices begin to appear in François Massialot's Nouvelle Instruction pour les Confitures, les Liqueurs, et les Fruits, starting with the 1692 edition. Massialot's recipes result in a pebbly texture. Latini claims that the results of his recipes should have the fine consistency of snow. Ice cream recipes first appeared in England in the 18th century; the recipe for ice cream was published in Mrs. Mary Eales's Receipts in London in 1718.
To ice cream. Take Tin Ice-Pots, fill them with any Sort of Cream you like, either plain or sweeten’d, or Fruit in it; when you wou’d freeze any Sort of Fruit, either Cherries, Currants, or Strawberries, fill your Tin-Pots with the Fruit, but as hollow as you can. An early reference to ice cream given by the Oxford English Dictionary is from 1744, reprinted in a magazine in 1877. "1744 in Pennsylvania Mag. Hist. & Biogr. I. 126 Among the rarities..was some fine ice cream, with the strawberries and milk, eat most deliciously."The 1751 edition of The Art of Cookery made Plain and Easy by Hannah Glasse features a recipe for ice cream. O
Cookies and cream
Cookies and cream is a variety of ice cream and milkshake based on flavoring from chocolate cookies. Cookies and cream ice cream uses sweet cream ice cream and chocolate cookies chocolate sandwich cookies. There are variations that use coffee or mint ice cream instead. There is some debate as to who first marketed cookies and cream ice cream. Tiny Tim, an ice cream consultant, claims to have created the flavor in 1976 South Dakota State University claims the flavor was invented at the university's dairy plant in 1979 Blue Bell Creameries claim they first mass-produced the flavor in 1980, after an employee tasted it at a Houston ice cream parlor the year before. John Harrison, the official taster for Dreyer's/Edy's Ice Cream, claims he invented it first for the company in 1982 Another claimant is Steve Herrell of Massachusetts' Herrell's Ice CreamIn 1983, cookies and cream became the best-selling flavor of ice cream
Pistachio ice cream
Pistachio ice cream or pistachio nut ice cream is an ice cream flavour made with pistachio nuts or flavouring. It is distinctively green in color. Pistachio is a flavor of sorbet and gelato. Pistachio ice cream is a layer in spumoni. At the Bakdash in Damascus, Syria a pounded ice cream covered with pistachio called Booza is produced, it is famous around the Arab World. Tripoli's Al Mina district is known for its Arabic ice cream including "ashta" with pistachios, it is produced including by Brigham's Ice Cream, Ben & Jerry's, Graeter's and major brands
Coffee is a brewed drink prepared from roasted coffee beans, the seeds of berries from certain Coffea species. The genus Coffea is native to tropical Africa and Madagascar, the Comoros, Réunion in the Indian Ocean. Coffee plants are now cultivated in over 70 countries in the equatorial regions of the Americas, Southeast Asia, Indian subcontinent, Africa; the two most grown are C. arabica and C. robusta. Once ripe, coffee berries are picked and dried. Dried coffee seeds are roasted to varying degrees, depending on the desired flavor. Roasted beans are ground and brewed with near-boiling water to produce the beverage known as coffee. Coffee is darkly colored, bitter acidic and has a stimulating effect in humans due to its caffeine content, it is one of the most popular drinks in the world, it can be prepared and presented in a variety of ways. It is served hot, although iced coffee is a popular alternative. Clinical studies indicate that moderate coffee consumption is benign or mildly beneficial in healthy adults, with continuing research on whether long-term consumption lowers the risk of some diseases, although those long-term studies are of poor quality.
The earliest credible evidence of coffee-drinking appears in modern-day Yemen in southern Arabia in the middle of the 15th century in Sufi shrines. It was here in Arabia that coffee seeds were first roasted and brewed in a similar way to how it is now prepared, but the coffee seeds had to be first exported from East Africa to Yemen, as the Coffea arabica plant is thought to have been indigenous to the former. The Yemenis began to cultivate the seed. By the 16th century, the drink had reached Persia and North Africa. From there, it spread to the rest of the world; as of 2016, Brazil was the leading grower of producing one-third of the world total. Coffee is a major export commodity, it is one of the most valuable commodities exported by developing countries. Green, unroasted coffee is one of the most traded agricultural commodities in the world; some controversy has been associated with coffee cultivation and the way developed countries trade with developing nations, as well as the impact on the environment with regards to the clearing of land for coffee-growing and water use.
The markets for fair trade and organic coffee are expanding, notably in the USA. The word coffee appears to have derived from the name of the region where coffee beans were first used by a herder in the 6th or 9th century: kaffa derived from Kaffa Province, the name of the region in ancient Abyssinia; the word "coffee" entered the English language in 1582 via the Dutch koffie, borrowed from the Ottoman Turkish kahve, borrowed in turn from the Arabic qahwah. The Arabic word qahwah was traditionally held to refer to a type of wine whose etymology is given by Arab lexicographers as deriving from the verb qahiya, "to lack hunger", in reference to the drink's reputation as an appetite suppressant, it has been proposed that the source may be the Proto-Central Semitic root q-h-h meaning "dark". The term "coffee pot" dates from 1705; the expression "coffee break" was first attested in 1952. According to legend, ancestors of today's Oromo people in a region of Kaffa in Ethiopia were believed to have been the first to recognize the energizing effect of the coffee plant.
However, there is no direct evidence, found earlier than the 15th century indicating where in Africa coffee first grew or who among the native populations might have used it as a stimulant. The story of Kaldi, the 9th-century Ethiopian goatherd who discovered coffee when he noticed how excited his goats became after eating the beans from a coffee plant, did not appear in writing until 1671 and is apocryphal. Other accounts attribute the discovery of coffee to Sheikh Omar. According to an ancient chronicle, known for his ability to cure the sick through prayer, was once exiled from Mocha in Yemen to a desert cave near Ousab. Starving, Omar found them to be bitter, he tried roasting the seeds to improve the flavor. He tried boiling them to soften the seed, which resulted in a fragrant brown liquid. Upon drinking the liquid Omar was sustained for days; as stories of this "miracle drug" reached Mocha, Omar was made a saint. The earliest credible evidence of coffee-drinking or knowledge of the coffee tree appears in the middle of the 15th century in the accounts of Ahmed al-Ghaffar in Yemen.
It was here in Arabia that coffee seeds were first roasted and brewed, in a similar way to how it is prepared now. Coffee was used by Sufi circles to stay awake for their religious rituals. Accounts differ on the origin of the coffee plant prior to its appearance in Yemen. From Ethiopia, coffee could have been introduced to Yemen via trade across the Red Sea. One account credits Muhammad Ibn Sa'd for bringing the beverage to Aden from the African coast. Other early accounts say Ali ben Omar of the Shadhili Sufi order was the first to introduce coffee to Arabia. According to al Shardi, Ali ben Omar may have encountered coffee during his stay with the Adal king Sadadin's companions in 1401. Famous 16th-century Islamic scholar Ibn Hajar al-Haytami notes in his