1.
Dessert
–
Dessert is a confectionery course that concludes a main meal. The course usually consists of foods and beverages, such as dessert wine or liqueurs. In some parts of the world, such as much of central and western Africa, the term dessert can apply to many confections, such as cakes, tarts, cookies, biscuits, gelatins, pastries, ice creams, pies, puddings, custards, and sweet soups. Fruit is also found in dessert courses because of its naturally occurring sweetness. Some cultures sweeten foods that are more commonly savory to create desserts, the word dessert originated from the French word desservir, meaning to clear the table. Its first known use was in 1600, in a health education manual entitled Naturall and artificial Directions for Health, in his A History of Dessert, Michael Krondl explains it refers to the fact dessert was served after the table had been cleared of other dishes. Alternatives such as sweets or afters are also used in the United Kingdom and some other Commonwealth countries, including Hong Kong, sweets were fed to the gods in ancient Mesopotamia and India and other ancient civilizations. Dried fruit and honey were probably the first sweeteners used in most of the world, sugarcane was grown and refined in India before 500 BCE and was crystallized, making it easy to transport, by 500 CE. Sugar and sugarcane were traded, making available to Macedonia by 300 BCE. In South Asia, the Middle East and China, sugar has been a staple of cooking, sugarcane and sugar were little known and rare in Europe until the twelfth century or later, when the Crusades and then colonialization spread its use. Europeans began to manufacture sugar in the Middle Ages, and more sweet desserts became available, even then sugar was so expensive usually only the wealthy could indulge on special occasions. The first apple pie recipe was published in 1381, the earliest documentation of the term cupcake was in Seventy-five Receipts for Pastry, Cakes, and Sweetmeats in 1828 in Eliza Leslies Receipts cookbook. The Industrial Revolution in America and Europe caused desserts to be mass-produced, processed, preserved, canned, frozen foods, including desserts, became very popular starting in the 1920s when freezing emerged. These processed foods became a part of diets in many industrialized nations. Many countries have desserts and foods distinctive to their nations or region, sweet desserts usually contain cane sugar, palm sugar, honey or some types of syrup such as molasses, maple syrup, treacle, or corn syrup. The proportions of ingredients, along with the preparation methods, play a major part in the consistency, texture. Sugars contribute moisture and tenderness to baked goods, flour or starch components serves as a protein and gives the dessert structure. Fats contribute moisture and can enable the development of layers in pastries
Dessert
–
A
flourless chocolate cake (
torte)
Dessert
–
Apple Pie
Dessert
–
Baked
custard
Dessert
–
An assortment of desserts on a table
2.
France
–
France, officially the French Republic, is a country with territory in western Europe and several overseas regions and territories. The European, or metropolitan, area of France extends from the Mediterranean Sea to the English Channel and the North Sea, Overseas France include French Guiana on the South American continent and several island territories in the Atlantic, Pacific and Indian oceans. France spans 643,801 square kilometres and had a population of almost 67 million people as of January 2017. It is a unitary republic with the capital in Paris. Other major urban centres include Marseille, Lyon, Lille, Nice, Toulouse, during the Iron Age, what is now metropolitan France was inhabited by the Gauls, a Celtic people. The area was annexed in 51 BC by Rome, which held Gaul until 486, France emerged as a major European power in the Late Middle Ages, with its victory in the Hundred Years War strengthening state-building and political centralisation. During the Renaissance, French culture flourished and a colonial empire was established. The 16th century was dominated by civil wars between Catholics and Protestants. France became Europes dominant cultural, political, and military power under Louis XIV, in the 19th century Napoleon took power and established the First French Empire, whose subsequent Napoleonic Wars shaped the course of continental Europe. Following the collapse of the Empire, France endured a succession of governments culminating with the establishment of the French Third Republic in 1870. Following liberation in 1944, a Fourth Republic was established and later dissolved in the course of the Algerian War, the Fifth Republic, led by Charles de Gaulle, was formed in 1958 and remains to this day. Algeria and nearly all the colonies became independent in the 1960s with minimal controversy and typically retained close economic. France has long been a centre of art, science. It hosts Europes fourth-largest number of cultural UNESCO World Heritage Sites and receives around 83 million foreign tourists annually, France is a developed country with the worlds sixth-largest economy by nominal GDP and ninth-largest by purchasing power parity. In terms of household wealth, it ranks fourth in the world. France performs well in international rankings of education, health care, life expectancy, France remains a great power in the world, being one of the five permanent members of the United Nations Security Council with the power to veto and an official nuclear-weapon state. It is a member state of the European Union and the Eurozone. It is also a member of the Group of 7, North Atlantic Treaty Organization, Organisation for Economic Co-operation and Development, the World Trade Organization, originally applied to the whole Frankish Empire, the name France comes from the Latin Francia, or country of the Franks
France
–
One of the
Lascaux paintings: a horse –
Dordogne, approximately 18,000 BC
France
–
Flag
France
–
The
Maison Carrée was a temple of the
Gallo-Roman city of Nemausus (present-day
Nîmes) and is one of the best preserved vestiges of the
Roman Empire.
France
–
With
Clovis ' conversion to Catholicism in 498, the
Frankish monarchy,
elective and
secular until then, became
hereditary and of
divine right.
3.
Paris
–
Paris is the capital and most populous city of France. It has an area of 105 square kilometres and a population of 2,229,621 in 2013 within its administrative limits, the agglomeration has grown well beyond the citys administrative limits. By the 17th century, Paris was one of Europes major centres of finance, commerce, fashion, science, and the arts, and it retains that position still today. The aire urbaine de Paris, a measure of area, spans most of the Île-de-France region and has a population of 12,405,426. It is therefore the second largest metropolitan area in the European Union after London, the Metropole of Grand Paris was created in 2016, combining the commune and its nearest suburbs into a single area for economic and environmental co-operation. Grand Paris covers 814 square kilometres and has a population of 7 million persons, the Paris Region had a GDP of €624 billion in 2012, accounting for 30.0 percent of the GDP of France and ranking it as one of the wealthiest regions in Europe. The city is also a rail, highway, and air-transport hub served by two international airports, Paris-Charles de Gaulle and Paris-Orly. Opened in 1900, the subway system, the Paris Métro. It is the second busiest metro system in Europe after Moscow Metro, notably, Paris Gare du Nord is the busiest railway station in the world outside of Japan, with 262 millions passengers in 2015. In 2015, Paris received 22.2 million visitors, making it one of the top tourist destinations. The association football club Paris Saint-Germain and the rugby union club Stade Français are based in Paris, the 80, 000-seat Stade de France, built for the 1998 FIFA World Cup, is located just north of Paris in the neighbouring commune of Saint-Denis. Paris hosts the annual French Open Grand Slam tennis tournament on the red clay of Roland Garros, Paris hosted the 1900 and 1924 Summer Olympics and is bidding to host the 2024 Summer Olympics. The name Paris is derived from its inhabitants, the Celtic Parisii tribe. Thus, though written the same, the name is not related to the Paris of Greek mythology. In the 1860s, the boulevards and streets of Paris were illuminated by 56,000 gas lamps, since the late 19th century, Paris has also been known as Panam in French slang. Inhabitants are known in English as Parisians and in French as Parisiens and they are also pejoratively called Parigots. The Parisii, a sub-tribe of the Celtic Senones, inhabited the Paris area from around the middle of the 3rd century BC. One of the areas major north-south trade routes crossed the Seine on the île de la Cité, this place of land and water trade routes gradually became a town
Paris
–
In the 1860s Paris streets and monuments were illuminated by 56,000 gas lamps, making it literally "The City of Light."
Paris
Paris
–
Gold coins minted by the Parisii (1st century BC)
Paris
–
The
Palais de la Cité and
Sainte-Chapelle, viewed from the Left Bank, from the
Très Riches Heures du duc de Berry (month of June) (1410)
4.
Ice cream
–
Ice cream is a sweetened frozen food typically eaten as a snack or dessert. It is usually made from dairy products, such as milk and cream and it is typically sweetened with sugar or sugar substitutes. Typically, flavourings and 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 that is solid at low temperatures. It becomes more malleable as its temperature increases, the meaning of the phrase ice cream varies from one country to another. Phrases such as frozen custard, frozen yogurt, sorbet, gelato, products that do not meet the criteria to be called ice cream are labelled frozen dairy dessert instead. In other countries, such as Italy and Argentina, one word is used for all variants, analogues made from dairy alternatives, such as goats or sheeps milk, or milk substitutes, are available for those who are lactose intolerant, allergic to dairy protein, or vegan. Ice cream may be served in dishes, for eating with a spoon, or in cones, Ice cream may be served with other desserts, such as apple pie. Ice cream is used to other desserts, including ice cream floats, sundaes, milkshakes, ice cream cakes and even baked items. During the 5th century BC, ancient Greeks ate snow mixed with honey, the father of modern medicine, Hippocrates, encouraged his Ancient Greek patients to eat ice as it livens the life-juices and increases the well-being. In 400 BC, the Persians invented a special chilled food, made of water and vermicelli. The ice was mixed with saffron, fruits, and various other flavours, a frozen mixture of milk and rice was used in China around 200 BC. 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 used relays of horsemen to bring ice from the Hindu Kush to Delhi, where it was used in fruit sorbets. When Italian duchess Catherine de Medici married the Duke of Orléans in 1533, 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, recipes for sorbetti saw publication in the 1694 edition of Antonio Latinis Lo Scalco alla Moderna. Recipes for flavoured ices begin to appear in François Massialots Nouvelle Instruction pour les Confitures, les Liqueurs, et les Fruits, Massialots recipes result in a coarse, pebbly texture. Latini claims that the results of his recipes should have the consistency of sugar. Ice cream recipes first appeared in England in the 18th century, the recipe for ice cream was published in Mrs. Mary Ealess Receipts in London in 1718
Ice cream
–
A
cocktail glass of ice cream, with
whipped cream and a wafer
Ice cream
–
A
yakhchal, an ancient type of ice house, in
Yazd,
Iran
Ice cream
–
Italian duchess
Catherine de' Medici, credited with introducing ice cream into Europe in the 16th century
Ice cream
–
Title page to The Art of Cookery by
Hannah Glasse
5.
Chantilly cream
–
Whipped cream is cream that is whipped by a whisk or mixer until it is light and fluffy. Whipped cream is often sweetened and sometimes flavored with vanilla, whipped cream is often called Chantilly cream or crème Chantilly. Whipped cream is an aerated colloid produced when air is incorporated into cream containing at least 35% fat, during whipping, partially coalesced fat molecules create a stabilized network which traps air bubbles. The resulting colloid is roughly double the volume of the original cream, if, however, the whipping is continued, the fat droplets will stick together destroying the colloid and forming butter. Lower-fat cream does not whip well, while higher-fat cream produces a stable foam. Cream is usually whipped with a whisk, an electric or hand mixer, results are best when the equipment and ingredients are cold. Whipped cream is flavored with sugar, vanilla, coffee, chocolate, orange. Many 19th-century recipes recommend adding gum tragacanth to stabilize whipped cream, various other substances, including gelatin and diphosphate, are used in commercial stabilizers. Whipped cream may also be made in a siphon, typically using nitrous oxide as the gas, as carbon dioxide tends to give a sour taste. The siphon may have replaceable cartridges or be sold as a retail package. The gas dissolves in the butterfat under pressure, and when the pressure is released, produces bubbles, whipped cream, often sweetened and aromatised, was popular in the 16th century, with recipes in the writings of Cristoforo di Messisbugo, Bartolomeo Scappi, and Lancelot de Casteau. A1545 English recipe, A Dyschefull of Snow, includes whipped egg whites as well, by the end of the 19th century, centrifuge-separated, high-fat cream made it much faster and easier to make whipped cream. The French name crème fouettée whipped cream is attested in 1629, the name snow cream continued to be used in the 17th century. Modern mousses, including mousse au chocolat, are a continuation of this tradition, cream whipped in a whipping siphon with nitrous oxide was invented in the 1930s by both Charles Getz, working with G. Frederick Smith, and Marshall Reinecke. Both filed patents, which were later litigated, the Getz patents were originally deemed invalid, but were upheld on appeal. Crème Chantilly is another name for whipped cream, the difference between whipped cream and crème Chantilly is not systematic. Some authors distinguish between the two, with crème Chantilly being sweetened, and whipped cream not, however, most authors treat the two as synonyms, with both being sweetened, neither being sweetened, or treating sweetening as optional. Many authors use one of the two names, so it is not clear if they distinguish the two
Chantilly cream
–
A cup of
hot chocolate topped with whipped cream from a pressurized can
Chantilly cream
–
A slice of
pumpkin pie topped with a whipped cream rose
Chantilly cream
–
Crème Chantilly
6.
Vienna
–
Vienna is the capital and largest city of Austria and one of the nine states of Austria. Vienna is Austrias primary city, with a population of about 1.8 million, and its cultural, economic and it is the 7th-largest city by population within city limits in the European Union. Today, it has the second largest number of German speakers after Berlin, Vienna is host to many major international organizations, including the United Nations and OPEC. The city is located in the part of Austria and is close to the borders of the Czech Republic, Slovakia. These regions work together in a European Centrope border region, along with nearby Bratislava, Vienna forms a metropolitan region with 3 million inhabitants. In 2001, the city centre was designated a UNESCO World Heritage Site, apart from being regarded as the City of Music because of its musical legacy, Vienna is also said to be The City of Dreams because it was home to the worlds first psycho-analyst – Sigmund Freud. The citys roots lie in early Celtic and Roman settlements that transformed into a Medieval and Baroque city and it is well known for having played an essential role as a leading European music centre, from the great age of Viennese Classicism through the early part of the 20th century. The historic centre of Vienna is rich in architectural ensembles, including Baroque castles and gardens, Vienna is known for its high quality of life. In a 2005 study of 127 world cities, the Economist Intelligence Unit ranked the city first for the worlds most liveable cities, between 2011 and 2015, Vienna was ranked second, behind Melbourne, Australia. Monocles 2015 Quality of Life Survey ranked Vienna second on a list of the top 25 cities in the world to make a base within, the UN-Habitat has classified Vienna as being the most prosperous city in the world in 2012/2013. Vienna regularly hosts urban planning conferences and is used as a case study by urban planners. Between 2005 and 2010, Vienna was the worlds number-one destination for international congresses and it attracts over 3.7 million tourists a year. The English name Vienna is borrowed from the homonymous Italian version of the name or the French Vienne. The etymology of the name is still subject to scholarly dispute. Some claim that the name comes from Vedunia, meaning forest stream, which produced the Old High German Uuenia. A variant of this Celtic name could be preserved in the Czech and Slovak names of the city, the name of the city in Hungarian, Serbo-Croatian and Ottoman Turkish has a different, probably Slavonic origin, and originally referred to an Avar fort in the area. Slovene-speakers call the city Dunaj, which in other Central European Slavic languages means the Danube River, evidence has been found of continuous habitation since 500 BC, when the site of Vienna on the Danube River was settled by the Celts. In 15 BC, the Romans fortified the city they called Vindobona to guard the empire against Germanic tribes to the north
Vienna
Vienna
Vienna
Vienna
7.
Skoda 305 mm Model 1911
–
The Škoda 30.5 cm Mörser M.11 was a siege howitzer produced by Škoda Works and used by the Austro-Hungarian Army during World War I and by Nazi Germany in World War II. Development work continued until 1909, when the first prototype was finished and, in 1910, the weapon was able to penetrate 2 m of reinforced concrete with its special armour-piercing shell, which weighed 384 kg. There were a few problems with the first piece, but, after few reconstructions in 1911. After that, Moritz von Auffenberg, the Minister of War, the weapon was transported in three sections by a 100-horsepower 15 ton Austro-Daimler road tractor M.12. It broke down into barrel, carriage and firing platform loads and it could be assembled and readied to fire in around 50 minutes. The mortar could fire two types of shell, a heavy armour-piercing shell with a delayed action fuse weighing 384 kg, the light shell was capable of creating a crater 8 meters wide and 8 meters deep, as well as killing exposed infantry up to 400 m away. The weapon required a crew of 15–17, and could fire 10 to 12 rounds an hour, after firing, it automatically returned to the horizontal loading position. In 1916, the M.11 design was upgraded and the new M. 11/16 was produced - the difference was mainly that the platform had been modified to allow for a traverse of 360 degrees. Also in 1916, a new model was released, the M.16, eight Mörsers were loaned to the German Army and they were first fired in action on the Western Front at the start of World War I. They were used in concert with the Krupp 42 cm howitzer to destroy the rings of Belgian fortresses around Liege, Namur and Antwerp. While the weapon was used on the Eastern, Italian and Serbian fronts until the end of the war, in 1915, ten howitzers were used in support of the Austro-Hungarian-German invasion of Serbia under the German General August von Mackensen. One of these is restored in Belgrade Military Museum, by the end of the war,79 of the weapons of all three types were in service. In the period between the wars, large numbers of mortars were in service in Yugoslavia, Romania, Italy, Czechoslovakia. There were only two in Austria, one in the Arsenal army museum in Vienna, the second as a weapon in Innsbruck. In 1939, Germany seized all 17 pieces from Czechoslovakia and repaired the howitzer from the Arsenal Museum, in 1941, they obtained five more weapons after the defeat of Yugoslavia and placed them into service as the 30.5 cm Mörser 638. The 624th, 641st and 815th Battalions took part in the Siege of Sevastopol and it is unclear if the howitzers of the Romanian Army were employed on the Eastern Front and used against the Red Army. At least one M.11 was seized from Yugoslavia and saw coastal defense service in the Adriatic as the 30.5 cm Mörser 639 and it may have been upgraded somehow, as its Yugoslav designation was the 305 mm M 11/30. The Hungarian Armys five guns served in the 101. and 102, Artillery groups from 1938 and were used against the Yugoslavians and the USSR
Skoda 305 mm Model 1911
–
Škoda 30.5 cm Mörser M. 11 at Belgrade Military Museum, Serbia
Skoda 305 mm Model 1911
–
The howitzer with its transport cart; for transport, the barrel would be removed from the body and placed on the cart, at the
Belgrade Military Museum,
Serbia
Skoda 305 mm Model 1911
–
barrel, body and crew towed by a motor tractor, circa. 1914
Skoda 305 mm Model 1911
–
A turret cupola from one of
Antwerp 's fortresses hit and split by a 30.5 cm shell during the
Siege of Antwerp in 1914
8.
Bacon ice cream
–
Bacon ice cream is an ice cream generally created by adding bacon to egg custard and freezing the mixture. The concept of ice cream originated in a 1973 sketch on the British comedy series The Two Ronnies as a joke, however. Heston Blumenthal experimented with the creation of ice cream, making a similar to scrambled eggs then adding bacon to create one of his signature dishes. It now appears on menus in other restaurants. Ice cream is generally expected to be a food, eaten as a dessert. Bacon-and-egg ice cream was created as an April Fools Day experiment at Aldrichs Beef and Ice Cream Parlor in Fredonia. In 1982, co-owner Scott Aldrich was challenged by a salesman to make gravy ice cream. In 1992, they made 15 US gallons of ice cream which he gave away free to anyone who would try it. The ice creams generally received positive reviews, in 2003 an ice cream parlour, Udder Delight, opened in Rehoboth Beach, Delaware, specialising in outlandish ice cream flavours. Among other flavours, such as their award-winning peanut butter and jelly ice cream, 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. English chef Heston Blumenthal creates unusual dishes using molecular gastronomy and his restaurant, The Fat Duck in Bray, Berkshire, has won three Michelin stars among other achievements. As early as 2001, Blumenthal created savoury ice cream flavours such as mustard grain and this creates pockets of egg flavour in the ice cream, which release as it melts in customers mouths. One day, using that principle, he over-cooked the egg custard for an ice cream and he puréed that and made an ice cream from it, that had an immense eggy flavour. was not particularly pleasant. Which was when he decided to see if he could incorporate the sweet tones of smoked bacon into an egg ice cream, 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, the entire substance turns white, at which point flavouring can be added and cooked in. While stirring the mixture, Blumenthal cools it as fast as possible using liquid nitrogen. In the 2006 New Years Honours List, Blumenthal was awarded Officer of the Most Excellent Order of the British Empire, the United Kingdoms 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, for example, bacon, once he perfects the technique of separating the flavours, he would attempt mussels followed by chocolate
Bacon ice cream
–
French toast with bacon ice cream, maple syrup and cinnamon tuile
Bacon ice cream
–
Bacon ice cream incorporated in a dish
Bacon ice cream
–
Cuts, varieties and similar products
9.
Blue Moon (ice cream)
–
Blue Moon is an ice cream flavor with bright blue coloring available in the Upper Midwest of the United States. The Chicago Tribune has described the ice cream as Smurf-blue, marshmallow-sweet, Blue Moon ice cream is one of the flavors which make up Superman ice cream. Blue Moon is found mainly in Michigan, Wisconsin, and Ohio, the varieties of Blue Moon vary in both color and flavor. Many aficionados of each variety of Blue Moon claim that their variety is the real one, some dairies like House of Flavors that make Blue Moon keep their ingredients a secret, adding to the mystique
Blue Moon (ice cream)
–
Blue moon ice cream
10.
Butter pecan
–
Butter pecan is a flavor, prominent especially in the United States, in cakes, cookies, and ice cream. Roasted pecans, butter, and vanilla flavor are used in butter pecan baked goods, butter pecan ice cream is smooth vanilla ice cream with a slight buttery flavor, with pecans added. It is manufactured by many ice cream brands. A variant of the recipe is butter almond, which replaces the pecans with almonds, butter Pecan is a popular flavor of ice cream produced by many companies and is also one of the thirty-one flavors of Baskin Robbins. Butter pecan is the third most popular ice cream flavor in the U. S, in the movie Sister Act, Sister Mary Lazarus calls ice cream a sin and a wicked indulgence and then complains that they do not have any butter pecan. List of ice cream flavors Food portal
Butter pecan
–
Butter pecan caramel ice cream
11.
Chocolate ice cream
–
Chocolate ice cream is ice cream with natural or artificial chocolate flavoring. Chocolate is the second most common flavor of ice cream in the United States, the earliest frozen chocolate recipes were published in Naples, Italy in 1693 in Antonio Latinis The Modern Steward. Chocolate was one of the first ice cream flavors, created before vanilla, as common such as hot chocolate, coffee. Hot chocolate had become a popular drink in seventeenth-century Europe, alongside coffee and tea, latini produced two recipes for ices based on the drink, both of which contained only chocolate and sugar. In 1775, Italian doctor Filippo Baldini wrote a treatise entitled De sorbetti, in which he recommended chocolate ice cream as a remedy for various conditions, including gout. Chocolate ice cream popular in the United States in the late nineteenth century. The first advertisement of ice cream in America started in New York on May 12,1777 when Philip Lenzi announced that ice cream was officially available almost every day, until 1800 ice cream was a rare and exotic dessert enjoyed mostly by the elite. Around 1800 insulated houses were invented and manufacturing ice cream became a industry in America. Chocolate ice cream is made by blending cocoa powder along with the eggs, cream, vanilla. Sometimes chocolate liquor is used in addition to cocoa powder, or it is used exclusively, cocoa powder gives chocolate ice cream its brown color, and it is uncommon to add other colorings. The minimum fat content of chocolate ice cream in both Canada and the United States is 8%, irrespective of the amount of sweetener in the recipe. Chocolate ice cream is sold in places, including restaurants, cafés, diners, supermarkets. Ice cream parlors specialize in the sale of ice cream, chocolate is one of the five most popular ice cream flavors in the United States and second only to vanilla. Chocolate ice cream is used in the creation of other flavors, other flavors of ice cream contain chocolate chips mixed in with the ice cream. Ice cream is held together by all different types of chemical interactions including van der Waals interactions, hydrogen bonding, on a hot day when ice cream melts, those bonds are being broken. This process of melting has a positive enthalpy value because energy is being absorbed by the ice cream to break the bonds. Young, L. Steven, Tharp & Young on Ice Cream, An Encyclopedic Guide to Ice Cream Science and Technology, DEStech Publications, Inc, ISBN 978-1-932078-68-8 The International Confectioner
Chocolate ice cream
–
Chocolate ice cream in a
cone
Chocolate ice cream
–
Scoops of chocolate malt ice cream
12.
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 wafer cookies of any type, the flavor is widely associated with the Oreo cookie, a kind of cookie sandwich with a sweet, white crème filling commonly used in milkshakes and other frozen desserts. Though traditional cookies and cream ice cream is made with vanilla or sweet cream ice cream, there are variations that use chocolate, there is some debate as to who first invented and marketed Cookies n Cream ice cream. Malcolm Stogo, an ice cream consultant, claims to have created the flavor in 1976, john Harrison, the official taster for Dreyers/Edys Ice Cream, claims he invented it first for the company in 1982. Blue Bell Creameries applied to register the trademark Cookies n Cream in 1981, south Dakota State University claims the flavor was invented at the universitys Dairy Plant. Another claimant is Steve Herrell of Massachusetts Herrells Ice Cream, in 1983, Cookies n Cream became one of the top five best-selling flavors of ice cream
Cookies and Cream
–
Cookies and Cream ice cream
13.
Cornish ice cream
–
Cornish ice cream is a form of ice cream first made in Cornwall in the southwest of Great Britain. It is made with Cornish clotted cream, and may be made with sorbet, today, it is still produced using milk from many farms in Cornwall, although Cornish ice cream are sold in supermarkets all over the United Kingdom. It may be made with ice cream and vanilla essence. Some companies of Cornwall, such as a company in East Looe, claim to make Cornish ice cream using only Cornish milk, cornwalls finest ice creams, first and last
Cornish ice cream
–
A woman eating a Cornish ice cream cone
14.
Crab ice cream
–
Crab ice cream is a flavour of ice cream with crab. Invented by the Japanese and known to them as Kani aisu, Crab ice cream is a Japanese creation. The island of Hokkaido, Japan, is known for manufacturing crab ice cream, Crab ice cream is described to be sweet in flavour to the majority of people, although some may taste otherwise as it has been proven that taste is affected by the brains expectations. Blumenthal has compared crab ice cream to frozen crab bisque and he also made it once for testing by food scientists in June 2011, and for an ice cream occasion at the Royal Institution in June 2001. Heladería Coromoto, a Mérida-based ice cream shop, which has the biggest variety of ice cream sold in the world, in its country of origin, Japan, crab ice cream is marketed in Japanese as Kani aisu. A Delaware-based ice cream parlor once attempted to make their own ice cream. List of ice cream flavors List of crab dishes List of seafood dishes
Crab ice cream
–
A crab ice cream sundae
15.
Garlic ice cream
–
Garlic iced cream is a flavour of ice cream consisting mainly of vanilla, or honey, and cream as a base, to which the garlic is added. It has been featured at many festivals, including the Gilroy Garlic Festival in Gilroy. The Scandinavian Garlic & Shots, which is based in Södermalm, serves garlic ice cream which is essentially a combination of honey flavoured ice cream, Garlic ice cream is savoury in taste. Garlic ice cream has been a featured dish at several garlic conventions and it has also been showcased at the 2011 Toronto Garlic Festival in Toronto, Canada and the 2012 North Quabbin Garlic and Arts Festival at Forsters Farm in Orange, Massachusetts. Garlic ice cream is an item on The Stinking Roses food menu. The ice cream flavour is treated as a sauce to accompany food items like steak, in accordance with a stereotype that Jews tend to add garlic to most of their food, a novel by Julian Ursyn Niemcewicz depicted Polish Jews eating garlic ice cream
Garlic ice cream
–
A garlic ice cream cone
16.
Green tea ice cream
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Green tea ice cream or matcha ice is a Japanese ice cream flavor. This flavor is popular in Japan and other parts of East Asia. Green tea ice cream is sold in monaka form. It has been available in the United States since the late 1970s, primarily in Japanese restaurants and markets, there is a clear indication that Mount Fuji-shaped green tea ice cream was an item on the menu at the royal dinner party during the Meiji period. The true origin of green tea ice cream, however, is unknown, however, green tea shaved ice Uji Kintoki has been well known and popular in Japan long before green tea ice cream. The amount of luxurious imported ice cream has increased in the Japanese market since the liberalization act of ice cream in 1990. It has been produced since April 1995, using fresh California milk made in U. S. A, the same product was soon imported and distributed to convenience stores and supermarkets in Japan as well and it was introduced in some Japanese newspapers. During a certain period of the 1980s in Japan, Meiji Dairies started selling its green tea ice cream with Lady Borden Brand but eventually discontinued selling the product. In 1995, Maedaen exported green tea ice cream to Japan, as a result, many more green tea ice cream products spread into market in Japan until now. Häagen-Dazs Japan started producing green tea ice cream in 1996, the product is now sold in Japanese grocery markets and has become one of the companys most popular flavors. Statistics from the Japanese Ice Cream Association show that green tea ice cream was ranked third in the “Favorite Ice Cream Flavor” study and it is served in many restaurants as a dessert. In order to prevent a change in color to green tea ice cream from sunlight, some green tea ice cream is artificially colored, and others have natural green coloring from the catechin present in green tea. Green tea ice cream has been available in the United States and it is currently becoming mainstream and can also be made at home. The U. S. saw rapid growth in Japanese cuisine and sushi popularity in the mid 1990s and this development gradually helped people learn about green tea, resulting in green tea ice cream becoming a typical dessert. In those days, there were two different kinds of green tea ice cream served at restaurants, in the first method, ice cream had to be melted once and refrozen when they mixed in the dissolved Matcha powder, resulting in the ice cream having an undesired texture. In 1984, Taku Maeda moved from Japan to the U. S. and he has been to many Japanese restaurants all over the United States and wondered how he could promote high quality and tasty Japanese green tea and establish it among Americans as a staple. He also tried Japanese menu at restaurants he visited for sales, the color he sees is green, but the taste was questionable to call it “green tea ice cream”, as most of the green tea ice cream was made from artificial colors and flavors in those days. He then had an idea of making green tea ice cream by mixing in real green tea from Japan, as to their original green tea ice cream recipe, it was said that Japanese restaurants supported in developing the taste since they were serving the green tea from Maeda-en USA
Green tea ice cream
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Green Tea Ice Cream
Green tea ice cream
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Azuki and Green Tea Ice Cream
Green tea ice cream
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Green Tea Mochi Ice Cream
Green tea ice cream
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Green Tea shaved ice
17.
Hokey pokey (ice cream)
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Hokey pokey is a flavour of ice cream in New Zealand, consisting of plain vanilla ice cream with small, solid lumps of honeycomb toffee. Hokey pokey is the New Zealand term for honeycomb toffee, the original recipe until around 1980 consisted of solid toffee, but in a marketing change Tip-Top decided to use small balls of honeycomb toffee instead. It is the most popular flavour after plain vanilla in New Zealand, and it is also exported to Japan and the Pacific. The name may come from the term hocus-pocus, or it may be a corruption of one of several Italian phrases, according to The Encyclopedia of Food hokey pokey is a term applied to mixed colors and flavors of ice cream in cake form. The Encyclopedia says the term originated from the Italian phrase oh che poco - oh how little, alternative possible derivations include other similar-sounding Italian phrases, for example ecco un poco - here is a piece. Hokey Pokey is a premium ice cream brand in India available in retail tubs. Hokey Pokeys Ice Creamery is an ice company in Corning. The Mavens Word of the Day, hokey Tracking down the origin of hokey pokey Longwhitekid, An Exploration of the History of Hokey Pokey Ice Cream
Hokey pokey (ice cream)
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New Zealand-made hokey pokey ice cream, sold in Japan
18.
Mint chocolate chip
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Mint chocolate chip is an ice cream flavor composed of mint ice cream with small chocolate chips. In some cases the liqueur crème de menthe is used to provide the mint flavor, Food coloring is usually added to make it green, but it may be white in all natural or organic varieties. According to the International Dairy Foods Association, 3% of all ice cream sold in 2000 was mint chocolate chip, the popularity of the flavor has led to its use in other foods as well a number of products such as cosmetics, air fresheners, and even personal lubricants. Ice cream manufacturer Baskin-Robbins has created a hard candy named mint chocolate chip that tastes similar to their ice cream of the same name, some brands name it chocolate chip mint, mint n chip, or just mint chip. It is also known as peppermint bon bon, mostly in Minnesota, list of ice cream flavors Mint chocolate Food portal
Mint chocolate chip
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Mint chocolate chip ice cream
19.
Neapolitan ice cream
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Some brands intermix the flavors more, though the separate flavors are still clearly visible. In Ireland, HB, the most popular brand, uses Vanilla, Strawberry, spumoni was introduced to the United States in the 1870s as Neapolitan-style ice cream. Early recipes used a variety of flavors, however, the number of three molded together was a common denominator, to resemble the Italian flag. More than likely, chocolate, vanilla, and strawberry became the standard for the reason that they were the most popular flavors in the United States at the time of introduction. The first recorded recipe was created by head chef of the royal Prussian household Louis Ferdinand Jungius in 1839, 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, especially Tortoni, creator of numerous ice-cream cakes. Confectioners shops very often run by Italians, 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, strongly resembling Neapolitan ice cream. Mould in the patent ice cave for about 1½ to 2 hours, turn it out, cut it in slices, however small the pieces, the block should be cut so that each person gets some of each kind. They are generally laid on a paper on an ice plate. Four or five kinds are usually put in the mold, though three sorts will do, 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 almost 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 use, ice bowl is for putting the mixture into the mold. The boxes may be made of tin, which is less expensive than pewter and they are generally 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 the film This Is the End, the following dialogue takes place, Seth Rogen, Jesus isnt the name of the Lord. God is the name of the Lord, craig Robinson, The Father, the Son and the Holy Ghost. James Franco, Its like Neapolitan ice cream, list of ice cream flavors Olver, Lynne. Food Timeline – history notes, ice cream & ice
Neapolitan ice cream
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Block of Neapolitan ice cream
Neapolitan ice cream
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Tub of Neapolitan ice cream from the United Kingdom.
Neapolitan ice cream
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Freeze-dried Neapolitan ice cream, shown with air-tight foil partially unwrapped
20.
Oyster ice cream
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Oyster ice cream is a flavour of ice cream. Its existence has been attested since 1842, described as having a savoury taste, the ice cream flavour has been offered at a number of oyster festivals. It was previously thought that eating oysters and ice cream together would be no good for ones health, Oyster ice cream was already in existence as early as 1824, when a recipe for it was given in Mary Randolphs cookbook, The Virginia Housewife. The ice cream was also supposedly the favorite flavor of Dollie Madison, in the past, when oyster ice cream was first introduced, it was deemed a luxury food that only the upper classes could indulge in, because ice was scarce and difficult to find back then. According to Spanish-born chef José André, oyster ice cream is made by gently heating oysters and cream, robert Brantley, an ice cream researcher, describes oyster ice cream as ssentially frozen oyster chowder served unsweetened. Oyster ice cream is said to have a taste, as opposed to a sweet one. Mention of oyster ice cream is made in Mark Twains novel The Adventures of Tom Sawyer, the ice cream flavour was well-liked by the author. One tale, though deemed a myth, has it that oyster ice cream was George Washingtons favorite, two varieties of oyster ice cream were featured at the Colchester Oyster Festival in Colchester, Essex in September. Oyster-and-ginger ice cream was served at the 23rd Oyster Festival in Arcata Main Street, which took place in June 2013
Oyster ice cream
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Types
21.
Pistachio ice cream
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Pistachio ice cream or pistachio nut ice cream is an ice cream flavour made with pistachio nuts or flavouring. It is often green in color. Pistachio is also 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 and it has an elastic texture made of mastic and sahlab and is famous around the Arab World. Tripolis Al Mina district is known for its Arabic ice cream including ashta with pistachios and it is widely produced including by Brighams Ice Cream, Ben & Jerrys, Graeters and major brands. Nuts with a pistachio flavour have become difficult to find in 21st century U. K
Pistachio ice cream
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Pistachio ice cream from
Lipari in the
Aeolian Islands of
Sicily
Pistachio ice cream
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Bakdash (ice cream parlor) in the old
souk in
Damascus, Syria
Pistachio ice cream
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Pistachio,
vanilla and
rosewater kulfi from a vendor in
Jackson Heights, Queens in
New York City
Pistachio ice cream
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Spumoni includes a layer of pistachio ice cream
22.
Raspberry Ripple
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Raspberry Ripple is a popular flavour of ice cream in Great Britain and elsewhere. It consists of raspberry syrup injected into vanilla ice cream, Raspberry ripple has been a popular variant ever since. Raspberry ripple, as an ice cream flavour, is mentioned by UB40 in their song Vs Version in the 1985 album Baggariddim, Raspberry ripple is Cockney Rhyming slang for nipple, and cripple. The second meaning was used in the 1986 Television film Raspberry Ripple, millies Cookies Walls ice cream Example recipe Raspberry Ripple Awards
Raspberry Ripple
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Homemade raspberry ripple ice cream
23.
Rocky road (ice cream)
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Rocky road ice cream is a chocolate flavored ice cream. Though there are variations from the flavor, it is traditionally composed of chocolate ice cream, nuts. Later, the walnuts would be replaced by pieces of toasted almond, after the Wall Street Crash of 1929, Dreyer and Edy gave the flavor its current name to give folks something to smile about in the midst of the Great Depression. The original Rocky Road ice cream used chocolate ice cream with no chocolate chip pieces, list of ice cream flavors Rocky road I Love Rocky Road Recipe
Rocky road (ice cream)
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Three scoops of rocky road ice cream, with a chocolate cookie
24.
Spumoni
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Spumone, plural spumoni, is a molded Italian ice cream made with layers of different colors and flavors, usually containing candied fruits and nuts. Typically, it is of three flavors, with a layer between them. The ice cream layers are mixed with whipped cream. It is popular in places with large Italian immigrant populations such as the United States, august 21 is National Spumoni Day in the United States. November 13 is National Spumoni Day in Canada, spoom, a related dessert Neapolitan ice cream
Spumoni
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A bowl of spumone
Spumoni
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Spumoni
salentini
25.
Stracciatella (ice cream)
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Stracciatella is a variety of gelato, consisting of milk-based ice cream filled with fine, irregular shavings of chocolate. It was originally created in Bergamo, northern Italy, in 1962, and was inspired by stracciatella soup, made from egg and broth and it is one of the most renowned Italian gelato flavours. This process creates the shreds of chocolate that give stracciatella its name, while traditionally flavoured with milk ice cream and milk chocolate, modern variations can also be made with vanilla and dark chocolate. The flavour was created in 1962 by Enrico Panattoni, the owner of La Marianna, according to Panattoni, the idea came to him after he had grown tired of stirring eggs into broth to satisfy customers of his restaurant who kept asking for stracciatella soup. List of ice cream flavors Notes References
Stracciatella (ice cream)
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Stracciatella over chocolate ice cream
26.
Strawberry ice cream
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Strawberry ice cream is a flavor of ice cream made with strawberry or strawberry flavoring. It is made by blending in fresh strawberries or strawberry flavoring with the eggs, cream, vanilla, most strawberry ice cream is colored pink or light red. Strawberry ice cream dates back at least to 1813, when it was served at the inauguration of James Madison. Along with vanilla and chocolate ice cream, strawberry is one of the three flavors in Neapolitan ice cream, variations of strawberry ice cream include strawberry cheesecake ice cream and strawberry ripple ice cream, which is vanilla ice cream with a ribbon of strawberry jam or syrup. Some ice cream sandwiches are prepared neapolitan-style, and include ice cream. Young, L. Steven, Tharp & Young on Ice Cream, An Encyclopedic Guide to Ice Cream Science and Technology, DEStech Publications, Inc, ISBN 978-1-932078-68-8
Strawberry ice cream
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A strawberry
ice cream cone
Strawberry ice cream
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A neapolitan ice cream sandwich
27.
Superman ice cream
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Superman ice cream is an ice cream that comes as a swirl of three colors, blue, red, and yellow, the three primary colors of Supermans costume. The name of the ice cream comes from the colors of the comic book superhero Superman, Superman ice cream is believed to have originated in the Michigan-based ice cream shop Strohs although the exact origin remains elusive. Another Michigan dairy House of Flavors in Ludington makes their Superman ice cream with their signature blue moon, cherry, the flavor has been spotted in other Midwest locales, such as Chocolate Shoppe Ice Cream Company in Madison, Wisconsin. Thus the exact combination varies from location to location, typically with vanilla, Blue Moon, scoopers Ice Cream Treats in Stratford, Ontario, Canada sells a similar blue, red, and yellow variety but calls it Super Hero ice cream, possibly to avoid trademark infringement. Laura Secord Chocolates also sells a variety of ice cream, called SuperKid, made with banana. The flavor is mentioned in Joe Menos 2004 novel Hairstyles of the Damned, list of ice cream flavors Superman Ice Cream
Superman ice cream
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Superman style ice cream in a cone
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