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Curious facts about Ice cream

The people of Scotland and Northern Ireland eat more ice cream on average than those in England and Wales.

On average, each person in the UK eats 9 litres of ice cream every year; sounds a lot but the Scandinavians eat more with the Americans topping the chart at 20 litres per year!

Surveys have shown that men are more likely to choose ice cream as a dessert than women.

Ice Cream Sundaes were created when it became illegal to sell ice cream with flavoured soda on a Sunday in the American town of Evanston during the late 19th century. Some traders got round it by serving it with syrup instead, calling it an 'Ice Cream Sunday' and eventually replacing the final 'y' with an 'e' to avoid upsetting religious leaders

Most ice cream contains more milk protein weight for weight than is present in milk itself

Today most ice creams contain only around 5% fat and plenty of calcium, minerals and vitamins

While many people are only aware of a handful of ice cream companies there are over 1,000 in the U.K. producing hundreds of flavours. Despite this fact, vanilla remains the favourite being chosen nine times out of ten.

Today more and more ice creams have savoury flavours including Smoked Bacon and Egg, Black Pepper, Chilli and even Black Pudding any plenty made using beer such as Newcastle Brown! The Japanese also have horse meat and the Koreans Green Tea … lovely!

How is Artisan Ice cream made?

As well as the experience and skill of the artisan maker, great ice cream begins with great ingredients to make a light, melt-in-the-mouth texture we all love.

So begins the painstaking research and selection of all ingredients starting from the milk, cream, freshest of fruits, nuts, flavours and inclusions which are often supplied by specialist companies who source their raw materials from around the world.

Ingredients sorted, the process can begin.

The first step is mixing the ingredients to the artisan makers own recipe before being pasteurised. This involves heating the mix up to kill off harmful bacteria before the mix is cooled as quickly as possible down to a temperature of between 0°C and -4°C for at least 4 hours and often much longer especially as the flavours are added at this stage.

The next step is to churn the mix to blend in some air. It may seem strange that ice cream has air in it but if it didn’t it would come out of the freezer like and ice cube and not like ice cream at all. The amount of air also varies from maker to maker and even from recipe to recipe but it is always added to produce the ‘lick-able’ treat we all love.

During the churning process the temperature of the mix is lowered to between -2°C and -7°C and it is also at this stage that the artisan maker may add pieces of fruit, toffee, cookie or nuts etc. to complete the recipe.

This done, the ice cream is put in to a container which may be an individual tub or a family pack or even a ‘Napoli’ tray to be proudly displayed in an open freezer cabinet in an ice cream parlour or shop, and then it’s off to the cold room where the ice cream is ‘hardened’ at a bone chilling temperature of -28°C.

The final stage of the process is getting it to you whether by an ice cream van, in a parlour or your local shop, pub, hotel or restaurant just tuck in and enjoy!







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