Types of ice cream. Name, description, photo

A variety of types of ice cream in many fill kiosks in the summer. Even the most picky dumplings will find among them a suitable treat for themselves. Meanwhile, the traditions of this business have developed in our country not ten years ago. Industrial production was born in the 30s of last century. Soviet ice cream was famous throughout the world. Now things are somewhat different. What are the types of ice cream, what is the history of the delicacy, and what is the special feature of modern products - this is what the article will discuss.

Ancient treat

The researchers of the issue note that the tradition of serving a frozen delicacy was born about 5 thousand years ago. Of course, for such a long time from us, such a treat was something amazing, since then nobody even dreamed of refrigerators. For the preparation of desserts, reminiscent of modern ice cream, ice and snow were used. And quite often they had to be brought from remote mountain areas.

In China, ice cream was known for 2 thousand years before our era. It was prepared from a mixture of ice, snow and pieces of fruit. The recipe and way of storing delicacies was kept secret until the XI century BC, when it was revealed on the pages of the collection of ancient songs "Shi-king".

In ancient Rome in the days of Nero for the preparation of cold fruit juices were brought snow from the Alpine glaciers. For its storage, special constructions were built. The recipe for soft drinks was described in the book by Mark Gabi Apitius, a culinary specialist who lived in the Holy Roman Empire during the time of Tiberius.

In medieval Europe, ice cream penetrates the efforts of Marco Polo. The famous traveler tried a cold delicacy in China and hurried to tell about his compatriots. So ice cream begins to conquer Italy, France and Germany.

History of ice cream in our country

On the territory of our state with snow and ice, there have never been any problems. Historians of cooking say that in Kievan Rus often milk was put on the table, frozen and finely planed. On Shrovetide in some areas served a treat of almost ice cottage cheese, raisins, sour cream and sugar.

Later, at the time of Peter the Great and Catherine II, ice cream was included in the menu of the festive table. A cold treat was then made in small quantities. With the improvement of technology, the volume of produced ice cream also increased. The first machine for its preparation in Russia appeared in the XIX century.

Ice cream in the USSR

The history of the famous Soviet ice cream began in the thirties of the last century. Then the People's Commissar for Food of the country was Alexei Anastasovich Mikoyan. He claimed that a cold delicacy should become available to all residents of the country. Ahead of the whole planet for the production of ice cream a year at that time were the United States. Mikoyan went there for the necessary equipment and knowledge. And it turned out that all types of ice cream in the USSR arose on the basis of American technology.

The production was launched in 1937. All the ice cream passed strict quality control and had an unusually short period of storage by modern standards - one week. The composition of delicacies included only natural ingredients.

Types of ice cream in the USSR: photo

In terms of production, the country quickly came second in the world after the United States. In the USSR, ice cream was sold by weight and packed. At the booths snap snap instantly. There you could buy "creamy" in a glass, you were offered jam or chocolate crumbs as filler. The famous Soviet seafood, which is often sigh today, was served in a cafe in the form of balls on a metal ice cream maker. Everyone had a favorite kind of delicacies: chocolate, cream, cream-brule, fruit, and Eskimo.

There were also unique types of ice cream in the Soviet Union. The name of one of them is well known and modern sweet tooth. "Gourmand" enjoyed great popularity. For its production was invented a special nozzle, which allowed to apply chocolate icing in the flow, and not by dipping. Also, nowhere, except in the USSR, did they make waffle cups decorated with a cream rose (ice cream-cake). There was a cold treat with tomato stuff in the country. For some it seemed very tasty, but someone still spits at the mention of this culinary masterpiece. Great demand was enjoyed by the Eskimo "Chestnut". It was difficult to find - instantly bought up - and impossible to forget. In addition to the taste of "Chestnut" I remember the secular sweet tooth chocolate glaze, which did not crumble or crumble with every bite.

The secret of taste

All types of ice cream, photo and name of which are listed above, were popular not only in the territory of the country, but also beyond its borders. The secret of the astounding taste was simple - only natural ingredients, strict quality control and a rather high fat content. The last point distinguished the Soviet ice cream from import brothers especially noticeably.

Modern types of ice cream: the name in Russia

Today in our country ice cream is loved no less than in the times of the Soviet Union. However, many changes took place in its production. Find a cold treat with a short shelf life, that is, only with natural ingredients in the composition, is now a difficult task. In pursuit of cheaper production ice cream is made with the use of vegetable fats and various preservatives. Classic types of ice cream can be found today, however, as a rule, they are more expensive than their "palm" competitors.

A cold delicacy based on animal fats is divided into several types:

• Dairy with a small amount of fat - about 2.8-3.5%;

• Cream contains more milk fat - up to 10%;

• Plombir is the most fatty type of ice cream (up to 15%, the most fat grades - up to 20%).

The main types of cold delicacy are fruit and berry, prepared from fruits and berries, as well as processed products. Aromatic ice cream as the main ingredient includes sugar, as well as stabilizers, food acids and aromatic essences.

Huge selection

When adding additional ingredients to the main ingredients, new types of ice cream appear: chocolate, cream-brule, coffee and nut. Fruit and berry varies depending on the main product in the composition on raspberry, strawberry, cherry and so on. Multiply increase the range and variety of glazes, sprinkles and ornaments.

There are also so-called amateur types of ice cream. They are produced in much less quantity than the basic ones. In addition, there are varieties of cold delicacies for special purposes. These include ice cream with a sugar substitute, suitable for diabetics, as well as a delicacy enriched with oxygen ("Cheerfulness"), and with the addition of table wine.

Packing

In our market, the most demanded is small-sized and weight ice cream. The last is in special honor on hot summer days. Weighty ice cream is quickly bought up - this is the guarantee of its freshness, and crisp glasses determine the choice in its favor.

Large-sized ice cream, cakes and rolls, popularly less. Experts point out that it is more customary for Russian residents to have a cold delicacy on the street, on the way to somewhere. We are much less likely to choose an ice cream cake as a dessert that completes a festive meal than the same Americans do. Therefore, we are very popular with small-sized types of ice cream. The name in the horns, briquettes and cups of the produced treats can be completely different. However, "in the heart" of any ice cream is creamy, plombir, fruit-berry or aromatic. And there are a lot of options for fine filling of cold delicacy:

• Briquettes, with waffles, glaze or without them;

• In waffle cones, tubules or cups;

• Cylinders in film or glaze;

• On the shelf;

• Ice-cream-cake;

• In plastic and paper glasses;

• In the boxes.

Types of consistency

The cold delicacy differs according to the degree of frost. It can be hardened and soft. The first type of production after cooking passes through the freezing stage to -18º or below. This ice cream is stored longer and has a high hardness.

A soft delicacy is prepared at public catering establishments. Its shelf life is much less. Most often, such ice cream is eaten immediately after production. It is the soft kind of cold delicacies that are sold in the summer by weight.

Types of ice cream, the photos of which are given in the article, are constantly supplemented with novelties. Each factory strives to create a unique taste, experimenting with ingredients, and custom design. In the mass production often fall into the habitual varieties, and exotic can be found in cafes and restaurants, cooks are working on the development of new recipes and decorations for all favorite delicacies. Ice cream on the basis of tea, with the addition of champagne and cognac, fried, unsweetened, decorated with gold plates - the range is limited only by the imagination of the chef.