What types of ice cream are there? Unusual and exotic varieties of ice cream from around the world! Interesting names for ice cream.

Ice cream is one of the few foods in this world that almost everyone loves. It's great to enjoy a cool dessert on a hot summer day or add a scoop of ice cream to fragrant hot coffee on a winter evening. Among the huge variety of ice cream, there are truly exclusive varieties that are definitely worth a try if they come into view.

1. Taco


California ice cream shop Sweet Cup has created an unusual sweet dish - taco ice cream. The only way it differs in appearance from real tacos is that it is very bright and colorful.

So, what is sweet taco made of. Inside it, instead of meat filling, the most common ice cream. And instead of a tortilla in which the filling is wrapped, Sweet Cup uses a soft waffle. The ice cream is then garnished with edible gold, sprinkles of chocolate syrup, and fizzy candies that mimic the salad and sauces commonly added to tacos.

2. Kakigori


Kakigori is a popular Japanese dessert made from small ice chips flavored with syrup. It first appeared in Kanagawa Prefecture in 1869. Common flavors include strawberry, cherry, lemon, green tea, grape, melon, sweet plum, and colorless syrup. To sweeten kakigori, it is often doused with condensed milk. Kakigori is usually eaten with a spoon.

3. Gelato


I-Creamy Artisan Gelato offers one of the most delicious and beautiful ice creams in Sydney. And they make it in the form of stunningly beautiful flowers from gelato. Gelato is an Italian frozen dessert that is made from fresh cow's milk, cream and sugar, and berries, fruits, nuts and chocolate are also added to it. Unlike regular ice cream, it has less fat but more sugar, and gelato is creamier and slower to melt.

4. "Macaron"


If you combine the classic French pasta confection with ice cream, you get a sweet sandwich cookie with an ice cream layer. What makes it special, according to food journalist Jessica Yadegaran, is that the taste and texture of the ingredients complement each other perfectly. Such a “cookie” with ice cream costs about $ 5.

5. "Gothic"


Those who are annoyed by colorful balls of ice cream can finally rejoice - there is a real ice cream, no different from the "regular", except that it is jet black. This roasted almond-flavoured ice cream is made by Little Damage in Los Angeles and is darkened with activated charcoal.

6. Burrito


The owners of a Sugar Sugar dessert shop in Sarnia, Ontario decided that if taco ice cream existed, why not make burrito ice cream. Wrap it instead of a tortilla in cotton candy.

7. "Galaxy"


Galaxy ice cream is perhaps the most beautiful in the world. Instagram user Lee-Chi Pan posted photos of his masterpiece on the Web in 2016, but did not share the recipe for how he managed to achieve this.

8. Spaghetti


It may look like a bunch of pasta, but it's actually ice cream. They do a similar miracle in Germany, and do not necessarily pour red sauce. Other variations exist, such as vanilla ice cream spaghetti carbonara served with brownish liqueur sauce and nuts.

9. Astronaut


"Premium" non-melting ice cream.

It would be nice if on a hot summer day you could enjoy a nice refreshing ice cream that doesn't drip on your hands. Rob Collington, 34, founder of the Gastronaut ice cream company, has always been a big fan of the Astronaut ice cream sold in space museums and camping stores in the US.

He remembered that it was not very tasty, because it was made from the cheapest artificial ingredients, but at the same time it hardly melted. Rob ended up quitting his job as an office worker and spent three and a half years developing his own version of natural, organic ice cream that tastes good without melting.

10. "Luminescent"


Charlie Francis of ice cream company Lick Me, I`m Delicious created this special ice cream for Halloween. This glow-in-the-dark ice cream was made using calcium-activated proteins that respond to external stimuli. Simply put, they glow when a person licks ice cream. Such a pleasure is not cheap - $ 200 per serving.

One of the areas where various experiments are constantly being carried out, novelties are being developed and original ideas are being invented is the food industry. Chefs in different parts of the world and confectioners behind the scenes compete with each other in creating the most unusual and beautiful ice cream. Photos of their masterpieces literally flooded social networks. We offer a look at the contestants who amaze the imagination.

1. Flakes are never enough

One of the most popular decorations for ice cream is flakes, the range of which is huge. They can be of different colors and shapes, for example, in the form of letters, sweets, animal figures, and so on. Flakes not only decorate, but also add flavor. Ice cream can consist of several layers, decorated with cereal, in general, it looks incredible.

2. Ice dessert

In Japan, a dessert called Kakigori is popular. It is prepared from small ice chips, which are seasoned with syrup, for example, lemon, strawberry, and so on. For more sweetness, condensed milk can be used in decoration.

Looking at the photos of modern desserts, one gets the impression that confectioners are constantly competing in creating the highest and most voluminous treats. For example, in a Japanese chain of stores that opened in America, a layer of cotton candy is first placed on the cone, and ice cream is placed on top. In addition, numerous decorations are used. Everything looks like an air cloud.

4. Sweet Burrito

In Canada, in the province of Ontario, there is a Sugar Sugar dessert shop where you can try a very interesting dessert. It, like the previous ice cream, includes cotton candy, but they use it differently. The cold dessert is wrapped in cotton candy like a popular Mexican dish - burrito.

5. Waffle cone in the form of fish

In most cases, chefs experiment with the flavors of the dessert itself, but the cone is left unattended. Taiyaki NYC employees decided to correct this shortcoming, offering their customers fish-shaped horns filled with treats of various bright colors. At the bottom there is a large tail, which is convenient to hold, and the dessert is put into the open mouth of the fish. At first, the original horns were popular only in Japan, and then they spread to other countries, and they are called "taiyaki" (taiyaki). Manufacturers are working to ensure that these fish are not only of different colors, but also of taste.

6. Macaron with ice cream

If you want a delicious dessert that will quickly become popular, then combine what you already love. Apparently, confectioners acted on this principle when they decided to combine pasta and a layer of ice cream. The texture of the two treats perfectly complemented each other, making it possible to enjoy the incredible taste of the new dessert.

7. Ice cream with chips

Seeing ice cream with chips in the store, many will pass by, believing that these products are incompatible, and therefore tasteless. In such situations, chefs recommend focusing on the rule - first try, and then draw a conclusion. In New York, salty chip ice cream is getting more and more popular every day. They sell it in fast food restaurants.

8. Unusual taste and color

In Southeast Asia, at the peak of popularity is lilac ice cream, which is made from sweet potatoes - winged yams. They love a bright dessert in America and Europe. It is not only beautiful, but also useful, because it contains vitamins and minerals. It is served in many ways with numerous decorations and toppings.

9. Delicious tacos

In California, Sweet Cup ice cream shop sells an original dessert that looks like a popular Mexican dish. Instead of a tortilla, it uses a soft wafer that can be shaped to the desired shape, and ice cream replaces the filling. To imitate salad and sauce, various decorations are added, such as fizzy candies and chocolate syrup.

10. Ice cream, fruits and vegetables

French confectioner Dominique Ensel offered watermelon ice cream with an unusual presentation to his customers. He placed it inside a piece of watermelon and garnished it with chocolate pits. An unusual dessert has a name - What-a-Melon.

Another unusual creation of the chef is a frozen kiwi dessert that looks like a real piece of fruit in chocolate, but it is not. It consists of a layer of kiwi flavored ice cream and vanilla ice cream inside. The dessert is sprinkled with chocolate chips on top, creating the effect of a natural fruit peel.

It is impossible to ignore the corn ice cream, which is served right on the cob. The composition of the dessert includes the real core of the corn cob, which is carefully crushed. Dessert is decorated with corn kernels and caramel syrup. The cob, which acts as a horn, is marinated in soy sauce and then grilled. The dessert is not sweet, but, according to customer reviews, it is very tasty.

11. Black gothic treat

It is impossible not to pay attention to the black ice cream. You can try it in Los Angeles at the Little Damage store. The dessert has the taste of roasted almonds, and the black color was obtained by adding regular activated charcoal.

12. Frozen flowers

It is impossible not to admire the beauty of this dessert, which you don’t even want to eat. Such ice cream is offered in different flavors, and in one flower, for example, vanilla, berry and chocolate petals are used. In general, there are plenty to choose from.

13. Dessert that doesn't melt

Many people are familiar with the situation when, on a hot day, ice cream loses its shape in a matter of minutes and begins to spread, dripping onto hands, clothes, and so on. This will not happen with a dessert that does not melt. It was invented by Rob Collington, who was a fan of Astronaut ice cream. It was sold only in space museums and camping stores. It took him 3.5 years to come up with his own version of an organic dessert that tastes delicious without melting.

14. Glowing ice cream

Ice cream company Lick Me, I`m Delicious has unveiled a new dessert created by Charlie Francis for Halloween. New ice cream, when a person starts licking it, glows. This is possible through the use of calcium-activated proteins that respond to stimuli. It is worth noting that this original delicacy is not cheap, so you will have to pay $ 200 for a serving.

15. Space Decoration

In 2016, Instagram users admired a photo of an incredibly beautiful dessert. The ice cream on a stick was covered with galaxy icing. How this masterpiece was prepared, the confectioner is not recognized.

16. Sweet Spaghetti

A lot of people might be thinking, "What does pasta do on the list of the trendiest ice cream?" But don't judge by the shell. This is a real dessert that you can try in Germany. Pasta ice cream is obtained thanks to a special device that squeezes out pasta. Served with red tomato sauce. There are different versions of this ice cream, similar to different types of pasta.

Vanilla, chocolate and popsicles are on the menu of almost every restaurant, there is not much to tell about it: milk, cream, egg yolk, sugar and a couple of other ingredients. The Village editors were interested in another ice cream that serves as a manifesto for chefs, showing their taste and imagination: tea, vegetable, flower, alcoholic, with the addition of ingredients that are unusual at first glance for a dessert. Cucumber, celery, violet, truffle, tea, sour cream, with beer, prosecco, lilac, mountain ash, dogwood, anise cream and meringue - The Village has found 32 types of unusual ice cream worth trying in Moscow.

Ice cream "Snow-tender"

“We created the Snowy-Tender ice cream specifically for the exhibition of portraits of Slava Polunin Slava Durak. He came up with the idea of ​​the flavor and we put together the recipe. The composition of this ice cream includes pu-erh, blueberries, lilac lilac flowers and some bird cherry flowers for more flavor. Ice cream base - cream ice cream. While we are cooking the base, we add pu-erh to it (not dry, but I can’t say which one, this is our technological secret) and then leave it to ripen for a day. Flowers harvested in season and chopped berries are added at the very end, before freezing.

Ice cream "Shades of white"

Viktor Enin:“In Shades of White, we add white lilac flowers from near Ulyanovsk. But the main support here is the echoing of the tastes of German marzipan from bitter almonds and sweet white wine Sauternes. This is the fastest invented and implemented recipe - the idea came to my mind, and in half an hour the first batch was ready (everything needed was at hand). I just collected shades of white and sweet that people with a developed taste like.

The technology is the same: first we make the base, add Taiwanese oolong Si Tzu Chun “Four Seasons - Spring”, and marzipan and Sauternes before freezing.”

Sorbet "Rowan Spectrum"

VICTOR ENIN: " Rowan is a difficult berry for ice cream: if there is a lot of it, it is bitter, if it is not enough, it is lost. In the Ryabiny Spektr sorbet, rowan is the leader of semi-wild berries of reddish-brown color: viburnum, dogwood and hawthorn.

We harvest rowan in several forms, so the character of the berry is more accurately conveyed: a mixture of confiture with frozen and baked berries.

In addition, in the sorbet we add wild rose flowers - rose hips and white tea "White Peony" from Fudin (Fuding is a city in Fujian province in the southeast of China. - Approx. ed.) ".

Ice cream "Cloudberry, passion fruit,
birch, marzipan

VICTOR ENIN: " This is one of the newest varieties of ice cream, its composition is indicated in the name itself. We realized that passion fruit goes well with cloudberries, and thanks to marzipan and green tea, they are in harmony with cream.

We also add a fragrant baked birch leaf to this ice cream (in a specialized production we make it dehydrated, dry, extract), it strengthens the northern position of cloudberries. Passion fruit is very expressive and can overshadow everything if you give it free rein.

Fennel meringue rumple
with lemon cream and ice cream

Ivan Shishkin

Chef
and co-owner of Delicatessen

“I am not a fan of English names, but this is perfect for this dessert. It's not so much ice cream as dessert. It looks, maybe even rumpled, but I like it, that's how it was intended.

The background of the dessert is as follows: once in the Action Bronson video I saw the Banana Split dessert, everything flowed, but it was very beautiful. I decided to do something similar and put together a few of my favorite ingredients: lemon and anise. Moreover, these are very summer flavors: anise is cold, and lemon is invigorating.

In a creamer I once bought at a flea market, I spread some compote from seasonal berries on the bottom, then profiterole with lemon sorbet and a drop of lemon cream. On top of all this I sprinkle with roughly broken pieces of meringue with crushed fennel seeds (it is close in aroma to anise) and pour on top a very cold cream of milk syrup with mascarpone and a drop of Pastis.

Ice cream from curdled milk
Salted Lemon Tonic

Ivan Shishkin:“Bitter, sour, sweet, salty. I wanted to combine all the flavors in one ice cream. Completed the task. Added salted lemon. The characteristic milky sourness of curdled milk and the sweet bitterness of tonic in one glass are good even when not frozen. I love this mutant ayran. And the lemon peel, in addition to animal salinity, is an umami bomb. As a result, a decent non-banal ice cream for every day came out.

Custard "Red Velvet"

Ksenia Chugunova

pastry chef Shake Shack

“The recipes for everything that we cook in a Moscow restaurant were invented in America ( Shake Shack is an American fast food chain restaurant. - Approx. ed.). The chef, culinary director of Shake Shack, is responsible for them. We repeat everything according to the exact technology from the products chosen by him in Moscow. We have a tradition: every day of the week on the menu we have a special offer of ice cream dessert, a special taste. "Red Velvet" is one of them, we cook it on Mondays.

We prepare ice cream directly in the restaurant. Its base is made from chilled custard, to which we add vanilla extract and kefir for a creamier texture. We knead everything in a blender, and add the crushed Red Velvet cake at the very end, manually, with a spatula.

violet ice cream

Regis Trigel

Brand Chef at Strelka Bar

“In France, in Toulouse, violets in various forms are used in many dishes, and since I cook dishes from this region at Strelka, I decided to make ice cream out of violets.

The ice cream base is standard - milk, cream and egg yolk. Next, we add violet flower paste and place the mass in the freezer, where it is whipped and cooled. Flower paste is brought to us from France, it is made from violet flowers and sugar: at first they are simply candied, and then rubbed into a paste.”

Celery, pumpkin, beetroot
and cucumber ice cream

ANDREY SOLONIN

Chef
"Schisliv"

“Vegetable ice cream was introduced only this year. In stores there is nothing, but with taste, for example, celery and cucumber, I have not seen, so I decided to do it myself.

These are not sorbets, but the usual creamy ice cream, but with the addition of freshly squeezed vegetable juices. First we knead the milk and powdered sugar, and then we add the juices and mix in Pacojet so that the mass is fluffy and airy, leave it in the freezer for six to eight hours, and you're done.

Truffle and cedar ice cream

Christian Lorenzini

Chef Buono

“I came up with truffle ice cream during the truffle season - in Italy, where I come from, it is customary to make seasonal products.

We make ice cream like this: mix egg yolk with sugar, brew them with boiled milk, stirring constantly; cool the mass and add truffle oil, grated black truffle and cream to it; We twist all this in an ice cream maker and put it in the refrigerator. We do the same with cedar ice cream, but instead of truffle oil and grated truffle, we add roasted whole pine nuts.”

Mochi with ice cream filling
from mango, green tea, lychee and passion fruit

Zhang Xiancheng

Chef of the restaurant "Chinese letter"

“Mochi is a traditional Japanese rice dessert that often has a filling. Including ice cream, as in our case. Mochi itself is made from pounded glutinous rice. Mochi was originally made in Japan, but is now made in many other countries. We don’t cook mochi ourselves, we order from our supplier.”

Taiga tea sorbet

Evgeny Iskandarov

Expedition Chef

“Sobrette from taiga tea we make from three ingredients: milk, sugar and, in fact, tea, which includes 18 herbs - thyme, golden root, willowherb, bearberry, hibiscus, lungwort, raspberry and currant leaves, Kuril tea, and so on. Further. We first grind the tea and then add it dry. We freeze the mixture, wipe it to get sorbet and freeze it again.

Cloudberry sorbet

Evgeny Iskanderov:“Cloudberries are brought to us from the Kola Peninsula. Collect from it is made in the same way as from taiga tea: we grind the berries, mix them with milk and sugar, freeze, pass through the apparatus and freeze again.

Ice cream "Honey-apple"

Anna Shumailova

Brand chef of the Bulka network

Most of our ice cream is seasonal, we don't use any dry mixes and so on. First, we bring the cream with milk to a boil, beat the yolks with sugar until white foam, then, using the custard technology, bring everything together to 83 degrees and place it in the freezer. Caramelize apples of the Granny Smith variety (but any others are possible) and add at the last stage.

Apricot sorbet

Anna Shumailova:“We opened Bulka on Bolshaya Gruzinskaya Street back when this place was terribly unpopular: people only went to Ragout, nobody wanted to know the rest, including us. 2010, summer, heat - we began to think how we can attract guests. Ice cream! They began to make chestnut, curd and other based on French recipes. A year later, I went to study at Le Cordon Bleu and saw how different ice creams are sold very successfully in kiosks in France. As soon as I returned, we tried the same with us - we opened an ice cream kiosk in Gorky Park. It was a bomb, we didn’t even have time to make ice cream: we bought a car twenty times more powerful, it worked around the clock and still couldn’t cope. Now we have three kiosks, we again bought a more powerful machine, but it is no longer enough. I think people understand very well the difference between right and wrong product. We visited many enterprises and saw how "natural" ice cream is produced - almost always, unfortunately, only words.

This is also seasonal ice cream, we make it from May to September. We make sorbet from apricot puree and sugar syrup and put it in the freezer.

Sorbet "Prosecco"

Christina Shipova

Ice.box founder

“I have always thought about what I eat, but working at LavkaLavka has even more influenced my worldview. When I left there, all kinds of gastronomic festivals began, the first City food market and Restaurant Day were held. I made ice cream at home, for myself and friends, and decided to participate. Initially, I did not even plan to sell ice cream. After the Food in the City conference at Strelka, where we were market participants, people started writing to us on Facebook and asking if it was possible to order ice cream. That's how it all started. Now we periodically rent a kitchen, but it is no longer enough, and we are looking for a workshop.

Prosecco sorbet is one of the experiments. I mixed the wine with water, sugar and a little lemon juice. Water is needed here in order to dissolve sugar - it turns out sugar syrup, it solidifies, and we add everything else and pour it into the freezer, it mixes and cools at the same time, the mass is not crystalline, but homogeneous.

Ice cream "Guinness and brownies"

Christina Shipova:“I saw this recipe somewhere on the Internet, such ice cream is common in Ireland. Americans love to do it too, but everyone has a different way. We chose ice cream with beer in two types - with syrup and with fresh beer. First we make a custard of egg yolk, sugar and milk and boil down the beer to a thick syrup. We also add fresh beer and cream there. We mix everything and set to cool in the freezer. We make brownies from almond flour and knead at the very end.

Ice cream "Gorgonzola"
and caramelized shallots

Christina Shipova:“This is ice cream for everyone. First everyone says: “Fuuu, onion!” Then some people like: “Mmm, onion!” First we make custard based on sugar, yolks and milk and, as soon as it is cooked and still hot, add cheese gorgonzola to melt, and then strain to remove blue mold. When the mixture has cooled, mix with cream and pour into the freezer. Finely chopped shallots are caramelized with sugar and butter in a pan and added to the mass at the end, at the moment of solidification.

Mint brownie ice cream

Alexey Korolev

company founder and chief technologist IceCake

“I lived in Miami for several years, and it's hot there, and everyone eats ice cream, and some do. When I returned, my wife and I decided to try to take ice cream seriously - to open our own production and sell ice cream in bulk to chains such as Azbuka Vkusa and Bakhetle, as well as to restaurants. We knew that the niche was not occupied: there were no natural ice cream in stores. We are technologists by profession, so we understand the cooking process, in addition, my wife is a confectioner.

We do not use anything ready, we do everything ourselves. We take selected milk, with a short shelf life of up to five days. We insist on fresh mint. The wife bakes brownies. To preserve the structure and taste after packaging, we place ice cream in a shock freezing chamber, where it is cooled to a temperature of minus 20 degrees for a short time and then sent to a freezer, where it is stored at a temperature of minus 18 to minus 20 degrees.

Ice cream "Cheesecake"

Alexey Korolev:“For the “cheesecake” taste, we infuse milk with lemon zest, add sour cream and Danish cream cheese to the mixture. In addition, we add blueberry sauce, which we prepare ourselves.”

Honeysuckle ice cream with mousse
sheep's milk and lavender water

Anatoly Kazakov

selfie restaurant chef

“There is logic in what we are doing here: firstly, we try to work with seasonal products, such as sorrel and honeysuckle, and secondly, we try to show guests a local product and explain that Russian taste is not only dumplings and pickles, but what we have been working with for hundreds of years. It is clear that nobody made honeysuckle ice cream, but the taste is fundamentally native.

We wipe the honeysuckle, add a little milk to make the ice cream creamy. We make mousse from sheep's milk, brew lavender (it turns out a transparent syrup) and put everything on a plate.

Sorrel panna cotta with ice cream
from sour cream and tonic jelly

And how it became widely available. And what are the varieties of this delicacy? What is the difference between ice cream and sorbet?

Types of ice cream

Thousands of varieties of ice cream from a variety of manufacturers are sold every day around the world. The champion in the number of varieties is the popular Baskin Robbins brand. They are proud that over the history of their existence they have created more than 2000 varieties of ice cream. But shades of taste are one thing, and production technology is quite another. According to the composition and method of preparation, the main types of ice treats can be distinguished.

Ice cream classification

• Ice cream- based on milk and milk fats. This includes ice cream and creme brulee. This is a classic recipe. The composition of the mixture for cooking, in addition to milk or cream, includes butter, sugar, vanilla, flavoring additives. The consistency of this ice cream is melting, creamy. The calorie content is high.
• sorbet(or sherbet) - prepared from fruit juices with additives, has a soft texture. The mixture must be well mixed so that there are no large ice crystals. Do not add honey instead of sugar - you will never get the desired result.
• Fruit ice- hard ice cream made from fruit juices without milk. There is practically no fat here, but sugar is quite enough. This is a lower calorie option.
• Melorin- based on vegetable fats. This name is recommended to be used so as not to mislead consumers if there is almost no milk in the ice cream. However, it is still almost unknown to the general public. It is introduced into use to force unscrupulous manufacturers to honestly admit that they have saved on the product and use vegetable fats, including palm oil, instead of milk.

Ice cream by production method

• homemade ice cream- made only from natural ingredients. Available at home and in small family-type cafes. You can try to make it yourself according to proven recipes.
• Soft- is done in special machines in a matter of seconds from a dry mixture. The consistency is more like a cream. Served in waffle cups. You will find it in any fast food cafe.
• tempered. Industrial method of processing ice cream. The hardening process consists in the fact that the finished product is subjected to shock freezing at a temperature of minus 25-37 degrees in an air stream. After this procedure, ice cream cups become hard as a stone. They are packaged and sent to the consumer.
• Nano ice cream. It is clear that this is rather a curiosity, but there is such a thing. You can also try it in Russia. In 1987, a young microbiologist Kurt Jones decided to create an innovative treat for himself and his friends. He subjected droplets of creamy mixture and fruit juice to cryogenic freezing at an extra - low temperature - 70 degrees below zero. It turned out small multi-colored beads, which should be stored at a temperature not higher than minus 34 degrees.

A new type of ice cream is sold under the brand name "Dippin' Dots". It can be found in large supermarkets in special kiosks. Try it on occasion.

Calorie content and benefits of ice cream

A little about the calorie content and benefits of ice cream. Of course, this dessert cannot be called dietary. Even fruit ice contains a large amount of carbohydrates - sugar, glucose.

The fattest ice cream is ice cream. It contains an average of 12-15% fat. They named it after the French town of Plombières-les-Bains, where it was invented. Of course, French ice cream is somewhat different from our usual white glass. In addition to almond cream, it included whipped cream and candied fruits soaked in kirsch - cherry vodka. The modern ice cream recipe is devoid of these excesses. But the cream must be real.

In butter ice cream, the fat content is approximately 8-10%, and in milk ice cream it is even lower - 2.8 -3.5%. Accordingly, those who care about their own waist should choose ice cream with a lower fat content. Fruit ice and sorbets are completely devoid of milk fat, but there may be excess sugar and flavorings.

A conscientious manufacturer uses only natural ingredients to make ice cream. But the price of the product will be higher. Ice cream made in accordance with GOST can be stored for up to two years at a temperature of minus 20 degrees.

But what about the “fried” ice cream we mentioned in the title? And this is, rather, not a kind of ice cream, but an original way of serving it, popular in Mexico. But more on that in the next article...

The history of ice cream began about five thousand years ago, an analogue of this dessert existed in ancient China. In those days, snow or ice was served at the table, mixed with slices of oranges, lemons or pomegranate seeds. Since then, the industry has come a long way, and ice cream has acquired many other flavors. Now it is served as a separate dish or added to coffee, milkshakes, combined with pastries, marmalade, jam and fruit. To better understand this product, we will talk about what types of ice cream are.

Types of ice cream by composition:

Dairy is a product obtained by churning and freezing milk, sugar and stabilizers. In the production of this ice cream, nuts, chocolate, cocoa, fruit and berry syrups, etc. are used as fillers. This type of ice cream is characterized by a low fat content (2.5-3.2 percent), a relatively low calorie content (137 kcal/100 g) and a high water content (70.4 percent).

AT creamy ice cream, unlike milk, uses cream with a fat content of at least 8-10 percent. The calorie content of such ice cream is 190-226 kcal / 100 g, and the fat content is from 10 to 20 percent. There are two varieties of creamy ice cream - ordinary and ice cream.

Cream(French plombieres, from the name of the French town of Plombieres), unlike ordinary creamy ice cream, it has an increased fat content and calorie content. To increase the percentage of fat content, butter is added to it. In practice, it is customary to single out these two varieties as independent ones, therefore, the term "creamy ice cream" often refers to ordinary ice cream, and ice cream is considered an independent species.

These three types of ice cream are the most common and are made from animal fats.

Yoghurt ice cream - for its manufacture they use a special sourdough, useful lacto- and bifidobacteria. Thanks to freezing, ice cream retains all the beneficial properties of yogurt. It contains 3-6% fat and, if you do not add a lot of sugar to it, it has a reduced calorie content.

There are also several varieties of popsicles. Among them, the most common: fruit ice(frozen juice or fruit drink), sorbet- homogeneous fruit and berry puree and sherbet- a mixture of fruit and berry puree and milk-based ice cream.

In addition, there is ice cream, which contains vegetable fats: coconut and palm oil, as well as soy milk.

These are the main types of ice cream in terms of composition, but in addition to them, mixed types, such as multilayer ice cream, are widely used; ice cream, which contains confectionery fat or ice cream made using chicken eggs.

According to the consistency in our time, 2 types of ice cream can be distinguished:

tempered- dense, hard ice cream. Produced mainly in production conditions;

Soft- less dense in consistency, usually sold by weight. This is made more often at catering establishments;

By taste, the most common types of ice cream are:

vanilla,
- chocolate,
- coffee,
- With the taste of certain berries, fruits and even vegetables,
- Walnut,
- Creme brulee.

Unusual recipe - fried ice cream

Today, fried ice cream, an exotic Chinese dish, is popular all over the world. It can be found in oriental restaurants or cooked at home. To do this, ice cream is divided into portions, dipped in a mixture of eggs and breadcrumbs, then cooled well and quickly deep-fried until crispy. The dish must be served immediately, and the dessert, warm on the outside and cold on the inside, practically melts in your mouth.

Those who wish will be able to get acquainted with the variety of ice cream made in Moldova at