ice cream

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ice cream,

sweet frozen dessert, made from milk fat and solids, sugar, flavoring, a stabilizer (usually gelatin), and sometimes eggs, fruits, or nuts. The mix is churned at freezing temperature to attain a light, smooth texture. Water ices existed in the Roman Empire, and Marco Polo brought back from East Asia reports of iced, flavored foods. From Italy the confection spread to France and England, reaching America early in the 18th cent. Ice cream sundaes had become popular by the 1890s, and the ice cream cone was introduced in 1904. The manufacture of ice cream in the United States on a commercial scale began in 1851 in Baltimore and has become an important industry. Commercial ice cream is pasteurized and homogenized. Federal, state, local, and industry regulations as to percentage of milk fats and solids, purity of ingredients, and cleanliness of preparation and dispensing are designed to maintain the dietary value of ice cream and to inhibit bacterial multiplication, for which ice cream is a favorable medium. Similar frozen confections include the fat-rich bisque (with added bakery products), parfait (containing eggs), and mousse; frozen custard, generally low in fat; frozen yogurt, also low in fat; and ices and plain or milk sherbets, based on fruit juices and sugar.


See V. Cobb, The Scoop on Ice Cream (1985); W. S. Arbuckle, Ice Cream (1986).

Ice Cream


a refreshing food that is used as a dessert. It has a pleasant flavor, high caloric value, and is easy to assimilate. Most types of ice cream contain the proteins, fats, carbohydrates, mineral salts, and vitamins necessary for nutrition. The main ingredients are dairy products (milk, cream, butter), sugar, fresh or frozen fruits or berries, jam, chocolate, walnuts, almonds, candied fruit, eggs, stabilizers (agar), and aromatic substances. A mix is prepared from the ingredients, using given recipes. The mix is then pasteurized and homogenized; after cooling it is frozen and whipped in freezers. The resulting “soft” ice cream has up to 60 percent of its water in form of minute ice crystals, and its temperature has been lowered to between −4° and −5°C. The “soft” ice cream is divided into portions, shaped, and frozen further (hardened) in refrigeration chambers or various apparatus with brine or air freezing. During hardening more water freezes, the ice cream becomes firm, and its temperature decreases to between −10° and −20°C.

What does it mean when you dream about ice cream?

Ice cream is often associated with childhood. Alternatively, the dreamer may be celebrating a release of cold, repressed emotions that have melted at the heart of some situation.

Ice Cream

Eating, making, selling, or serving ice cream suggests that you are feeling contentment and satisfaction in your life. Things are well and the best is yet to come. Alternatively, you may be compensating in a dream for a lack in daily life. For example, not enough “sweetness” or sincerity during the day may bring images of ice cream into the night.
References in periodicals archive ?
Quinzio also dug up a 1902 story in the New York Tribune that said city kids forced the price of ice cream sandwiches down to a penny.
A restored 1950's ice cream truck will be used for the sampling in Boston, Philadelphia, New York and Washington, DC.
BRITAIN'S first ice cream shop was opened in 1850 by Carlo Gatti in London.
But making ice cream requires some time and advance planning, since in most recipes an ice cream base is cooked on top of the stove in advance and must be chilled several hours prior to churning in an ice cream machine.
But if you just want a refreshing, ice-cold, chocolate-coated indulgence that won't show up on your midriff or your next angiogram, belly up to a Healthy Choice Premium Ice Cream Bar (or Fudge Bar or Ice Cream Sandwich).
The reason I tell you about the American history of the ice cream, is that it has influenced us so much over the last few years, with the introduction of Ben and Jerry's and Haagen Daz with all their new flavours.
Tasting an ice cream in Portugal while on holiday as an adult triggered my ongoing love affair with home-made ice cream,' Liz says of her conversion to becoming an Ice Cream Queen.
The story of ice cream; Colloidal dispersions, freezing and rheology; Ice cream ingredients; Making ice cream in the factory; Product assembly; Measuring ice cream; Ice cream: a complex composite material; Experiments with ice cream and ice cream products.
Chad Smith, of the Red Hot Chili Peppers, came up with the combination of vanilla ice cream with red hot candies and called it "Red Hot Vanilla:"
Eating ice cream on a street was different from eating it in a middle-class ice cream parlor.
But once the ice cream sits around and the crystals grow to greater than 50 micrometers, they become detectable to eaters, says Goff.
People expect the pastry kitchen to provide everything; homemade cadies, ice cream, or a special dessert to satisfy a specific craying," Hubert reasons.