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.

Bibliography

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

(dreams)
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 ?
Since wellness is the hottest new category, expect to see more fortified (calcium, vitamins, minerals, fiber and probiotic cultures) ice creams along with less fat, less sugar and fewer calories.
A half-century ago, Doug Goff grew up in a home in Truro, NS where the freezer usually held seven or eight flavours of ice cream and a sleeve of cones was nearby.
Most factory owners are ignorant of the food act as they use harmful ingredients, including impure water, arrowroot, toxic dye, flavour, soda, date expired powder milk and saccharin, in ice creams, he added.
Nowhere is this more evident than in our new range ofJapanese-inspired ice creams and sorbets.
Baloch Ice Cream is another local ice cream that has acquired top of mind with its assortment of ice creams.
SEVERAL YEARS AGO, while helping my parents move from my childhood home, I came across an ice cream maker in the coal room of the basement.
GEORGE Washington was a fan, Ronald Reagan loved it so much he declared July National Ice Cream Month, but Barack Obama doesn't care for it at all.
She spent several years of trial and tweaking to develop her "scoopable" alcohol-infused ice creams. The ice creams offer a superpremium quality 18 to 22 percent butterfat content and the liqueur-based flavors feature about a five percent alcohol content.
NORTH East ice cream company Venetian Ices has been voted the best in Britain.
A WELSH ice cream maker has been named the best in the UK.
As anyone who's been to Italy will testify, that nation's ice creams are arguably the closest thing to food heaven.