Icecream

Ice cream or ice-cream, originally called iced cream is a frozen dessert made from dairy products, mainly milk and cream, using flavoring agents and sweeteners. The mixture is stirred slowly while cooling to prevent ice crystals from forming, resulting in smoothly textured ice cream.

Origins of ice cream can be traced back to at least the 4th century B.C. The Roman emperor Nero in A.D. 37-68 ordered ice to be brought from the mountains and combined with fruit toppings. King Tang A.D. 618-97 of Shang, China had a method of certain ice and milk concoctions.

A typical ice cream has the following composition:

Greater that 10% milk fat.
9 to 12% milk solids that is not fat, and contains serum solids that are proteins and carbohydrates.
12 to 16% sweeteners.
0.2 to 0.5% stabilizers and emulsifiers.
55% to 64% water which comes from the milk or other ingredients.

Agnes Marshall was a celebrated cookery writer and patented and manufactured an ice cream maker. She was the first person to suggest using liquefied gases to freeze ice cream.

Ice cream cones were served in the 19th century.

Other frozen desserts include:

Frozen custard

Frozen yogurt

Gelato

Ice milk

Ice pop

Kulfi

Sherbet

Sorbet

Snow cones

Maple toffee