About Vanilla Ice Cream

Vanilla ice cream is one of America's favorite refreshments. It serves as a tonic for hot summer days and soothes sore throats in the winter. Vanilla ice cream has evolved over the years, but the ice cream eaten today is rather young. Vanilla ice cream sells more than any other flavored refreshment on the market. It is a staple for birthdays and celebrations. Vanilla is both exotic and generic, making it a favorite for many consumers.

History

Vanilla ice cream isn't credited to a single inventor, but several countries had their own recipes. The first documented use of ice cream or its variant came from Alexander the Great, who reigned in 336 B.C. to 323 B.C. He ordered treats of flavored ice with fruit and honey toppings. Only the rich and privileged could have this treat because it required access to specially designed cellars underground. Arabs used sherbet, made of ice and sugary syrup, to cool body temperature and heal the sick.
The origins of ice cream, made of ice and milk, were in China. Marco Polo discovered the recipe for creamed ice from Kublai Khan (1214-1294) when he visited China during the 13th century. He brought this recipe to Italy, and this formula spread throughout the world. It first emerged in France, and then England; each country modified the recipe along the way. Mexico first exported vanilla to Asia and Africa during the 16th century, and vanilla soon became one of the flavors used in ice cream.

Types

Original vanilla and French vanilla are the two distinguished types of vanilla ice cream. Both use vanilla beans, but French vanilla uses a custard base of egg yolks in the recipe, giving the ice cream a darker hue and floral fragrance. Credit for the French vanilla recipe comes from France, and Thomas Jefferson is credited with bringing this recipe to the United States. Original vanilla ice cream recipes use vanilla with cream and sugar, whereas some recipes in the French style use butter instead of cream.

Kinds

Elizabeth Raffald, author of "The Experienced English Housekeeper" (1769) noted, "When ice creams are not put into shapes, they should always be served in glasses with handles." That notion still holds true today, but there are countless ways of serving vanilla ice cream among the many kinds of flavors that use vanilla as a base or complementary taste. Restaurants and ice cream parlors serve vanilla ice cream in a variety of dishes, from glassware to paper cups. Some desserts featuring vanilla ice cream do not require a serving dish, such as ice cream in sandwiches or cones. The kinds of vanilla ice cream flavoring are unlimited. A popular flavor is vanilla swirl, in which a complementary flavor such as chocolate or raspberry blends into a vanilla base.

Warnings

Eating ice cream too fast causes what's known as brain freeze or an ice cream headache. The nerve center that is located above the roof of the mouth reacts to the cold by dilating the blood vessels in your head. Cure this by placing your tongue on the roof of your mouth to warm the nerve center and speed up recovery. For those trying to lose weight, eat ice cream in moderation. According to nutrition expert John McDougall, MD, milk is the only food that contains a high content of fat, carbohydrates and protein combined. Consider replacing ice cream as a dish and using it as a condiment. Top cakes with a small scoop of low-fat ice cream instead of icing, or use it as a dip or spread for desserts that call for butter.

Identification

Vanilla ice cream contains dairy, sugar and vanilla. Sherbet's main ingredients are fruit juice and sugar, and it may also contain a small amount of animal products, such as egg whites and gelatin. Sorbet does not contain any dairy or cream and is primarily made from fruit juice or other sweeteners such as corn syrup. Neapolitan ice cream contains three layers of flavors in a block format, usually vanilla, chocolate, and strawberry. It may contain sherbet as well.

Resources

• "History of Ice Cream"
• "The Ultimate Ice Cream Book"