How to cook ice cream and dairy desserts

Early versions of the frozen confection we know as ice cream probably used snow and sweeteners to please the palates in ancient China and the Roman Empire. The dessert made its pilgrimage to North America in 1774, when caterer Phillip Lenzi told a New York newspaper that he would be selling a dessert he had discovered in London called “ice cream”.

However, it was not until 1926 that refrigeration allowed the mass production of ice cream. With subsequent decades came better freezers and an increase in ice cream consumption. Today, the average American eats more than 15 quarts of ice cream in a year.

Part of ice cream’s popularity can be attributed to its smooth, creamy texture. The process of homogenization helps create its unique taste by breaking down the size of the fat globules in the milk, making a smoother product.

Adding air also makes ice cream smoother. After flavors and colors have been added, but before any mix-ins such as fruit or candy pieces are added, the mixture is whipped to increase its volume by 150 percent. Without this added air, the density of ice cream would resemble that of an ice cube. Too much air, though, creates an ice cream that is too mushy and unsatisfying in texture to serve. Air does not determine the difference between softserve and hard ice creams, however. Softserve ice cream is not allowed to freeze fully, so it maintains its “soft” consistency and can easily be manipulated by machine into cones or containers. Hard ice cream is allowed to freeze so it can be scooped or spooned out of containers.

Ice cream can be made at home with an ice-cream maker, milk, cream, sugar, and flavors. Many recipes also call for eggs. Homemade ice cream does not contain the stabilizers used in commercial ice cream to increase body and stave off melting. Nor does it contain artificial flavorings, as many commercial products do. The result is a texture and taste that are very different from those of commercial ice cream.

Most commercial ice cream has around 10 percent milk fat and added sweeteners and so a high calorie count. The count increases with the number of high-calorie mix-ins: pieces of fruits, nuts, candy, and cookies with flavored syrups in ribbons, swirls, and ripples. Many of these ingredients have added fat.

Types of frozen dairy desserts include:

Ice milk – Ice milk has fewer calories from fat because it is prepared in the same manner as ice cream but with only 3 to 5 percent milk fat. (Regular ice cream has around 10 percent milk fat, and premium varieties can be as high as 16 percent). Most varieties of ice milk also have fewer calories overall, but some brands add more sweetener and flavoring to compensate for the less creamy texture.

Sherbet or sorbet – Sherbet’s main ingredients are frozen, sweetened fruit juice and water, but it also can contain milk and egg whites. Therefore, sherbet is not a safe alternative to ice cream for persons with milk or egg allergies. Sorbets and ices may be better choices, because they are supposed to be prepared without these ingredients. Their names are not regulated, so always check the label before purchasing. Both contain a liquid base (usually fruit juice), sweetener, and water, but sorbets are less creamy than sherbets, and ices are even less creamy than sorbets, usually with a granular texture.

Frozen yogurt – Frozen yogurt is made from fermented milk treated with a lactic acid culture. It is sold in either soft-serve or hard forms. It usually contains less fat than ice cream. It also provides the vitamins and minerals commonly found in dairy products, unlike nondairy items. However, frozen yogurt does not contain the same friendly bacteria that some forms of unfrozen yogurt do. The freezing process kills the bacteria that aid in digestion.

Favorite flavor

What is the most popular ice cream flavor in North America? Vanilla, of course. It is the flavor of almost 30 percent of all ice cream produced. Next on the list are chocolate and Neapolitan.

Preparation tips

It is fun to make ice cream at home, and several new makers on the market need little, if any, manual cranking. Just gather the ingredients, mix, and follow the manufacturer’s directions. Because homemade ice cream does not contain the stabilizers and preservatives of its commercial counterparts, it lasts only a few days in the freezer before it starts to form ice crystals and pick up the ambient smells. Therefore, it is best to make ice cream when the amount made will be quickly consumed.

For the occasional snacker, commercially available desserts provide no real preparation time: allow the container to soften slightly on the counter (perhaps only a minute or two), and then scoop out a 1.5 cup serving.

Serving suggestions

Ice cream is delicious, but it should be an occasional indulgence, given the amount of calories and fat in it. When it is time to splurge, limit the amount of ice cream or other dessert treat to a small serving instead of filling a bowl. In addition, choose a frozen dessert that has less than 3 grams of fat per half cup, and use it as a foundation to enhance other, healthier foods. For example, add fruit, such as strawberries or bananas, to ice cream in equal ratios instead of pouring on the chocolate syrup.

To lower your fat intake, choose sorbets and fruit ices or low-fat ice cream and ice cream substitutes. Watch your serving size, however, so calories do not become a concern.