Розмовна тема: Ice-cream – a popular summer treat
Ice cream is not as simple a creation as you might think at first. Next time you lick a smooth, cool tee-cream on a hot summer’s day. stop to think about the minoryou’re ing. There is more to that texture than meets the eye. It’s really not surprising it took mankind more than 2,000 years to develop it.
The process of making ice cream is more complicated than the ingredients. Ice-cream ingredients could hardly he simpler: air, water, milk or cream and sugar. But it’s the way they come together that makes ice-cream special. The process is seemingly straightforward: mix the ingredients in appropriate proportions, place it in an ice-cream churn then chill. But that’s where you are wrong.
We can feel ice crystals on the tongue which are not visible to the human eye. The human tongue is a very sensitive one – crystals any bigger than about a twentieth of a milimetre feel coarse and grainy. So constantly turning the paddles of the ice-cream making machine steadily ensures that the ice crystals in the finished product stay small.
Air in ice cream makes it a pleasant experience. The beating action also folds in plenty of air and it is the air in ice-cream that makes it light, fluffy and soft. Some complain that air in ice-cream is just a way for manufacturers to sell you nothing for something. But it serves a very important function: air stops ice cream from feeling unbearably cold.
Ice cream is made to have a long life if properly kept. In the freezer, ice-cream has a relatively long shelf life. If you’ve prepared yours at home with natural ingredients, then you probably won’t have to worry about it going off- it’s bound to be eaten well before its expiration or freshness date. Most ice-cream produced inBritainis a factory creation destined for long-term refrigeration without a trace of real cream or real anything -it’s often made from highly processed vegetable fats.
The fashion is now for more natural ingredients. Industrialised ice cream accounts for over 95 per cent of global consumption. However, the days of cheap ingredients and chemicals may be coming to an end. Today the trend is towards increasing sophistication and luxury, using cream rather than vegetable fats and more chocolate and real fruit.
There is no substitute for traditional ice cream. Other manufacturers are looking towards providing the low fat/no-fat alternatives that consumers are demanding. But it is proving hard to make a fat substitute that releases flavour in the same way real fat does. Even after extensive research, it seems it will be a long time before these products come anywhere near the flavour, texture and style of good old-fashioned ice-cream.