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Dairy Processing Handbook/chapter 19 385 Chapter 19 It is uncertain how long ice cream has been produced, but it probably originates from China. From very old writings it has been learned that the Chinese liked a frozen product made by mixing fruit juices with snow, what we now call water ice. This technique later spread to ancient Greece and Rome, where the wealthy, in particular, were partial to frozen desserts. After disappearing for several centuries, ice creams in various forms reappeared in Italy in the Middle Ages, most probably as a result of Mar- co Polo returning to Italy in 1295 after a 16–17 year stay in China, where he had learned to appreciate a frozen dessert based on milk. From Italy ice cream spread over Europe during the seventeenth century, and long remained a luxury product for the royal courts. Ice cream Dairy Processing Handbook/chapter 19386 Sales of ice cream to the general public in the United States started in the eighteenth century, but did not become widespread until the nineteeth century, when the first wholesale firm appeared on the market. Categories of ice cream Ice cream can be divided into four main categories according to the ingredi- ents used: ? Ice cream made exclusively from milk products, ? Ice cream containing vegetable fat, ? Sherbet ice cream made of fruit juice with added milk fat and milk solids-non-fat, ? Water ice made of water, sugar and fruit concentrate. The first two types of ice cream account for an estimated 80 – 90% of the total world production. The following description is therefore confined to these two types. Typical ice cream formulas are shown in table 19.1. Table 19.1 Typical ice cream formulas Type of Fat MSNF Sugar E/S Water Overrun ice cream % wt % wt % wt % wt % wt % vol Dessert ice 15 10 15 0.3 59.7 110 Ice cream 10 11 14 0.4 64.6 100 Milk ice 4 12 13 0.6 70.4 85 Sherbet 2 4 22 0.4 71.6 50 Water ice 0 0 22 0.2 77.8 0 Fat: Milk, cream, butter or vegetable fat Water: May include flavouring or colouring