Ice cream, a beloved frozen dessert, is typically crafted from a milk or cream base, sweetened with sugar or alternatives, and infused with flavors ranging from classic vanilla and cocoa to vibrant fruits. The addition of stabilizers and food coloring enhances its texture and appearance. The mixture undergoes a freezing process while being continuously stirred to prevent ice crystal formation, resulting in a smooth consistency. An alternative method involves combining a flavored cream base with liquid nitrogen, creating a uniquely textured, semi-solid foam. Ice cream's malleability is temperature-dependent, softening as it warms.
1904: Ice Cream Cone Popularized
The ice cream cone was popularized in the US at the 1904 World's Fair in St. Louis, Missouri.
1904: Ice Cream Cones at the World's Fair
The popularity of ice cream cones surged during the 1904 St. Louis World's Fair. Legend has it that an ice cream vendor, having run out of dishes, partnered with a neighboring waffle vendor to sell ice cream in rolled-up waffles, leading to the widespread adoption of the cone.
1926: Birth of Modern Ice Cream Industry
With the perfection of the continuous-process freezer in 1926, commercial mass production of ice cream marked the beginning of the modern ice cream industry.
2006: Liquid Nitrogen Ice Cream
Some commercial ice cream makers started using liquid nitrogen for the initial freezing process in 2006, eliminating the need for traditional freezers.
2008: Popular US Ice Cream Flavors
As of 2008, vanilla and chocolate held a combined market share of 40%, making them the most popular ice cream flavors in the U.S., according to the NPD Group.
September 2009: UK Ice Cream Market Report
A report from September 2009 stated that in the United Kingdom, 14 million adults purchase ice cream as a treat, contributing to a market worth £1.3 billion.
2015: Study on Dietary Emulsifiers in Ice Cream
A 2015 mouse study suggested that common dietary emulsifiers in ice cream, carboxymethyl cellulose (CMC) and polysorbate 80 (P80), could potentially contribute to inflammatory bowel diseases, weight gain, and other metabolic syndromes.
2015: US Ice Cream Production
In 2015, the US produced nearly 900 million US gallons of ice cream.
2018: New Zealand Ice Cream Exports
By 2018, New Zealand's ice cream exports expanded to include new flavors like matcha, specifically aimed at Asian markets.