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"Ice cream" must be at least 10 percent milk fat, and must contain at least 180 grams (6.3 oz) of solids per litre. When cocoa, chocolate syrup, fruit, nuts, or confections are added, the percentage of milk fat can be 8 percent. [68] "Ice cream mix" is defined as the pasteurized mix of cream, milk and other milk products that are not yet frozen ...
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The large-scale production of ice cream also resulted from the ice trade. Ice cream had been produced in small quantities since at least the 17th century, but this depended both on having large quantities of ice available, and substantial amounts of labour to manufacture it by constantly agitating the mixture to produce the light texture ...
The largest ice cream cone in the world was created in 2011 in Rimini during the 32nd edition of the International Exhibition of Handcrafted Gelato, Pastry, and Bakery. The cone, made with over 2000 wafers, was 2.81 metres (9 ft 3 in) tall and weighed 70 kilograms (150 lb).
Neapolitan ice cream was the first ice cream recipe to combine three flavors. [3] The first recorded recipe was created by head chef of the royal Prussian household Louis Ferdinand Jungius in 1839, who dedicated the recipe to the nobleman, Fürst Pückler. [4] The German name for Neapolitan ice cream is Fürst-Pückler-Eis.
Chasing an ice cream truck after hearing its siren song of sugary goodness was a 20th century rite of passage, but the neighborhood-roaming ice cream trucks of yesteryear aren't as prevalent as ...
A yakhchal, an ancient type of ice house, in Yazd, Iran. The history of bastani probably began around 500 BCE in the Achaemenid Empire of Persia. [3] [4] Various syrups would be poured over snow to produce summertime treats called "fruit ice" ().
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