We all scream for ice cream
Given summertime St. Louis weather, it is not really surprising that the ice cream cone-something that lets you walk around nibbling on a sweet frozen snack-was introduced here.
The ice cream bible
Marilyn Linton & Tanya Linton.
Toronto : R. Rose, 2008.
- Includes index.
- Previously published until title: 125 best ice cream recipes.
Italian ice cream : gelato, sorbetto, granita and semifreddi
Carla Bardi, [Emilia Onesti] ; photography by Leonardo Pasquinelli.
Fiesole, Italy : McRae, c2007.
Includes index.
The perfect scoop : ice creams, sorbets, granitas, and sweet accompaniments
David Lebovitz ; photography by Lara Hata.
Berkeley : Ten Speed Press, c2007.
A full-color collection of 150 recipes for ice creams, sorbets, and granitas (plus sauces, mix-ins, and vessels) from celebrated pastry chef Lebovitz, formerly of Chez Panisse and author of "The Great Chocolate Book" and "Room for Dessert."
Ice cream
Joanna Farrow and Sara Lewis.
London : Southwater, 2006.
- Includes index.
- "Over 70 recipes for sensational ices & iced desserts, with 150 delectable photographs"-Cover.
There is no consensus on exactly who first produced and sold an ice cream cone, but authorities agree that it happened in St. Louis at the 1904 World's Fair. The United States Postal Service even issued a stamp commemorating the event.
The original cones utilized a Middle Eastern waffle-like pastry called a "zalabia," folded into a cone and filled with ice cream. The market is now dominated by pointed "sugar cones" and flat-bottomed "waffle cones," and all their variations.
Ice cream itself has been on the scene longer than anyone can remember. Marco Polo is said to have brought recipes from China in the 13th century. Today, about a tenth of the United States production of milk is devoted to making ice cream.
Americans eat, on the average, better than twenty quarts of ice cream apiece, more than is consumed in any other country.
The basic ingredients of ice cream are milk and sugar, mixed, blended and allowed to freeze.
As with many foods that taste good, ice cream has a dubious reputation. Smoothness and flavor are typically delivered through the agency of fats, and no one has yet found an entirely satisfactory healthy substitute. Another path to smoothness is the introduction of air into the ice cream mix, increasing its volume. Commercial ice cream can be as much as 80% air, with the percentage decreasing in premium varieties.
Article by: St. Louis Public Library staff.
