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.
Ice cream mix-ins : easy homemade treats
Jeff Keys ; photographs by Zac Williams.
Layton, Utah : Gibbs-Smith, 2009.
Making artisan gelato : 45 recipes and techniques for crafting flavor-infused gelato and sorbet at home
Torrance Kopfer.
Beverly, Mass. : Quarry Books, c2009.
The word "gelato," in Italian, simply means "ice cream," but its meaning has shifted to define a type of high-end frozen dessert, made with milk, not cream. Gelato also has 35% less air whipped into it than ice cream, heightening its rich mouthfeel without tipping the scales. Gelato, in all its luxury, is simple to make at home with a standard ice-cream maker. "Making Artisan Gelato," following on the heels of "Making Artisan Chocolates," will offer 45+ recipes and flavor variations for exquisite frozen desserts, made from all-natural ingredients available at any grocery store or farmer's market. From pureeing and straining fruit to tempering egg yolks for a creamy base, the gelato-making techniques included in "Making Artisan Gelato" ensure quality concoctions. Recipe flavors run the gamut--nuts, spices, chocolate, fruit, herbs, and more--with novel flavor pairings that go beyond your standard-issue fare.
Ice cream : amazing ices, sherbets, sorbets, bombes and iced desserts : 150 delicious recipes shown in 300 beautiful photographs
Joanna Farrow and Sara Lewis.
London : Lorenz, c2008.
Ice cream is impossible to resist, whatever your age or the occasion. Fresh, bright and contemporary, with 150 recipes and 250 stunning photographs, this book take you through the entire range of ices and ice creams. A guide to techniques and ingredients provides a alth of information on how to make ice creams by hand or machine, how to layer and ripple, use moulds of different shaps and sizes, and how to make your own baskets, cones, biscuits and ice bowls, as well as a guide to the dazzling number of ingredients and flavourings you can use.
The ice cream bible
Marilyn Linton & Tanya Linton.
Toronto : R. Rose, 2008.
- Includes index.
- Previously published until title: 125 best ice cream recipes.
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
