Chocolate ice cream is ice cream with natural or artificial chocolate flavoring. One of the oldest flavours of ice creams, it is also one of the world's most popular. While most often sold alone, it is also a base for many other flavours.
.jpg) Chocolate ice cream in a cone | |
| Alternative names | Antonio Latini |
|---|---|
| Type | Ice cream |
| Place of origin | Italy |
| Region or state | Worldwide |
| Main ingredients | Cocoa powder, eggs, cream, vanilla, sugar |
| Nutritional value per 100 g (3.5 oz) | |||||
|---|---|---|---|---|---|
| Energy | 2,680 kJ (640 kcal) | ||||
28.2 g | |||||
| Sugars | 25.4 g | ||||
| Dietary fiber | 1.2 g | ||||
11 g | |||||
3.8 g | |||||
| |||||
| Other constituents | Quantity | ||||
| Water | 55.7 g | ||||
| Caffeine | 3 mg | ||||
| Theobromine | 62 mg | ||||
| †Percentages estimated using US recommendations for adults,[1] except for potassium, which is estimated based on expert recommendation from the National Academies.[2] | |||||
History
editThe earliest frozen chocolate recipes were published in Naples, Italy, in 1693 in Antonio Latini's The Modern Steward. Chocolate was one of the first ice cream flavors, created before vanilla, common drinks such as hot chocolate, coffee, and tea were the first food items to be turned into frozen desserts.[3] Hot chocolate had become a popular drink in seventeenth-century Europe, alongside coffee and tea, and all three beverages were used to make frozen and unfrozen desserts.[4] Latini produced two recipes for ices based on the drink, both of which contained only chocolate and sugar.[5] In 1775, Italian doctor Filippo Baldini wrote a treatise entitled De sorbetti, in which he recommended chocolate ice cream as a remedy for various medical conditions, including gout and scurvy.[6]
Chocolate ice cream became popular in the United States in the late nineteenth century. The first advertisement for ice cream in America started in New York on May 12, 1777, when Philip Lenzi announced that ice cream was officially available "almost every day". Until 1800, ice cream was a rare and exotic dessert enjoyed mostly by the elite. Around 1800 insulated ice houses were invented and manufacturing ice cream soon became an industry in America.[7][8]
Production
editChocolate ice cream is generally made by blending cocoa powder, and the eggs, cream, vanilla, and sugar used to make vanilla ice cream. Sometimes chocolate liquor is used in addition to cocoa powder or used exclusively to create the chocolate flavor.[9] Cocoa powder gives chocolate ice cream its brown color, and it is uncommon to add other colorings.[10][11]
The Codex Alimentarius, which provides an international set of standards for food, states that the flavor in chocolate ice cream must come from nonfat cocoa solids that must comprise at least 2.0–2.5% of the mix weight. The US Code of Federal Regulations "permits reductions in the content of milk fat and total milk solids by a factor of 2.5 times the weight of the cocoa solids", to take into account the use of additional sweeteners.[12]
The minimum fat content of chocolate ice cream in both Canada and the United States is 8%, irrespective of the amount of chocolate sweetener in the recipe.[12]
Availability
edit
Chocolate ice cream is sold in restaurants, cafés, diners, supermarkets, grocery and convenience stores. Ice cream parlors specialize in the sale of ice cream. Chocolate is one of the five most popular ice cream flavors in the United States and as of 2013[update] is second only to vanilla.[13][14]
Other flavors
editChocolate ice cream is used in the creation of other flavors, such as rocky road. Other flavors of ice cream contain chocolate chips mixed in with the ice cream. For example, (plain) chocolate chip ice cream is made with vanilla ice cream, chocolate chocolate chip (or double chocolate chip) ice cream is made with chocolate ice cream, and mint chocolate chip ice cream is made with mint ice cream.[citation needed]
See also
edit
References
edit- ^ United States Food and Drug Administration (2024). "Daily Value on the Nutrition and Supplement Facts Labels". FDA. Archived from the original on 2024-03-27. Retrieved 2024-03-28.
- ^ National Academies of Sciences, Engineering, and Medicine; Health and Medicine Division; Food and Nutrition Board; Committee to Review the Dietary Reference Intakes for Sodium and Potassium (2019). "Chapter 4: Potassium: Dietary Reference Intakes for Adequacy". In Oria, Maria; Harrison, Meghan; Stallings, Virginia A. (eds.). Dietary Reference Intakes for Sodium and Potassium. The National Academies Collection: Reports funded by National Institutes of Health. Washington, DC: National Academies Press (US). pp. 120–121. doi:10.17226/25353. ISBN 978-0-309-48834-1. PMID 30844154. Retrieved 2024-12-05.
- ^ Lohman, Sarah (29 August 2012). "Origin of a Dish: Chocolate Ice Cream". Four Pounds Flour. Retrieved 6 January 2014.
Because of the precedent of frozen drinks, some of the earliest ice cream flavors were drinks, like coffee and tea. This is why chocolate ice cream was invented long before vanilla.
- ^ Quinzio 2009, p. 42.
- ^ Quinzio 2009, p. 14.
- ^ Quinzio 2009, p. 50-51.
- ^ "The History of Ice Cream". www.idfa.org/. Archived from the original on 19 February 2015. Retrieved 12 April 2014.
- ^ Funderburg 1995, p. 69.
- ^ Goff & Hartel 2013, p. 100.
- ^ Clarke 2004, p. 57.
- ^ Tharp & Young 2012, p. 32.
- ^ a b Goff & Hartel 2013, p. 101.
- ^ "What's hot in ice cream". International Dairy Foods Association. Retrieved 7 January 2014.
- ^ "Vanilla Remains Top Ice Cream Flavor with Americans". International Dairy Foods Association. 23 July 2013. Archived from the original on 16 September 2016. Retrieved 6 December 2013.
Bibliography
edit- Clarke, Chris (2004), The Science of Ice Cream, Royal Society of Chemistry, ISBN 978-0-85404-629-4
- Funderburg, Anne Cooper (1995), Chocolate, Strawberry, and Vanilla: A History of American Ice Cream, Popular Press, ISBN 978-0-87972-692-8
- Goff, H Douglas; Hartel, Richard W (2013), Ice Cream, Springer, ISBN 978-1-4614-6096-1
- Quinzio, Jeri (2009), Of Sugar and Snow: A History of Ice Cream Making, University of California Press, ISBN 978-0-520-94296-7
- Tharp, Bruce W.; Young, L. Steven (2012), Tharp & Young on Ice Cream: An Encyclopedic Guide to Ice Cream Science and Technology, DEStech Publications, Inc, ISBN 978-1-932078-68-8
Further reading
edit- The International Confectioner (1914). "Cocoa in Ice Cream". International Confectioner Incorporated. Volume 23. p. 52.