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Archive 1Archive 2

Dirty ice cream?

ice cream? what do you think of when i say ice cream....... i think of a big bananan with strawberry sauce mmmhmmm i thing that is yumm yumm and i

Sketchy Reference

Current revision has this text: "In the United States, ice cream made with just cream, sugar, and a flavoring (usually fruit) is sometimes referred to as "Philadelphia style"[33] ice cream."

Can someone provide a real reference to the term Philadelphia style ice-cream (and New York style, as I heard it called on a Food-TV show)? Reference 33 is simply a link to someone's recipe they posted online, not a definitive source by any stretch of the imagination and I htink it should be removed and replaced. —Preceding unsigned comment added by 98.248.25.136 (talk) 06:54, 22 July 2009 (UTC)


Ice cream on Aeroe, Denmark

The national ice cream on Aeroe is the walnut ice cream. The speciality consists of waffel, two balls of walnut ice cream and maple syrup. The place where you can buy the speciality, only allows the walnut ice cream to be mixed with maple syrup and nothing else! And you can't order less than two balls! Through the time, people have questioned the content of cream in the walnut ice cream becaue of the suspicious consistency. —Preceding unsigned comment added by 194.239.215.97 (talk) 12:40, 14 April 2008 (UTC)

Ice cream in China

Any source on the invention of ice cream in China? -- User:Dante Alighieri, 7 Nov 2002 Ice cream in China is considered healthy because it is dairy.

A number of websites, include USA Today's Q-and-A, About.com, and ice-cream.org reported a story that ice cream was made during the time of King Tang of the Shang Dynasty, and the ingredients included buffalo milk, flour, and camphor. But these English pages all confused the king's personal name, Tang, with the Tang Dynasty.
I'm not familiar with food history, and I haven't heard of this story or the likes of it in meatspace. --Menchi 10:58 10 Jun 2003 (UTC)
Considering the essentially total absence of dairy products in traditional Asian cuisine, and the much higher percentage of Asians who are lactose intolerant, the China-as-origin-of-ice-cream theory seems highly suspect to me. --tooki 06:40, 18 Dec 2004 (UTC)

you might aswell delete that section, its more or less useless, it says alot of rubbish and at the end says "its probably not true..."86.10.40.202 23:37, 6 April 2006 (UTC)

If anybody finds such a scholarly source for this, please add it to ice cream history. Ocanter (talk) 17:44, 28 March 2008 (UTC)


Actually, Northern Chinese and Mongols, Manchus, and other East Asian groups had common uses for milk products. Intranetusa (talk) 02:21, 29 August 2008 (UTC)

St, Louis World's Fair

The revelation of the ice-cream cone at the St. Louis World fair in 1904 is incorrect. It was available in the 1880s in Britain, but I have to research it before changing the details. Mintguy

Squirrel ice cream

SQUIRREL icecream? Is this somebody's idea of a bad joke? Also, is it true that British 'icecream' has no dairy in it anymore? It's interesting to see how this article has grown since I made it so long ago :) KJ 00:41, 23 Feb 2004 (UTC)

Isn't that just the traditional childhood mispronunciation of fudge swirl ice cream? Personally, I think the worst flavour is liver ripple. - Nunh-huh 00:46, 23 Feb 2004 (UTC)
I removed the squirrel thing. Even if there is such a thing, it is POV to state it is the worst. I'm not sure how true the statement about icecream in Britain is. Icecream here does contain vegetable oil, but I'm not sure if that is completely instead of any dairy product, or in addition to it. [1] says "hydrolysed palm kernel oil... is used by about 70% of ice cream makers in this country", but doesn't say that dairy is not used, although [2] says "In Europe for production of ice cream are used vegetable fats that completely replace milk fat and only for making dairy ice cream is used milk fat". Angela. 22:11, Feb 23, 2004 (UTC)

ya know, this is all enlightening, but I would rather eat ice cream, than read about it, so do me a favor, get your head out of the books and go have some of this stuff! I mean, don;t you get hungry @ the thought of Ice Cream?

yes, i do, and i'm having it rite now!! —Preceding unsigned comment added by 12dan4 (talk • contribs) 22:54, 18 October 2007 (UTC)

Sherbet

I would like to object to the use of Sherbet in this context, as in the UK and elsewhere it means something really quite different. Could a more neutral term be used instead?

Care to explain what the disparity is? -- tooki 06:40, 18 Dec 2004 (UTC)

I thought it was called sorbet, not sherbet. —Preceding unsigned comment added by 124.176.45.193 (talk) 07:32, 6 May 2008 (UTC)

Seems there is different uses for them. See the Sorbet and Sherbet articles. Bidgee (talk) 07:38, 6 May 2008 (UTC)

British ice cream

l|l For a history and nostalgia trip for one of the two leading rival British ice cream companies Lyons Maid (now sadly defunct, and part of Nestle) (their arch-rival being Walls), see http://www.kzwp.com/lyons/icecream.htm. [Huggy]

The Persians Didn't Invent Ice Cream...

If one's writing a cute little article for some periodical, then I'd say it's appropriate to call the Persians the inventors of ice cream, because one can be sloppy about the definition and...anyway...it's surprising and fun.

But when writing an encyclopedia article, "they mixed ice with some fruit juice" doesn't count as "ice cream".

A precursor of ice cream, definitely. Deserves to be mentioned in this article, sure. But was it actually ice cream? No. It wasn't even "made" in the sense of sherbet...it wasn't a liquid which was slow-frozen while being stirred, to give it a softer texture than ice. It was more akin to snow cones; ice with fruit juice on it. Kaz 18:05, 1 Feb 2005 (UTC)

There is no solid definition for ice cream. People refer to ice cream as slightly different things in different parts of the world. What is your definition of a "cream"? What is the standard viscosity of a cream? How should it be made? Can it be non-dairy? The pudding mix the ancient Persians made (and still make) is in fact a cream when first made. Have you even tried it? I have. And I judge it to be well inside the ice cream family. It is listed under ice cream in many cook books and restaurant menus. Example: item 131 and 132:

http://www.pars-restaurant.de/Bilder/MENU%20ENGHLISH.pdf#search='faludeh%20recipe'

That said,
Nowhere in the article does it say the Persians invented ice cream. That's a superficial thing to say. But a precursor or a parent of the ice cream? Yes it was. I have already written enough about the sophistication of its preparation to help you and everybody distinguish it from "fruit on ice". The Persians had several ancient chilled treats in fact. Some with milk. Unfortunately, I havent seen any English textbooks on them yet.
There was even a derivative of Faludeh called Kulfi, which was brought to India by the Mughals from Persia before America came into being. It was dairy based. This is mentioned briefly here:

http://news.asianweek.com/news/view_article.html?article_id=6d40974755251326755404c525e16478&this_category_id=171

Instead of outright refuting things you dont know about, please take the time and learn about other cultures. I will post more detailed info as they become available to me this summer when I go and visit the middle east in person.
--Zereshk 00:40, 4 Feb 2005 (UTC)

Not there was...Kulfi. Kulfi is alive and well and is most certainly nowadays exactly bang in the middle of all icecream definitions mentioned in teh article or otherwise - dairy based, smooth etc etc. It is slightly more gooey than western Italian-style icecream , but Jerry's and Bennys is actually similar Refdoc 02:13, 4 Feb 2005 (UTC)

Anyone who has ever had Kulfi will immediately appreciate two things about it. It is delicious. And it is definitely not ice cream! Stop the ethnic cheerleading! —Preceding unsigned comment added by 74.101.234.187 (talk) 12:18, 13 September 2010 (UTC)

According to the AsianWeek article that Zereshk mentions above, "Kulfi is believed to have been introduced to India by the Mughal, or Mogul, Empire more than 500 years ago, and its origins trace back to the cold snacks and desserts in the Arab and Mediterranean cultures." That's a verbatim quote. The article that Zereshk cites attributes Kulfi to "Arab and Mediterranean cultures", neither specifically nor exclusively to Persia. Editing article unless someone can find an alternative citation.
JFD 10:59, 7 June 2006 (UTC)

90%?

> Over 90% of the United States enjoys the taste of ice cream.
> Also, a whopping 98% of people have at least tried it at one point of another.

Anyone have a reference for this? It's the very kind of thing that really does need a footnote or comment explaining how such conclusions have been drawn. One would hope there's been some objective study, not a mail-in response to a coupon on some company's ice cream tubs...Kaz 00:10, 12 Feb 2005 (UTC)

Just what we need now.. a study done at the taxpayer's expense to determine how much of the American population enjoys the creamy deliciousness of ice creamy goodness. Really, who cares that much? If you want the actual figures of such a trivial matter, you can do the study yourself. —Preceding unsigned comment added by 74.98.214.43 (talk) 02:25, 16 April 2010 (UTC)

What about lactase ?

do they really use it in the process "because glucose and galactose are sweeter than lactose". Chatool 23:52, 13 May 2005 (UTC)


Frozen Custard Rare?

Not where I live! There is a Frozen Custard Stand 4 blocks south of me, another one 8 blocks west, and a whole slew of them within 30 miles of me... Including Ted Drew's frozen Custard, which can be bought at almost every gas station and supermarket around me. I suppose it depends on where you live. It's not rare, at least not in the US Midwest. 70.246.221.216

Real frozen custard, or misnamed soft serve? I've only ever had the real stuff in Michigan. Where are these 2826 square miles of which you speak -- it sounds like a magical place? Ewlyahoocom 16:06, 5 April 2006 (UTC)
Ted Drewes is located in St. Louis. Frozen custard is definitely outside Michigan. Culver's has a map of all their locations on their website. Ritter's is located in 8 states of which over half are outside the Midwest. I wouldn't call it wide spread, however. Regardless, the question doesn't seem relevant anymore as I don't see mention of custard being rare in the article. -- JLaTondre 18:44, 5 April 2006 (UTC)

Ice cream & gelato??

Hi, to tell the truth I got quite confused reading the article. I am Italian, and if you get any Italian-English dictionary you can see that the Italian word for "ice cream" is "gelato", so they are meant to be the same thing (in fact in the article there is the tag [[it:Gelato]]), while in en.wikipedia there is another article about gelato. It looks like they are two similar but actually different things. Ok, we might agree that Italy is full of good ice cream shops (or "gelato" shops, if you prefer), while they are quite rare in other countries, but I don't think they are two different things! I was thinking about merging the article "ice cream" and "gelato", moving the data from "gelato" to the Italian section of "ice cream". What do you think about it?

Moreover: the article's stress is mainly about the commercial ice cream, but I think that is not the real ice cream, there should be more attention about the hand-made one. I'll explain with an example: you can make a juice just squeezing fruit, and that is the proper way, but the juice you would buy in a supermarket has lots of other things such as colors, added sugar, preservatives, etc. In an article about juice, I would never say that the ingredients are fruit and colors, etc., but I would talk about the proper one, then adding a section about the common version you would find in any supermarket. The same about this article: the main theme is about the bad version of the ice cream you would find in a supermarket, without stress on the proper one. The choice of the same picture is not that good: would you call that stuff proper ice cream?? I would suggest Image:Strawberry_Ice_Cream_with_Strawberries_01.jpg: this is ice cream. I want to know what you think about it, then I'll try to modify something. - Alessio Damato 07:12, 24 September 2005 (UTC)


---Gelato is ice cream but it is the Italian style of ice cream. It is hard to explain the difference but i think that gelato is smoother and generally doesn't have extra flavors (no rocky road etc) added but instead is a pure flavor.

No. The answer is at Talk:Gelato. — Chameleon 23:58, 22 November 2005 (UTC)
I don't understand why you say no. In Italy, gelato may be all ice cream, but to the United States, Italian ice cream has a particular flavor/texture/method of serving which needs to be differentiated from traditional American ice cream. One might say "Italian ice cream", but what one does say is what the Italian vendor tells the American who buys it when asked what it is: gelato. 64.12.116.66 04:57, 24 March 2006 (UTC)

I've tasted a lot of ice cream sold in stores and gelato ice cream. The main difference is that gelato is richer in creme and has more pure ingredients instead of addictives. —The preceding unsigned comment was added by Bananagooey (talk • contribs).

Oh my gosh, decide, is "gelato" more richer in cream or is "ice-cream"? Because here I've read things that are absolutely crazy about ice-creams in Italy. In Italy there is handmade ice-creams and industrial ice-creams, and the industrial ones are the same of the one in other country, they could be made of fruit, or they could be made of cream, or chocolate, or even "belgian chocolate" as some industry said about an assortment of their ice-cream. --217.203.140.124 (talk) 04:58, 3 July 2009 (UTC)

---The artical currently (1 Sept 09) says:

Italian ice cream or gelato is made from whole milk, eggs, [snip]

The Wikipedia entry for gelato however states that unlike many types of ice cream, gelato often does not contain eggs. Maybe there is no issue here depending what is meant by "often." BTW, I agree with Alessio about distinguishing ice cream from gelato. I know this may have already been resolved as it looks like if there were every two separate treatments they are now merged. But distinguishing the two is like distinguishing chai and tea or pannini and sandwhiches. Though these may often have distinguishing features there should be no difference in their definitions. So I guess I support the action that was apparently taken. Halconen (talk) 20:13, 1 September 2009 (UTC)

Is there Ice Cream in Africa?

Obviously the products have been sold around the world. Just curious, but doubtful that there is a historical record because there are very little areas with snow and ice (ei. Mount Kilimanjaro, Tanzania) to contain the cool. So there are Ice Cream in Africa

Arabia

The section on Arabia had this curious addition (my emphasis):

"Ice cream was the favourite dessert for the Caliphs of Baghdad, Arabs were the first to make it or at least commercially as there were ice cream factories in the 10th century and the first to sugar Ice cream, it was sold in markets of all Arab cities in the past. It was made of a chilled syrup or milk with fruits and some nuts in the face."

Looked like vandalism to me, unless ice cream has a "face" I am unfamiliar with. Removed for now. --Stoo 19:25, 2 January 2006 (UTC)

Obvious vandalism probably by the racist Persian/Iranian extremists on here. Seems like a very usefull and relevant section - I'm sure I read somewhere also that the Persian version is infact an adaptation of the Arbic version which contained a mixture of milk and rosewater. I'll try and find that source, but am going to put the unvandalised version - hopefully it wont be vandalised by those idiots. Pink Princess (talk) 01:04, 2 August 2009 (UTC)

Editorial skepticism lacking

The section on Arabia requires an informed and skeptical re-edit! How are we to suppose that anyone in Cairo was enjoying ice cream in the the 18th century, much less the 10th century? January is the coldest month in Cairo and even then temperatures range from a low of 47°F to a high of 66°F. Cairo sits at the head of the Nile delta, a scant 75 feet above sea level, and needless to say, it's hot throughout most of the year at 30 degrees latitude. Mount Katherine, the only Egyptian peak receiving snow, is 200 miles away on the Sinai peninsula. Do we imagine that ice was transported by caravan from the Mount Katherine to the Red Sea, by sail north on the Red Sea, and yet another lengthy caravan to Cairo, without melting? What is the credibility of the documentation for the Arab claim? Ice cream (with or without the cream) is quintessentially a frozen dessert. It is not merely a chilled beverage. The only other source of ice in Egypt is not reliable––hail falling from the sky. Hail does indeed fall in Egypt as recorded in the Bible. In fact, in Feb. 2010, a severe hailstorm even caused some fatalities. It's certainly possible that people may from time to time have scooped up hail that fell on awnings or other less dusty surfaces and enjoyed the rare treat of ice in the desert, but this doesn't seem nearly as likely to be used in recipes as it melts rapidly.

Now, consider that in the Roman accounts from Nero's day it's reported that wagons insulated with straw where filled with snow in the mountains, covered with yet more straw, then rushed to the emperor's villa to arrive with sufficient unmelted snow to make the effort worthwhile in the summer when iced desserts are appreciated. Where is the evidence or citation that Arabs in Cairo were importing ice or snow from anywhere? I am neither Persian nor Arab, but surely, without anyone casting aspersions at either, it is more sensible to suppose that in Persia, a nation of many tall, snow-covered mountains, such a treat might at least have been more conceivable in medieval times? Snow is rare in Baghdad (modern-day Iraq) but it fell in that city in 2008! In Tehran (modern-day Iran), they're used to receiving snow in the city every winter. Under these circumstances, one might begin to imagine planning ahead to store a large amount, say in a cavern, well packed with straw, for later use.

As for the Mughal empire introducing iced desserts to India (which certainly has plenty of ice and snow in the Himalayas), from "the Mediterranean region," is that not equally far-fetched? The Mughal empire westernmost extent abutted Persia, not the Med, and in Persia there is plenty of snow and ice! Again, is it not much more likely that iced desserts, the precursors to modern ice cream, were more likely to originate independently and be enjoyed much closer to where they are practical? What child in a country of snow has not sampled a mouthful! If the Mughals did introduce a frozen dessert to India, does it not seem far more likely that they were introducing a Persian treat rather than its Roman equivalent?

Anyone who has ever used a porous "desert water bag" knows that evaporation can provide marvelously chilled water in an arid climate. But actually freezing water requires vastly more energy-transfer than merely chilling it. And once water has large amounts of dissolved sugar, juices and or cream, it takes even more chilling to make iced desserts solid. This is known in chemistry as the molal freezing point depression.

AS ALWAYS extraordinary claims require extraordinary proof. If there's someone who can document a pre-industrial device for making ice under conditions prevailing along the Nile, why haven't we heard from them? And even if such a device could be invented after the fact, we'd need some historical confirmation that either the 10th century Arabs or the ancient Egyptians had such a device or its equivalent at their disposal. Even during modern times, refrigeration did not become practical for industrial applications until the mid-19th century, refrigerators safe enough for home use were not practicable before 1915.

Un Mundo (talk) 08:29, 7 January 2011 (UTC)

cornish icecream

I dunno, but have you ever tasted the very yellow "cornish dairy icecream", I'm pretty sure ice cream is as much cornish as the cornish pasty, 

                                                      paul

Soft serve

The Soft serve article has been tagged for merger with Ice cream. Please be advised that Soft serve was originally a redirect to ice cream that was first blanked and then nominated for deletion by Rmhermen. His rationale was that the ice cream article did not discuss soft serve. While I did not agree with that, I created the stub as a compromise and I believe that it can probably be expanded. The ice cream article is already pretty long so if the stub can be expanded I think it makes sense not to be merged. -- JLaTondre 20:48, 12 February 2006 (UTC)

Oh, that guy... one would think he'd been around long enough to know better than to just blank a redirect but it's true. How does one negotiate with the unreasonable? Ewlyahoocom 13:39, 2 March 2006 (UTC)

Soft serve is related to ice cream but is a separate product made in different ways with different ingredients and distributed in different ways. They can be considered two separate industries. 10 March 2006

While derived from the same set of ingredients (milk, fat, salt, etc), soft serve and traditional ice cream have seperate applications, are served in different methods, and in some cases, aren't even served in the same locations. (Dairy Queen being my primary reference, where no hand-dipped ice cream is served at all.) Additionally, soft serve ice cream was developed later to fill different needs, (will research to verify ASAP) and is therefore an entirely seperate product, in my opinion. It shouldn't be merged, as the two are only sort of related. Dasai Montale (talk) 23:55, 9 December 2007 (UTC)

Soft serve is a form of ice cream, prepared to have a creamier, smoother texture, hence the name. It's still ice cream, its just easier to scoop into a waffle cone, nothing more.

China's largest ice cream cake

Tidbit: China makes 8-ton world-record ice cream cake. Not sure if it belongs in the article. Shawnc 01:55, 18 March 2006 (UTC)

I think it can belong in the article since the cake is made with ice cream. —The preceding unsigned comment was added by Bananagooey (talk • contribs).

Better Picture!!!

This article absolutely needs a better picture. Satchfan 02:27, 2 April 2006

I agree, the ice cream is all melted and gross looking. Yumpizza 13:04, 5 April 2006 (UTC)
yeh really, it doesnt even look like ice cream. we can do better. —Preceding unsigned comment added by 75.45.220.19 (talk) 22:42, 21 October 2007 (UTC)
I strongly agree. I thought I landed at the wrong article when I first looked at the page. —Preceding unsigned comment added by 77.20.252.60 (talk) 10:06, 22 November 2009 (UTC)

Cleanup Tag?

Is there any reason for the cleanup tag to be on the talk page? Is the article itself in need of any despearate cleanup now? Tamarkot 04:17, 29 April 2006 (UTC)

Fermentation?

After watching Dirty Jobs with Mike Rowe, the pig farming episode, and they mentioned something about ice cream fermenting....is this true? And if so, can someone explain this and put it in the article? Just as a little oddity, because ive never really heard of a dairy product fermenting into alcohol.

I don't know about ice cream, but for a dairy product fermenting into alcohol, see kumiss.
JFD 18:12, 19 June 2006 (UTC)

Picture

Although the cherry ice-cream picture is lovely, I think we should have a more classic picture of ice-cream, and move the cherry one down. Any thoughts? loulou 23:27, 7 July 2006 (UTC)

i agree.--Peace, Cute 1 4 u 07:30, 25 July 2006 (UTC)

Agreed. Vanilla ice cream would be best given it's the most common flavor. --IndigoAK 07:57, 4 August 2006 (UTC)


Mochi ice cream is NOT Japanese

It was invented in California by an American, Frances Hashimoto, and first made by Mikawaya Confectionary in the United States. The claim that "Japanese mochi ice cream (yukimi daifuku) is now popular in California" is incorrect, as mochi ice cream is neither Japanese nor was it brought to California. Quite the opposite. Falsedef 12:49, 4 August 2006 (UTC)

I've got some new contradicting sources, so I need to figure out which one is correct. Until then, I'm gonna assume mochi ice cream is indeed Japanese in origin rather than American.Falsedef 10:28, 10 August 2006 (UTC)
See mochi ice cream for details on the sources mentioned. JesseW, the juggling janitor 23:07, 29 August 2006 (UTC)
Lotte began selling Yukimi Daifuku in 1981 per its website. That’s probably correct as I ate them when I was a teenager. (Don’t ask me how old I am.) The Californian mochi Ice cream was born much later......in 1993. Read also about Wataboshi, a predecessor of Yukimi Daifuku.Californiacondor 04:49, 11 October 2006 (UTC)

Dangers of ice cream use

Just for some fun: Mubarak S, Lavernia C, Silva P. "Ice-cream truck-related injuries to children". J Pediatr Orthop. 18 (1): 46–8. PMID 9449101.{{cite journal}}: CS1 maint: multiple names: authors list (link) --WS 15:54, 5 August 2006 (UTC)

Favourite ice cream flavours in the US - Baskin-Robbins survey in 2001

http://www.findarticles.com/p/articles/mi_m0DQA/is_2001_July_19/ai_76995465 - Might be useful as a source somewhere (do we have a list of ice cream flavors?) The list, in any case, is: Vanilla, Chocolate, Strawberry, Butter Pecan, and Rocky Road, in that order. JesseW, the juggling janitor 22:27, 29 August 2006 (UTC)

Article on demographic issues with the ice cream market

http://www.findarticles.com/p/articles/mi_m3289/is_4_173/ai_115490578

"U.S. ice cream market grew 24% between 1998 and 2003"
"The buzzword in the early 1990s was "healthful"; manufacturers had to devise products with lower fat and sugar content."

Hope this is helpful. JesseW, the juggling janitor 22:58, 29 August 2006 (UTC)

tonsil surgery

I think it needs a mention somewhere of how Tonsil surgery in children is traditionaly rewarded by free ice cream.

Other frozen desserts and Ice cream alternatives

Can I combine “Other frozen desserts” with “Ice cream alternatives”? If no one opposes to my suggestion, I will go ahead to combine them together.--Californiacondor 16:50, 4 November 2006 (UTC)

"Many fruit-flavored ice creams do not contain cream or milk but are fruit sherbets." The word "sherbets" here links to the article about sherbet, which states that in the US, to be a sherbet something MUST contain milk of some sort. Sorbets are thse that contain no milk. This inconsistency should be resolved, either by changing the link, or by correcting the reference to something like "contain little milk or cream". --09:18, 10 December 2006 (UTC)

Temperature?

I would be curious to know the minimum and maximum temperatures required to make ice cream freeze. If anyone knows, could they please add it to the article? I ask because my freezer seems to be able to make ice blocks (hence, < 0°C) but ice cream ends up as a thick sludge, not really ice cream. Thanks. Stevage 08:17, 13 January 2007 (UTC)

It's more of a matter of time. Ice Cream is formed when the dairy is frozen, and when that happens, ice crystals form. The faster you freeze the product, the smaller the crystal, and the smaller the crystal, the smoother the ice cream. Most freezers, in my experience, have difficulty getting to the target temperature quickly enough. Dasai Montale (talk) 00:19, 10 December 2007 (UTC)

History of Icecream

"The ancients had saved ice for cold foods for thousands of years. Mesopotamia has the earliest icehouses in existence, 4,000 years old, beside the Euphrates River, where the wealthy stored items to keep them cold. The pharaohs of Egypt had ice shipped to them."

So the ancient civilizations imported ice and kept it in ice houses to make ice cream related foods. So these kings and stuff that imported ice must have been the earliest people to make ice style deserts right?

But what about countries where ice has ALWAYS been around, in the form of snow and native ice? It sure is impressive that hot sand countries imported and kept ice, but I think we are forgetting that some countries natively have had ice most of the year or all year around. Surely these countries would be the earliest to mix snow/ice with food to make them the earliest, rather than these hot sandy countries? JayKeaton 03:17, 23 March 2007 (UTC)

That makes sense; the problem would be the lack of written records or historical references. Maybe we should make sure the language includes something about 'earliest recorded' ice storage, or 'oldest known' icehouse. Tom Harrison Talk 12:25, 23 March 2007 (UTC)


May I ask, who invented Icecream?. (Phu2734 12:59, 28 March 2007 (UTC))

Frozen pasta and rosewater do not make ice cream. There is no "lack of written records" from Song dynasty China. Still, no ice cream. In fact, I don't see any ice cream here before the Renaissance. Can anyone find the Early Abbasid era, Ahmed Fawzi Alexandria University 2002 (p. 89). Is it some kid's thesis? I cannot find this book. It looks to me like ice cream came from Europe. Ocanter (talk) 01:11, 21 March 2008 (UTC)
OK, I'm going to revise the history section. If anyone has any legit citations, please produce them. Thanks, Ocanter (talk) 15:21, 28 March 2008 (UTC)
'Tis done. Ocanter (talk) 17:54, 28 March 2008 (UTC)

Ice cream alternative??? Am I hearing right????

i am afraid that there is no!!! absolutely no alternative to ice cream!!! the section should be named 'other frozen desserts' or 'similar foods'. they are not alternatives, you cant use an ice lolly instead of ice cream in a sundae can you? —The preceding unsigned comment was added by 172.214.77.217 (talk • contribs).

Phonetics

Hi guys, question: how do you pronounce ice cream? Stress on ice or on cream? I lately read it's supposed to be [aɪsˈkɹiːm]. However, that sounds weird to me, I'd put it [ˈaɪskɹiːm]. --Bitbert 16:40, 30 April 2007 (UTC)

Ususally, they stress the 'ice' —Preceding unsigned comment added by 76.197.224.8 (talk) 21:06, 13 April 2008 (UTC)

It also depends on the context of the situation, I've seen people use ice cream as a pickup line. "Hey, would you like to go out for some ice cream? Me, I don't stress either word, I just say it all at once, so it sounds like this when i say it: "icecream". —Preceding unsigned comment added by 74.98.214.43 (talk) 02:33, 16 April 2010 (UTC)

Ice Cream Culture in the US

Someone has already mentioned the frozen custard shops in Michigan, but I don't see 1) Philadelphia water ice, obviously of Italian origin, and 2) the ice cream social, mostly in the South, where religious or civic organizations would gather usually outside on a summer evening, and each family will bring a freezer of homemade ice cream.This was merely an extension of a special family gathering around homemade ice cream. Since even with electric motors, homemade ice cream was a work-intensive affair, there were usually enough tasks for the whole family.Janko 19:27, 8 June 2007 (UTC)Janko

There are two pieces of conflicting information about ice cream consumption in the U.S. Under the "Australia and New Zealand" title is says that Americans consume 23 liters of ice cream per person a year. Further down under "United States" it says 13 liters. Both can't be correct and that is a pretty big difference. —Preceding unsigned comment added by 69.229.211.101 (talk) 07:29, 14 August 2008 (UTC)

I noticed that Americans eat the most ice cream in the world, according to the article, yet, our down under friends eat more per capita. I can't make this more clear, as I don't have an account. Would someone fix this please? —Preceding unsigned comment added by 159.83.182.92 (talk) 20:55, 2 October 2010 (UTC)


The ice cream cone is a staple of Contemporary American culture and can be seen through the visual culture of American Art. Artists from Burke Uzzle to Wayne Thiebaud have highlighted the importance of this culture icon within the framework of America in their work. — Preceding unsigned comment added by Elleray (talk • contribs) 23:40, 30 November 2011 (UTC)

This article needs a lot of work

This article is generally very poor, particulary on the science and production of ice cream. I would like to see more information on the following: freezing point depression from sugars, the need to add emulsifiers (milk proteins are pretty efficient emulsifiers in there own right so why add more), stabilizer function (including structure formation, meltdown stability, organoleptic properties, ice crystal growth inhibition etc), fat crystallization, fat destabilzation, effect of different types of fat etc etc.

The section on the industrial production of ice cream needs rewriting to make it less simplistic. It should include down stream and upstream homogenization, different types of pasteurization protocols, pre- and post- pasteurization addition of colours and flavours, mechanism of homogenization, changes to proteins during homogenization, different types of hardening (cold store, blast freezer, liquid nitrogen). One of the key processes in the industrial manufacture of ice cream is completely missing, namely Ageing. I would also like to see a better description of the ice cream freezer.

How about a section on innovation in ice cream? Anti-freeze proteins? Twin screw extrusion?

The section on UK ice cream is self contradictory. In one paragraph it is stated that that much of the lower priced ice cream has little milk or milk solids content. The next paragraph contradicts this by stating the correct position that in order to be called ice cream a product must be made with at least 2.5% dairy protein. This protein is derived from milk Hepatacyte 22:01, 12 June 2007 (UTC)

I concur. This article strikes me as being too conversational nad not really conveying very much information. —Preceding unsigned comment added by 206.80.30.60 (talk) 13:29, 27 October 2008 (UTC)

Industrial production

I deleted the section on the industrial production of ice cream as it is highly inaccurate and is in fact just plain misleading. —The preceding unsigned comment was added by 81.171.193.81 (talk • contribs) 13:47, 13 July 2007.

It is very wrong to just delete portion on industrial production by saying that it was highly inaccurate. In that case after deleting that portion, correct information should have been added. Worst part is that he has not signed to avoid his identity. If he does not have correct information how he says, the information provided was incorrect? I consider that, that portion was essential to make this article complete. Others have given references for books but that is also not enough. Pathare Prabhu (talk) 11:02, 15 June 2011 (UTC)
That was close to 4 years ago. The material was restored, then finally removed as a copyright violation. If you'd like to see such a section, beyond what is already included in Ice_cream#Production, feel free to add it (with citations, of course). - SummerPhD (talk) 13:57, 15 June 2011 (UTC)
It looks to me like it's good enough to be a basis for improvement. I added citation requests and will see what I can find about commercial production. Tom Harrison Talk 14:44, 13 July 2007 (UTC)

Try this one, its probably one of the best books you can find: Ice cream, 6th edition, R. T. Marshall, H. D. Goff and R. W. Hartel; Kluwer Academic, Plenum Publishers, New York, 2003, 371pp., ISBN 0-306-47700-9

Another useful source might be The Science of Ice Cream (Royal Society of Chemistry (19 Oct 2004)) by C. Clark ISBN-10: 0854046291, ISBN-13: 978-0854046294

For a very nice online description of the process as carried out in most advanced factories try: http://www.foodsci.uoguelph.ca/dairyedu/icmanu.html.

(And no, I am not associated with any of the authors nor the institution from which this comes). Hepatacyte 22:46, 13 July 2007 (UTC)


Doing a search on various strings in those particular paragraphs show them to be an apparent copyright violation. See Talk:Ice_cream#Removed_apparent_COPYVIO_paragraphs. --健次(derumi)talk 17:08, 13 July 2007 (UTC)
Good catch, I should have seen that myself. Thanks, Tom Harrison Talk 18:17, 13 July 2007 (UTC)

Ha - not only was it rubbish, it was plagiarised rubbish as well. —Preceding unsigned comment added by 62.136.23.48 (talk • contribs) 2007-07-13T20:00:41 (UTC)

Those edits might not have been rubbish. The information is likely true, considering the sources. We merely cannot be plagiarizing content from other sources without proper attribution. --健次(derumi)talk 20:10, 13 July 2007 (UTC)

Your faith in the internet as a reliable source is touching, if not incredibly naif. "the information is likely true, considering the sources". Well, that source is a little known commercial producer who has written an extremly simplistic cut down version of the true process, presumably by the tone of it, aimed at children in high school. Hardly a scholarly source in my opinion and well deserving of deletion. If you compare the deleted text to the description on the University of Guelph reference above you may appreciate the point a little better. With the greatest respect it seems that you are not an expert in this field so please stop making value judgements. Hepatacyte 22:46, 13 July 2007 (UTC)

I merely said "likely true", not absolutely true nor reliable. I am not an ice cream expert, apart from enjoying kesar pista more than my digestive system can handle. I can, however, pick out blatant plagiarism, which is what I've limited my edits to the main article to. It will be good to have some ice cream afficiandos add some constructive, reliable, and verifiable content here. As you appear to have access to some useful sources, I hope you do feel free to add something about the production process and Turkish ice cream. :) --健次(derumi)talk 04:40, 14 July 2007 (UTC)

Does anyone know Prof Dougg Goff or Dr Mike Mullan? These scientists have pages of quality info on ice cream- see Doug Goff and DR Mike Mullan and could really help this contribution. —Preceding unsigned comment added by Galaxyquest10 (talk • contribs) 19:45, 28 August 2010 (UTC)

Removed apparent COPYVIO paragraphs

Some paragraphs were added June 11, 2006 (diff) that were pretty much the same as can be found both here and here. These texts can be used as sources, but proper citations need to be made, and the content shouldn't be a near copy of where it came from. --健次(derumi)talk 17:01, 13 July 2007 (UTC)

You should remove the offending paragraphs until they are fixed, and referenced. Lt. penguin (Talk) 17:19, 13 July 2007 (UTC)
They're being removed as I find them. The section on Turkey was also a copyvio - see here. --健次(derumi)talk 17:36, 13 July 2007 (UTC)
Yup, definitely a match for to those articles. Good job. Lt. penguin (Talk) 18:12, 13 July 2007 (UTC)
Having gone over the rest of the article (I think I can make ice cream in my sleep now), it looks like just those sections were plagiarisms. Some other sections are original to Wikipedia but have since been copied by various recipe sites and blogs without attribution. A few citations are still needed, but I am certain that no other WP:COPYVIO issues exist within this article. --健次(derumi)talk 19:37, 13 July 2007 (UTC)

Well, that tends to ignore the printed word! Just because it is not on the Internet doesn't mean it has not been copied you know. —Preceding unsigned comment added by 62.136.23.48 (talk • contribs) 2007-07-13T20:00:41 (UTC)

Most of the rest of the article information cite their references. We'll assume good faith here. Obvious copyright violations can be removed immediately. Imaginary ones do not need to be. --健次(derumi)talk 20:06, 13 July 2007 (UTC)

Turkish Ice Cream

In the section on Altrntives to ice cream The text next to the link "Dondurma" is incorrect. Dondurma is the Turkish word for ice cream. The ice cream described in the text is actually called Maraṣ. See this: http://www.allaboutturkey.com/icecekler.htm. There used to be a good little description of Maraṣ on this page but someone deleted it. Shame. Hepatacyte 23:03, 13 July 2007 (UTC)


Maple Syrup on Snow

Pouring boiling hot maple syrup on snow is a joke - it melts the snow and runs on to the ground. Maple syrup is too thin to congeal on snow, even if it was cold. The syrup needs to be greatly concentrated AND cool for it to congeal on snow.

teneriff 02:30, 25 July 2007 (UTC) BrooklynIce cream factory is fun :!: :)

Picture of ice cream

it doesn't look like ice cream. it is all melted. —Preceding unsigned comment added by 24.57.157.81 (talk) 00:14, 23 September 2007 (UTC)

This page needs to mention Blue Bell Ice Cream, which is widely hailed as the best Ice Cream in the country. —Preceding unsigned comment added by 69.151.150.120 (talk) 15:59, 7 October 2007 (UTC)

The above unsigned comment is an opinion. While I agree a mention of different companies is necessary, it is not necessary to label one as the 'best' as that is a matter of opinion. Dasai Montale (talk) 00:08, 10 December

I've never heard of Blue Bell Ice Cream, my opinion on best ice cream brand is Ben and Jerry's, but again that's just an opinion. Instead of just mentioning various ice cream brands, why not mention ice cream brands that have significantly impacted ice cream, with innovations and stuff? —Preceding unsigned comment added by 74.98.214.43 (talk) 02:36, 16 April 2010 (UTC)

Ais Kacang

Ais kacang, or ice kacang, is normally made with syrup, like coconut, rose and syrups of other flavours, and not chocolate sauce59.189.230.179 (talk) 07:56, 10 June 2008 (UTC)

Capitalisation of "Ices" and "Iced" in Persia section

Bugs me mildly, and the page is protected. 217.23.248.249 (talk) 19:44, 14 December 2007 (UTC)


Gluten

There's lots of information about gluten-free foods, with ice-cream often being listed in this context. However I've not been able to establish why ice-cream commonly has gluten added in the first place. Any suggestions, as this article could benefit from this information? Socrates2008 (Talk) 11:48, 5 January 2008 (UTC)

NPOV in Argentina section

Nowadays, Argentinian ice cream is the best in Latin America.

I have removed the above text from the section about ice cream in Argentina. If any reliable source can back up the statement it could be put back in, but otherwise it violates WP:NPOV. BlckKnght (talk) 00:56, 16 January 2008 (UTC)

Expanded references

Please expand the references in this article using templates as per Wikipedia:Citation templates. The article footnotes will look much better.--PremKudvaTalk 05:15, 4 February 2008 (UTC)

Chemistry

Maybe it should be on another page, but I am interested in the chemical properties of ice cream. I would like to see a page devoted to ice cream science. —Preceding unsigned comment added by Stevo517 (talk • contribs) 06:11, 6 August 2008 (UTC)

Ice cream throughout the world

Do you have reliable sources for this? Memorino 19:14, 5 September 2008 (UTC)

Ice cream in US

The page is conflicting, under Australia it says that americans eat 23 litres per year, however under the US it says 13. Is that a typo? —Preceding unsigned comment added by Sentunim (talk • contribs) 21:11, 6 November 2008 (UTC)

World view

This article strikes me as not presenting a world view on the topic. It is written from a US perspective, and even the sections on Ice Cream in other countries are written from a US point of view, explaining in American terms the ice cream situation in strange foreign lands. I've pasted a few examples of where I feel this US-centrism shows through:

Frozen custard, frozen yogurt, sorbet, gelato, and other similar products are sometimes informally called ice cream, but governments generally regulate the commercial use of these terms based on quantities of ingredients.[3] American federal labeling standards require ice cream to contain a minimum of 10% milk fat (about 7 grams (g) of fat per 1/2 cup [120 mL] serving) and 20% total milk solids by weight.

Right in the introductory paragraph, the distinction between Ice Cream and other frozen products which are deemed to not be Ice Cream comes from the US government's commercial regulations. But other countries regulate the term "Ice Cream" in different ways, and this is not reflected here.

The tradition of ice cream making was taken to Argentina by many Italian immigrants. Argentine helado (ice cream) is very similar to Italian gelato, rather than American-style ice cream, and it has become one of the most popular desserts in the country.

Here "American style ice cream" is taken as normal and is the reference by which all else is compared.

Most US-centric of all is the bizarre classification of Gelato as not being ice cream, while certainly the majority of people in Italy would consider it either to be synonymous with Ice Cream or at very least a type of Ice Cream. And trust me when I say this, but people in England (we speak English too!) would also classify Gelato as Ice Cream.

Other frozen desserts The following is a partial list of ice cream-like frozen desserts and snacks... Gelato: an Italian frozen dessert having a lower milk fat content than ice cream and stabilized with ingredients such as eggs.

Notice that Gelato is claimed not to be Ice Cream because it has a lower milk fat content. However, it is only by US regulations that the milk fat content of ice cream needs to be 10%. In other countries such as the United Kingdom with less stringent regulations regarding the dairy content of Ice Cream, Gelato would be classified as Ice Cream with no problems whatsoever.

I'm sure that it would not take too much to turn this article into a very good one that adequately provides a world-wide view of the topic, and it's something that desperately needs to be done if the article is ever to make it to Good Article or Featured Article status. Saluton (talk) 04:56, 26 November 2008 (UTC)

Yep, all good points. I'll tag the article with {{globalize/US}}, but I'm not very good at making sweeping changes to articles, myself. Feel free to have a go at it, though, or wait to see if anyone else chips in here. Dreaded Walrus t c 08:02, 26 November 2008 (UTC)

I agree. In Argentina, ice cream is not even required to have milk. Our ice cream parlors sell both cream-based and water-based flavors and we don't have different names for them. We just say "helados a la crema" or "helados al agua". GabiAPF t c 14:57, 21 January 2009 (UTC)

Removal of photo

Please see Talk:Ice-cream_headache#Please_restore_photo_2, and comment if you wish. Badagnani (talk) 03:55, 26 March 2009 (UTC)

India AND Pakistan?

Why we should have a combined section for India and Pakistan? Actually all the companies mentioned in the article are Indian. Should we include that according to regulations in India, only those desserts with more than 8% fat can be called as ice cream?--Nikhil Sanjay Bapat (talk) 12:14, 7 May 2009 (UTC)

The concept of cryogenically frozen ice cream (the use of extremely cold temperatures to freeze ice cream), is an excellent way to lock in the flavor of the ice cream in a truly unique way. First, it is well known the faster a product can be frozen, the better it will taste. Using liquid nitrogen the mix can be flash frozen in split seconds.Typical ice cream must have air whipped into it to enable it to be scooped,Cryogenically frozen ice cream has no air whipped into it ans therefore tastes fresher. —Preceding unsigned comment added by Mommyoftwins789 (talk • contribs) 17:05, 14 May 2009 (UTC)

Wheretofore Ice cream

The article fails to address the basics, which is why frozen sweetened milk is not icecream and what is the physical and chemical logic of ice cream making in the home. There are two properties that make ice cream, er, ice cream: one is the incorporated air and the other is how it remains relatively soft without melting at serving temperatures. First, ice cream traditionally needs egg yolk as a stabilizing agent. The egg yolks are beaten vigorously with the sweetening agent (which must have been rendered before as a hot syrup) to sterilize the yolks of dangerous bacteria (pasteurization). This step needs to be hot enough to pasteurize the yolks, yet not so hot as to cook them. Sugar and water are usually used for this, in varying ratios, but some honey can be added for extra stabilization. At this point the principal flavoring agent, whatever it is, is folded in and lastly the cold dairy product (milk, whipped cream or both) is added before refrigeration. If whipped cream is used, then the necessary air comes already trapped in, and no ice cream machine is needed. If all milk and no cream is used, then an ice cream machine is necessary to incorporate air and to prevent ice crystals from forming, as milk contains way too much water. Ice crystal formation is the consequence of too much water present in the ingredients and a hallmark of poor quality and/or sloppy production techniques. Caveats must also be inserted about incorporating high-moisture items (e.g. fresh fruit) in the mix as these will freeze to a very hard consistency as well as form crystals, and also about the need to use alcoholic beverages only sparingly, as too much alcohol in the mix may prevent proper freezing altogether. —Preceding unsigned comment added by 62.1.128.44 (talk) 00:39, 24 May 2009 (UTC)

Ice cream social

I've (barely) begun working on this as a separate article, and I can't find many resources concerning its history, procedure, etc. just a little insignificant 17:18, 23 June 2009 (UTC)

mastic icecream

mastic icecream is a streching icecream who has 2 types :


1 - " ARABIC " ( booza al haleeb ) = Booza =>>> look in this link =>> Bakdash (ice cream parlor)

2 - " TURKISH " ( marash dondurma ) = Dondurma


שחר1979 (talk) 21:11, 16 August 2009 (UTC)

persian icecream

you forget to right about the persian icecream who has called " saffron icecream " or " flower and also called " akbar mashty " on the name of the man who had make it in teheran from the 19 century . שחר1979 (talk) 21:25, 16 August 2009 (UTC)

New articles for Vanilla ice cream, Strawberry ice cream, and Chocolate ice cream?

Why not? We have articles on butter brickle, mint chocolate chip, and rocky road, so why not articles on the big three? Especially since chocolate ice cream has no mention in the chocolate article. Purplebackpack89 (talk) 21:42, 24 October 2009 (UTC)

Should be noted that choco is, and always has been, a redirect Purplebackpack89 (talk) 21:44, 24 October 2009 (UTC)
Have taken the liberty of creating Chocolate ice cream as a full article Purplebackpack89≈≈≈≈ 23:18, 28 July 2011 (UTC)

Alternate names

I don't think the alternate names given are accurate. Those look like distinct products to me that are not the same as ice cream. ChildofMidnight (talk) 18:02, 26 October 2009 (UTC)

ice cream in argentina

"Unlike most other countries, a standard Argentinean cone or cup contains two different flavours of ice cream" What is this based on? Here in Australia most ice cream stores give you two flavours per standard size cone/cup. Then they usually have a mini/junior size with only one flavour and a jumbo/super size with three or four flavours. In fact most countries I've been to you can get two flavours.{{editsemiprotected}}El maco27 (talk) 04:03, 15 November 2009 (UTC)

I believe it is saying they give you a cone with two flavours without your having to ask (standard). In Australia, one has to ask for two flavours; default is one, am I correct? Intelligentsium 17:07, 15 November 2009 (UTC)
no that is not correct in my experience. the default size at most ice cream stores (eg: royal copenhagen, new zealand natural) is two flavours. either way, that line sounds weird. "unlike most other countries" - is speculation. is there some survey of ice cream stores around the world that's been done and found in most countries you get one flavour? El maco27 (talk) 06:00, 18 November 2009 (UTC)
I've been bold and removed the "Unlike most other countries, " to leave "A standard Argentinean cone...." -- PhantomSteve (Contact Me, My Contribs) 10:51, 18 November 2009 (UTC)

Best thing in the world

Why does it redirect here 89.249.0.170 (talk) 10:57, 22 December 2009 (UTC)

Nice spot. The redirect has been deleted. :) Dreaded Walrus t c 13:00, 22 December 2009 (UTC)
The definition for "best thing in the world" is still on google tho (definition at top; also, it links to the "deleted" page): http://www.google.com/search?hl=en&q=what%27s+the+best+thing+in+the+world&btnG=Search&aq=f&aqi=&oq= 89.249.0.170 (talk) 13:51, 2 February 2010 (UTC)

Ice cream = amorphous ice + food

This article lacks definition of the ice cream. A "frozen dessert" is NOT a definition of the ice cream. Ice cream is called ice cream because it has lots of amorphous ice. (see: http://wiki.riteme.site/wiki/Amorphous_ice) Probably the best definition of ice cream is "a dessert made of amorphous ice and food." —Preceding unsigned comment added by Quinacrine (talk • contribs) 12:04, 24 January 2010 (UTC)

Edit request

{{editsemiprotected}}

Please change

Alternatives made from soy milk, rice milk, and goat milk are available for those who are lactose intolerant or have an allergy to dairy protein, or in the case of soy milk for those who want to avoid animal products.

to

Alternatives made from soy milk, rice milk, and goat milk are available for those who are lactose intolerant or have an allergy to dairy protein, or in the case of soy and rice milk, for those who want to avoid animal products.

 Done Samwb123Please read 22:14, 24 January 2010 (UTC)

calories

I have one question about the calories, that are listed in the article for some ice creams: when an ice cream has -10°C, the human body needs about 122 calories per kg water (10*~0.5 kcal for increasing the ice temperature to 0° + ~80 kcal for melting the ice + ~37 kcal for increasing the water temperature from 0°C to 37°C). At -18°C (typical temperture in freezers) this value increases to about 126 calories per kg water. To accurately calculate the engery, that the human body can use, these values must be substracted from the chemical energy values. Are these negative energy values included in the calories, which are stated in the article? --MrBurns (talk) 01:00, 3 March 2010 (UTC)

It is an interesting problem. I guess that food energy values do not take temperature into account, they only express latent calories. One source about this is http://neffj.people.cofc.edu/EVSS650/Homework/bicdiet.pdf Tgeorgescu (talk) 18:17, 2 February 2012 (UTC)

1/ Unless you are already exceptionally cold, your body won't use any additional calories just because the food you eat is cold. Your body heats cold food using (or using largely) waste heat from processes that would be continuing whether you ate the food cold or not. Any attempt to use a simple temperature/mass calculation to determine "extra" calories used due to the food being cold is on based on a fundamental misconception.

— Princhester, boards.straightdope.com
Quoted from http://boards.straightdope.com/sdmb/showthread.php?t=569745 Tgeorgescu (talk) 18:46, 2 February 2012 (UTC)

Edit request from 81.171.244.180, 19 May 2010

{{editsemiprotected}} Please change

Vanilla dairy ice cream: 145 calories per 1/2 cup (72 g)

to something meaningful. Cup is, I believe, an American unit and who knows how much a 1/2 cup is? 1/2 cup will only weigh 72g for one value of the overrun (or amount of air) so the mixing of weights and volumes is misleading. Better to just use a weight.

Suggest the following:

Vanilla dairy ice cream: 130 kcal/100g (typical serving size)

81.171.244.180 (talk) 14:16, 19 May 2010 (UTC)

No reliable source for this fact, so per WP:V I removed it.
I removed "| calories = Vanilla dairy ice cream: 145 calories per 1/2 cup (72 g)".
If someone can source and add back a well-referenced value, that'd be great. Cheers,  Chzz  ►  16:45, 19 May 2010 (UTC)

 Done

tiger tail ice cream

I believe tiger tail ice cream was invented in Canada. I am Canadian and have had it and every Google search result seems to reference Canada (directly or indirectly). NorthernThunder (talk) 20:34, 29 May 2010 (UTC)

Lead sentence

I haven't changed it because it's been there since this Feb 2007 edit, but I don't understand why the lead sentence begins by repeating the name of the article twice ("Ice cream or ice-cream"). Wtmitchell (talk) (earlier Boracay Bill) 00:00, 9 November 2010 (UTC)

the story about Mastic Ice cream

turkish mastic ice cream - "Dondurma" in kyoto

Mastic ice cream is a ice cream with stretched and sticky texture that named after the "Mastic" spice. And is based on Salep or cornflour, minced Mastic, and Rose water.

Mastic ice cream Usually common in the Arab countries and Turkey. Originally there was only Mastic ice cream in Turkey and her recipe kept secret, until the mid 19 century that a Syrian Trader came to Istanbul that stole the secret recipe of the ice cream and bring her to Damascus. there he he developed a local version of the ice cream which give her a light and airy ice cream from the heavy Turkish version of the ice cream and after that he export the ice cream to the Arab countries. because of a very high price of the mastic spice and the difficulty to get it, Ice cream sellers prefer to replace the mastic spice with Glucose.

there are two types of Mastic ice cream:

turkish mastic ice cream - "Dondurma" (in Turkish: "Maraş dondurması" - the ice cream of Maraş city) - she is the original mastic ice cream and she is much more difficult and heavy than the arabic mastic ice cream and more fatty adding more sweet cream or heavy cream with high fat percentage. in past days the villagers people in Kahramanmaraş area that live in the Mountains made it with Snow, Goat milk, Mastic, and "dried Orchidaceae powder" (type of "tubers") who called: "milled". in Kahramanmaraş region in south east turkey made more solid and sticky ice cream becouse the powder of the Orchid flower that grow in this area. this ice cream is so solid that for eating need use a knife and fork

arabic mastic ice cream - "Booza" (in Arabic: "الآيس كريم واللبن" - milk ice cream) - it is is fibrous and elastic, in high level of stickiness in which delay the melt in the hot arab countries, also softer than the turkish ice cream. in iraq it is customary to eat the ice cream on square wooden sticks. most common in syria and lebanon. There are ice cream sellers who tend to show tourists where they grind the "mastic resin" in Mortar and pestle Tool while singing and playing.in the old city of damascus there is a famous ice cream store who called "bakdash" that is famous in the arab world and with her "arbic mastic ice cream" and she is popular attraction for tourists especially for tourists from Arab countries.


פארוק (talk) 18:24, 5 December 2010 (UTC)

Edit request from Icecreamlicker, 1 February 2011

{{edit semi-protect}} I'd like to recommend an added category to the ice cream page or add it to the Commercial Production subcategory: Internet ice cream vendors. Although it's logistically challenging to ship ice cream, there are several online vendors which will send ice cream via dry ice packaging. Vendors include SendaScoop.com, eCreamery.com and IceCreamSource.com.

Icecreamlicker (talk) 22:23, 1 February 2011 (UTC)

Do you have an independent, reliable, secondary source that we can use to verify the information? --Ronz (talk) 22:47, 1 February 2011 (UTC)
Are you trying to advertise, because it sure sounds like it. Baseball Watcher 23:07, 5 February 2011 (UTC)
 Not done "Internet ice cream vendors" is a non-existent category, and even if it did exist, this article wouldn't fall into that category. Ice cream vendors would most likely be under "Dairy products companies", instead. --Funandtrvl (talk) 18:49, 6 February 2011 (UTC)

Ice Cream and Modern Supermarkets

I was reading an issue of MADAME XANADU and the writer seemed to imply through his subplot that as late as the early 1960s, ice cream was still only available through ice cream parlors or counters at locations such as Coney Island. The character in the story was a vendor who was seeking a way to promote ice cream as a product one could store in their household freezers to be enjoyed anytime within their own homes. This article mentions that refridgerator\freezers "led to..." ice cream being stored in the home, but it doesn't give a specific date as to when the treat became available in local supermarkets.MARK VENTURE (talk) 22:36, 21 February 2011 (UTC)

Edit request from Pokoto67, 13 March 2011

{{edit semi-protected}}

I wolud like to report this page http://wiki.riteme.site/wiki/Procopio_Cut%C3%B2 in which you can see how the first ice cream machine was italian... :) thanks Pokoto67 (talk) 08:10, 13 March 2011 (UTC)

 Not done: Sorry, but Procopio Cutò is listed as developing the gelato, not the ice cream, and the gelato article states that its history goes back thousands of years, so in my opinion a mention doesn't belong in this article (per WP:SEEALSO, which is where this link would go). -- gtdp (T)/(C) 12:15, 13 March 2011 (UTC)

Edit request from James4112, 3 April 2011

The original recipe for ice cream was sold by an Italian called Mr Tocci, who coincidently was from the small village Tocci in Italy. He sold the recipe for what is now known as Walls ice-cream in the 1800s.

James4112 (talk) 19:58, 3 April 2011 (UTC)

Not done: please provide reliable sources that support the change you want to be made. Crazymonkey1123 (Jacob) (Shout!) 21:20, 3 April 2011 (UTC)

Edit request from 67.234.188.15, 4 April 2011

The emperor demanded frozen ice with fruit on it.

67.234.188.15 (talk) 11:17, 4 April 2011 (UTC) car.10.18

 Not done Insufficient information. Unsourced. Apparent childish foolishness. Wtmitchell (talk) (earlier Boracay Bill) 11:41, 4 April 2011 (UTC)

Edit request: Agnes Marshall

I can't edit this article. Please could someone link her name to the new article. Thanks.

Contributions

Brainstorm/Ideas:

  • Add a Production Statistics for Frozen Desserts in the U.S. in 1990-2000 (x1000)
  • Discuss the ingredients used in ice cream.
  • Discuss the mathematical processes most frequently used.
  • Discuss the packaging, labeling, hardening, and shipping process.

Jescelane (talk) 05:56, 15 June 2011 (UTC)

Health Properties

There could be a "health properties" section - ice cream advantages/disadvantages for health, maybe some nutritional information too.

85.77.135.201 (talk) 15:46, 6 October 2011 (UTC)

Archive 1Archive 2
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