JULY 17 IS WORLD ICE CREAM DAY
Time was when vanilla, chocolate, rum and raisin and grapenuts were the big scoops when it came to local ice cream. Not any more. These days there are weird and wacky flavours at every lick.
For a while Devon House's (Waterloo Road, St. Andrew) Devon Stout was as exotic as it got. But now there's even talk of jerk ice cream! And local chefs have been churning other unimagined items into our favourite summer food. There is ackee ice cream. Think that's weird? Try Scotch Bonnet.
For a taste of some of these weird and wonderful flavours try these cool recipes inside.
Ice courtesy of Devon House I Scream, Waterloo Road, St. Andrew
Favourites that take a licking
LOCALLY
Rum and Raisin
Pralines and Cream
WORLDWIDE
Vanilla
Verry Berry
Strawberry
Chocolate
TOP 10 FLAVOURS WORLDWIDE
1. Vanilla
2. Chocolate
3. Butter pecan
4. Strawberry
5. Neapolitan
6. Chocolate chip
7. French vanilla
8. Cookies and cream
9. Vanilla fudge ripple and
10. Praline pecan
Source: The International
Ice cream association
JUST SO YOU KNOW:
Baskin Robbins is also cooling down the local ice cream market with new and creative flavours. Chairman Richard Burgher says Baskin Robbins releases a new flavour every month.
What you should know about your ice cream
Historians do not totally agree on the origins of ice cream. Some believe that the credit should be given to the country that developed the first ice houses, China. Others believe that the French and Italians perfected fruited ices before adding cream to the mix.
No matter the origin, all ice cream has sugar, at least 10 per cent butterfat, and cream or milk as its basic ingredients. Ice cream makers add various fruits, syrups, nuts and other confections in order to create new flavours.
For ice cream to be the ice cream we know it must be aerated during manufacture otherwise it would be a large, frozen block. The term 'overrun' is used to indicate the amount of aeration during manufacture. Less aerated ice cream will be heavier and have less overrun.
Ice cream ratings are used to let customers know what they are getting from their ice cream.
Premium ice cream has low overrun and higher fat content
than ordinary ice cream.
Super-premium ice cream has very low overrun and very
high fat content.
Non fat ice cream contains less than 0.5 g. of total fat per serving.
Low fat contains a maximum of 3 g. of total fat per half-cup serving.
Light ice cream contains at least 50 per cent less total fat or
33 per cent fewer calories than the average of leading regional
or national brands.
Reduced fat ice cream contains at least 25 per cent less total fat than the product with which it is being compared which is either an average of leading brands, or the company's own brand.
