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64-486: Ice cream is a frozen dessert typically made from milk or cream that has been flavoured with a sweetener , either sugar or an alternative, and a spice , such as cocoa or vanilla , or with fruit, such as strawberries or peaches. Food colouring is sometimes added in addition to stabilizers . The mixture is cooled below the freezing point of water and stirred to incorporate air spaces and prevent detectable ice crystals from forming. It can also be made by whisking

128-469: A Cellar where no Sun or Light comes, it will be froze in four Hours, but it may stand longer; then take it out just as you use it; hold it in your Hand and it will slip out. When you wou'd freeze any Sort of Fruit, either Cherries, Raspberries, Currants, or Strawberries, fill your Tin-Pots with the Fruit, but as hollow as you can; put to them Lemmonade, made with Spring-Water and Lemmon-Juice sweeten'd; put enough in

192-711: A contract with the Regent's Canal Company . By 1860, he expanded the business and began importing ice on a large scale from Norway . In New Zealand, a newspaper advertisement for ice cream appeared in 1866, claiming to be the first time ice cream was available in Wellington . Commercial manufacturing was underway in 1875. Ice cream rapidly gained in popularity in New Zealand throughout the 20th century. By 2018, exported ice cream products included new flavors such as matcha to cater specifically to Asian markets. Agnes Marshall, regarded as

256-728: A cookbook devoted entirely to recipes for flavoured ices and ice cream. In 1769 Domenico Negri, an Italian confectioner, founded a business in Berkeley Square London which would become famous for its ice creams. His shop was at the Sign of the Pineapple (an emblem used by confectioners) and his trade card said he sold "All Sorts of English, French and Italian wet and dry'd Sweet Meats, Cedrati and Bergamot Chips, Naples Diavoloni, All sorts of Baskets & Cakes, fine and Common Sugar plums", but most importantly, "all Sorts of Ice, Fruits and creams in

320-430: A few seconds; a similar technique, advocated by Heston Blumenthal as ideal for home cooks, is to add dry ice to the mixture while stirring for a few minutes. Some ice cream recipes call for making a custard, folding in whipped cream, and immediately freezing the mixture. Another method is to use a pre-frozen solution of salt and water, which gradually melts as the ice cream freezes. An unusual method of making ice cream

384-607: A flavoured cream base and liquid nitrogen together. The result is a smooth, semi-solid foam that is solid at very low temperatures (below 2 °C or 35 °F). It becomes more malleable as its temperature increases. Ice cream may be served in dishes, eaten with a spoon, or licked from edible wafer ice cream cones held by the hands as finger food . Ice cream may be served with other desserts—such as cake or pie —or used as an ingredient in cold dishes—like ice cream floats , sundaes , milkshakes , and ice cream cakes —or in baked items such as Baked Alaska . Italian ice cream

448-403: A handle attached to the lid). In the pot-freezer method, the temperature of the ingredients is reduced by the mixture of crushed ice and salt. The salt water is cooled by the ice, and the action of the salt on the ice causes it to (partially) melt, absorbing latent heat and bringing the mixture below the freezing point of pure water. The immersed container can also make better thermal contact with

512-505: A hypothetical strongly endothermic process usually results in ∆ G = ∆ H – T ∆ S > 0 , which means that the process will not occur (unless driven by electrical or photon energy). An example of an endothermic and exergonic process is The terms "endothermic" and "endotherm" are both derived from Greek ἔνδον endon "within" and θέρμη thermē "heat", but depending on context, they can have very different meanings. In physics, thermodynamics applies to processes involving

576-723: A merchant from Chatham street, New York, show George Washington spending approximately $ 200 on ice cream in the summer of 1790. The same records show president Thomas Jefferson having an 18-step recipe for ice cream. Although it is incorrect that Jefferson introduced ice cream to America, as is popularly believed , he did help to introduce vanilla ice cream . First Lady Dolley Madison , wife of U.S. President James Madison , served ice cream at her husband's Inaugural Ball in 1813. Small-scale hand-cranked ice cream freezers were invented in England by Agnes Marshall and in America by Nancy Johnson in

640-634: A recipe for a specific type of ice cream, called "neige de fleur d'orange" . In 1686, Italian Francesco dei Coltelli opened an ice cream café in Paris, and the product became so popular that during the next 50 years, another 250 cafés opened in Paris. The first recipe in French for flavoured ices appears in 1674, in Nicholas Lemery 's Recueil de curiositéz rares et nouvelles de plus admirables effets de la nature . Recipes for sorbetti saw publication in

704-503: Is gelato . Frozen custard is a type of rich ice cream. Soft serve is softer and is often served at amusement parks and fast-food restaurants in the United States. Ice creams made from cow's milk alternatives, such as goat's or sheep's milk , or milk substitutes (e.g., soy , cashew , coconut , almond milk , or tofu ), are available for those who are lactose intolerant , allergic to dairy protein, or vegan . Banana "nice cream"

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768-430: Is a 100% fruit-based vegan alternative. Frozen yoghurt , or "froyo", is similar to ice cream but uses yoghurt and can be lower in fat. Fruity sorbets or sherbets are not ice creams but are often available in ice cream shops. The meaning of the name ice cream varies from one country to another. In some countries, such as the United States, ice cream applies only to a specific variety, and most governments regulate

832-408: Is a chemical or physical process that absorbs heat from its surroundings. In terms of thermodynamics , it is a thermodynamic process with an increase in the enthalpy H (or internal energy U ) of the system. In an endothermic process, the heat that a system absorbs is thermal energy transfer into the system. Thus, an endothermic reaction generally leads to an increase in the temperature of

896-521: Is first seen in print in the 19th century. The documentation of ice cream in England begins following the return of Charles II from his exile in France". In Canada and elsewhere, the term is often used on imitations of ice cream which do not satisfy its legal definition (e.g., mellorine ). In India some company brands like Hindustan Unilever sell frozen dessert made from vegetable oils rather than pure milk . Per Indian regulations, ice cream which

960-581: Is from 1744: "Among the rarities   [...] was some fine ice cream, which, with the strawberries and milk, eat most deliciously." It was served by the lady of Governor Bland. Who brought ice cream to the United States first is unknown. Confectioners sold ice cream at their shops in New York and other cities during the colonial era. Benjamin Franklin , George Washington , and Thomas Jefferson were known to have regularly eaten and served ice cream. Records, kept by

1024-510: Is known to have criticized chilled drinks for causing "fluxes of the stomach". Snow collected from the lower slopes of mountains was unsanitary and iced drinks were believed to cause convulsions , colic and a host of other ailments. Seneca criticized the extravagant costs associated with iced desserts in an era without refrigeration. Recipes for snow-chilled sweets are included in a 1st-century Roman recipe book. c.  50 AD , Roman Emperor Nero demanded that slaves collect ice from

1088-511: Is made from milk solids , but contains non-dairy fat is categorized and labelled as frozen dessert. In Singapore , hawker centres sell ice kacang made with shaved ice packed into a mountain-like shape drizzled with gula melaka , coconut cream , or a variety of syrups. Topped with red beans , creamed corn , attap chee , cendol , and grass jelly . The dish has evolved to include fruits such as durian , mango , and toppings such as Milo . Endothermic An endothermic process

1152-523: Is often credited with introducing sorbet -style desserts to Italy after learning of them during his travels to China. According to a legend, the Italian duchess Catherine de' Medici is said to have introduced flavoured sorbet ices to France when she brought some Italian chefs with her to France upon marrying the Duke of Orléans ( Henry II of France ) in 1533. But in fact, no Italian chefs were present in France during

1216-402: Is taken up. Therefore, it is an endothermic reaction . Whether a process can occur spontaneously depends not only on the enthalpy change but also on the entropy change ( ∆ S ) and absolute temperature T . If a process is a spontaneous process at a certain temperature, the products have a lower Gibbs free energy G = H – TS than the reactants (an exergonic process ), even if

1280-508: Is widely available in developed parts of the world. Ice cream can be purchased in large cartons (vats and squrounds ) from supermarkets and grocery stores, in smaller quantities from ice cream shops, convenience stores , and milk bars , and in individual servings from small carts or vans at public events. In 2015, the US produced nearly 900 million US gallons (3.4 × 10 L; 750,000,000 imp gal) of ice cream. Today, jobs specialize in

1344-528: The Catalogue des Marchandises rares... , edited in Montpellier by Jean Fargeon, listed a type of frozen sorbet. While the composition of this sorbet is not provided, Fargeon specified that it was consumed frozen using a container that was plunged into a mixture of ice and saltpetre. These sorbets were transported in pots made of clay and sold for three livres per pound. According to L'Isle des Hermaphrodites ,

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1408-572: The American Prohibition , the soda fountain to some extent replaced the outlawed alcohol establishments such as bars and saloons. Ice cream became popular throughout the world in the second half of the 20th century after cheap refrigeration became common. There was an explosion of ice cream stores and of flavours and types. Vendors often competed on the basis of variety: Howard Johnson's restaurants advertised "a world of 28 flavors", and Baskin-Robbins made its 31 flavors ("one for every day of

1472-713: The Apennine Mountains to produce the first sorbet mixed with honey and wine. Other accounts say ice cream originated in the Mongol Empire and first spread to China during its expansion . Tang dynasty (618–907 AD) records describe a chilled dessert made with flour, camphor and water buffalo milk. In the 13th century, Mongolian horsemen traversing the Gobi Desert reportedly "took cream in containers made from animal intestines." The sub-zero temperatures and continuous shaking typical of horseback riding would create

1536-438: The Duke of Orléans ( Henry II of France ) that year. Another myth suggests that Charles I of England was so impressed by the "frozen snow" that he offered his own ice cream maker a lifetime pension in return for keeping the formula secret, so that ice cream could be a royal prerogative . There is no evidence to support either of these legends and food historian W. S. Stallings, Jr. says "this tale is... undocumented, and

1600-494: The stabilizing agent gluten , to which some people have an intolerance . Recent awareness of this issue has prompted a number of manufacturers to start producing gluten-free ice cream. The 1980s saw thicker ice creams being sold as "premium" and "super-premium" varieties under brands such as Ben & Jerry's , Chocolate Shoppe Ice Cream Company and Häagen-Dazs . Ice cream is a colloidal emulsion made with water, ice, milk fat, milk protein, sugar and air. Water and fat have

1664-441: The "queen of ices" in England, did much to popularize ice cream recipes and make its consumption into a fashionable middle-class pursuit. She wrote four books: The Book of Ices (1885), Mrs. A.B. Marshall's Book of Cookery (1888), Mrs. A.B. Marshall's Larger Cookery Book of Extra Recipes (1891) and Fancy Ices (1894) and gave public lectures on cooking. She even suggested using liquid nitrogen to make ice cream. Ice cream soda

1728-529: The 1694 edition of Antonio Latini's Lo Scalco alla Moderna (The Modern Steward). Recipes for flavoured ices begin to appear in François Massialot's Nouvelle Instruction pour les Confitures, les Liqueurs, et les Fruits , starting with the 1692 edition. Massialot's recipes result in a coarse, pebbly texture. Latini claims that the results of his recipes should have the fine consistency of sugar and snow. The first recorded mention of ice cream in England

1792-418: The 16th century, authors made reference to the refrigerant effect that happened when salt was added to ice, causing it to freeze. However, it was not until the latter part of the 17th century that sorbets and ice creams were made using this process. Ice cream's spread throughout Europe is sometimes attributed to Moorish traders, but more often Marco Polo . Though it is not mentioned in any of his writings, Polo

1856-569: The 1840s. In the Mediterranean, ice cream appears to have been accessible to ordinary people by the mid-18th century. Ice cream became popular and inexpensive in England in the mid-nineteenth century, when Swiss émigré Carlo Gatti set up the first stand outside Charing Cross station in 1851. He sold scoops in shells for one penny. Prior to this, ice cream was an expensive treat confined to those with access to an ice house. Gatti built an 'ice well' to store ice that he cut from Regent's Canal under

1920-526: The 1st-century includes recipes for sweet desserts that are sprinkled with snow, and there are Persian records from the second century for sweetened drinks chilled with ice. Kakigōri is a Japanese dessert made with ice and flavoured syrup. The origins of kakigōri date back to the Heian period in Japanese history, when blocks of ice saved during the colder months would be shaved and served with sweet syrup to

1984-468: The Classes of Physicians) concerning medicine in which Ibn Abu Usaybi’a attributes the process to an even older author, Ibn Bakhtawayhi, of whom nothing is known. Ice cream production became easier with the discovery of the endothermic effect. Prior to this, cream could be chilled easily but not frozen. It was the addition of salt that lowered the melting point of ice, which had the effect of drawing heat from

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2048-584: The Greeks and the Romans gathered, stored and used ice or snow. Ice and snow were said to be desirable because of the difficulty of both harvesting and storing it for any length of time. Around 500 BC, snow was used to cool drinks in Greece . In the 2nd century, Iranians recorded recipes for sweetened chilled drinks with ice made by freezing water in the desert at night. Hippocrates ( c.  460  – c.  370 BC )

2112-605: The Ice very small; there will be some great Pieces, which lay at the Bottom and Top: You must have a Pail, and lay some Straw at the Bottom; then lay in your Ice, and put in amongst it a Pound of Bay-Salt; set in your Pots of Cream, and lay Ice and Salt between every Pot, that they may not touch; but the Ice must lie round them on every Side; lay a good deal of Ice on the Top, cover the Pail with Straw, set it in

2176-624: The Japanese aristocracy during the summer. Kakigōri 's origin is referred to in The Pillow Book , a book of observations written by Sei Shōnagon , who served the Imperial Court during the Heian period. The earliest known written process to artificially make ice is known not from culinary texts, but the 13th-century writings of Syrian historian Ibn Abu Usaybia in his book “Kitab Uyun al-anba fi tabaqat-al-atibba“ (Book of Sources of Information on

2240-531: The Medici period, and it is known that ice cream already existed in France before Catherine de Medici was born. One hundred years later, Charles I of England was reportedly so impressed by the "frozen snow" that he offered his own ice cream maker a lifetime pension in return for keeping the formula secret, so that ice cream could be a royal prerogative . There is no evidence to support these legends. As far back as 1665,

2304-488: The Pots to make the Fruit hang together, and put them in Ice as you do Cream. The 1751 edition of The Art of Cookery made Plain and Easy by Hannah Glasse includes a recipe for ice cream: "H. GLASSE Art of Cookery (ed. 4) 333 (heading) To make Ice Cream...set it [the cream] into the larger Bason. Fill it with Ice, and a Handful of Salt." The year 1768 saw the publication of L'Art de Bien Faire les Glaces d'Office by M. Emy,

2368-461: The US as "ice cream trucks"), sometimes equipped with speakers playing children's music or folk melodies (such as " Turkey in the Straw "). The driver of an ice cream van drives throughout neighbourhoods and stops every so often, usually every block. The seller on the ice cream van sells the ice cream through a large window; this window is also where the customer asks for ice cream and pays. Ice cream vans in

2432-693: The United Kingdom make a music box noise rather than actual music. Many countries have regulations controlling what can be described as ice cream. In the United Kingdom, Food Labelling Regulations (1996) set a requirement of at least 5% milk fat and 2.5% milk protein in order to be sold as ice cream within the UK. In rest of the European Union, a trade organization called European Ice Cream Association calls for minimum dairy fat content of 5%. In 2015, these regulations were relaxed so that containing milk fat or protein

2496-413: The best Italian manner." In 1789 Frederick Nutt, who served an apprenticeship at Negri's establishment, first published The Complete Confectioner. The book had 31 different recipes for ice creams, some with fresh fruit, others with jams, and some using fruit syrups. Flavours included ginger, chocolate, brown breadcrumbs and one flavoured with Parmesan cheese. An early North American reference to ice cream

2560-399: The business to others, who operated their own plants. Mass production reduced the cost of ice cream and added to its popularity. The development of industrial refrigeration by German engineer Carl von Linde during the 1870s eliminated the need to cut and store natural ice, and, when the continuous-process freezer was perfected in 1926, commercial mass production of ice cream and the birth of

2624-612: The commercial use of the various terms according to the relative quantities of the main ingredients, notably the amount of cream. Products that do not meet the criteria to be called ice cream are sometimes labelled " frozen dairy dessert " instead. In other countries, such as Italy and Argentina, one word is used for all variants. The origins of frozen desserts are obscure, although several accounts exist about their history. Some sources describe frozen desserts as originating in Persia (Iran) as far back as 550 BC. A Roman cookbook dating back to

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2688-558: The cream and allowing it to freeze. In the 16th century, the Mughal Empire used relays of horsemen to bring ice from the Hindu Kush to its capital, Delhi , used to create kulfi , a popular frozen dairy dessert from the Indian subcontinent often described as "traditional Indian ice cream." The technique of "freezing" was not known from any European sources prior to the 16th century. During

2752-418: The development of modern refrigeration, ice cream was a luxury reserved for special occasions. Making it was quite laborious; ice was cut from lakes and ponds during the winter and stored in holes in the ground, or in wood-frame or brick ice houses , insulated by straw. Many farmers and plantation owners, including U.S. Presidents George Washington and Thomas Jefferson, cut and stored ice in the winter for use in

2816-426: The emulsification, aeration and texture. Sucrose , which is a disaccharide , is usually used as a sweetening agent. Lactose , which is sugar present in milk, will cause freezing point depression. Thus, on freezing some water will remain unfrozen and will not give a hard texture. Too much lactose will result in a non ideal texture because of either excessive freezing point depression or lactose crystallization. Before

2880-471: The enthalpy of the products is higher. Thus, an endothermic process usually requires a favorable entropy increase ( ∆ S > 0 ) in the system that overcomes the unfavorable increase in enthalpy so that still ∆ G < 0 . While endothermic phase transitions into more disordered states of higher entropy, e.g. melting and vaporization, are common, spontaneous chemical processes at moderate temperatures are rarely endothermic. The enthalpy increase ∆ H ≫ 0 in

2944-649: The highest proportions by weight creating an emulsion that has dispersed phase as fat globules. The emulsion is turned into foam by incorporating air cells which are frozen to form dispersed ice cells. The triacylglycerols in fat are nonpolar and will adhere to themselves by Van der Waals interactions . Water is polar, thus emulsifiers are needed for dispersion of fat. Also, ice cream has a colloidal phase of foam which helps in its light texture. Milk proteins such as casein and whey protein present in ice cream are amphiphilic, can adsorb water and form micelles which will contribute to its consistency. The proteins contribute to

3008-510: The ice cream. Though this legend has been published, there is no written evidence to this claim. In 1296, Marco Polo reportedly heard of the Chinese invention and is credited with introducing sorbet-style desserts to Italy; but it is not mentioned in his writings. Another origin myth says that in 1533, while 14 years old, Catherine de' Medici introduced flavored sorbet ices to France when she brought Italian chefs there upon marrying

3072-433: The melting of ice cubes. The opposite of an endothermic process is an exothermic process , one that releases or "gives out" energy, usually in the form of heat and sometimes as electrical energy . Thus, endo in endothermic refers to energy or heat going in, and exo in exothermic refers to energy or heat going out. In each term (endothermic and exothermic) the prefix refers to where heat (or electrical energy) goes as

3136-403: The modern ice cream industry was underway. In modern times, a common method for producing ice cream at home is to use an ice cream maker, an electrical device that churns the ice cream mixture while cooled inside a household freezer. Some more expensive models have an built-in freezing element. A newer method is to add liquid nitrogen to the mixture while stirring it using a spoon or spatula for

3200-618: The month") the cornerstone of its marketing strategy (the company now boasts that it has developed over 1,000 varieties). One important development in the 20th century was the introduction of soft ice cream, which has more air mixed in, thereby reducing costs. The soft ice cream machine fills a cone or dish from a spigot . In the United States, chains such as Dairy Queen , Carvel , and Tastee-Freez helped popularize soft-serve ice cream. Baskin-Robbins would later incorporate it into their menu. Technological innovations such as these have introduced various food additives into ice cream, most notably

3264-458: The oven, not pressed between irons". The ice cream cone was popularized in the US at the 1904 World's Fair in St. Louis, Missouri . The history of ice cream in the 20th century is one of great change and increases in availability and popularity. In the United States in the early 20th century, the ice cream soda was a popular treat at the soda shop , the soda fountain , and the ice cream parlor . During

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3328-480: The practice of cooling beverages with ice and snow had already emerged in Paris , particularly in the court, during the 16th century. The narrator notes that his hosts stored ice and snow, which they later added to their wine. This practice slowly progressed during the reign of Louis XIII and was likely a necessary step towards the creation of ice cream. In fact, as early as 1682, Le Nouveau confiturier françois provided

3392-401: The process occurs. Due to bonds breaking and forming during various processes (changes in state, chemical reactions), there is usually a change in energy. If the energy of the forming bonds is greater than the energy of the breaking bonds, then energy is released. This is known as an exothermic reaction. However, if more energy is needed to break the bonds than the energy being released, energy

3456-499: The salty water and ice mixture than it could with ice alone. The hand-cranked churn, which also uses ice and salt for cooling, replaced the pot-freezer method. The exact origin of the hand-cranked freezer is unknown, but the first U.S. patent for one was #3254 issued to Nancy Johnson on 9 September 1843. The hand-cranked churn produced smoother ice cream than the pot freezer and did it quicker. Many inventors patented improvements on Johnson's design. In Europe and early America, ice cream

3520-410: The selling of ice cream. The title of a person who works in this speciality is often called an 'ice cream man', however women also specialize in the selling of ice cream. People in this line of work often sell ice cream on beaches. On beaches, ice cream is either sold by a person who carries a box full of ice cream and is called over by people who want to purchase ice cream, or by a person who drives up to

3584-475: The summer. Frederic Tudor of Boston turned ice harvesting and shipping into a big business, cutting ice in New England and shipping it around the world. Ice cream was made by hand in a large bowl placed inside a tub filled with ice and salt. This is called the pot-freezer method. French confectioners refined the pot-freezer method, making ice cream in a sorbetière  [ fr ] (a covered pail with

3648-563: The sundae was invented to circumvent blue laws , which forbade serving sodas on Sunday. Towns claiming to be the birthplace of the sundae include Buffalo , Two Rivers , Ithaca , and Evanston . Both the ice cream cone and banana split became popular in the early 20th century. The first mention of the cone being used as an edible receptacle for the ice cream is in Mrs. A.B. Marshall's Book of Cookery of 1888. Her recipe for "Cornet with Cream" said that "the cornets were made with almonds and baked in

3712-523: The system and a decrease in that of the surroundings. The term was coined by 19th-century French chemist Marcellin Berthelot . The term endothermic comes from the Greek ἔνδον ( endon ) meaning 'within' and θερμ- ( therm ) meaning 'hot' or 'warm'. An endothermic process may be a chemical process, such as dissolving ammonium nitrate ( NH 4 NO 3 ) in water ( H 2 O ), or a physical process, such as

3776-434: The top of the beach and rings a bell. In the second method, people go up to the top of the beach and purchase ice cream straight from the ice cream seller, who is often in an ice cream van . In Turkey and Australia, ice cream is sometimes sold to beach-goers from small powerboats equipped with chest freezers. Some ice cream distributors sell ice cream products from travelling refrigerated vans or carts (commonly referred to in

3840-556: Was done during World War II by American fighter pilots based in the South Pacific. They attached pairs of 5-US-gallon (19 L) cans to their aircraft. The cans were fitted with a small propeller, this was spun by the slipstream and drove a stirrer, which agitated the mixture while the intense cold of high altitude froze it. B-17 crews in Europe did something similar on their bombing runs as did others. Ice cream can be mass-produced and thus

3904-886: Was in 1671. Elias Ashmole described the dishes served at the Feast of St George at Windsor in for Charles II in 1671 and included "one plate of ice cream". The only table at the banquet with ice cream on it was that of the King. The first recipe for ice cream in English was published in Mrs. Mary Eales's Receipts , a book dedicated to confectionary, in London in 1718: To ice cream. Take Tin Ice-Pots, fill them with any Sort of Cream you like, either plain or sweeten'd, or Fruit in it; shut your Pots very close; to six Pots you must allow eighteen or twenty Pound of Ice, breaking

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3968-407: Was invented in the 1870s, adding to ice cream's popularity. The invention of this cold treat is attributed to American Robert Green in 1874, although there is no conclusive evidence to prove his claim. The ice cream sundae originated in the late 19th century. Several men claimed to have created the first sundae, but there is no conclusive evidence to support any of their stories. Some sources say that

4032-742: Was made and sold by small businesses, mostly confectioners and caterers. Jacob Fussell of Baltimore, Maryland was the first to manufacture ice cream on a large scale. Fussell bought fresh dairy products from farmers in York County, Pennsylvania, and sold them in Baltimore. An unstable demand for his dairy products often left him with a surplus of cream, which he made into ice cream. He built his first ice cream factory in Seven Valleys, Pennsylvania, in 1851. Two years later, he moved his factory to Baltimore. Later, he opened factories in several other cities and taught

4096-797: Was no longer necessary in the UK for a product to be sold as "ice cream", though at least 5% milk fat is still required for a product to be labeled "dairy ice cream". After this change, many UK products labelled as "ice cream" substitute milk fat with cheaper alternatives like palm oil , coconut oil , and vegetable fats . Frozen dessert The origins of frozen desserts are obscure, although several accounts exist about their history. Some sources describe ice cream-like foods as originating in Persia as far back as 550 BC. Using ice houses and ice pools , Persians were able to serve and produce faloodeh and sorbets all year round. Ice and snow were prized ingredients in many ancient cuisines. The Chinese,

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