Rédey Judit: Hideg nyalat és spanyol tekercs. A fagylalt, a jégkrém és a parfé története (Budapest, 2007)

Fagylaltkelyhek, 2000-es évek eleje Ice cream bowls, early 2000's diameter, which is 2 thousandth of a millimeter -, and the ice cream melts softly on your tongue. The career of powder ice creams started at the beginning of the nineteen-seventies. 1 kilogram of ice cream required 400 grams of powder, but since many cut the amount of powder by a few ten grams, this did not contribute to the good reputation of powder ice cream. The new technology, however, made manufacture easier, since anyone could make ice cream any time by simply following the recipe and applying the appropriate mixing procedures. However, this ice cream has a lower enjoyment value compared to traditional "boiled" ice cream, since there are preservatives, antioxidants, anticlotting agents and other artificial additives in it, and it cannot replace natural flavors or expertise. The reputation of traditional - "boiled" - ice cream stands on the solid basis of not only a its technology which requires expertise and careful handling, but also on the fact that if someone keeps on using the traditional method, they will surely use the best available materials, and they will not leave anything out of the ice cream mass. Higher class cuisines offer handmade ice cream even today. The ice cream base (paste) is made either by boiling or a cold procedure, and the paste - either a fruit concentrate or a flavoring - is added then. The quality of the base ice cream mass is decisive is, for that is what defines the character of the mixture. One advantage of this procedure is that all kinds of ice cream have the same solidity and they can be stored for the same amount of time. A mind-boggling variety of pastes are available today, and many colors, flavors and textures exist. Since it is an artificial product, fantasy creations of vogue can be created. Even then, if the cream base is of good quality, an excellent quality can be accomplished in the final product. Soft ice cream (machine ice cream or creamy ice) is no different from the regular (either traditional - boiled - or powder-based). The machine was only invented to have a fresh freezing effect on the material. Due to modern technology, several types of consuming ice cream have been established. Everyone likes snowball-shaped good quality ice cream, served m cones. Popsicles belong to fast food or buffets. Home dessert genres are largequantity ice creams or ice cream pies, frozen Fagylaltkínálat, 2000-es évek eleje Ice cream & popsicle selection, early 2000's