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Italian Ice Cream

HISTORY

The definition of ice cream is food preparations that have been brought to the solid, semi-solid or pasty state by freezing simultaneously or after mixing the raw materials put into production and that must maintain the degree of plasticity and sufficient freezing until they are sold to the consumer.

Italy is the undisputed homeland of ice cream. Italian ice cream is undoubtedly one of the best in the world, especially those made at Il Gelato Di San Crispino, where they are made with the highest quality ingredients and following the rules of the art.

In the 17th century, an Italian, Francesco Procopio deiColtelli, considered the father of ice cream, invented a machine that homogenized the mixture of ice, fruit and sugar to obtain a paste similar to what we know today as ice cream.

The first ice cream shop opens in 1686, the Sicilian Francesco Procopio deiColtelli opened Café Procope in Paris, where King Louis XIV himself came to congratulate him on his ice creams.

Omar Gutiérrez Vicente and Mario Gómez Fernández, 1º ESO

INGREDIENTS

  • 300ml whipping cream
  • 1 vanilla bar
  • 300ml whole milk
  • 80gr sugar
  • 4 eggs yolks

PREPARATION

  1. In a saucepan, heat the milk,put inside the vanilla bar, the egg yolks and the sugar. While it is heating, we beat it non-stop to dissolve the sugar and prevent the egg from curdling.
  2. Heat the mixture without letting it boil at any time. When we see that little bubbles appear on the surface, we remove from the heat and transfer the mixture to a bowl. Add the cream and mix well until incorporated.
  3. Pour the ice cream into a container with a lid, a taper and store it in the freezer. From this moment on, every 30 or 45 minutes we have to remove the ice cream from the freezer.
  4. We beat well to break any ice crystals that may form and put it away again. We repeat this operation 3 or 4 times. To serve the ice cream, we remove it from the freezer 10 minutes before so that it softens until we can form the little balls.