All ice cream is made with a combination of cream or milk, a sweetening agent, flavorings and optionally eggs. Ice cream flavors run the gamut, from the most modest vanilla to combinations of gooey, chunky, sweet and crunchy chocolate, nuts, fruits, etc. No matter how many flavors there are, vanilla is still #1!! The most popular topping for ice cream? - chocolate syrup.

Although ice cream is typically American, we cannot claim its origin. It was introduced here from Europe but, its history of it goes way back. The origins of ice cream can be traced back to the 4th century B.C. The Roman emperor Nero ordered ice to be brought from the mountains and combined with fruit toppings. 

During China's Tang period (A.D. 618-97) King Tang of Shang had a method of creating ice and milk concoctions. Ice cream  was probably brought from China back to Europe. Over time, recipes for ices, sherbets, and milk ices evolved and were served in the fashionable Italian and French royal courts.

The ice cream we know today, developed in the United States after being introduced to it from Europe. The term "ice cream" was first used in North America by the colonists, they first used the phrase "iced cream" similar to "iced tea" and later abbreviated it to "ice cream", the name we know today.

SOME ICE CREAM HISTORY: The Chinese may be credited with the invention of a device to make sorbets and ice cream. They poured a mixture of snow and saltpeter over the exteriors of containers filled with syrup. In the same way that salt raises the boiling-point of water, it lowers the freezing-point to below zero. 

It is said that Marco Polo observed this practice and brought it home to Italy, traditionally a country that specializes in making ices. Catherine De Medici not only brought to France the fine art of gastronomy from Italy, but also the fashion for sorbets.

Here in America, Dolly Madison is generally credited with introducing ice cream at her husband's second inaugural ball in 1812. Actually, ice cream had already been enjoyed half a century earlier.

In 1744, a curious dessert called strawberry ice cream was served at the Governor's Mansion in Annapolis, Maryland.

Records also show that George Washington bought a "cream machine for ice" in 1784 to use at Mount Vernon, and that Thomas Jefferson brought back a recipe from France in 1789, well before Dolly Madison's days as First Lady. 

In 1846, Nancy Johnson invented the hand-cranked ice cream freezer. Nothing more is known about her. Her design was patented in 1848 by William G. Young.

Ice Cream Styles and Ingredients: Ice cream is divided into two basic categories: custard style (or French custard style) and Philadelphia style (also sometimes called "New York" or "American"). 

Custard ice cream is, as the name suggests, made from a custard base. Lots of egg yolks are whisked together with cream and milk and sugar, and cooked gently until the mixture becomes thick enough to coat the back of a spoon. All those egg yolks are natural emulsifiers which helps to maintain an even dispersal of fat droplets and keeps the ice crystals small. This gives you an ice cream that is remarkably smooth and incredibly rich. 

Philadelphia style ice cream contains no egg yolks and does not require cooking. It's based purely on cream and sugar. This kind of ice cream can be just as rich, though perhaps not quite as silky-smooth as French custard. Philadelphia style ice cream can be a little simpler to make than French custard, as it does not require the same precision in cooking a custard, and the recipes are more flexible; you can use heavy cream, half and half, whole milk, skim milk, sour cream or yogurt.

Ingredients: In general, all ice cream is made with a combination of cream or milk combined with (fresh, condensed or dry milk), a sweetening agent (sugar, honey, corn syrup or artificial sweetener), flavorings and optionally eggs. Ice cream flavors run the gamut. 

A certain amount of fat is necessary in ice cream to prevent the formation of ice crystals. But, too much fat gives the ice cream a buttery taste. Thus, I prefer to use equal amounts of milk and cream, giving a rich texture without too much butteriness.

Sugar adds sweetness and also makes the ice cream smoother. It reduces the freezing point of the mixture, thus allowing for fewer and smaller ice crystals. Bitter flavors like cocoa powder are often offset by more sugar.

The basic ingredients are mixed and chilled before churning by hand or machine into ice cream. Ice cream does not emerge after churning in a solid state; it is rather like soft-serve ice cream. Don't overchurn the mixture because you will start to see flecks of butter and it won't make the ice cream harder. 

If mixing in add-ins, add them in when just before the churning is complete. Allow to churn for 30 to 40 seconds before completing. Do not overmix as the blades in the machine will break up the add-ins into tiny pieces.

Placing it in the freezer afterwards for about 2 to 4 of hours before serving, completes the ice cream making process. Once the ice cream churning is complete, transfer the soft ice cream into airtight containers. I like to use plastic ones because they seal so nicely. Leave about a 1/4-inch from the top to allow for expansion as the ice cream freezes and place in freezer. Homemade ice cream will last about 2 days in the freezer, otherwise it starts to break down and ice crystals form.

Before serving, leave in refrigerator for 30 minutes to soften or serve as is. It should be nice and firm like supermarket brands.

Some Ice Cream Desserts:

Novelties: Ice cream novelties such as ice cream on sticks and ice cream bars were introduced in the 1920's. Adults consume nearly one-half of all ice cream novelties. Here are some interesting facts from IFDA.

Sundaes: Although ice cream of any flavor can be used in a sundae, vanilla ice cream and fudge or butterscotch sauce are particularly well suited to each other. To assemble the sundaes, place about 1 tablespoon of the cooled sauce in the bottom of each sundae glasses. Place a medium scoop of the ice cream in each glass. Top with a generous drizzle of, a sprinkle of toasted and chopped nuts (if using), and then another scoop of ice cream. Drizzle more sauce onto the sundaes, add another sprinkling of nuts, and top each with a generous dollop of whipped cream and a maraschino cherry. Serve immediately. 

MAKING ICE CREAM: Ice cream is both an emulsion and a foam. The structure of ice cream can be described as a partly frozen foam with ice crystals and air bubbles occupying a majority of the space. Cream is a major ingredient that coats the ice crystals to keep them small, making for a creamy texture.

All ice cream is basically churned around ice mixed with rock salt. Rock salt forces the ice surrounding the can of ice cream mix to melt. The "brine solution" or liquid that forms in the wooden bucket absorbs heat from the mix and gradually lowers the temperature of the mix until it begins to freeze. If there were no salt added to the ice, it would melt at 32 degrees Fahrenheit and eventually the ice water and mix would come to equilibrium at 32 degrees. 

The ice cream mix, however, does not begin to freeze until its temperature falls below 27 degrees. Therefore, in order to freeze the mix, we need a salt concentration, or a ratio of 5 cups of ice to 1 cups of salt. At this concentration, our brine temperature should remain constant at 8 to 12 degrees F. This will give the rapid cooling and freezing that is essential to making smooth creamy ice cream. from makeicream.com

ELECTRIC OR HAND-CRANKED ICE CREAM MAKERS: 

All ice cream makers follow more or less the same principle. A canister is filled with the ice cream mixture. A paddle is inserted into the mixture and is rotated with a hand-crank or electric motor, to fold air into the mixture as it freezes. Otherwise, the ice cream would form a solid mass.

The canister is surrounded by a freezing substance. This can be salted ice, Blue Ice or Freon. The difference in ice cream makers is primarily an issue of price and convenience.

Simac Ice Cream Maker: The fully electric ice cream maker is the Cadillac of the industry.

Wooden Bucket: There is an old-fashioned wooden bucket that requires ice and coarse salt; masters will affirm that this kind offers generous capacity (a gallon) and the most control, and produces beautiful results -- not to mention the appeal of licking the dasher. White Mountain still makes bucket machines for home use.

BY HAND - NON-ELECTRIC FREEZING: You don't have an ice cream maker? Here are a few good ways to make ice cream without: 

The rolling can method: Put your ice cream mixture in a 1-pound coffee can, seal well with top and tape, and place it in the center of a 3-pound coffee can. Layer ice and rock salt in the space between the cans. Seal the large can, place it on its side on the ground or floor, then roll back and forth with your feet for about 10 to 15 minutes. Take the small can out, wipe the rock salt and water off, then stir. Reseal the can and repeat the rock salt, ice, and rolling. 

The plastic bag method: Similar to the rolling can method using rock salt and ice, but use a 1-pint well-sealed plastic freezer bag in a 1-gallon sealed plastic bag. Shake until frozen.

"Still-Freezing" ice cream: Prepare an ice cream mixture. Place the prepared mixture in 1 or 2 shallow metal pans, such as cake pans. Place in the freezer until firm around the edges, but still slushy in the middle, usually about 20 to 45 minutes. Take it out a few times during the freezing process and mix with a hand mixer or pulse with a food processor.

Remove the pans from the freezer and stir the firm and liquid portions together with a wooden spoon. Return to the freezer until the mixture is again firm around edges. Repeat this step 1 or 2 more times until it is uniformly frozen the last time. Let the mixture soften slightly in the refrigerator before serving.

These desserts will not be nearly as smooth as the ones that are churned continuously by a machine, but it is still a good way to enjoy frozen desserts with ingredients you choose yourself. This same method of still-freezing can be used to make sorbets out of fruit juices or any combination of ingredients you pick. That is part of the fun! Try flavors such as espresso, cinnamon, honey, melon, hazelnut, cappuccino, peanut butter, chocolate and even eggnog. The flavors and combinations are endless.

Texture Tips: The creaminess associated with high-quality ice cream is a function of the 3-D fat network, an array of fat globules that gives structural integrity to the entire enterprise of mixed air bubbles, tiny ice crystals and remaining liquid. Polysaccharides help to check ice crystal growth. The compound adsorbs to the surface of small ice crystals, stopping their expansion.

Many people experience problems with their homemade ice cream becoming grainy or full of unpleasant ice crystals. Luckily, there are two easy and effective steps you can take to improve the texture of every batch of ice cream. 

The first is to heat the milk or half-and-half to a gentle simmer, or approximately 175 degrees F (79 degrees C), before using it in your recipe. This step will be automatic if you're making a custard style ice cream, since you need to cook the mixture anyway, but any milk or half-and-half (no need to heat heavy cream, yogurt or sour cream) that goes into Philadelphia style ice cream will create much smoother ice cream after it has been scalded. 

The second thing you should do with your ice cream mixture is to "age" it in the refrigerator for at least four hours, but up to 24 hours. A mixture that has been aged will result in ice cream with a smooth and full-bodied texture.

Give Your Ice Cream Flavor: Lots of stuff can be added to ice cream: fresh fruit, chocolate chunks, and flavorings galore. Here are some tips:

Simmer in milk or cream, any dried flavorings, such as vanilla beans, lavender, green tea, anise, candied ginger, etc. Do this for several minutes to release their flavor. Cool the milk or cream and use in the recipe. For the most vanilla flavor, use a vanilla bean -- make sure you slit it lengthwise with a sharp knife before steeping in milk, and then scrape out the seeds into the milk before taking out the pod. The pod can be dried and used again.

To give your ice cream a delicious fruity flavor, choose fruit that's perfectly ripe. Peel it, sprinkle it with sugar and mash it up with a potato masher or pulse in a food processor before mixing it into the ice cream base. If you just toss in chunks of fruit, you won't get as much flavor. 

Be careful when adding some fruits, such as papayas, mangos, kiwis, pineapple, figs, guava and fresh ginger. They contain natural enzymes that will break down ice cream, never allowing it to actually freeze. These enzymes are only present when the fruit is raw, so it's perfectly safe to use canned or candied forms of any of these.

Finally, if you wish to add chunky bits of toasted nuts, cookies, brownie or candy, freeze them first and wait until the ice cream is frozen to the consistency of soft-serve. Then, stir the frozen chunks in by hand before putting the canister in the freezer to harden to the texture of traditional ice cream.