This book teaches you how to prepare delicious original recipes in a very simple explanation from a maestro of the Italian More
The origins of ice cream are really ancient. The ancient Romans mixed the crushed ice up with honey along with another portion of ice mixed with fruit juice. In this way they made a sort of iced cream that became quite popular. The Arabs were the ones who created a refined and light ice cream to which they added sugar and new fruit juices, including those with citrus fruits. But only in the Renaissance that the art of making ice cream spread and became fashionable in all the Italian courts of the time.
The ice cream recipe starts to transform: fruit juices are added to milk, eggs, and cream and the first recipe of ice cream reported.
Today ice cream is an increasingly common food in countries where the Mediterranean diet is in force. It is often consumed as a dessert at the end of lunch, but also for a snack or even in summer to replace a real meal. Mass production then requires a distinction between artisan ice cream and industrial ice cream. The first is prepared with fresh raw materials, contains a greater quantity of milk and cream and is prepared in accordance with the traditional recipe. The industrial ice cream, on the other hand, is produced several months before consumption and is generally "blown", since it was created with the introduction of air during the chilling phase, to make it artificially softer. The Italians, however, have no doubts: the artisanal ice cream covers 55% of the market, thanks to the history, tradition, the habit of eating ice cream in the cone and the professionalism of the workers who make an excellent product, true Italian!
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