Scoop Up Our Food-Processing Chillers in Honor of National Ice Cream Month

Since the 1980s, July has been designated as National Ice Cream Month.  But Ice cream isn’t just a recent food; in fact, ice cream in its various forms has been around for centuries! During the Roman Empire, leaders often enjoyed snow from the mountains that they flavored with juices.  In Europe during the 16th and 17th centuries, sherbet and ice cream were enjoyed by royalty.  By the 19th century, ice cream soon became commercialized and available to the general public.  President Jefferson even had his own vanilla ice cream recipe! By the late 19th century, soda fountain shops had spread all across America.  In the 20th century, with the advent of home refrigeration, supermarkets soon began selling prepackaged ice cream.  Nowadays, ice cream is made with milk, cream, and sugar which is blended together.  The mixture is then heated (pasteurized) then immediately cooled down.  Next, air is mixed in to give ice cream its creamy texture.  Finally, other ingredients may be added to create different flavors.  The ice cream is then placed in containers and stored in a cold room where it hardens.  Have you ever wondered what the difference is between ice cream, sorbet, sherbet, gelato, frozen custard, and frozen yogurt? Sorbet is made with water and fruit.  Sherbet is sorbet with a little milk added to it.  Gelato contains less milk fat than ice cream and has less air churned into it during freezing.  Frozen custard is made by adding egg yolks to the ice cream base.  Frozen yogurt uses yogurt instead of milk and cream.

If you’re in need of chillers for food-processing, Budzar Industries can design and manufacture custom options.  For more information, visit https://www.budzar.com/food-processing-chillers/  and check out the fun facts below, courtesy of https://www.idfa.org/news-views/media-kits/ice-cream/the-history-of-ice-cream/ and https://www.thoughtco.com/history-of-ice-cream-1991770

  • In response to religious criticism for eating “sinfully” rich ice cream sodas on Sundays, ice cream merchants left out the carbonated water and invented the ice cream “Sunday” in the late 1890s. The name was eventually changed to “sundae” to remove any connection with the Sabbath.
  • The ice cream industry in the United States contributes more than $39.0 billion to the national economy and creates more than 188,000 jobs in communities across the country.
  • The majority of ice cream and frozen desserts are marketed regionally. More than 66.7 percent of U.S. ice cream and frozen dessert manufacturers say they market their products regionally, with 16 percent marketing nationally. The international market accounts for 10 percent of the market for U.S. companies.
  • Federal regulations state that ice cream must have at least 10 percent milkfat
  • About 1.54 billion gallons of ice cream and related frozen desserts were produced in the U.S. in 2015.
  • The average American consumes more than 23 pounds of ice cream per year.
  • The first ice cream parlor in America opened in New York City in 1776.
  • American colonists were the first to use the term “ice cream”. The name came from the phrase “iced cream” that was similar to “iced tea.” The name was later abbreviated to “ice cream,” the name we know today.
  • Whoever invented the method of using ice mixed with salt to lower and control the temperature of ice cream ingredients during its making provided a major breakthrough in ice cream technology. Also important was the invention of the wooden bucket freezer with rotary paddles, which improved the manufacture of ice cream.
  • In 1851, Jacob Fussell in Baltimore established the first large-scale commercial ice cream plant. Alfred Cralle patented an ice cream mold and scooper used to serve on February 2, 1897.
  • Around 1926, the first commercially successful continuous process freezer for ice cream was invented by Clarence Vogt.
  • The walk-away edible cone made its American debut at the 1904 St. Louis World’s Fair.
  • British chemists discovered a method of doubling the amount of air in ice cream creating soft ice cream.
  • Reuben Mattus invented Haagen-Dazs in 1960. He chose the name because it sounded Danish.
  • In 1920, Harry Burt invented the Good Humor Ice Cream Bar and patented it in 1923.  
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