Ice cream, this sweet and cold treat, has become an indispensable part of the lives of many people around the world.
Whether it’s a scorching summer day or a quiet winter afternoon, the satisfaction brought by a scoop of ice cream cannot be replaced by other desserts.
However, ice cream is more than just a simple cold indulgence. The culture, science, and emotions behind it invite us to think deeper about this seemingly ordinary dessert.
The history of ice cream can be traced back to ancient times when humans first mixed ice and honey to create a refreshing summer treat. The roots of this dessert are ancient, but its evolution into the ice cream we know today is a result of technological advancements and cultural shifts.
When it comes to the development of modern ice cream, we must acknowledge the role of scientific progress and globalization. In the 20th century, with the advent of refrigeration and freezing technology, ice cream became more accessible to the general public.
Initially, its production relied on natural ice and manual churning. Later, the invention of electric ice cream machines and the capability for mass production made this frozen delight even more widespread.
During this transformation, ice cream in various regions began to diversify, reflecting the rich flavors and textures of different cultures.
Today, ice cream is no longer a simple mix of cream, sugar, and flavoring. It has evolved into something far more complex and innovative, thanks to advances in science.
Take molecular gastronomy, for instance, which introduced the concept of liquid nitrogen ice cream. Liquid nitrogen has an extremely low temperature, allowing it to instantly freeze liquids into solids.
This method not only helps retain more moisture in the ice cream but also gives it a smoother texture. The unique production process has captured the attention of food enthusiasts worldwide.
With this, customers not only enjoy the delicious result but also experience the "experimental" aspect of the ice cream-making process.
Alongside advancements in production techniques, the flavors of ice cream have expanded dramatically, challenging and exciting our taste buds.
From classic traditional flavors like vanilla, chocolate, and strawberry to more adventurous options such as salted caramel, matcha, and exotic blends based on flowers or spices, the world of ice cream has become bolder and more diverse.
Some ice cream parlors have even introduced daring flavors like black sesame, chili, or vanilla with sea salt, aiming to surprise diners with unexpected taste sensations. These unconventional flavors break traditional ideas of what a "dessert" should be, presenting ice cream as a versatile and boundary-pushing dish.
As a global dessert, ice cream also takes on unique characteristics in different cultures. In Japan, for example, "matcha ice cream" is deeply connected to the country's tea ceremony culture.
The slight bitterness of matcha paired with the sweetness of the ice cream creates a harmonious and delightful balance. In Italy, ice cream is known as "Gelato." Compared to standard ice cream, Gelato contains less lipid, has a denser texture, and boasts a richer taste. Its distinctive preparation method has made Gelato a favorite among food lovers around the world.
How did ancient civilizations make ice cream? Vivian Jiang
Video by TED-Ed
