Chocolate ice cream

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Chocolate ice cream
Ice cream cone (cropped).jpg
Chocolate ice cream in a cone
Type Ice cream
Main ingredients Cocoa powder, eggs, cream, vanilla, sugar
Cookbook:Chocolate ice cream  Chocolate ice cream

Chocolate ice cream is ice cream with natural or artificial chocolate flavoring. Chocolate is the second most common flavor of ice cream in the United States, after vanilla.[1] It can be eaten in a bowl, cup, or cone. It can also be eaten straight from the carton.

History[edit]

The earliest frozen chocolate recipes were published in Naples, Italy in 1692 in Antonio Latini's The Modern Steward. Chocolate was one of the first ice cream flavors, created before vanilla, as common drinks such as hot chocolate, coffee, and tea were the first food items to be turned into frozen desserts.[2] Hot chocolate had become a popular drink in seventeenth-century Europe, alongside coffee and tea, and all three beverages were used to make frozen and unfrozen desserts.[3] Latini produced two recipes for ices based on the drink, both of which contained only chocolate and sugar.[4] In 1775, Italian doctor Filippo Baldini wrote a treatise entitled De sorbetti, in which he recommended chocolate ice cream as a remedy for various medical conditions, including gout and scurvy.[5]

Chocolate ice cream became popular in the United States in the late nineteenth century.[6]

Production[edit]

Chocolate ice cream is generally made by blending cocoa powder along with the eggs, cream, vanilla and sugar used to make vanilla ice cream. Sometimes chocolate liquor is used in addition to cocoa powder, or it is used exclusively, to create the chocolate flavor.[7] Cocoa powder gives chocolate ice cream its brown color, and it is uncommon to add other colorings.[8][9]

The Codex Alimentarius, which provides an international set of standards for food, states that the flavor in chocolate ice cream must come from nonfat cocoa solids that must comprise at least 2.0-2.5% of the mix weight. The US Code of Federal Regulations "permits reductions in the content of milk fat and total milk solids by a factor of 2.5 times the weight of the cocoa solids", in order to take into account the use of additional sweeteners.[10]

The minimum fat content of chocolate ice cream in both Canada and the United States is 8%, irrespective of the amount of chocolate sweetener in the recipe.[10]

Availability[edit]

Chocolate ice cream is sold in many places, including restaurants, cafés, diners, supermarkets, and grocery and convenience stores. Ice cream parlors specialize in the sale of ice cream. Chocolate is one of the five most popular ice cream flavors in the United States and second only to vanilla.[11]

Other flavors[edit]

Chocolate ice cream is used in the creation of other flavors, such as rocky road. Other flavors of ice cream contain chocolate chips mixed in with the ice cream. For example, (plain) chocolate chip ice cream is made with vanilla ice cream, chocolate chocolate chip (or double chocolate chip) ice cream is made with chocolate ice cream, and mint chocolate chip ice cream is made with mint ice cream.

See also[edit]

References[edit]

  1. ^ "Vanilla Remains Top Ice Cream Flavor with Americans". International Dairy Foods Association. 23 July 2013. Retrieved 6 December 2013. 
  2. ^ Lohman, Sarah. "Origin of a Dish: Chocolate Ice Cream". Four Pounds Flour. Retrieved 6 January 2014. "Because of the precedent of frozen drinks, some of the earliest ice cream flavors were drinks, like coffee and tea. Which is why chocolate ice cream was invented long before vanilla." 
  3. ^ Quinzio 2009, p. 42.
  4. ^ Quinzio 2009, p. 14.
  5. ^ Quinzio 2009, p. 50-51.
  6. ^ Funderburg 1995, p. 69.
  7. ^ Goff & Hartel 2013, p. 100.
  8. ^ Clarke 2004, p. 57.
  9. ^ Tharp & Young 2012, p. 32.
  10. ^ a b Goff & Hartel 2013, p. 101.
  11. ^ "What's hot in ice cream". International Dairy Foods Association. Retrieved 7 January 2014. 

Bibliography[edit]

Further reading[edit]

  • The International Confectioner (1914). "Cocoa in Ice Cream". International Confectioner Incorporated. Volume 23. p. 52.