Chocolate ice cream
|Main ingredients||Cocoa powder, eggs, cream, vanilla, sugar|
|Cookbook: Chocolate ice cream Media: Chocolate ice cream|
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. 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. Latini produced two recipes for ices based on the drink, both of which contained only chocolate and sugar. 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.
Chocolate ice cream became popular in the United States in the late nineteenth century. The first advertisement of ice cream in America started in New York on May 12,1777 when Philip Lenzi announced that ice cream was officially available "almost every day". until 1800 ice cream was a rare and exotic dessert enjoyed mostly by the elite. Around 1800 insulated houses were invented and manufacturing ice cream soon became an industry in America.
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. Cocoa powder gives chocolate ice cream its brown color, and it is uncommon to add other colorings.
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.
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.
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.
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.
- "Vanilla Remains Top Ice Cream Flavor with Americans". International Dairy Foods Association. 23 July 2013. Retrieved 6 December 2013.
- 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.
- Quinzio 2009, p. 42.
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- Funderburg, Anne Cooper (1995), Chocolate, Strawberry, and Vanilla: A History of American Ice Cream, Popular Press, ISBN 978-0-87972-692-8
- Goff, H Douglas; Hartel, Richard W (2013), Ice Cream, Springer, ISBN 978-1-4614-6096-1
- Quinzio, Jeri (2009), Of Sugar and Snow: A History of Ice Cream Making, University of California Press, ISBN 978-0-520-94296-7
- Tharp, Bruce W.; Young, L. Steven (2012), Tharp & Young on Ice Cream: An Encyclopedic Guide to Ice Cream Science and Technology, DEStech Publications, Inc, ISBN 978-1-932078-68-8
- The International Confectioner (1914). "Cocoa in Ice Cream". International Confectioner Incorporated. Volume 23. p. 52.