Icecream

History

 Palette water.

 Ice cream in the Italian city of Rome.

 Strawberry ice cream.

It is very difficult to establish the origin of ice cream, since the same product concept is known as subsequently amended in line with technological progress, its widespread use and the demands of consumers.
However, we can set a first milestone in the contest of frozen drinks or chilled with snow or ice in the Babylonian court, before the Christian era.
Even earlier, in 400 BC in Persia , a cold plate as a pudding or custard made ​​from rosewater and vermicelli (or angel hair), resembling a cross between a sorbet and a pudding of rice, which was served to royalty during the summer The Persians had already mastered the technique of storing ice in large refrigerators, cooled naturally, known as-shawl.These stores kept the ice collected during the winter or brought from the mountains during the summer.  Receptors work using high wind kept the underground storage space in cold temperatures.  The ice was then mixed with saffron , fruits and other various flavors.
Moreover it is said that Alexander the Great ( 356 BC - 323 BC ) and the Roman emperor Nero (AD 37 - 68 ) cooled their juices and wines with ice or snow brought from the mountains by their slaves.
During the Middle Ages , Arabs in the courts prepared products sweetened with fruit and spices chilled with ice from the mountains (sorbets).

The ice cream was born, like many things in China , where King Tang (AD 618-697) of Shang , had a method of creating ice and milk mixtures. From China came to India, the Persian culture and then to Greece and Rome. It is precisely in the Italy of the Middle Ages when the ice cream making character of nature in Europe, Marco Polo in the thirteenth century , returning from his travels to the East, brought several frozen dessert recipes used in Asia for hundreds of years, which were implanted with a certain popularity in the Italian courts.
In the sixteenth century it was discovered that ethyl nitrate produced snow mixed with freezing temperatures, this finding would have its importance in the manufacture of ice cream. By marrying Catherine de Medici to Henry II of France , took his cook ice cream recipes these primitives to the French court, keeping them very secret.  A granddaughter of Catherine married an English prince, bringing ice cream to England.  This will spread these products in Europe then taken to America during colonial times.

Ice Cream in a street fair in Santiago  Chile.

King Louis XIV led to his presence to congratulate you on your product. You can consider this place as the first ice cream parlor . It is said that under his reign began to prepare the vanilla ice cream and chocolate cream later, until the ice today.

A major step in this industry was the discovery of cryoscopic descent (down the solidification temperature) of salt solutions ( brine ) which allowed using a bucket surrounded by a mixture of ice and salt or low salt and water temperatures, beating freeze fruit drinks and sugary juices, leading to the first ice cream smooth.
As we see, the ice cream was not originally a dairy product, but rather fruity, but over time, dairy products began to be used in small proportions and then massively.  Today, ice creams and lotions are as basic constituents, in most cases, milk and cream.

Chemical aspects

Ice cream is one of the triumphs of food technology, and the air is one of its main ingredients. Without air, ice cream, milk would be a snow, but the air becomes a highly complex colloidal system.It consists of a semi-solid foam air cells surrounded by emulsified fat along with a network of tiny ice crystals that are surrounded by a watery fluid in the form of sun .
This effectively makes the difference between snow and ice, air temperature combined with low -40 C and hydrogenated fat is transformed from a liquid to a solid by adding their flavor sparkling and stabilizers, we get a delicious ice cream.