Whether it’s in a cup or cone – summer wouldn’t be complete without ice cream.
Anyone who has ever indulged in a scoop knows that ice cream makes you happy. As soon as the cool treat touches your tongue, you enter the realm of pleasure. Cold, sweet and creamy – ice cream brings memories of childhood, it’s refreshing and relaxing. Brain researchers in London even found scientific proof of the happiness effect. Eating ice cream activates the desire and pleasure center of the brain. Japanese researchers discovered that ice cream can even make you smart. Study participants who ate ice cream for breakfast were able to solve mental tasks much better and faster than the comparison groups. Happy and smart – that makes the next spoonful taste even better.
In 2018, the hottest new items are “puffle cones” – ice cream in an egg waffle rolled into a cone.
Powdered activated charcoal is also trendy – even in ice cream with flavors like “coconut ash” or “black vanilla”. “Rainbow ice cream tacos” add color to the mix. The ice cream is served in a colorful waffle taco, garnished with sprinkles, sauces and candies. Vegan, sugar- and gluten-free ice creams are also on the rise. Markus Philippi, Chef at the Romantik Hotel Residenz am See, reveals: “The most popular flavors are still the classics – chocolate and vanilla. These flavors are ordered all year.” His specialty this summer: Homemade sorrel ice cream with ingredients from the hotel’s own herb garden.
Trend 2018 – Puffle Cones.
Ice cream of the year: German Black Forest
Ice cream of the year
The international ice cream of the year was presented again on behalf of the European association of ice cream manufacturers. This year the choice was “German Black Forest” – an homage to the classic Black Forest cake. Chocolate ice cream mixed with sour cherries, optionally with or without high-proof cherry liqueur. Star chef Philippi also has special ice cream creations on the menu now and again.
“I once served a goose liver ice cream as part of a menu. Or goat‘s cheese ice cream with thyme and raspberries. It is important to put the right components together.”
In Europe, the frontrunners are the Scandinavians. Fins, Swedes and Norwegians consume up to 12 liters of ice cream per person each year. With about eight liters, Germany ranges in the upper average, followed closely by Austria with seven liters. About five liters are enjoyed in Switzerland and Italy each year while the Spanish and British consume about four liters of ice cream per year.
Varieties around the world
“Mochi” – originally a stuffed pastry made of rice flour – becomes “mochi ice cream” when it’s filled with the frozen cream. Spill-proof ice cream styled as finger food.
Frozen yogurt, which originated in the United States in the 1980s, is actually more low-fat and healthier than frozen dairy cream, depending on the topping with fruit, sauces or chocolate.
For “I Tim Pad”, the ice cream mix is freshly poured onto a frozen plate and scraped off in rolls with a spatula.
It’s topped with sauce, nuts or fruit.
Small, square plastic bags, tightly filled with chocolate, vanilla or fruit ice cream, is available from street vendors here. You tear off a corner, slurp it and enjoy.
“Dondurma” is traditionally made of sheep or goat milk, sugar, the resin of the pistachio mastic tree and starch from dried orchid roots.
The ice cream is so firm that it’s often eaten with a knife and fork.
Cream, milk and sugar are boiled into a kind of condensed milk and refined with spices such as cardamom and saffron. “Kulfi” on a stick is also popular as street food.
contains at least 50% milk and becomes particularly creamy by adding an egg or egg yolk.
ist keine Sorte, sondern eine Form der Zubereitung – die Eismasse wird zeitgleich aufgeschäumt und gefroren.
contains at least 20% fruit. 10% are enough when it comes to sour or other citrus flavors.
wird aus Sahne, Eigelb, Zucker und einem Geschmacksgeber zubereitet und halbgefroren serviert.
Dairy ice cream
is the standard type of ice cream and has a milk
content of at least 70%, refined with sweetness
ist eine halbgefrorene Speise aus Wasser und Fruchtsaft oder -püree. Der Fruchtanteil beträgt mindestens 25 %, bei Zitrusfrüchten reichen 15 %.
besteht neben Wasser aus Zucker und zu mindestens 12 % aus geschmacksgebenden Zutaten wie Saft oder Sirup.
basiert auf Milcheis, verfeinert mit aufge-schlagener Sahne.