Ice cream dish

Under ice creams refers to products from ice cream . These include ice cream cakes , ice cream bombs and various ice cream desserts. Ice cream dishes are decorated with whipped cream, fruits, tea cakes, etc.

For ice cream dishes frozen in molds, weakly frozen ice cream or cream ice cream, which does not freeze so hard due to its high milk cream content, is suitable . These ice cream dishes are placed in their intended form in a freezer to harden; this can also be, for example, a hollowed out pineapple . Ice cream bombs, cakes and bricks are thrown out of the mold shortly before serving and decorated.

The manufacture of ice cream products is part of the professional training to become a pastry chef , including the serving of ice cream dishes according to specified recipes and the manufacture of ice cream bombs, cakes and bricks. Known ice creams are: Neapolitan -Eisbombe, Spanish Wind cake , omelette surprise , Tutti Frutti , Cassata , u. a. m.

Ice cream bombs, ice cream cakes and ice cream desserts
Ice bomb
Ice roulade
Ice cream sandwich
Ice cream cake in brick shape
banana split
Peach Melba
Knickerbocker Glory

Concept history

The worksheet of the Reich Ministry of Labor stated in 1937 that, according to an ordinance of 1933, ice creams are regarded as confectionery in the sense of the Bakery Act, while ice cream is a non-handcrafted product of the ice cream parlors , and furthermore: “In the interest of a uniform definition of the term, the expression» Eisspeisen "Appropriately used only for high-quality ice cream, which, according to the general public, represents a confectionery product due to the way it is put together or because of special ingredients." Fantasy names such as ice cream bombs or ice cream sundaes were only allowed to be used if they were the higher quality cream, fruit or ice cream Varieties or a combination of these varieties.

Individual evidence

↑ Claus Schünemann: Learning fields of the bakery and confectionery - sales: practical theory textbook for vocational training to become a specialist salesperson in the food trade . Gildebuchverlag GmbH, 2006, ISBN 978-3-7734-0170-0 , p. 460 ( google.de [accessed on August 26, 2019]).
↑ Ordinance on professional training to become a pastry chef. Federal Ministry of Justice and Consumer Protection / Federal Office of Justice , p. 798 , accessed on August 27, 2019 .
↑ Technology of baked goods production . 11th edition. Fachbuchverlag Pfanneberg GmbH & Co. KG, Haan, ISBN 978-3-8057-0761-9 , p. 12 .
↑ The commercial law provisions on the production and distribution of ice cream . In: Reichsarbeitsministerium - Statistisches Reichsamt (Hrsg.): Reichsarbeitsblatt III. (Occupational Safety No. 8) . Carl Heymanns Verlag , p. 203 .

[1] Claus Schünemann: Learning fields of the bakery and confectionery - sales: practical theory textbook for vocational training to become a specialist salesperson in the food trade . Gildebuchverlag GmbH, 2006, ISBN 978-3-7734-0170-0 , p. 460 ( google.de [accessed on August 26, 2019]).

[2] Ordinance on professional training to become a pastry chef. Federal Ministry of Justice and Consumer Protection / Federal Office of Justice , p. 798 , accessed on August 27, 2019 .

[3] Technology of baked goods production . 11th edition. Fachbuchverlag Pfanneberg GmbH & Co. KG, Haan, ISBN 978-3-8057-0761-9 , p. 12 .

[4] The commercial law provisions on the production and distribution of ice cream . In: Reichsarbeitsministerium - Statistisches Reichsamt (Hrsg.): Reichsarbeitsblatt III. (Occupational Safety No. 8) . Carl Heymanns Verlag , p. 203 .