Soft ice cream

Soft ice cream

Soft ice cream (pseudo-Anglicism formed after English soft "soft") is a particularly soft variant of ice cream . It is not a type of ice cream, but a special form of preparation.

history

Born in Greece, Tom Carvel was selling ice cream from a refrigerated van in the northeastern United States and soon found that many customers liked soft ice cream. Apparently the idea came to him in 1934 when he sold the melting cargo for two days after a breakdown in his delivery truck in Hartsdale, New York. Carvel knew that a different recipe was needed. He struck gold in the confectionery business. He also worked with a machine to freshly prepare the ice cream. In 1936 the first "Carvel" ice cream parlor opened, which served soft ice cream. The company developed into a chain with over 700 branches; in 2016 the company still employed around 1000 people.

Another pioneer was JF McCullough in Moline, Illinois , USA , who is said to have made soft ice cream in 1938. He sold this with great success in a friend's ice cream shop in Kankakee, Illinois. In 1940, McCullough and his son Alex teamed up with Harry Oltz, who had invented a soft ice cream machine, and opened an ice cream shop in Joliet, Illinois .

Finally, a British research team is named, with the participation of the later Prime Minister Margaret Thatcher , who developed soft ice cream recipes using American machines in 1948. The team is also given the term “soft” in relation to the ice cream.

By the second half of the 20th century at the latest, soft ice cream spread beyond the USA. Like many other foods, the invention of soft ice cream is claimed by Italian entrepreneurs and marketed in France as "glace italienne" (Italian ice cream). In 1958 the first soft ice cream machines were imported from the USA to Germany and converted to adapt them to the German market. Among other things, self-pasteurizing soft ice cream machines were developed.

Manufacturing

Soft ice cream is freshly tapped

Soft ice cream with chocolate icing

The special consistency of soft ice cream is achieved by a liquid ice cream mixture in the machines, which consists of approx. 75% milk. It is filled into the freezer cylinder of the ice cream machine and cooled to −6 ° C. An agitator in the cylinder keeps the cooled mixture in constant motion. Only a thin layer of ice, which freezes on the surface of the cylinder, is scraped off with sharp scrapers and then blown up into a waffle funnel as soft ice cream using excess pressure.

The taste buds of humans can perceive the aroma of soft ice cream better than that of the colder (−18 ° C) conventional ice cream.

hygiene

According to the Bavarian State Office for Health and Food Safety , studies of soft ice cream lead to far fewer complaints than studies of other ice cream from ice cream parlors and cafés. The prerequisite for this is consistent hygiene during production and careful and proper cleaning of the machines.

In principle, the incorporation of air can cause pathogens to get into the soft ice cream, which increases the risk of contamination with salmonella compared to the manufacturing process for other types of ice cream , unless the ice cream machine is carefully cleaned at all times. For this reason, the soft ice cream manufacturers now use pasteurized ice cream, unlike in the past , so that there are hardly any complaints about hygiene.

Web links

Commons : Soft Ice Cream  - Collection of images, videos and audio files

Individual evidence

1. ↑ Principles of the German food book for ice cream and ice cream semi-finished products
2. ↑ Marian Burros: Stand Back, Mister Softee: There's a New Swirl in Town. In: The New York Times . July 23, 2008. Retrieved November 29, 2008 (American English). 
3. ↑ Ulrich Schnabel: Learning to win from physics. In: The time . July 14, 2005, accessed September 15, 2009 . 
4. ↑ Gregor Tholl: Food for the small talk: "Smart ass" books are booming. In: Internet pages of n-tv . January 2, 2007, accessed September 15, 2009 . 
5. ↑ Once one of the most powerful. (No longer available online.) In: Internet pages of the Austrian Broadcasting Corporation . Formerly in the original ; Retrieved May 15, 2008 .  ( Page no longer available , search in web archives )  Info: The link was automatically marked as defective. Please check the link according to the instructions and then remove this notice.    
6. ↑ Former British Prime Minister Margaret Thatcher is dead. In: Süddeutsche Zeitung. April 8, 2013, accessed November 25, 2014 . 
7. ↑ Party knowledge - useless for in between. Retrieved May 15, 2008 . 
8. ↑ Ilse Bauer-Unkauf - Bavarian State Office for Health and Food Safety: Analysis of soft ice cream in the first half of 2007. February 9, 2012, accessed on November 25, 2014 . 
9. ↑ Claudia Kracht: Ice cream. In: Planet Knowledge . July 28, 2011, accessed November 25, 2014 . 
10. ↑ Ilse Bauer-Unkauf - Bavarian State Office for Health and Food Safety: Soft ice cream. February 9, 2012, accessed November 25, 2014 . 
11. ↑ Ulrike Gonder: Summer, sun, organic ice cream. (No longer available online.) In: ZDF.umwelt . July 15, 2008, archived from the original on November 5, 2008 ; Retrieved September 15, 2009 . Info: The archive link was inserted automatically and has not yet been checked. Please check the original and archive link according to the instructions and then remove this notice.