List of ice cream varieties by country
There are two kinds of heladerías in Argentina: the cheaper ones which sell ice cream with artificial ingredients (like Helarte, Pirulo, Sei Tu and the largest one, Grido), and the ones that sell helado artesanal,[1] made with natural ingredients and usually distinguished by a logo featuring an ice cream cone and the letters HA.
In addition to these, most heladerías offer ice-cream-based desserts like Bombón Suizo (Swiss Bonbon: chocolate-covered chantilly ice cream filled with dulce de leche and sprinkled with nuts), Bombón Escocés (Scottish Bonbon: same as the Swiss Bonbon, only with chocolate ice-cream and white chocolate topping), Cassata (strawberry, vanilla and chocolate ice cream) and Almendrado (almond ice cream sprinkled with almond praline).
[2] Brands include Tip Top, Streets, Peters, Sara Lee, New Zealand Natural, Cadbury, Baskin-Robbins and Bulla Dairy Foods.
The first ice cream manufacturer in Finland was the Italian Magi family, who opened the Helsingin jäätelötehdas in 1922 and Suomen Eskimo Oy.
Finland's first ice cream bar opened at the Lasipalatsi in 1936, and at the same time another manufacturer, Maanviljelijäin Maitokeskus, started their production.
One of the first well known Italian ice cream parlors (Eisdiele) was founded in Munich in 1879 and run by the Sarcletti family.
A popular German ice cream dish is Spaghettieis, created by Dario Fontanella in the 1960s and made to look like a plate of spaghetti.
Pouches of FanIce and other FanMilk products can be bought from men on bikes equipped with chill boxes in any moderately sized town, and in cities large enough for grocery stores.
Ice cream in its modern form, or pagotó (Greek: παγωτό), was introduced in Greece along its development in Europe in the beginning of the 20th century.
During the 5th century BC, ancient Greeks ate snow mixed with honey and fruit in the markets of Athens.
The father of modern medicine, Hippocrates, encouraged his Ancient Greek patients to eat ice "as it livens the lifejuices and increases the well-being.
"[14] In the 4th century BC, it was well known that a favorite treat of Alexander the Great was snow ice mixed with honey and nectar.
Major brands are Amul, Havmor, Kwality Wall's, Vadilal, Mother Dairy, Sadguru Dadarwale etc.
Ice was brought down from high mountains and stored in tall refrigerated buildings called yakhchals, which were kept cool by windcatchers.
Before the cone became popular for serving ice cream, in English speaking countries, Italian street vendors would serve the ice cream in a small glass dish referred to as a "penny lick" or wrapped in waxed paper and known as a hokey-pokey (possibly a corruption of the Italian ecco un poco – "here is a little").
[19] Some of the most known artisanal gelato machine makers are Italian companies Carpigiani, Crm-Telme, Corema-Telme, Technogel, Cattabriga and high capacity industrial plants made by Catta 27 and Cogil and Teknoice.
[citation needed] From 1999 through 2006, the most popular flavors in Japan have been vanilla, chocolate, matcha (powdered green tea), and strawberry.
Pakistan's most popular ice cream brands include OMORÉ, the products of which are exported to Europe and America, Igloo and the British company Wall's.
The most popular flavors in Pakistan are pista, qulfi (spelt also as "qulfa", and in Punjabi with a "K-"), vanilla and chocolate.
It is also commonly called 'dirty ice cream' because it is sold along the streets exposing it to pollution and that the factory where it comes from is usually unknown; though it is not really "dirty" as the name implies.
There are also industrial producers such as Frigo (owned by Unilever), Camy (later merged into Nestlé), Avidesa, Menorquina, many of them are part of transnational groups.
The ice cream is usually and traditionally made with an ingredient called sahlab (سَحْلَب) or salep, which provides it with the ability to resist melting.
Salep is also a primary ingredient in the Turkish version of this style of ice cream called dondurma.
[24] American federal labeling standards require ice cream to contain a minimum of 10% milk fat (about 7 grams (g) of fat per 1/2 cup [120 mL] serving), 20% total milk solids by weight, to weigh no less than 4.5 pounds per gallon (in order to put a limit on replacing ingredients with air), and to contain less than 1.4% egg yolk solids.
As a foodstuff it is deeply ingrained into the American psyche and has been available in America since its founding in 1776: there are records of Thomas Jefferson serving it as a then-expensive treat to guests at his home in Monticello.
In American supermarkets it is not uncommon for ice cream and related products to take up a wall full of freezers.
Sales in ice cream parlors are more variable, as new flavors come and go, but about three times as many people call vanilla their favorite compared to chocolate, the runner-up.
