Growing up in the American Midwest, there is one thing that always has a smile on my face: soft ice cream ice cream. I was, and remains a very healthy person, but something of this delicious dessert, these delicious wonders how well known under spray "that I could not resist. But from an early age, I always ask," How soft is an ice cream made ice cream? "And perhaps even more important to me then, how could I buy this at the earliest designs magic?
Butwait. What does this personal anecdote may have something to do with Margaret Thatcher.
I'm coming. But I digress.
Many years later, while I shook off the chains of my soft ice cream have love, I asked. It turns out that the history of soft ice cream has an origin interesting, one of the greatest twentieth-century policy of the cold war, Margaret Thatcher. In the middle of the 20th century, has worked in a team of chemical research in Britain, a method for detectingallow to drastically increase the amount of air in ice, --- manufacturers to use fewer ingredients and real significantly reducing the cost to serve.
To understand that that was my desire for soft ice cream ice cream hot air? Be ', maybe, but I kept digging.
In general, soft ice cream ice cream is dispensed with a slightly different form of ice is that instead of a machine by hand. Significantly lower in fat than traditional ice hard, soft ice creamproduced in a warmer temperature of the ice, which in a special properties that may explain their unique flavor. While it is possible a warmer temperature the human taste buds really find out more flavor.
As you may have guessed, is the right combination of temperature and air essential for the taste of the finished product. Smooth with small amounts of air will generate a cold, tasting of heavy products. On the other hand, soft ice cream, with higher amounts of air usually producedcreamy, smooth and bright. In general, the air content should ideally between 35 percent and 45 percent of the volume. Like the traditional ice cream, soft ice cream ice cream have frozen quickly to avoid crystallization.
Now that I finally unlocked the secrets of magic ice machines, I fulfill my sweet tooth. Thank you Margaret Thatcher.
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