Ice cream is a dessert that is loved by both children and adults all over the world. Very often it is a decoration of a festive table. This is not only a very delicious dessert, but also a wonderful “salvation” in the summer heat. That is why demand for it has never fallen, especially in hot countries.
In many countries of the world, ice cream is prepared according to an exclusive recipe that you will not find anywhere else. For its manufacture using a wide variety of ingredients and cooking techniques.
We present you the 10 most delicious types of ice cream in the world: a list of the best delicacies that are easy to prepare at home.
10. Dondurma from Turkey
Dondurma - This is Turkish mastic ice cream. This dish is similar to the Syrian dessert Buza. Dondurma usually consists of whipped cream, salep (chopped orchid tuber), mastic (vegetable resin) and sugar. It is believed that it comes from the Marash region and therefore is also known as Maraş ice cream.
9. Sorbet from the Philippines
Sorbet - A traditional kind of ice cream, which was prepared in the Philippines. Often derogatoryly call it “dirty ice cream“. Sorbets were sold by street vendors. It is usually served in small waffle or sugar cones, and more recently, in bread rolls. It is made from coconut milk or cow's milk.
Ice cream spread to the Philippines during the American occupation when refrigerators and other cooling devices appeared. While American ice cream was made from cow's milk, the use of Carabao milk (a type of water buffalo) led to the invention of a product that became known as “Sorbet”.
Coconut milk and cassava flour are two ingredients that make sorbet different from ice cream made in other countries. Sorbet flavors also ranged from ordinary natural fruits such as mango, avocado, melon, coconut and strawberries to flavors that mimic commercial ice cream, such as chocolate, cookies and cream, cheese, mocha, etc.
8. Akutak from the USA
Akutak - This is a popular dish in western Alaska and northern Canada. It is also called eskimo ice cream or alaskan ice cream.
Traditionally, it was made from whipped fat mixed with berries such as cranberries, lingonberries, cloudberries and blueberries. Todes also add fish, tundra greens or roots with animal oil or fat. It may also include white fish, caribou fat, moose fat, walrus fat, or seal oil. There is also a kind of akutak called snow akutak.
7. Palates from Mexico
Palates Is mexican popsicles. Most Americans consider Palates the quintessential summer pleasure. It is placed on a thin wooden stick and has an unnatural shade of blue, orange, red and purple.
The word paleta roughly translates to “little wand“That makes sense considering how it is served. But unlike American ice cream, which is flavored with a mixture of sugar syrups and food colors, pallets are made from whole ingredients, such as fresh mashed fruits, nuts, herbs and spices.
6. Urine from Japan
Ice cream Urine Is a confectionery made from Japanese Moti (crushed sticky rice) filled with ice cream. He was invented by a Japanese-American businesswoman and activist Francis Hashimoto.
Urine is a small round confectionery consisting of soft, crushed sticky rice dumplings formed around an ice cream filling. Ice cream adds flavor to the confectionery, while Moti adds sweetness and texture.
Traditional tastes of urine: vanilla, chocolate and strawberries. Other flavors, such as Kona coffee, plum wine, green tea, and red beans, are also widely used in Japan. Mochi can also be seasoned as an addition to ice cream filling. In the manufacture of Moti, it is sprinkled with potato or corn starch so that it does not stick during formation and processing.
5. Ice Kasang From Singapore
Ice kasang literally means “beans with ice", also known as Abc (stands for Air Batu Campurwhich means “mixed ice“). This is a Malaysian dessert, which is also common in Singapore.
Ice Kasang was originally made only from crushed ice and red beans. The number and variety of dessert ingredients has since expanded. Today, Ice Kasang usually has a bright color, as it is served with a variety of fruit cocktails and dressings.
In Malaysia, almost all Ice Kasang varieties now contain attap chi (palm seed), red beans, sweet corn, herbal jelly, roasted peanuts, and agar agar cubes as common ingredients. Other less common ingredients are aloe vera or ice cream. There is also a version of Ice Kasang that does not have colored syrup and is served with a little palm sugar syrup.
4. Kulfi from India
Kulphi - Frozen milk dessert originating from the Indian subcontinent in the 16th century. It is often called “traditional indian ice cream“. It is popular throughout India, Sri Lanka, Pakistan, Bangladesh, Nepal, Burma (Myanmar) and the Middle East, and is also widely available in restaurants serving Indian cuisine around the world.
Kulfi resembles traditional ice cream in appearance and taste, but it is denser and creamier. The classic composition of this dessert includes cream (malai), rose, mango, cardamom (eliychi), saffron (kesar or zafran) and pistachios. There are more advanced options with the addition of apple, orange, strawberry, peanut and avocado.
Unlike ice cream, kuffi does not whip, resulting in a solid, dense frozen dessert, similar to traditional custard-based ice cream. Thus, it is sometimes considered a separate category of frozen milk-based desserts.
3. Fallude from India
Falude is a cold dessert invented in the Indian subcontinent. Traditionally it is made from a mixture of pink syrup, vermicelli, sweet basil seeds (sabza / takmaria) with milk, often served with ice cream.
The vermicelli used to make the fallouces is made from wheat, boom root, corn starch or sago. The history of Faludeh dates back to Iran (Persia), where a similar dessert was popular. He came to medieval India, along with Muslim merchants and dynasties who settled in the Indian subcontinent in the 16-18 centuries.
The modern form of Falude was developed in the Mughal Empire and spread along with its conquests. The Muslim rulers who succeeded the Mughals patronized the dessert with their own devices, especially in the Hyderabad Dean and the Karnat regions of modern India.
This dessert is currently the main part of Pakistani and Bangladeshi culture, especially often served at Islamic holidays - weddings and other events. It is also a well-known part of the modern culture of Sri Lanka.
2. Black (licorice) ice cream from Japan
In order to give the ice cream a black color, a little black sesame is added there. The birthplace of this unusual treat is Japan. Liquorice ice cream long ago loved by the inhabitants of Europe.
1. Gelato from Italy
Gelato - A popular frozen dessert of Italian origin. It is usually made on the basis of 3.25% milk and sugar. It usually has less fat than other types of frozen desserts.
This ice cream, as a rule, contains 70% less air and more flavorings than other types of frozen desserts, which gives it density and saturation, which distinguishes it from other types of ice cream.
The creation of gelato in its modern form is attributed to the Italian chef Francesco Procopio dei Coltelli, who in the late 1600s opened his Prokop cafe in Paris and introduced gelato there, earning fame first in Paris and then throughout Europe.
Thanks to his ice cream, Procopio not only received French citizenship, but also received an exclusive royal license issued by the sun king Louis XIV, which made him the only producer of frozen dessert in the kingdom at that time.