SB SWEETS & EATS
BY RACHEL DUPREE
r u o Y s ’ t a h WWhat’s Your vorite aFavorite Ffrozen
n e z o r f treat??
t a e r T
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hocolate or vanilla, strawberry or lemon, coffee or cotton candy? Cool off from the southern heat with a frozen treat (that may have been around since ancient times)!
ICE CREAM Ice cream can be traced all the way back to the ancient Romans and Chinese, but there’s no consensus on a single inventor. More than a thousand years later, the first advertisement for ice cream in the U.S. appeared in the New York Gazette on May 12, 1777, when Philip Lenzi opened the first ice cream parlor. This popular dessert is made from milk, cream, and sugar. In the U.S., ice cream must contain no less than 10 percent milkfat. FROZEN CUSTARD Frozen custard was created by Coney Island ice cream vendors Archie and Elton Kohr in 1919 when they discovered that adding egg yolks to ice cream gave it a smoother texture and helped the ice cream stay cold longer. It was introduced to an even larger audience at the 1933 World’s Fair in Chicago. Frozen custard has a higher percentage of butterfat and egg yolk than ice cream, which gives it a thick, creamy texture.
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FROZEN YOGURT Frozen yogurt is made from milk fermented with live cultures, along with flavorings and sweeteners. It’s often considered a healthier alternative to ice cream since it usually has less fat or calories, but it can have the same amount of sugar. Frozen yogurt was first served on the U.S. east coast in the 1970s by H. P. Hood and called “frogurt.” The health-craze of the 1980s helped to boost its popularity. Frozen yogurt shops popped up in shopping malls and neighborhoods, with sales topping $25 million in 1986. GELATO Gelato (which translates from Italian as “frozen”) is more dense than ice cream, because there is less air whipped into it when churned. Gelato typically has less fat than ice cream, because it is often milk-based instead of creambased and contains little or no egg yolks. Officially developed by famous architect Ernardo Buontalenti during the Italian Renaissance, ge-
