SB Sweets & Eats

SB SWEETS & EATS BY RACHEL DUPREE BY RACHEL DUPREE What’s Your Favorite frozen Treat? What’s Your Favorite frozentreat?

Chocolate 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 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 for ice cream in the U.S. appeared in the New York Gazette on May 12, 1777, when Philip Lenzi opened 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. ered that adding egg yolks to ice cream gave it a smoother

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-

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.

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-

lato was eventually introduced in the U.S. by native Italian Giovanni Biasiolo in 1770. The Gelato Museum Carpigian located in Anzola dell’Emilia just outside of Bologna, Italy, opened in 2012.

SORBET

Sorbet (sorbetto in Italian) is a frozen treat made with fruit juice or pureed fruit or other flavoring ingredients and often a sweetener. Sorbet does not include milk, cream or egg yolks. The consistency is dense because it doesn’t have air whipped into it. Sorbet’s history can be traced back to the ancient Italians, just like gelato. In Sicily, during the summer, the Italians would use preserved snow from Mount Etna and mix it with fruit juice to create a refreshing drink. In the 1500s, many noble Italian families began using sorbet as a palate cleanser between courses of a meal.

SNOW CONES

Snow cones are the simplest cold treats, made by combining shaved or crushed ice and flavored syrup. The first recorded snow cones were produced by Samuel Bert of Dallas, TX, in 1919, at the State Fair of Texas. The first block-style ice shaving machine was patented in 1934 by Ernest Hansen of New Orleans, Louisiana. The ice consistency was more like snow, instead of rough and crunchy, and snow cones made with these machines are often referred to as “New Orleans style.”

juice or pureed fruit or other flavoring ingredients and of ten a sweetener. Sorbet does not include milk, cream or egg yolks. The consistency is dense because it doesn’t have air whipped into it. Sorbet’s history can be traced back to the Etna and mix it with fruit juice to create a refreshing drink. In the 1500s, many noble Italian families began using sor 1919, at the State Fair of Texas. The first block-style ice shav

Favorite? What’s Your

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