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 How
we make our ice cream
Process flow chart for the manufacture of ice cream, by Tip Top Ice Cream Co.
 www.tiptop.co.nz/education/how-to-make-ice-cream/
The
International Dairy Foods Association (IDFA)
(incorporates the International Ice Cream Association (IICA))
The IICA is the U.S. trade association for manufacturers and distributors of
ice cream and other frozen dessert products. Ice creams facts and statistics,
National Ice Cream Month. Histories
of ice cream, and the ice cream cone.
www.idfa.org
The
Ice Cream Alliance (ICA)
The U.K. trade association for the ice cream industry. Ice cream facts, history,
storage and handling recommendations.
www.ice-cream.org
Ice Cream - Dairy
Science and Technology Education Series, University of Guelph, Canada.
Ice cream formulation, production, theory, quality, and much more for the technically-inclined.
Also covers history and folklore, homemade ice cream, and a science experiment
based around ice cream. Part of an excellent dairy science website, published
by Prof. Doug Goff of the University of Guelph as an educational tool for the
purpose of reference, teaching and training. Includes a great section on ice
cream structure
and freezing theory, on which Prof. Goff is an international authority.
www.foodsci.uoguelph.ca/dairyedu/icecream.html
 Tharp & Young "On
Ice Cream"
Dr Bruce Tharp and Dr Steven Young run a series of independent technical short
courses, product clinics, and formulation and case study workshops that focus
on current and emerging ice cream and related frozen dessert technologies. Practical
aspects of formulation and manufacturing are stressed. You will also find a comprehensive
collection
of ice cream technical Q&A's, as featured in their regular column in Dairy
Foods magazine.
- 3rd Asia Pacific Edition of Tharp & Young "On Ice Cream":
June 10-14, 2013, Singapore.
- New book launched October 2012: Tharp & Young On Ice Cream: An Encyclopedic
Guide
to
Ice
Cream
Science and Technology
www.onicecream.com
How
to become a Knowledgeable and Discriminating Ice Cream Gourmet
Dr Bruce Tharp's guide to the finer points of ice cream sensory evaluation and
enjoyment, at
www.brucetharp.com/gourmet.htm
Penn State Ice Cream Short Course
Since 1892. Penn State's 6-day Ice Cream Short Course is the oldest, best-known,
and largest educational program dealing with the science and technology of ice
cream.
http://foodscience.psu.edu/workshops/ice-cream-short-course
SIGEP
(Salone Internazionale della Gelateria, Pasticerria e Panificazione Artigianali)
International Exhibition for artisan production of Ice cream, Pastry, Confectionery
and Bakery
Trade fair, international contests, demos, courses and seminars. Rimini, Italy.
www.sigep.it
 Back to
the top |
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 A
mixture of milk and sugar, myths and legends, fancy and fact
- the history of our favourite frozen confection.
More ... |
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 Robinson,
Perfection, Barlow's, Crystal, Eldora, Peters, Frosty Jack,
Newjoy, Manda,
Ward's, Snowdrop, Snowflake, Fiesta, Gaytime, Peter
Pan, Blue Moon, Rosco, Meadow Gold,
Mooloo, La Grande, Queen Anne, New American - all magical names
from the past.
More, much more ... |
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 According
to Guinness World Records, the
most ice cream scoops balanced on a single cone is 26, and this
was achieved by Terry Morris of New Zealand in Beijing, China,
on 20 May 2010.
Terry is Global Training Manager for New Zealand
Natural
Ice Cream. |
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 Where
else in the world would they give an ice cream flavour its own
postage stamps? As much a part of our summer as pohutukawa, jandals,
and L&P, Hokey Pokey ice cream has become a Kiwi cultural
icon.
 Crunchy,
gooey honey-comb toffee pieces in vanilla ice cream,
a taste experience all of its own.
A handwritten application
for the patent of Hokey Pokey was lodged by William Hatton, a
manufacturing confectioner from Dunedin, at the New Zealand Patent
Office on 14 March 1896.
 There
are several
stories told about who 'invented' Hokey Pokey
as an ice cream flavour.
More here ...
The top three ice cream flavours
around the world are vanilla, chocolate
and strawberry, but in New Zealand, Hokey Pokey is regularly second
most popular after vanilla, with chocolate, strawberry and cookies
'n' cream not far behind. New Zealanders devour five million litres
of hokey pokey ice-cream each year. |
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