Ice cream: great pleasure on hot days

What could be nicer than treating yourself to a refreshing ice cream on a hot day? But how many calories does the cold treat bring with it? And what is actually contained in the ice cream? According to statistics, every German licks around eight liters of ice cream a year. 85 percent of the ice cream that Germans eat is industrially produced. The rest is made in ice cream parlors. They usually still make the ice cream according to their own recipes today. In the meantime, however, you can choose between over 70 ice cream flavors.

The most popular types of ice cream

According to a new survey, the favorite ice cream flavors of all respondents are stracciatella and  chocolate with 14 percent each . 13 percent each prefer nut ice cream or yoghurt ice cream. This is followed by the flavors  lemon  and vanilla, each with 8 percent. 

When eaten, ice cream is around -4 °C. It already warms up to about +18 °C in the mouth. Once in the stomach, it almost reaches our body temperature. So you don’t have to be afraid of a “cold stomach”.

ingredients of ice cream

The main ingredients are  milk  or milk products as well as sugar and eggs. Water, butter or vegetable fat as well as coloring and/or flavorings also play a role. Fruit, cocoa, nuts , chocolate, etc. are then added for special flavors  . Depending on the variety, there are also some vitamins and  minerals in the ice cream :

  • Ice cream  is made from sugar, milk, cream or butter. Ice cream must contain at least ten percent milk fat, which makes the ice cream nice and soft.
  • Dairy ice cream  consists of 70 percent milk and therefore has a lower fat content than ice cream. The high milk content is healthy because milk contains a lot of  calcium  – which strengthens bones and nails.
  • Cream ice cream  contains  60 percent whipped cream. This ice cream is therefore also very high in calories with 17 percent fat.
  • Sherbet  consists of sugar, water, fresh fruit, fruit pulp or  fruit juice , with a fruit content of at least 20 percent.
  • Sorbet  even contains 25 percent fruit, unless sour fruits such as lemons are used. Then the fruit content is 15 percent.
  • Soft serve  is a foamed ice cream that is sold immediately after leaving the freezer.

Calories in Ice Cream

The calorific value of ice cream is between 100 and 500 kilocalories per 100 grams. Fruit ice cream and sorbets as well as types based on yoghurt are low in calories. Chocolate and nut ice cream are high-calorie fun. A popsicle with a chocolate coating has almost 300 calories. The usually high energy content of ice cream is due to the sugar and fat content: Cream ice cream contains 17 percent fat, ice cream about half. Milk ice cream – mostly for popsicles – contains about 3 percent fat, soft ice cream up to 6 percent.

The amount of sugar varies, depending on the type of ice cream. However, it is always higher than with normal-tempered dishes, since cold foods are perceived as less sweet. There is around 20 percent sugar in ice cream and even 24 percent in fruit ice cream. The good news: Nutrition experts consider four to five scoops of ice cream a week to be safe for people of normal weight. Types of ice cream with a high fat content, e.g. Ice cream or nut ice cream, for example, should be avoided by anyone who needs to watch their calories.

Can ice cause headaches?

According to a report in the British Medical Journal, every third person feels a sharp pain in their head just a few seconds after the first lick. In warm  weather, these headaches are  also triggered by ice-cold drinks, for example.

Usually, this cold headache isn’t too bad and goes away quickly. Nothing stands in the way of the occasional enjoyment of a refreshing ice cream.

The ancient Greeks already liked ice cream

Ice cream is by no means a modern invention. Already 2,000 years before Chr. a chilled meal was prepared. However, from glacial ice or snow to which fruit pulp and milk have been added. The Greeks mixed  an exclusive jelly out of the snow of Olympus, honey , fruit juices and wine. Only in the 16th century was it possible to generate cold artificially and thus to freeze ice and to keep it in this state.

Similar Posts

Leave a Reply

Your email address will not be published. Required fields are marked *