مصدر الموضوع الاصلي: Presentations Icecream
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History of Ice Cream
The origins of ice cream can be traced back to at least the 4th century
B.C. Early references include the Roman emperor Nero (A.D. 37-68) who
ordered ice to be brought from the mountains and combined with fruit
toppings, and King Tang (A.D. 618-97) of Shang, China who had a method
of creating ice and milk concoctions. Ice cream was likely brought from
China back to Europe. Over time, recipes for ices, sherbets, and milk
ices evolved and served in the fashionable Italian and French royal
After the dessert was imported to the United States, it was served by
several famous Americans. George Washington and Thomas Jefferson served
it to their guests. In 1700, Governor Bladen of Maryland was recorded as
having served it to his guests. In 1774, a London caterer named Philip
Lenzi announced in a New York newspaper that he would be offering for
sale various confections, including ice cream. Dolly Madison served it
First Ice Cream Parlor In America - Origins Of English Name
The first ice cream parlor in America opened in New York City in 1776.
American colonists were the first to use the term "ice cream". The name
came from the phrase "iced cream" that was similar to "iced tea". The
name was later abbreviated to "ice cream" the name we know today.
Butter Pecan Ice Cream
Butter Pecan Ice Cream
Makes 1 quart
1 cup packed light brown sugar
½ cup water
1/8 teaspoon salt
2 large eggs
2 tablespoons unsalted butter
1 cup whole milk
1 teaspoon vanilla extract
1 cup heavy cream
1 cup chopped toasted pecans
1. Combine the brown sugar, water and salt in a saucepan and bring to a
boil, stirring to dissolve the sugar. Boil the syrup for 2 minutes.
2. Meanwhile, beat the eggs together in a medium bowl. Slowly beat in the syrup.
3. Cook in a double boiler over, not in, boiling water, stirring
constantly, until the mixture reaches 175°F and coats the back of a
spoon. Do not allow the mixture to boil. Add the unsalted butter and
stir until melted. Strain into a medium bowl and refrigerate until cold.
4. Add the whole milk and vanilla extract and mix well to combine.
5. Beat the heavy cream until soft peaks form. Fold it into the egg mixture.
6. Pour into an ice cream maker and freeze according to the
manufacturer’s directions. Fold in the chopped pecans before
transferring ice cram to a container.
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