"I scream,You scream,We all scream for Ice Cream"

Everything you wanted to know about Italian Ice Cream

Archive for Other Things About Ice Cream

Ice Cream Is An International Matter

Throughout my blog I’ve talked about Italian ice cream,but I think it would be interesting to see if there are similar products in other countries. Here what I was able to find:

INDIA

In Indian subcontinent we have Kulfi or Qulfi,a popular flavored frozen dessert made from milk. Unlike other ice cream, kulfi takes a very long time to melt. It comes in various flavours, including pistachio, malai, raspberry, rose, mango, cardamom (elaichi), saffron (kesar) or Zafran, the more traditional flavours, as well as newer variations like apple, orange, peanut, and avocado. Unlike Western ice creams, Kulfi is not whipped, resulting in a solid, dense frozen dessert similar to traditional custard based ice cream. Thus, it is usually considered a distinct category of frozen dairy-based dessert.

SINGAPORE/MALAYSIA

In these countries ice cream is called ais krim potong,which means cut-out ice cream. It probably got its name from the way it’s served. The ice cream is molded into a large block. When served, the ice cream seller would cut it up into smaller rectangular pieces and insert between wafers or bread.

ARABIC COUNTRIES

Arabic ice cream (or bouzat haleeb) is a much different affair than the rich custardy treats popular in the Western countries. Simultaneously light and creamy, the ice cream has a bit of an elastic quality because it’s thickened with sahlab, an orchid tuber extract typical throughout the Middle East. Flavored with rose and orange blossom, the ice cream is floral without tasting soapy.

FRIED ICE CREAM

There are Mexican and Asian variants. The dessert is commonly made by taking a scoop of ice cream frozen well below the temperature at which ice cream is generally kept, possibly coating it in raw egg, rolling it in cornflakes or cookie crumbs, and briefly deep frying it. The extremely low temperature of the ice cream prevents it from melting while being fried. It may be sprinkled with cinnamon and sugar and a touch of peppermint, though whipped cream or honey may be used as well. If fried ice cream is coated in raw egg prior to deep frying, the egg may remain uncooked due to the low temperature of the ice cream. The Asian recipe usually uses tempura batter. Mexican versions use corn flakes, nuts or cookie crumbs for coating. In addition the Mexican recipe starts with a large ice cream ball, resulting in a colder core than the Asian variants. Common flavors in Asian restaurants are green tea, vanilla, and red bean; Coconut may also be used.

Tonda:When Design and Ice Cream Come Together

To bring freshness and elegance is the task assigned to Tonda,the first and only circular and rotating ice cream display.

Anyway the refinement of the design and the revolutionary rotating technology are not the only things which make Tonda a precious innovation of the Made in Italy.As matter of fact,the display is created to make the work of the employees a lot easier,offering a high level of comfort and ergonomics. 

The technical part is not neglected.Tonda guarantees the uniformity of temperature,a perfect ice cream conservation and it contributes to the protection of the enviroment thanks to its materials and to the energy saving.

Tonda was designed  by the famous industrial designer Makio Hasuike and it’s an IFI S.p.a. product,a firm of INDUSTRIEIFI,leader in the field of innovative design solutions for furniture.

It is already used in several countries: Italy, Spain, Holland, Usa, Greece, France, Great Britain, China, Canada, Portugal, Japan, Russia, Germany, …

Tonda has been celebrated by the poet of images Michele Provinciali,it has received the Compasso D’oro 2008 alla Carriera Award and has received by the same jury the Segnalazione,entering the historic collection of the famous design prize.

The Made In Italy Value

According to the last Confartigianato data,in Italy there are 36.970 ice cream kiosks,about 10% more than 5 years ago;Italian ice cream-making is spreading quickly abroad since there are around 20.000 parlours. In the ice cream field there are 150.000 workes as regard Italy and 100.000 abroad.

The largest number of ice cream parlours is in Lombardy with 6.093 labs,followed by Veneto with 3.512 and Emilia Romagna with 3.273. However the highest increasing rate between 2004 and the first quarter of 2009 has been registered in central Italy where the kiosks increased of 12,9%. The most dynamic regions were Lazio(+15,2%),Puglia(+13,8%),Sicily and Abruzzo(+12%).

As regard ice cream consumption,more than half of it is concentrated in the north of Italy(52,9%),where the product is bought costantly along the year.On the contrary in the south,where the consumption is 29,4% of the whole,the sales are concentrated especially during the summer. In central Italy the consumption is of 17,6%.In 2009 has been estimated that the national consumption has been around 36.000 tons,almost 6 kg per capita,creating a business of 2,5 billions of euros,which gets to 3,5 if we consider also the machines,systems and ingredients sectors.

We can consider also the sector of displays and furnishing for ice cream kiosks,which is important since it produces a business of 300 millions of euros and emploies from 1500 to 2000 workes. In the Export field the supremacy is held by Germany;an increasing trend is the one of the USA,eastern Europe,the East and Australia.

Homemade Vs Industrial

The homemade ice cream is brought to a solid and creamy state through the mixing and the freezing of the initial mixture of ingredients; as a matter of fact during the freezing process, air is added in order to give softness to the cream. The main difference between homemade and industrial ice cream is  exactly in the amount of air. To give a name to that characteristic it’s been introduced the concept of overrun,which represents the volume increase per cent of the ice cream mixture. As regards the homemade one the overrun is 40%-60% whereas for the industrial ice cream is 100%-130%.

The homemade ice cream differenciate itself also for the presence of fresh ingredients and therefore it must be sold and consumed in few days after its production.

Details make it different!

Ice creams are not only a question of taste but also of sight. Who hasn’t taste an ice cream with a coloured juice on it or a biscuit? And what about the cups full of fruit and any sorts of ornaments such as little umbrellas or puppets? But Why are there? Well,according to me and to what I’ve read on the Net they’re used to make the difference. I mean,if you’re a little ice cream parlour and you have to deal with loads of clients every day,you need a way to be remembered,especially when the competition with the other kiosks is high and the quality of the product is almost the same. Someone does it for passion, in the sense that they love what they produce and therefore they do anything to exalt their work;however the main reason is a marketing strategy linked to the crazy and emotional decision process of people.

Cool Price

How is the ice cream price established?

Well,as anything in the economic world, the price must be higher than the production costs in order to get profits,but which are these costs? Even in a small ice cream parlour,as my grandma told me,there are 3 types of them:

  • direct costs:they can be directly referred to goods and services and so raw materials,salaries,etc;
  • industrial costs:they are linked to the production,like the electric power consumed to make ice cream;
  • general costs:taxes,commercial and financial costs,etc.

Even For Ice creams…

presentation is important. Yes,that’s waht I found out few days ago. I was wondering why two ice cream kiosks in my town have such a different number of clients even if the taste of their product is almost the same and then I got it!!! They are absolutely different in look:

 the one with a lot of customers has a soft lighting and a nice music playing all the time; the displaying windows are brightly lit and the tubs of ice creams are decorated with pieces of fruits and biscuits. All these elements, along with the rest of the furniture, create a cosy atmosphere;

the other kiosk is too brightly lit and the ice creams tubs have no decorations at all. There is no music and the place is very “cold”,in the sense that you have the idea of entering a sort of post office.

If you want to open an ice cream parlour keep that in mind:everything in your kiosk must be coherent with the message you wish to convey and even the aesthetic side matters!!!