Creamy Concoction

The proof of this beautiful love story in numbers.

Today, the French consume more than 360 million liters of ice. About 6 liters per year per person. Yet they remain far behind some of their European neighbors. These are the countries of the North who are the biggest consumers.

Norway 14 liters / capita / year
Finland 11.6 liters / capita / year
Sweden 11 liters / capita / year
Italy 9.3 liters / capita / year
Denmark 8.8 liters / capita / year
Great Britain 8.6 liters / capita / year
Germany 7.3 liters / capita / year
Belgium 7.2 liters / capita / yearGreece 5.6 liters / capita / year
Netherlands 4.6 liters / capita / year

Where the French prefer to enjoy their ice cream?
70% ice cream are consumed at home and 30% outside the home: in a restaurant or pulse in the streets, recreation centers, service stations, on the beach ...

What is the number one criterion for choosing a mirror?
Her perfume for 72% of French.

The main strength of the ice?
Usability!
2 French 3 appreciate the fact that this is a product that appeals to everyone.

In bowl, pot, cone, stick, cone, bar, specialty rooms (Liège coffee ...) or share (log, Vacherin ...), we like the ice in all its forms.

Ice fits all lifestyles. Easy to store and serve, it is eaten in all simplicity, dessert, tea and even entry ... at home, in restaurants, rides, movies, beach ... And with its shapes and fragrances to infinity, large and small love it



It's fun

Whatever the time or the perfume, the ice is always happiness. The colorful palette of colors is infinite and sensation, first cool, then allowed to reveal the flavor is unbeatable. And it's so good! This is an invitation for the senses that are apparent happy.


Simple

No idea for dessert for a dinner or an unannounced original sample of children ... to prepare a quick turn on the side of the freezer and everything is settled, for great is the family of ice.


This trend

For dessert, the ice is the twist that changes everything. The perfumes - the wisest to the craziest - the intense colors and multiple marriages of flavors create the surprise. For dessert or as a starter, just give free rein to his imagination.

We love them all year, but when summer comes with superb mature fruit, the taste buds tremble.

Sorbet, ice cream, this is not the same thing!

Sorbet: fruit sugar + water.

Ice Cream: Milk + Sugar (+ egg yolk) + flavors (fruit, cocoa, coffee ...)

Ice cream: cream + milk + sugar (+ egg yolk) + flavors (fruit, cocoa, coffee ...)

The benefit is a multiple of eating ice cream and sorbets, pleasure and health alliance bride is here:

-We eat fruits that are good for our body.
-Calcium and vitamins for ice for ice cream.
-Get hydrated with their wealth in water.
Diet-low in calories as some ice and contain less than 10% fat and no cream.
Digestion-facilitated with an ice cream for dessert.
Taste-delicious and balanced with a fruit.

Now you make your own ice cream and eat them with family or friends. Ice creams and sorbets are easy to realize with an ice cream maker for sorbet perfect the art lies in the density and quality of the syrup used to make. The ice cream maker can switch to a juice glass.

To make your ice cream is creamy, think out of the freezer 15 minutes before serving.

Ice creams and sorbets are born in the East. Once the preserve of the large tables, sorbets and ice have charmed audiences with street vendors ...

We do not know the exact origin of the ice and sherbet. At the beginning of our era, the Chinese were already producing fruit ices, and the first century the Roman Emperor Nero sent for him in the mountains of snow that was being prepared with honey and fruit for banquets.



There are over 2000 years, the Caliph of Baghdad sipped iced fruit syrups, cooled with snow, to name "sharbet", which will give the term in French sorbet (sherbet "for Americans).

In the thirteenth century, Marco Polo, a great provider of advanced culinary in the West, return trip to the East, described in his stories, making a frozen drink. The "Italian explorer had brought the art of sorbet. On sorbetto, became very popular in Italy, is a hit in France after the marriage of Catherine de Medici of Italy with the French king in the sixteenth century.

In 1661, the Sicilian Francesco Procopio dei Coltelli opens in Paris, Le Procope. It offers more than four to twenty fragrances to its customers. The ice becomes a pleasure for all and enjoy the fruits out of season is one of the reasons for the popularity of the population for these frozen treats. The famous chef Vatel also created ice cream with vanilla and chocolate.

In 1851 the United States, the first ice cream factory is created by Jacob Fussell, a milk dealer in Baltimore.

In 1892, the great chef Auguste Escoffier invented for austalienne singer, Nellie Melba, Peach Melba (a peach poached in a vanilla ice cream)

In 1905, an Italian peddler in New York invented the ice cream cone, "the cornucopia is a cone-shaped cookie filled with two scoops of ice cream.

In 1922, the Eskimo ice was invented by the American Christian K. Nelson, a native of Onawa, Iowa. The patent states that this is an ice cream or sorbet, covered with a chocolate shell.

With the invention of pasteurization and refrigeration, as well as the option to decline the ice in great numbers and in excellent health conditions, the ice industry was born. Artisans and designers ice decline unrestrained passion and creativity ...!

Today, the French consume 6.8 liters of ice cream, sorbet or ice cream per year per capita.

The European average is 8.7 liters / h / year.

These are the Nordic countries who consume the most frozen desserts: 13.3 liters / h / year in Finland and 12.4 liters / h / year in Sweden.

While showing a slight decline (in annual consumption per person) in rich countries, the market for ice cream, linked to the dairy industry has a considerable weight. The United States have produced their only 4.9 billion gallons of ice cream in 1988. Money spent on procurement of ice in the world each year is the amount of money that would be required to provide schooling for all children and adolescents of the planet, says UN.



The main importers of ice cream and other foods frozen in 2005 were the United Kingdom, France and Germany, followed by Spain, the Netherlands and Belgium. She often approaches or exceeds 10 liters per capita per year, mostly bought in family size in countries with good infrastructure supermarkets. In some countries, including Canada, the market share of frozen yogurt, associated with a less fat content is growing rapidly (4% of sales in 2005).

The Chinese have produced the Maghreb long before an era; cooled by snow or ice, then exposing the container of a water runoff, nitrate. The Chinese have imported the technique to produce the Arabic copy.



The ice creams were well known to the Ottomans, or even Persian. A particular region in modern Turkey, in the province of Maras ice has a very elastic in consistency and taste quite strong with the smell of sheep's milk. According to Eric Hansen, author of a book on orchids, Orchid Fever, it is made from orchid bulbs, (pronounced Salep in Turkish or Arabic) known for their gelling qualities. The tradition of ice to the orchid, to Maras, was more than three centuries.

In Europe, Marco Polo returning from China in the thirteenth century became known, first in Italy, the ice produced throughout the year due to Chinese secrecy. The windows were originally reserved for royal tables and Papal, but at the end of the nineteenth century, merchants ice already strolled through the streets of the capital, with an undeniable success.

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Ice cream is a food made from dairy products such as cream and milk and sometimes added egg yolks, flavoring and / or sweeteners such as sucrose.
Ice cream is one of two desserts from category ice.

The one is ice sorbet which is a mixture of sugar syrup (50% water, 50% sugar) and fruit pulp, or aroma, or alcohol.

These preparations are cooled, continuously moving to avoid the formation of large ice crystals in a machine called ice cream maker.