Alaska

Alaska (i /əˈlæskə/) is the largest state of the United States by area. It is situated in the northwest extremity of the North American continent, with Canada to the east, the Arctic Ocean to the north, and the Pacific Ocean to the west and south, with Russia further west across the Bering Strait. Approximately half of Alaska's 698,473 residents live within the Anchorage metropolitan area. As of 2009, Alaska remains the least densely populated state of the U.S.
Alaska was purchased from the Russian Empire on March 30, 1867, for $7.2 million at about two cents per acre ($4.74/km²). The land went through several administrative changes before becoming an organized territory on May 11, 1912, and the 49th state of the U.S. on January 3, 1959.
The name "Alaska" (Аляска) was already introduced in the Russian colonial time, when it was used only for the peninsula and is derived from the Aleut alaxsxaq, meaning "the mainland" or more literally, "the object towards which the action of the sea is directed". It is also known as Alyeska, the "great land", an Aleut word derived from the same root.

Ben & Jerrys - Baked Alaska

Baked Alaska is one of the more popular varieties of Ben & Jerrys and is currenly still in production on the US and UK markets.





It contains white chocolate polar bears, vanilla ice cream and marshmallow swirls.

Vanilla - Vanilla Ice

Robert Matthew Van Winkle (born October 31, 1967), best known by his stage name Vanilla Ice, is an American rapper. Born in Dallas, Texas, and raised in Texas and South Florida, Van Winkle released his debut album, Hooked, in 1989 through Ichiban Records, before signing a contract with SBK Records, which released a reformatted version of the album under the title To the Extreme. Van Winkle's single "Ice Ice Baby" was the first hip hop single to top the Billboard charts.
Although Van Winkle was successful, he later regretted his business arrangements with SBK, which had paid him to adopt a more commercial appearance and had published fabricated biographical information without his knowledge. After surviving a suicide attempt by drug overdose, Van Winkle was inspired to change his musical style and lifestyle. Later albums by Van Winkle, including Hard to Swallow, Bi-Polar and Platinum Underground, had a less mainstream rock-oriented sound, and did not chart.

Vanilla - Plain - Original

Vanilla

Brief:

Vanilla is a flavoring derived from orchids of the genus Vanilla, which are native to Mexico. Etymologically, vanilla derives from the Spanish word "vainilla", little pod. Originally cultivated by Pre-Columbian Mesoamerican peoples, Spanish conquistador Hernán Cortés is credited with introducing both vanilla and chocolate to Europe in the 1520s. Attempts to cultivate the vanilla plant outside Mexico and Central America proved futile because of the symbiotic relationship between the tlilxochitl vine that produced the vanilla orchid and the local species of Melipona bee; it was not until 1837 that Belgian botanist Charles François Antoine Morren discovered this fact and pioneered a method of artificially pollinating the plant. The method proved financially unworkable and was not deployed commercially. In 1841, a 12-year-old French-owned slave by the name of Edmond Albius, who lived on Île Bourbon, discovered the plant could be hand pollinated, allowing global cultivation of the plant.
There are currently three major cultivars of vanilla grown globally, all derived from a species originally found in Mesoamerica, including parts of modern day Mexico. The various subspecies are Vanilla planifolia (syn. V. fragrans), grown on Madagascar, Réunion and other tropical areas along the Indian Ocean; V. tahitensis, grown in the South Pacific; and V. pompona, found in the West Indies, Central and South America. The majority of the world's vanilla is the V. planifolia variety, more commonly known as "Madagascar-Bourbon" vanilla, which is produced in a small region of Madagascar and in Indonesia.
Vanilla is the second most expensive spice after saffron, due to the extensive labor required to grow the vanilla seed pods. Despite the expense, it is highly valued for its flavor, which author Frederic Rosengarten, Jr. described in The Book of Spices as "pure, spicy, and delicate" and its complex floral aroma depicted as a "peculiar bouquet." Despite its high cost, vanilla is widely used in both commercial and domestic baking, perfume manufacture and aromatherapy.

History:

The first to cultivate vanilla were the Totonac people, who inhabit the Mazatlan Valley on the Gulf Coast of Mexico in the present-day state of Veracruz. According to Totonac mythology, the tropical orchid was born when Princess Xanat, forbidden by her father from marrying a mortal, fled to the forest with her lover. The lovers were captured and beheaded. Where their blood touched the ground, the vine of the tropical orchid grew.





In the fifteenth century, Aztecs invading from the central highlands of Mexico conquered the Totonacs, and soon developed a taste for the vanilla bean. They named the bean "tlilxochitl", or "black flower", after the mature bean, which shrivels and turns black shortly after it is picked. Subjugated by the Aztecs, the Totonacs paid tribute by sending vanilla beans to the Aztec capital, Tenochtitlan.
Until the mid-19th century, Mexico was the chief producer of vanilla. In 1819, however, French entrepreneurs shipped vanilla beans to the islands of Réunion and Mauritius in hopes of producing vanilla there. After Edmond Albius, a 12-year-old slave from Réunion Island, discovered how to pollinate the flowers quickly by hand, the pods began to thrive. Soon the tropical orchids were sent from Réunion Island to the Comoros Islands and Madagascar along with instructions for pollinating them. By 1898, Madagascar, Réunion, and the Comoros Islands produced 200 metric tons of vanilla beans, about 80% of world production. Madagascar is now responsible for 97% of the world's vanilla bean production.

Market Price:

The market price of vanilla rose dramatically in the late 1970s, after a tropical cyclone ravaged key croplands. Prices remained high through the early 1980s despite the introduction of Indonesian vanilla. In the mid-1980s, the cartel that had controlled vanilla prices and distribution since its creation in 1930 disbanded. Prices dropped 70% over the next few years, to nearly US$20 per kilogram, but would rise sharply again after tropical cyclone Hudah struck Madagascar in April, 2000. The cyclone, political instability, and poor weather in the third year drove vanilla prices to an astonishing US$500 per kilogram in 2004, bringing new countries into the vanilla industry. A good crop, coupled with decreased demand caused by the production of imitation vanilla, has pushed the market price down to the $40 per kilo range in the middle of 2005.

Etymology:

Vanilla was completely unknown in the Old World before Columbus. Spanish explorers arriving on the Gulf Coast of Mexico in the early sixteenth century gave vanilla its current name. Spanish and Portuguese sailors and explorers brought vanilla into Africa and Asia later that century. They called it vainilla, or "little pod". The word vanilla entered the English language in the 1754, when the botanist Philip Miller wrote about the genus in his Gardener’s Dictionary. Vainilla is from the diminutive of vaina, from the Latin vagina (sheath) to describe the way the pod must be split open to expose the seeds.


Cultivars:

Cultivars


A bottle of vanilla extract
Bourbon vanilla or Bourbon-Madagascar vanilla, produced from V. planifolia plants introduced from the Americas, is the term used for vanilla from Indian Ocean islands such as Madagascar, the Comoros, and Réunion, formerly the Île Bourbon.
Mexican vanilla, made from the native V. planifolia, is produced in much less quantity and marketed as the vanilla from the land of its origin. Vanilla sold in tourist markets around Mexico is sometimes not actual vanilla extract, but is mixed with an extract of the tonka bean, which contains coumarin. Tonka bean extract smells and tastes like vanilla, but coumarin has been shown to cause liver damage in lab animals and is banned in food in the US by the Food and Drug Administration.
Tahitian vanilla is the name for vanilla from French Polynesia, made with the V. tahitiensis strain. Genetic analysis shows that this species is possibly a cultivar from a hybrid-cross of V. planifolia and V. odorata. The species was introduced by French Admiral François Alphonse Hamelin to French Polynesia from the Philippines, where it was introduced from Guatemala by the Manila Galleon trade.
West Indian vanilla is made from the V. pompona strain grown in the Caribbean, Central and South America.
The term French vanilla is not a type of vanilla, but is often used to designate preparations that have a strong vanilla aroma, and contain vanilla grains. The name originates from the French style of making ice cream custard base with vanilla pods, cream, and egg yolks. Inclusion of vanilla varietals from any of the former or current French dependencies noted for their exports may in fact be a part of the flavoring, though it may often be coincidental. Alternatively, French vanilla is taken to refer to a vanilla-custard flavor. Syrup labeled as French vanilla may include hazelnut, custard, caramel or butterscotch flavors in addition to vanilla.

Ice Cream Facts

Top 10 Ice Cream Consuming Countries in the World

1. United States
2. New Zealand
3. Denmark
4. Austrailia
5. Belgium / Luxembourg
6. Sweden
7. Canada
8. Norway
9. Ireland
20. Switzerland


Supermarket Sales Divided by Flavor Category

1. Vanilla - 28 percent
2. Fruit flavors - 15 percent
3. Nut flavors - 13.5 percent
4. Candy mix-in flavors - 12.5 percent
5. Chocolate - 8 percent
6. Cake and cookie flavors - 7.5 percent
7. Neapolitan - 7 percent
8. Other - 5.5 percent
9. Coffee/mocha - 3 percent

Source: International Ice Cream Association, 1994




Toppings:

- The favorite topping is still chocolate syrup.
- The biggest ice cream sundae ever made was 12 feet high and made with 4,667 gallons of ice cream and 7,000 pounds of toppings in Anaheim, Calif., during 1985.


Sales:

- Super premium and premium ice cream represent about 41.4 percent of the total dollar sales of ice cream.
- Ice cream is an $11 billion retail industry.


Vanilla:

- 80 percent of the world's Vanilla Bean used for ice cream is grown in Madagascar.


Novelties:

- Ice cream novelties such as ice cream on sticks and ice cream bars were introduced in the 1920's.
- Adults consume nearly one-half of all ice cream novelties.

Survey!

1. What is your favorite flavour of Ice Cream?
2. Why?

Post results here when ive done it

Flavors

Top 15 flavors of ice cream


1. Vanilla, 29%
2. Chocolate, 8.9%
3. Butter pecan, 5.3%
4. Strawberry, 5.3%
5. Neapolitan, 4.2%
6. Chocolate chip, 3.9%
7. French vanilla, 3.8%
8. Cookies and cream, 3.6%
9. Vanilla fudge ripple, 2.6%
10. Praline pecan, 1.7%
11. Cherry, 1.6%
12. Chocolate almond, 1.6%
13. Coffee, 1.6%
14. Rocky road, 1.5%
15. Chocolate marshmallow, 1.3%
All others, 23.7%


source: Source: International Ice Cream Association, 888 16th St., Washington, D.C., 20006.


List

- Almond Coconut Ice Cream
- Almond Ice Cream
- Apple Butter Ice Cream
- Apple Sauce Ice Cream
- Apple Walnut Ice Cream
- Avacado Ice Cream
- B&J Sweet Cream Base
- Banana Ice Cream
- Banana Chocolate Chip Ice Cream
- Banana with Walnut and Chocolate Pieces Ice Cream
- Banana Fluffy Ice Cream
- Banana Peach Ice Cream
- Banana Peanut Butter Ice Cream
- Banana Walnut Ice Cream
- Banoffee Ice Cream
- Blackberry Ice Cream
- Blueberry Ice Cream
- Blueberry Sorbet
- Blueberry Sour Milk Ice Cream
- Brown Sugar Ice Cream
- Butter Pecan Ice Cream
- Buttermilk Fudge Ice Cream
- Butterscotch-Peanut Butter Ice Cream
- Cactus Fruit Sorbet
- Cantalope Ice Cream
- Carrot Ice Cream
- Cherry Ice Cream
- Cherry Sorbet
- Cherry-Cherry Garcia Ice Cream
- Chocolate Almond Butter Ice Cream
- Chocolate Almond Ice Cream
- Chocolate Almond Chocolate Chip Ice Cream
- Chocolate Almond White Chocolate Chip Ice Cream
- Chocolate Banana Ice Cream
- Chocolate Banana Hazelnut Ice Cream
- Chocolate Cashew Butter Ice Cream
- Chocolate Cherry Ice Cream
- Chocolate Chip Cookie Ice Cream
- Chocolate Chip Ice Cream
- Chocolate Chocolate Chip Ice Cream
- Chocolate Chocolate Truffle Ice Cream
- Chocolate Cinnamon Ice Cream
- Chocolate Cinnamon Banana Ice Cream
- Chocolate Coconut Ice Cream
- Chocolate Frozen Yogurt
- Chocolate Hazelnut Ice Cream
- Chocolate Hazelnut (Nutella) Ice Cream
- Chocolate Ice Cream
- Choclate Ice Cream with Geno's Ice Cream mix
- Chocolate Macadamia Nut Ice Cream
- Chocolate Maple Ice Cream
- Chocolate Marshmellow Ice Cream
- Chocolate Parfait
- Chocolate Peanut Butter Ice Cream
- Chocolate Peanut Butter Chip Ice Cream
- Chocolate Peanut Butter with Rieces Peanut Butter Cup Chunks
- Chocolate Peanut Butter Cup Ice Cream
- Chocolate Pecan Ice Cream
- Chocolate Raspberry Ice Cream
- Chocolate Rice Krispies Ice Cream
- Chocolate Strawberry Ice Cream
- Chocolate Truffle Ice Cream
- Chocolate Walnut Ice Cream
- Chocolate-white chocolate chip Ice Cream
- Chocolate/Fudge Ice Cream
- Cinnamon Ice Cream
- Cinnamon Banana Ice Cream
- Cinnamon Banana Walnut Ice Cream
- Cinnamon Walnut Ice Cream
- Coca-Cola Ice Cream
- Coconut Ice Cream
- Coconut Almond Ice Cream
- Coconut Pineapple Ice Cream
- Cranberry Ice
- Cranberry Ice Cream
- Cream Corn Ice Cream
- Elderberry Ice Cream
- Fudgeeo Cookie Ice Cream
- Garlic Ice Cream
- Ginger Ice Cream
- Grape Ice Cream
- Grapefruit Ice Craem
- Heath Bar Crunch Ice Cream
- Honey Almond Ice Cream
- Honey Apple Cinnamon Raisin Walnut Ice Cream
- Honey Cinnamon Cloves Ice Cream
- Honey Ice Cream
- Key Lime Ice Cream
- Kiwi Fruit Ice Cream
- Kulfi
- Lemon Ice Cream
- Lemon Pistacio Ice Cream
- Lemon Sorbet
- Lime Ice Cream
- Macadamia Nut Ice Cream
- Mandarin Chocolate Ice Cream
- Mango Ice Cream
- Mango Sorbet
- Maple Almond Ice Cream
- Maple Banana Walnut Ice Cream
- Maple Blueberry Ice Cream
- Maple Blueberry Sorbet
- Maple Ice Cream
- Maple Parfait
- Maple Peanut Butter Ice Cream
- Maple Strawberry Ice Cream
- Maple Strawberry Sorbet
- Maple Walnut Ice Cream
- Maple Walnut Soy Milk Ice Cream
- Marshmellow Vanilla Ice Cream
- Mexican Chocolate Ice Cream
- New York Super Fudge Chunk Ice Cream
- Nutmeg Ice Cream
- Oatmeal Ice Cream
- Orange Ice Cream
- Orange Marmalade Ice Cream
- Orange Sherbert
- Oreo Cookie Chocolate Ice Cream
- Oreo Cookie Ice Cream
- Oreo Cookie Mandarin Chocolate Ice Cream
- Pear-Walnut Ice Cream
- Peach Ice Cream
- Peach Sorbet
- Peanut Butter Chip Ice Cream
- Peanut Butter Chocolate Chip Ice Cream
- Persimmon Ice Cream
- Philadephia Blue Ice Cream - Pineapple Banana Ice Cream
- Pineapple Ice Cream
- Pistacio Ice Cream
- Praline Pecan Ice Cream
- Plum Ice Cream
- Pomelo Ice Cream
- Pumpkin Ice Cream
- Raspberry Ice Cream
- Rocky Road Ice Cream
- Root Beer Ice Cream
- Rose Ice Cream
- Rhubarb Ice Cream
- Sesame Ice Cream
- Skor Ice Cream
- Strawberry Ice Cream
- Strawberry Sorbet
- Strawberry-Banana Sorbet
- Strawberry-Banana Ice Cream
- Strawberry-Watermelon Ice
- Vanilla Brownie Ice Cream
- Vanilla Chocolate Cookie Ice Cream
- Vanilla Ice Cream
- White Chocolate Ice Cream
- White Chocolate Liquor Ice Cream
- Wild Blueberry Ice Cream

source : http://www.cgl.uwaterloo.ca/~smann/IceCream/flavors.txt

Ingredients

Ice cream has the following composition:

- Greater than 10% milkfat by legal definition, and usually between 10% and as high as 16% fat in some premium ice creams
- 9 to 12% milk solids-not-fat: this component, also known as the serum solids, contains the proteins (caseins and whey proteins) and carbohydrates (lactose) found in milk \
- 12 to 16% sweeteners: usually a combination of sucrose and glucose-based corn syrup sweeteners
- 0.2 to 0.5% stabilizers and emulsifiers
- 55% to 64% water which comes from the milk or other ingredients

These percentages are by weight, either in the mix or in the frozen ice cream. Please remember, however, that when frozen, about one half of the volume of ice cream is air (overrun, for definition, see ice cream processing, for calculation, see overrun), so by volume in ice cream, these numbers can be reduced by approximately one-half, depending on the actual air content. However, since air does not contribute weight, we usually talk about the composition of ice cream on a weight basis, bearing in mind this important distinction. All ice cream flavours, with the possible exception of chocolate, are made from a basic white mix.

Formulations can be derived from a number of different starting points. Details and suggested formulas are detailed on the formulations page, but turning the formulation into a recipe depends on the ingredients used to supply the components, and it is then necessary to do a mix calculation to determine the required ingredients based on the formula. Ice milk and light ice creams are very similar to the composition of ice cream but in the case of ice milk in Canada, for example, it must contain between 3% and 5% milkfat by legal definition.

The ingredients to supply the desired components are chosen on the basis of availability, cost, and desired quality. These ingredients will now be examined in more detail.

Askeys

Following on from my research into Ice Creams and subsequently the cones I came across Askeys, a company that manufactures Ice cream wafers, the same ingredient as cones.

The ice cream wafer company, Askeys, have been active for over 100 years.

Typical packaging for askeys which you would find in local supermarkets, stores, ice cream parlours.

Brief History:

Askeys have been operating in the ice cream accompaniments market since 1910. Our heritage and dedication to this market helps to ensure that Askeys is perfectly placed to understand the needs of today's foodservice, catering and ice-cream trade outlets.
Askeys was founded nearly 100 years ago when Laurens Tedeschi set up the business in Kensal Road, London and brought the ice cream cornet to the UK! Now we produce millions of wafers and cones every year, in all shapes and sizes to suit all occasions. Our cones are of exceptional quality, ideal for ice cream parlours, ice cream vans, the leisure industry and outside caterers.

In the decades that Askeys have been operating we have expanded to include the Occasions range:- a wide range of luxury fans, curls and a selection of dessert baskets for an indulgent after dinner experience. Our excellent range of Treat! topping sauces compliment any dessert and Crackin'! sets hard on ice cream. We also produce a range of crumb products, which are widely used by caterers and other food manufacturers as toppings, or as ingredients for cakes and biscuits.

As well as growing as a business in its own right, Askeys was acquired by The Silver Spoon Company in 2004 and operates alongside a number of well known brands – Crusha Milkshakes, Allinsons Flour, Billingtons and of course Silver Spoon sugar. We pride ourselves on our high quality food production facilities and quality control procedures. We are committed to customers in foodservice markets, the catering industry and in the ice-cream trade. As an expanding business we are dedicated to exploring new markets, expanding existing ones and new product development.

Whatever business you're in, and whatever accompaniment you need, you'll find what you're looking for with Askeys.

Cones/Wafers

An ice cream cone, poke or cornet is a dry, cone-shaped pastry, usually made of a wafer similar in texture to a waffle, allowing ice cream to be eaten without a bowl or spoon. Various types of ice-cream cones include waffle cones, cake cones (or wafer cones), pretzel cones, and sugar cones.
Edible cones have been mentioned in French cooking books as early as 1825, Julien Archambault describes a cone where one can roll "little waffles".

Another printed reference to an edible cone is in Mrs A. B. Marshall’s Cookery Book, written in 1888 by Agnes B. Marshall (1855–1905) of England. Her recipe for "Cornet with Cream" says that - "the cornets were made with almonds and baked in the oven, not pressed between irons". influential innovator who published two recipe books and ran a school of cookery.[



In the United States, ice-cream cones were popularized in the first decade of the 20th century. On December 13, 1903, a New Yorker named Italo Marchiony received U.S. patent No. 746971 for a mold for making pastry cups to hold ice cream; he claimed that he has been selling ice cream in edible pastry holders since 1896. Contrary to popular belief, his patent was not for a cone and he lost the lawsuits that he filed against cone manufacturers for patent infringement.
According to one legend, a Syrian pastry maker, Ernest Hamwian, who was selling zalabia, a crisp pastry cooked in a hot waffle-patterned press came to the aid of a neighboring ice cream vendor (perhaps Arnold Fornachou or Charles Menches) who had run out of dishes; Hamwi rolled a warm zalabia into a cone that could hold ice cream. However, numerous vendors sold pastries at the World's Fair, and several of them claimed to have invented the ice-cream cone, citing a variety of inspirations. Hamwi's story is sourced from a letter he wrote in 1928 to the Ice Cream Trade Journal, long after he had established the Cornucopia Waffle Company (later the Missouri Cone Company). Nationally, by that time, the ice-cream cone industry was producing some 250 million cones a year.
The owners of Doumar's Cones and BBQ in Norfolk, Virginia claim that their uncle, Abe Doumar, also a Syrian, sold the first ice-cream cones at the St. Louis World's Fair. Other World's Fair vendors who claimed to have invented the cone include Nick and Albert Kabbaz, David Avayou, Charles and Frank Menches, and Saba Najjar. Doumar's Cones and BBQ is still running today.
The first cones were rolled by hand but, in 1912, Frederick Bruckman, an inventor from Portland, Oregon, patented a machine for rolling ice-cream cones. He sold his company to Nabisco in 1928. Nabisco is still producing ice-cream cones, as it has been since 1928. Independent ice-cream providers such as Ben & Jerry's make their own ice-cream cones.


The idea of selling a frozen ice-cream cone - so that the cone and the ice-cream could be one item, storable in a freezer - had long been a dream of ice-cream makers, but it wasn't until 1928 when J.T. "Stubby" Parker of Fort Worth, Texas created an ice cream cone that could be stored in a grocer's freezer. To market it, he formed The Drumstick Company in 1931. In 1991, The Drumstick Company was purchased by Nestle. In 1959, Spica, an Italian ice-cream manufacturer based in Naples invented a process, whereby the inside of the waffle cone was insulated from the ice-cream by a layer of oil, sugar and chocolate. Spica registered the name Cornetto in 1960. Initial sales were poor, but in 1976 Unilever bought out Spica and began a mass-marketing campaign throughout Europe. It is now one of the most popular ice creams in the world.


Some brands produce something very similar to the traditional ice-cream cone, but with a flat bottom, which enables it to stand upright without danger of falling. These types of wafer cups are called "kiddie cups", "cake cones", or "cool cups".
A variety of cone exists that allows two scoops of ice cream to be served side by side, instead of the usual straight up order.[4] The side-by-side variety has been the standard "double-header" in Australia for many decades, the 'two-up' variety is a relatively recent innovation in Gelato shops mostly. The side-by-side variety in the footnoted illustration is an inferior version that tends to fracture easily at the base of each 'cup', the Australian variety has the base of the cone flared out more to buttress the two separate cups.

Ice Cream

Ice cream is a frozen dessert usually made from dairy products, such as milk and cream, and often combined with fruits or other ingredients and flavours. Most varieties contain sugar, although some are made with other sweeteners. In some cases, artificial flavourings and colourings are used in addition to (or in replacement of) the natural ingredients. This mixture is stirred slowly while cooling to prevent large ice crystals from forming; the result is a smoothly textured ice cream.
The meaning of the term ice cream varies from one country to another. Terms like frozen custard, frozen yogurt, sorbet, gelato and others are used to distinguish different varieties and styles. In some countries, like the USA, the term ice cream applies only to a specific variety, and their governments regulate the commercial use of all these terms based on quantities of ingredients. In others, like Italy and Argentina, one word is used for all the variants. Alternatives made from soy milk, rice milk, and goat milk are available for those who are lactose intolerant or have an allergy to dairy protein, or in the case of soy and rice milk, for those who want to avoid animal products.


Ice Cream : History

In 400 BC, Persians invented a special chilled pudding-like dish, made of rose water and vermicelli which was served to royalty during summers. The ice was mixed with saffron, fruits, and various other flavours. The treat, widely made in Iran today, is called "faloodeh", and is made from starch (usually wheat), spun in a sieve-like machine which produces threads or drops of the batter, which are boiled in water. The mix is then frozen, and mixed with rose water and lemons, before serving. Ancient Persians mastered the technique of storing ice inside giant naturally-cooled refrigerators known as yakhchals. These structures kept ice brought in from the winter, or from nearby mountains, well into the summer. They worked by using tall windcatchers that kept the sub-level storage space at frigid temperatures.
Ancient civilizations have served ice for cold foods for thousands of years. The BBC reports that a frozen mixture of milk and rice was used in China around 200 BC.The Roman Emperor Nero (37–68) had ice brought from the mountains and combined with fruit toppings. These were some early chilled delicacies.

What Is Good Presentation

Ben & Jerrys

My chosen topic is Ben & Jerrys Ice Cream, from this I am going to research into the company more, its history, its flavors, each flavour in much more detail, origins, ingredients, calories, etc etc. From this I will then decide on further routes to take such as

- Fairtrade
- Color Schemes
- Typography
- Ice Cream
- Freezing
- The arctic

Ben & Jerrys. Bad.

An article I found on Ben & Jerrys Ice Cream & the calories that are present in there tubs.


http://www.fitsugar.com/Calories-Ben-Jerrys-Ice-Cream-326487

1/2 cup (1/4 of the pint)	Calories	Fat (g)	Cholesterol (mg)	Carbs (g)	Sugars (g)	Protein (g)
Americone Dream	270	15	65	30	24	3
Banana Split	250	15	65	27	25	3
Boston Cream Pie	250	13	90	29	26	3
Cake Batter	260	16	65	27	23	4
Cheesecake Brownie	250	14	70	27	24	3
Cherry Garcia	240	13	60	28	23	4
Chocolate	250	14	40	25	21	4
Chocolate Chip Cookie Dough	270	14	65	33	25	4
Chocolate Fudge Brownie	260	12	40	34	27	4
Chubby Hubby	340	20	55	33	25	7

If you don't see your favorite flavor, keep reading.

1/2 cup (1/4 of the pint)	Calories	Fat (g)	Cholesterol (mg)	Carbs (g)	Sugars (g)	Protein (g)
Chunky Monkey	290	18	65	29	27	4
Cinnamon Buns	290	15	60	36	28	4
Coffee Heath Bar Crunch	280	16	60	30	27	4
Dublin Mudslide	260	15	60	28	23	4
Dulce Delish	240	12	60	29	25	4
Fossil Fuel	280	16	60	30	26	4
Half Baked	270	13	55	35	27	4
Maple Blondie	240	11	65	32	25	4
Karamel Sutra	260	14	55	31	26	3
Key Lime Pie	270	13	60	34	20	3
Milk & Cookies	270	15	60	30	23	4
Mint Chocolate Cookie	260	14	65	28	22	4
Mission to Marzipan	260	13	60	32	25	4
New York Super Fudge Chunk	300	20	50	29	25	4
Oatmeal Cookie Chunk	260	14	55	30	23	4
Peach Cobbler	220	11	50	28	26	3
Peanut Butter Cup	360	26	70	27	24	6
Phish Food	280	13	35	39	28	4
Pistachio Pistachio	280	17	70	24	19	6
S'mores	280	16	35	35	26	3
Strawberry Cheesecake	250	15	60	26	22	3
Triple Caramel Chunk	280	16	65	32	25	3
Vanilla	230	14	75	23	20	4
Vanilla Heath Bar Crunch	280	17	65	30	27	4
Cherry Garcia Fro Yo	200	3	20	37	27	8
Chocolate Fudge Brownie Fro Yo	180	2.5	15	35	25	5
Half Baked Fro Yo	180	3	20	35	23	4
Strawberry Banana Fro Yo	150	1.5	15	32	23	3
Berried Treasure Sorbet	110	0	0	29	25	0
Jamaican Me Crazy Sorbet	130	0	0	33	29	0