Strawberry, rum n’ raisin, vanilla, pistachio with caramel bits, Greek yogurt with almond shavings, and eggnog, ice cream has been not just an ordinary summer refreshment but literally the art of combining flavors that we can hardly resist.
The nutritionist sees ice cream as essentially a good choice when it comes to snacking. What the ice cream maker has in mind is that quality is based on honest production. The chef would also serve it to us as an intermezzo at a dinner tasting menu. There are more secrets, so let’s have some ice cream. Tomáš Hadžega, a nutritionist, says that when we have ice cream, we actually do not “sin so much.”
“Ice cream contains more milk and cream than a regular candy. Proteins and fats from milk, cream or eggs are also in this case a source of beneficial nutrients, such as calcium, magnesium, vitamin D or B12. So it is a better choice than chocolate or cookies.”
However, he also clearly added that ice cream can be high in calories.
“One scoop of ice cream, about 100 g, contains about 180 to 250 kcal of calories, 20 to 30 grams of carbohydrates, of which sugars account for 18 up to 25 grams. Next, it is 7 to 15 grams of fat and 2 to 5 grams of protein. One scoop of ice cream basically meets the World Health Organization’s limit of the recommended intake of simple sugars, which is 5% of the total daily caloric intake or 6 sugar cubes for an adult woman or child per day. Men have an advantage. They can take in more sugar, up to 9 cubes daily.”
At the same time, the nutritionist reminds us that ice cream is also a dose of dopamine, the hormone of happiness. Still, we should watch the amount. On the contrary, a lot of sugar can worsen mood in more sensitive people. But according to the Hadžega, this is true if we have a properly sweetened drink or other calorie bomb.
“Less fat and more sugar will also significantly change the taste of ice cream. Fat and sugar are ‘taste’ matters. Because of them, we also like most dishes. When ice cream contains less milk or cream but at the same time more sugar, it will not be the right ice cream. It will be very sweet and more ‘watery.'”
Now, it’s time for the sorbet. Hadžega says that since it is basically ice cream without milk and cream, it is suitable for people intolerant to lactose or cow’s milk, even vegetarians and vegans.
“If the sorbet is of good quality, it also contains more fruit. However, if it is the other way around, with less fruit, more sugar, and more water, then it may not be a better choice from a nutritional point of view than a good ice cream. One scoop of sorbet – 100 grams – contains 120 to 160 kcal, 25 to 35 grams of carbohydrates, of which sugars are 20 to 30 grams, 0 to 1 g of fat, and 0 to 1 g of protein.’
Ice cream is, so to speak, as old as humanity itself. David Repkovský from the SCOOP ice cream shop recalls that the Roman emperors had snow imported from the mountains and flavored it. Later, only the nobility was served ice cream. “But if we look back at the real production of ice cream, it was made in Slovakia for example, from custard, starch and aromas. Later, a ‘unique formula’ of flavoring pastes and semi-finished products for ice cream arrived, for example, cookies, extra dark chocolate, powdered yogurt, kinder penguin, and many others. But the biggest breakthrough came with salted caramel. So today, you can also buy the ice cream foundation, which you can just add these flavors to. Then ice cream is just a mixture of skimmed milk sugars and stabilizer.”
However, as Repkovský says, in the case of their ice cream shop, production is specific. He believes in honest craftsmanship and does it 100%, like some Italian ice cream makers. “We take real ingredients such as yogurt, white chocolate, nuts, mascarpone, and many other ingredients and make ice cream directly from them. Customers think this is completely standard procedure, but unfortunately, it is not.” David also mentions that a new ice cream school was introduced nine years ago. They still want to improve and bring, as he says, “tops of the tops” to their portfolio.
And what does he advise our customers when choosing the right “ice cream”? The ice cream should not be too shiny or greasy on the surface. This indicates that it is probably not fresh anymore. It should neither be too liquid nor taste like a lump of ice mass. “It should create a kind of resistance on the tongue, not drip. But the main pro is its taste,” adds Repkovský.
Chef Andrej Turček considers ice cream part of a dining experience. As he mentioned, it’s about the other textures of the food, the taste, the freshness, and the emotion.
“We can use ice cream, for example, as a meal between meals—intermezzo—during a tasting menu dinner. In this case, it is so-called the ‘refresher.’ It perfectly neutralizes the cravings in our mouths. In this case, mostly lime, bergamot, or some citrus flavors are used.”
Another tip from Andrej Tureček is to use ice cream as an appetizer. “Wild game carpaccio with tuna ice cream or onion brioche with goat cheese ice cream are definitely interesting options.”
And after the special flavors, Turček also adds the classic one and shares the recipe for a simple homemade ice cream. Would you like to try it?
Recipe for homemade ice cream by chef Andrej Turček:
Ingredients:
- 100g of hazelnuts
- 300g of whipping cream
- 100g of sugar
- 100 ml of flower honey
- 500 ml of limoncello
- 1 egg
- 4 egg yolks
- lemon peel of 2 lemons
Melt the sugar, add the hazelnuts, and let them gently caramelize. Pour the mixture onto a silicone sheet. When the mixture has cooled down, chop the hazelnuts into small pieces. Put the yolks, egg, honey, limoncello in a bowl and whisk them until foamy over the water bath. Do not boil so that the yolks do not coagulate. When the yellow foam forms, remove from the heat, mix the whole chilled egg-honey mixture with the whipped cream. Add the chopped caramelized hazelnuts and lemon zest. Pour the entire mixture into a silicone mold, cover with foil, and place in the freezer for five hours. Enjoy your meal.
Text: Eva Vašková, photos: pexels.com
