Ice cream undoubtedly evolved from iced beverages and fruit ices that were popular in early medieval periods, some of which probably contained milk or cream. The practice, in early times, of cooling drinks in ice and snow containing salt is a matter of record. It seems possible that in overcooling some of these punches, the "ice" was discovered. At any rate, various records of frozen fruit flavored ices have been found in European history and frozen ices are still more popular in continental Europe than in the United States and Canada.
No one has yet introduced a semi-frozen or frozen product made from a non-dairy mix that cannot be made in the average soft ice cream or milkshake dispensing freezer. However, most of these non-dairy products do require modification of the mix feed and temperature control systems, if the product is to be manufactured and served on an automatic basis.
The first machines specifically designed to handle these non-dairy mixes began to appear in quantity during the late 1950's. At that time, considerable interest developed in a product called "Slush," which was served in a liquid state, but at temperatures between 27 degrees F and 30 degrees F. This product was difficult to control automatically, which resulted in some of dispensing freezer manufacturers specifically designing machines to produce this slush product. Because of the special requirements for consistency control and automatic mix feed, they could only be used for slush-type products.
The demand for non-dairy products has increased over the past ten years, to the point where now, almost all manufacturers of dispensing freezers have models available, specifically for the production of Italian Ice, frozen orange juice, frozen carbonated beverages, etc.(sweden freezer)
See also : wine
sushi
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