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A nice illustration by Kestutis Kaparavicius

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A recipe: PEACH SORBET
Ingredients:
very ripe peaches 350 g,
water 200ml,
maple syrup 3 tablespoons,
lemon 1/2
Wash the peaches, peel and puddle them. Pass the pulp to the blender. Add the juice of half a lemon, water and maple syrup. Stir and pour into the ice cream maker. The sorbet is ready in about 25 minutes.

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A different way of making ice cream

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Homemade Ice Cream Without a Machine in Just 5 Minutes

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The pupils of the 4th primary School of Zografou, Athens, Greece and the Art Teacher Theodora Chandrinou send you sweet wishes :-)

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The pupils and the Art Teacher  Theodora Chandrinou, Athens, Greece!

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The pupils and the Art Teacher  Theodora Chandrinou, Athens, Greece!

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eTwinning project: "The Art of Printmaking as a Pedagigical tool". We love ice cream...

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Cherry cream ingredients to whipped cream 400 ml, 200 ml of condensed milk, 1 teaspoon liquor cherries, 200 g cherry, 50 g sugar. Preparation Cherries Ice Cherries Wash and clean seed. Place in a bowl with sugar. Sour cream mix to obtain. Add the condensed milk, liquor and mixing for 1 minute. In a case the food composition is added to a layer, a layer of cherry alternately. Insert the cold for 5-6 hours, preferably over night. Serve garnished with pieces of fresh cherries and whipped cream.
Good appetite!

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Romania 9th in the European Union cream production.

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Romania 9th in the European Union cream production.

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According to data released on Tuesday (21/08/2018), Eurostat, Romania produced nearly 47 million liters of ice cream last year. Among the Member States, the largest producer of ice cream in the EU is Germany, followed by Italy and France. Romania lies behind countries such as Czech Republic, Hungary, Greece, Finland, Bulgaria and Denmark.

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Chocolate ice cream
ingredients:
300 grams of sugar
100 grams of chocolate
250 grams of milk
4 egg yolks
vanilla
Method of preparation:
Heat the milk to 50-60 degrees, dissolve sugar and chocolate. Mix the yolks and add to the milk by mixing continuously. Homogenizes with the kitchen robot. Put on low heat for the desired thickening. Add vanilla. Cool to room temperature. Add the cream and mix with the kitchen robot. Refrigerate for 6-8 hours. Good appetite!

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In Spain it's typical nougat ice cream. These are the ingredients: -250gr of nougat-180ml of cream-200ml of milk

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In Spain it's typical nougat ice cream. These are the ingredients: -250gr of nougat-180ml of cream-200ml of milk

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Easy to make! Delicious!

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Hazırlık süresinin kısa olduğuna bakmayın, o süreyi ön hazırlıklar ve kızartma işlemi öncesinde yapacağınız işlemler olarak düşünebilirsiniz. Öncelikle yuvarlak form verip onu soğutuyor sonrasında tarifinde yer alan karışımla üzerini kaplıyor ve yine yeniden soğutuyorsunuz. Derin dondurucuda bekletme süreleri en az 12 saat olmalı ancak vaktiniz varsa birer gün süresince bekletmenizi öneririz.

KAÇ KİŞİLİK

10 adet

HAZIRLAMA SÜRESİ

30 dakika

PİŞİRME SÜRESİ
5 dakika

Malzemeler

800 gram sütlü, kesme dondurma
2 adet yumurta akı
1 su bardağı rendelenmiş hindistan cevizi
3/4 su bardağı iri çekilmiş fındık içi
mısır gevreği (corn flakes)
1 yemek kaşığı galeta unu
esmer şeker
1/2 çay kaşığı tarçın

Kızartmak için:

1,5 su bardağı ayçiçek yağı

Püf Noktası

Kızarmış dondurma yapımında Maraş dondurması gibi katı ve yoğun kıvamlı dondurmaları kullanmayı tercih edin.Tatlıyı, tadının daha hafif olması için ayçiçek yağında kızartın.Dondurmanın katılaşması ve form alması önemli, bu nedenle derin dondurucuda bekletme sürelerine dikkat edin.Dondurma toplarını maşayla sıkmadan ya da çatalla çevirmeden derin yağda kızartmaya özen gösterin.
Nasıl Yapılır?

Derin dondurucudan çıkartıp kısa bir süre oda ısısında beklettiğiniz kesme dondurmayı on eşit parçaya kesin.
Her bir dondurma parçasını avuç içinizde yuvarlayın. Düz bir tabağa aldığınız rendelenmiş Hindistan cevizine buladığınız dondurma toplarını çukur bir tabağa alın. Üzerini streç filmle kapladıktan sonra kıvam alması için derin dondurucuya kaldırıp uzun bir süre bekletin.
İri çekilmiş fındık içi, mısır gevreği, galeta unu, esmer şeker ve toz tarçını bir blenderde karıştırıp küçük parçalar haline getirin.
Yumurta aklarını derin bir kapta bir çatal yardımıyla çırpın. Derin dondurucudan çıkardığınız dondurma toplarını, öncelikle yumurta akına sonrasında kaplama harcına bulayın.
Aynı işlemi bir kez daha tekrarladıktan sonra yeniden derin dondurucuya kaldırıp uzun bir süre bekletin.
Servisi öncesinde ayçiçek yağını derin bir tavada kızdırın. Kızgın yağa atıp aralarda sallayarak 10-20 saniye gibi kısa bir süre kızarttığınız dondurmaları bekletmeden servis edin.

Servis Önerisi

Krema, çikolata sos ya da taze meyve parçaları eşliğinde sevdiklerinizle paylaşabilirsiniz.

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Fruit ice cream

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Fruit ice cream

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Tasty ice cream

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Homemade ice cream

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Домашен Сладолед Страчатела

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Found on the internet

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Chocolate ice cream

Method: Snap the chocolate into pieces, then place in a heavy-based saucepan with the milk.
Heat gently, stirring, until smooth, then remove from the heat to cool slightly.
Beat the sugar and egg yolks in a bowl until pale and thick. Stir in the cooled chocolate milk, then strain back into the pan.
Cook the custard over a gentle heat, stirring all the time, until it thickens and coats the back of a wooden spoon. Don’t allow the mixture boil or it will curdle.
Pour into a bowl and leave to cool, stirring occasionally.
Once cooled, whip the cream into soft peaks, and fold through the chocolate mixture.
Churn in an ice cream machine, according to the manufacturer’s instructions, until it’s frozen.

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Whisk 0.5 liters of fatty chilled cream to very dense peaks - the cream should not drain down from the corolla. Add pieces of fruit, chocolate, marmalade, nuts, berries, condensed milk or coconut to the creamy mass, mix very gently to preserve the air structure.

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Whisk 0.5 liters of fatty chilled cream to very dense peaks - the cream should not drain down from the corolla. Add pieces of fruit, chocolate, marmalade, nuts, berries, condensed milk or coconut to the creamy mass, mix very gently to preserve the air structure.

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Irina soselia

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What Three Ice Cream Shops Can Teach Us About Choice and Differentiation

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Baskin Robbins offers 31 flavors. The rotation changes each month, so I'm guessing there are probably hundreds if not thousands of flavors that they create. If you're looking for choice, this is place is it. And there's a good chance you'll find something that you like at the store. If you can't, you might want to reconsider your life . . . or at least your love of ice cream.

However, if you are looking for something very specific that nobody in their right mind would offer, you might need to go to Cold Stone Creamery. Here, you can order a hot fudge peanut butter and pretzel ice cream. Nobody else is choosing that flavor. It's yours. There's a good chance you'll get the exact ice cream that you want.

And yet . . .

If you want to own the entire process, you need to go to a frozen yogurt place. I know, I know, it's not really ice cream. It's "yogurt," which is a code word for "ice cream that pretends not to be ice cream." At the fro yo place, you get to decide which flavor you want. There are fewer options than what Baskin Robbins offers. However, you get to decide on the exact amount you want. You also get to choose the toppings, selecting not only which ones you want but how much you want of each topping. You own the entire process.

The Three Approaches to Student Choice

When we talk about choice and differentiation, the conversations often revolve around the Baskin Robbins model. Give kids a choice menu and let them choose. On some level, it works. As the teacher, you get to do quality control on the content and on the process. However, it can feel exhausting to create thirty-one new flavors over and over again.

Sometimes, we shift from differentiated to personalized. This is when the Cold Stone Creamery model kicks in. Here, students move from choice to freedom in the content. Here, they are not selecting from a list of choices but rather stating exactly what they want. There is more agency and ownership. Engagement increases. However, the teacher still owns the process and it becomes exhausting.

However, when students own both the content and the process, they shift into the fro yo model. Here, they decide what they want to learn by doing it themselves. They might actually have fewer choices, but they have more freedom and a higher level of autonomy. The teacher is still present as an advisor and an architect of the master system. However, students are working in a self-directed way. If Baskin Robbins is differentiation and Cold Stone Creamery is personalization, frozen yogurt is empowerment.

I'm not sure if this will make sense, but here's where I sketched out this thinking in my journal:

Start with Genius Hour

So, you have this frozen yogurt mindset and you want to make it work. You want to empower your students to be self-directed in both the content and the process. But how do you pull that off?

Seven or eight years ago, I read a book about the founding of Google. I fell in love with the idea of 20% time. (Quick side note: 20% time is on the decline at Google) Here, workers spend 20% of their time on independent passion projects that may or may not actually benefit the company. Some of the best innovations at Google began with these small passion projects that eventually grew into full-blown Google products. -explain

This idea sounded great. I would embrace the frozen yogurt mindset and students would be self-directed in their 20% time (also called Genius Hour). Unfortunately, I ran into a few snags along the way:

Students didn't know how to own the process. They simply hadn't experienced that kind of choice before.

I wasn't sure how to assess it and I quickly learned that people value things less when we don't assess them.

I couldn't easily align the work to the standards, so I struggled to communicate it to my leadership. I had a hard time proving that they were doing "real work" and not just having "free time."

Certain students got frustrated, gave up, and started goofing off. It became a classroom management nightmare.

I wasn't sure how to get the right materials to the right students and this led to frustration.

It was too open and so some kids treated it as a study hall time to get homework done for other classes. Some of my best students were actually the worst participants in Genius Hour.

Over time, I figured these issues out through trial and error. Yet, three or four years into it, I still had major issues. I lacked the systemic framework to pull it off effectively. In other words, our class Genius Hour projects were supposed to work like a frozen yogurt shop but instead they were a mess of melted yogurt and mismatched candy strewn everywhere.

That was around the time when I met AJ Juliani. As I got to know him through our collaborative work, he began sharing practical tweaks that I could take our Genius Hour projects to the next level. AJ has a way of making complicated systems relatable, practical, and easy to implement without dumbing down or oversimplifying anything. As a result, Genius Hour started to actually work for me.

If you're interested in starting a Genius Hour at your school or in your classroom, you should check out this self-paced course he is about to launch. The course includes a ton of practical resources, including lesson plans. It's perfect both for the beginner who is just getting started with Genius Hour or for the teacher who has used Genius Hour but wants to take it to the next level. If you use the coupon code SPENCER, the price drops from $125 to $99.

All Three Models Are Necessary

There is nothing wrong with any of those previously mentioned models. There are times when the entire class needs to work together and there are very few options present. They might be engaging in a debate or analyzing an article together and the lack of choice is precisely what keeps the community unified. To borrow the ice cream metaphor, there's nothing wrong with having the entire class share ice cream sandwiches together.

But there are moments when you might want to provide student choice. Here, the Baskin Robbins way works. The entire class might need to have a shared process but they can have multiple options in content. This is where differentiation kicks in.

Other times, though, you want to provide something specific for each student. Here, you shift from differentiation to personalization. It takes extra work on your part, but it's worth it in the long run. You are meeting with students one-on-one and conferencing or tutoring. You are finding specific things that might engage specific students. You can't pull this off all the time, but when this happens, students can feel valued on a personal level.

However, there is also a time for a frozen yogurt mindset. Here, you allow students to own the process and the product. They are self-directed, choosing the topic, the themes, the product, the ideas, and the questions based upon their own desires, passions, curiosity, mastery.

Each approach is necessary. Note that a Baskin Robbins class doesn't really honor student agency but a frozen yogurt class can be so individualistic that you lose the sense of community as a group. But when you employ all three models, you honor student agency while also developing a cohesive classroom community.

Empower Your Students with Voice and Choice

Want to get started with student ownership? Check out this page with free articles, videos, and resources. Also, check out the Empower Blueprint and Toolkit below.

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What Three Ice Cream Shops Can Teach Us About Choice and Differentiation

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Baskin Robbins offers 31 flavors. The rotation changes each month, so I'm guessing there are probably hundreds if not thousands of flavors that they create. If you're looking for choice, this is place is it. And there's a good chance you'll find something that you like at the store.

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Nougat Ice-cream is very typical in my city, Alicante (Spain). Nougat is usually consumed in Christmas, but in summer, we make ice-cream with it.
Recipe:
* A nougat square.
*250 grams of milk.
*250 grams of cream.
*4 yolks.
*2 spoonful of honey.
*salt.

How to do it:

1. Heat up the milk, cream, yolas and honey.
2. Add salt.
3. Stir it.
4. Add the nougat.
5. Keep it in the freezer.

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I ate such a delicious ice cream in the city of Taganrog (Russia) on vacation.

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Mmmmm.......

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Armenian president eating ice cream with children

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The Italian version of ice cream, called gelato, meaning simply ‘frozen’, is typified by the density of its texture and intensity of flavor. It achieves these qualities by avoiding any fillers or fluffers like whipped cream or egg whites. The basic batter for gelato is simply milk and/or cream, thickened with sugar and egg yolks.

Here’s how you make the most basic of gelati, variously called gelato di crema, gelato fior di latte or, if you flavor the batter with vanilla, gelato di crema alla vaniglia. Practically all other gelati begin with this basic recipe and add additional flavors, whether chocolate, pistachio or other nuts, or some sort of fruit purée.

In Italy, gelato is more often something to eat out, as a kind of snack, than a dessert to have at home. For this reason, and with a gelateria available literally around the corner from most homes, Italians don’t generally make their own gelato. But those of us not lucky enough to live there, this recipe is guaranteed to transport you to the Old Country, if only for a few blissful moments…

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A different ice cream from Greece tasting the greek famous Tzatziki.....

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Crêpes are thinner than pancakes. For 12 to 15 crêpes, mix 2 eggs, 1 pinch of salt, one tablespoon of sugar, 400 ml of milk, 200 g of flour and a teaspoon of baking powder. Cover the mix half an hour then cook the crêpes with a little bit of butter in the pan. Add a scoop of vanilla icecream, some whipped cream and some shelled almonds or pecan nuts, andour some maple syrup. Serve and enjoy!

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Ice cream with strawberry
MATERIALS:
Half a kg of strawberries
1 cup of powdered sugar
Two and a half cups of whipped cream
Strawberry to decorate

PREPARATION OF:
Crush the strawberries and add powdered sugar on it. In a separate place flap the cream and add strawberry milkshake. Pour the mixture into a rectangular mold and let it rest in deep freeze. After at least 3-4 hours check to see if it freezes and freeze. You can decorate with strawberries and serve.

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Blueberry Cheesecake Ice Cream (Recipe)

Ingredients

2 cups fresh blueberries, divided (frozen will work in a pinch, if you must)

¾ cup organic evaporated cane juice sugar

8 oz cream cheese

1 cup buttermilk or sour cream

2 tablespoons vanilla extract

Pinch of sea salt

¼ teaspoon lemon zest

2 cups heavy cream or half n half

Instructions

In a small saucepan, mash together the sugar and 1 cup of blueberries with 1 tablespoon water.

Cook the sugar/blueberry mixture over medium-low heat for 5-8 minutes and allow them to simmer and thicken. Cool slightly.

In a blender, combine the cooled mixture, the remaining fresh blueberries, buttermilk, cream cheese, vanilla, salt, and lemon zest. Blend until mixed completely.

Stir in the cream/half n' half and allow to chill for one hour.

Freeze in a 2-quart ice cream maker according to manufacturer's recommendations.

Serve immediately, or place in freezer for a while to harden it up a bit, if you prefer harder ice cream.

Sprinkle with graham 🤬 crumbs, if desired.

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Forest fruits ice cream

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My Ice Cream Shop - Ice Cream Maker Game

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Maras ice cream
Milk, sahlep and sugar are used in making traditional Maras ice cream. Care should be taken that the used pumice is goat's milk. Because Maraş is the most effective factor that gives the taste of ice cream is the milk that is extracted from the goats who is fed with calf herbs. The second factor in the emergence of this taste is the sahlept, which gives the unique flavor, set and flavor of the ice cream obtained from the roots of wild orchids grown in Marash. The goat's boiled in 90 degree temperature is mixed with sahlep followed by sugar and mixed until it becomes gum. After stirring for 6-8 hours, it is cooled and served for consumption.

Sahlep which is a very important factor in the formation of Maras ice cream is obtained from the dirty white colored ovules of the orchids growing on the Ahır Mountain. The collected ovules are ground and then ground. The obtained white powder is used for making frozen.

Maraş Ice Cream, which made a great contribution to the promotion of Kahramanmaras, has spread to all the countries of the world and has become the symbol of Kahramanmaras.

A B C D and E group vitamins and minerals such as calcium, phosphorus, magnesium, sodium, potassium iron and zinc Kahramanmaraş ice cream 100 gr. 135 mg calcium, 115 mg phosphorus, 100 mg in plain ice cream. sodium, 160 mg. potassium, 0.1 mg. iron, 130 mg. A vitamini, 0.21 mg. E vitamini 0.25 mg. B vitamins and 0.13 mg. other vitamins have been identified. Today Kahramanmaras ice cream is produced in 50 different kinds and flavors and distributed to domestic and abroad.

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Today is Creamsickle Day! Celebrate it with your favourite delicacy!

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You can never eat too many ice cream scoops!

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First written recipe for ice cream in Romania

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First written recipe for ice cream in Romania

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The first written recipe for ice cream appeared in Romania under the signature of two heavy names of the politics and literature of the (then) mainland of Moldova. It happened in 1841, when not even the stepmother was born, and the protagonists of the action were Mihail Kogălniceanu and Costache Negruzzi, who signed the cookbook with pseudonyms, but later acknowledged "paternity" over it. The first attempt at the gastronomic modernization of the Romanians In 1841, in Iaşi, the book "200 recipes cooked by cookies, cakes and other housewives" written by Mihail Kogălniceanu and Costache Negruzzi appeared. The volume includes adaptations of several French recipes to the taste of Moldovans, and the authors were only a few years away to recognize the "paternity" of the writing, especially as they were known as "heavy" politicians and literature, not as chefs.

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Tartufo ICE CREAM made in Pizzo (Calabria)

Tartufo is usually composed of two flavors of ice cream which are sculpted together by hand. If there is fruit in the middle, the ice cream may be scooped out from the middle and the fruit placed inside, or fruit syrup may be used to paste the two scoops together. If its shell is chocolate, special chocolate is usually melted and either dipped or poured over the ice cream ball after being cooled to lukewarm — though they can also be rolled in the chocolate — and then frozen. If its shell is cinnamon or cocoa, it is usually rolled in cinnamon or cocoa before freezing. If it uses nuts, they are usually put on by hand if large or rolled on if smaller. For a better shape, circular molds are sometimes used.

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Brioscia con gelato (delicious sicilian dessert)

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Brioscia con gelato (delicious sicilian dessert)

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Cut and stuffed with ice cream, with cream, or with both, the brioche with ice cream is a typical Sicilian specialty exported to the rest of Italy

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The ice cream that extends like a gum is the Kahramanmaras ice cream. The most important feature of Kahramanmaraş Ice Cream is that it is used in production of goat milk. The milk that is boiled in 90 degree temperature is purified from microorganisms. Later on, this villa is preceded by sahlep, followed by sugar. This well mixed mixture is served for 6 to 8 hours, then cooled to minus 6, and then served.

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In Tallinn you can taste garlic ice-cream, according to legends garlic is called to cast out demons. In fact, garlic is well combined with almost any product. Garlic, boiled in honey, reveals its natural sweetness, so the recipe for such ice cream always includes honey.

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teacher: Danuta Bartkowiak - Siekańska
my favorite: strawberry, cherry, lemon

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reci
6 bananas
syrup (for decoration)
Preparation
1
Place 5 bananas cut into 0.5 cm slices in the freezer refrigerator.
2
Once they have frozen, put them in a fridge by adding a normal ambient temperature banana.
3
We flaunt for 5 minutes until they return to the ice cream and serve with marmalade or chocolate syrup.pe

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- It is not easy to find the "father" of the ice cream. Some ask in the Bible that Isaac offered Abraham a goat's milk mixed with snow. Others, on the other hand, attach to the ancient Romans who used cold deserts. However, the Five Hundred Years should be expected to talk about the triumph of this particular food. The delicious innovation is owed to architect Bernardo Buontalenti. Another great follower of ice cream was a gentleman, Francesco Procopio dei Coltelli that, when moved to the Parisian court of the Sun King opened the first ice cream shop in history that is still known today as Brown Procopius. But the modern history of this enticing food officially begins when Italian Filippo Lenzi, at the end of the eighteenth century, opened the ice cream shop on American soil. The first industrial ice cream stick, il Mottarello born in Italy in 1948. Shortly afterward, in 50 years, arrives the first industrial Kaushi Cornetto has mythical. In the 70s, with the proliferation of domestic refrigerator was baptized the family box format, il Barattolino to arrive after the first of the famous biscuits and become successful ice cream, double-colored Ringo.

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Try this super easy recipe with yogurt.

Ingredients:
360 grams of yogurt
1 box of condensed milk
250 ml of water
250 ml milk cream
1 ½ teaspoon gelatin
A little vanilla

Preparation:
Throw the water and the gelatin into an average dish.
Put on another container with warm water and mix well until the gelatin is completely dehydrated.
Add condensed milk, yogurt, vanilla and gelatin mixture to a large container.
Mix well and then transfer it to an ice cream container.
Place in the refrigerator for 7-8 hours to freeze completely. Mix 2-3 times during this time.

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Ingredients500 ml milk (fresh)3 grain eggs (verdhat)175 gr of sugar2 vanilla sticksPreparation1Throw the milk into a container and add the sugar. Mix and add red eggs.2Mix with a beater.3Add the vanilla rods after removing the seeds, and put them in the stove at 85 degrees, stirring constantly.4Remove from the fire and remove vanilla. Put the kettle in ice water to cool off quickly. Then put it in the fridge for two hours.5Before you put the mass on the ice machine, keep it refrigerated until it becomes very cold, but do not freeze.6Put it in the car and work it until you get a dense and creamy mass.7Before eating, place it in freezer for at least 3-4 hours.

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Ingredients500 ml milk (fresh)3 grain eggs (verdhat)175 gr of sugar2 vanilla sticksPreparation1Throw the milk into a container and add the sugar. Mix and add red eggs.2Mix with a beater.3Add the vanilla rods after removing the seeds, and put them in the stove at 85 degrees, stirring constantly.4Remove from the fire and remove vanilla. Put the kettle in ice water to cool off quickly. Then put it in the fridge for two hours.5Before you put the mass on the ice machine, keep it refrigerated until it becomes very cold, but do not freeze.6Put it in the car and work it until you get a dense and creamy mass.7Before eating, place it in freezer for at least 3-4 hours.

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ICE CREAM WITH VANILLA

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He was an American businessman and merchant. Known as Boston's "Ice King", he was the founder of the Tudor Ice Company and a pioneer of the international ice trade in the early 19th century. He made a fortune shipping ice cut from New England ponds to ports in the Caribbean, Europe, and as far away as India

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She is the “queen of ices”, instrumental in making ice-cream fashionable. The first mention of the cone being used as an edible receptacle for the ice cream is in Mrs. A.B. Marshall's Book of Cookery of 1888. Her recipe for "Cornet with Cream" said that "the cornets were made with almonds and baked in the oven, not pressed between irons.

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About 1.54 billion gallons of ice cream and related frozen desserts were produced in the U.S. in 2015, according to the International Dairy Foods Association. You can see US President Kennedy eating ice cream.

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When Italian duchess Catherine de' Medici married the Duke of Orléans (Henry II of France) in 1533, she is said to have brought with her to France some Italian chefs who had recipes for flavoured ices or sorbets.

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In the sixteenth century, the Mughal emperors used relays of horsemen to bring ice from the Hindu Kush to Delhi, where it was used in fruit sorbets. Kulfi is a popular frozen dairy dessert from the Indian subcontinent and is often described as "traditional Indian ice cream." It originated in the sixteenth century in the Mughal Empire.

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A frozen mixture of milk and rice was used in China around 200 BC. 'They poured a mixture of snow and saltpetre over the exteriors of containers filled with syrup, for, in the same way as salt raises the boiling point of water, it lowers the freezing point to below zero'. The emperors of the Tang Dynasty (618-907 A.D.) are believed to have been the first to eat frozen milky confections

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In 400 BC, the Persians invented a special chilled food, made of rose water and vermicelli, which was served to royalty during summers. The ice was mixed with saffron, fruits, and various other flavours. Bastani Sonnati, (meaning "traditional ice cream"), is an Iranian ice cream.

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The Roman Emperor Nero (37–68 AD) had ice brought from the mountains and combined it with fruit toppings to create chilled delicacies

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During the 5th century BC, ancient Greeks ate snow mixed with honey and fruit in the markets of Athens. The father of modern medicine, Hippocrates, encouraged his Ancient Greek patients to eat ice "as it livens the life-juices and increases the well-being”.

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Everyone loves ice cream. It is a perfect treat for any season, especially the best in summer. If you love ice cream, you can share your favourite dessert recipe here! The history of ice cream is very interesting. You may also add your story. Enjoy your stay here with ice cream. Valentyna