Located at the beautiful WATERFRONT CENTRE in Hilton Beach,

"ISLAND SCOOP" Ice Cream Bar and Coffee Lounge welcomes island residents and tourists from all over the worId.

Visit us to get the "ISLAND SCOOP", local premium Ice Cream, Fresh Roasted Coffee, Local Artist Gallery, Island Souvenirs and much more...

  ISLAND SCOOP AT THE  WATERFRONT CENTRE

HILTON BEACH - SAINT JOSEPH ISLAND - ONTARIO

3100 Bowker St. Hilton Beach, Ontario Canada P0R1G0

 

How Ice Cream is Made

In its most basic form, ice cream is a mixture of cream and/or milk, sugar and sometimes eggs that is frozen while being churned to create a frozen product. In commercial ice-cream making, , such as plant gums, are usually added and the mixture is and . The mixture may have flavourings added, from something as simple as vanilla to fruit or other flavours and pieces of candy.

The mixture is then frozen in special machines that agitate it, using paddles or dashers, combining air to keep the ice crystals small and freeze it at the perfect rate to create a smooth, creamy-textured ice cream.

To be sure you’re buying ice cream, check the label for the 100% Canadian milk symbol. It highlights ice cream made from 100% Canadian milk, which may include ingredients derived from milk.

The History of Ice Cream

Ice cream in some version has been around for centuries. The churned, sweetened, creamy frozen treat we know and love started to evolve quickly after 1846 when the first hand-cranked ice cream freezer was invented in the United States. In 1851, the first large-scale ice cream manufacturer opened in Baltimore, Maryland. Before that, however, frozen milk or cream desserts were enjoyed as far back as Roman banquets where Emperor Nero reportedly served cream frozen in snow - between 54 and 68 A.D!

Legend has it that sweet, flavoured ice cream evolved in France and Italy during the 17th and 18th centuries from popular fruit ices (sorbets). In the late 1700s, Thomas Jefferson learned to make ice cream while in France and brought the recipes of his French chef with him back to Monticello along with a (likely rustic) sorbetière to make his own ice cream in America