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The Chinese began milking domesticated animals around the year 2000 B.C. Drinking milk was a symoblo of wealth. They made a soft paste of rice and milk and froze it on platters--a predecessor to ice cream.
公元前2000年左右，中國人就開始從家畜身上擠奶（喝）。當時，喝動物奶是有錢的象征。他們把米飯和動物奶調(diào)成一種柔軟的糊狀物，倒進大盤子里再凍起來——這就是冰淇淋的前身。
Ice cream, as we know it now, was not manufactured in the United States until 1852. Martin Elkort in his book, The Secret Life of Food: A Feast of Food and Drink, History, Folklore and Fact, states, "Upon arrival at Ellis Island in 1921, immigrants were given ice cream, a food, by then, typical of America, according to the superintendent of the island. Puzzled, many of them spread this frozen mixture on bread before eating it."
我們現(xiàn)在所說的冰淇淋直到1852年才開始在美國生產(chǎn)。馬丁•埃爾科特在他的著作《食物的奧秘——享用美食佳釀，了解歷史故事和民俗傳說》中寫道：“據(jù)埃利斯島的督管說，1921年移民剛剛到那兒時，當?shù)厝私o他們吃的一種東西就是冰淇淋。當時這是美洲的特產(chǎn)，所以許多人摸不著頭腦，便把這種冰凍的混合物涂在面包上吃。”
Different countries have altered ice cream flavors to suit their own food culture. "Helado," Spanish for ice cream, demonstrates the region's abundant spices, chilis and fruits. An example is the Lucas Pelucas Company which blends tamarind fruit with chili powder.
不同的國家都會變化冰淇淋的口味，使之與本國的食品文化相適應。西班牙的冰淇淋（西語中稱為"Helado"），體現(xiàn)了該地盛產(chǎn)香料、紅辣椒和各種水果的特點。例如，盧卡斯•佩魯卡斯公司就將羅望子果和紅辣椒粉一起摻在冰淇淋里。
In India, ice cream is called kulfi and made from almond milk flavored with cardamom and rose water. Using condensed milk and cream makes for a quicker process.
在印度，人們把冰淇淋叫做"kulfi"，是在杏仁奶中加入豆蔻和玫瑰水調(diào)制而成的。加入煉乳和奶油會使制作時間縮短。
In the Near and Middle East, Iranians like their ice cream flavored with salep, an extract from a tuber which has been boiled. The Turkish like salep as well as mastic, a resin from certain pistachio trees, in their ice cream.
在近東和中東地區(qū)，伊朗人喜歡在冰淇淋中加入色利普粉——色利普粉是將某種植物塊莖煮熟后提取的物質(zhì)。而土耳其人除了喜歡加色利普粉，還喜歡加乳香——乳香是從某類阿月渾子樹上提取的一種樹脂。
Asian populations in Seattle enjoy green bean, red bean and taro ice creams. Other flavors are green tea, ginger, sour plum, sesame, wasabi, clove, cardamom and pumpkin. Lichee and durian fruit are newer flavors. You can tweak ice cream another way. With heat. This is not magic. The oxymoronic ice cream recipe for Mexican fried ice cream comes about logically. First, ice cream is frozen in serving-sized rounds, then dressed in a warm overcoat of crushed cereal and refrozen in its coating. The cooking time is only 15 seconds in deep fat. Similarly, with Baked Alaska, hard ice cream is placed on a sponge cake, which is on a non-heat-absorbing plank. A large meringue is heaped all over the ice cream, sealing it off from oven heat. The cooking time is only 5 minutes in a 232-degree oven.
在西雅圖生活的亞洲人喜歡綠豆、紅豆和香芋口味的冰淇淋。其他口味包括綠茶、生姜、酸梅、芝麻、山葵、丁香、豆蔻和南瓜等。荔枝和榴蓮是較新的口味。你還可以換個花樣來制作冰淇淋：加熱。這可并非天方夜譚。這種不可思議的墨西哥式油炸冰淇淋自有一套合理的制作方法。首先，在成品大小的圓形容器中把冰淇淋冷凍好，然后在外面澆上一層溫熱的碎麥片，再進行二次冰凍，把外皮凍住。油炸時間控制在15秒。與此類似地，“火焰雪山”冰淇淋的做法是，把冰凍好的冰淇淋放在一塊松軟的蛋糕上，蛋糕放在一塊不吸熱的隔板上。把厚厚的一層蛋白酥皮澆在冰淇淋上面，使之與烤箱中的溫度隔絕。在攝氏232度的烤箱內(nèi)只需5分鐘便可大功告成了。
Ice cream has always been a friendly food. Martin Elkort states, "Ice cream brings out the best in people. Associated with milk, a pure and basic food, its sweet cooling taste has pleased emperors and kings throughout the history, and is today an inexpensive way of obtaining a moment of cool bliss."
冰淇淋從來都是一種可口的食物。馬丁•埃爾科特這樣說道：“冰淇淋展現(xiàn)出人性中最美好的一面。它口感香甜涼爽，又是由牛奶這種純粹而又基本的食物制作而成，讓歷代的帝王將相都為之心花怒放。同時在今天，人們也不用花太多錢就可以體驗到片刻的清涼和無窮樂趣。”
相關閱讀：夏日清涼系列--手把手教你在家自制冰淇淋
