It has not been so written about the cold summer delicacy of known to all and everyone since childhood, but it is not so much, but it is not possible to ignore the ice cream, because it has always been considered one of the most delicious and popular representatives of their products of products.
Eskimo ice cream is a cream dessert on a stick covered with chocolate icing. This delicacy was invented in 1920 far from Gervais, now owned by Danone giant concern. For the sake of truth, it is worth noting that there are a great many versions of the creation of all the beloved Eskimo, here are only some of them.
According to the first, someone is Christian Kent, a Danish by origin, but the US resident and part-time the owner of the confectionery factory, somehow completely accidentally doused the bricket of frozen chocolate icing. From such a successful “experiment”, his children fell into an unprecedented delight, and the savvy businessman quickly put production on the “stream”. According to the second version, the recipe of Eskimo was developed by Christian Nelson in 1919, but the patent was received only three years later. Eskimo “In Nelsons” did not differ from Eskimo “in cents”, but the proud name “Eskimo Pie” bore.
Well, according to the traditional, third version, the father of the object of our research became Charles Serga – the owner of the company “Gervais”, which produces, by the way, not ice cream, but cheeses. And so, the Frenchman traded creamy ice cream on a stick in a chocolate glaze near one of the cinemas of Paris, where (in a match!) there was a film about the Eskimos called “Nanuk from the north”. With the light hand of one of the visitors, this variety of ice cream began to be called “Eskimo”. In the Soviet Union, the appropriate treats appeared relatively long ago, in 1937, while the initiator of the new product to enter the market became the People’s Commissar of Food A. Makoyan.
Unfortunately, today it is quite difficult to choose a high-quality sketch, because the number of dubious goodies is growing by the day, but by the hour. However, if you show vigilance and spend a couple of minutes more time, it is quite possible to separate the grains from the chases. And so, first of all, you should pay attention to:
Compound. Any ice cream is a product that can be produced both according to GOST and in that. True, the question arises: why buy a dubious dessert with an equally dubious composition, if you can purchase a similar treat made according to GOST? Studying the composition of the Eskimo, do not be afraid of the presence of emulsifiers and stabilizers-these additives are allowed by the norm, but they do not carry special semantic load for our body (for example, quite a lot of “Eshk” are spelled out in the fruit and berry ice cream).
When buying, give preference to Eskimo, which includes either natural milk or natural cream! Yes, their dry analogues are also allowed, but the taste of such ice cream is no longer the same. Plant fats (coconut, palm oil) should not be present in this pretext in this variety of ice cream, otherwise it is no longer Eskimo and does not have the right to be called the product! Separately read the composition of the glaze, which can be either confectionery and chocolate. The latter includes at least 25% of the total dry balance, including at least 12% of cocoa oil. With confectionery glaze, everything is not so rosy: it consists of sugar, cocoa products and fat-a substitute for oil of laurin and non-aluminum type oil. As you know, “this bouquet” does not portend anything good ..
Appearance. The packaging should be hermetically closed, not renewed and not deformed. The date of production and storage lines should be clearly visible and readable. As for the ice cream itself, it should also have an “attractive, correct” look, the glaze simply must be without cracks or raids and sprinkle the “pie” with an even layer. When you are biting a treat, the “correct” real chocolate icing will not be chopped off in pieces or stick to your teeth.
Storage conditions. The optimal storage is considered the temperature not exceeding -18 ° C. If you find the indicators of the refrigerating chamber, you find it difficult – just touch the ice cream, if it is soft – the temperature regime was broken!
Well, that’s all, I hope how to choose ice cream Eskimo you now know! So, choose wisely – eat with appetite!
