Carla Sabenjana · follow
published in · read 14 minutes · March 3, 2022
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If you want to learn about all the ice cream flavors known in the world and pack them into ice cream parlors, you are in the right place.
I'll also explain it in this post:
⚫ History of ice cream and trucks
⚫ How to find the right place to buy a truck
⚫ Professional ice making equipment
⚫ Various ice creams
You don't know it yet, you will become an ice master and your dream will be like this.
Sit back and relax so we can deal with it right away.
The reason you need an ice cream van is to reach your customers or to increase your brand presence and awareness.
In the 1980s and 1990s, trucks blared monotonous music from street to street, and children played in front of schools, in housing estates and on playgrounds.
The truck has a large sliding window that acts as a hatch.
On the tailgate or side of the truck there is a menu with small pictures of the products available and their prices.
But when did it all start?
according toInternational Food and Drug AdministrationThe origin of ice dates back to the 2nd century BC. Date it.
It is unclear whether Alexander the Great liked the smell of ice, honey, and nectar.
But what about modern?
The first mention of ice cream in modern history comes from a letter written by visiting Maryland Governor William Bladen in 1744.
The first advertisement for ice cream in the United States appeared in the New York Gazette on May 12, 1777, when pastry chef Philip Lenzi announced that ice cream was available "almost every day."
In the summer of 1790, President George Washington spent about $200 on ice cream, according to the records of a vendor on Chatham Street in New York.
Perhaps no one knows who was the first inventor of the ice cream van in the modern world, but in 1920 Harry Burt of Youngstown, Ohio developed a frozen popsicle and called it the Good Humor Bar, now owned by Unilever all.
He used trucks and drivers in white livery to market his confections, and it became an epic hit.
Trucks became a trend in the United States in the 1950s, with businesses and private companies using them to advertise not only ice cream, but also other products from various entrepreneurs.
Here are the types of moves you can perform:
- dare
- pavilion
- trailer
- truck
AdareDesigned for small jobs, it is usually mounted on wheels and placed in existing facilities.
Seat types may include:
- seaside resort
- shopping center
- evil
- garden
Starting with a food truck has less of an impact on costs and may be easier to manage.
Make sure you can serve comfortably in tight spaces.
Food trucks are also less expensive to maintain and may require less cleaning and maintenance.
ApavilionIt is the same species as the basket, but is usually permanent, larger, and can stay in one place for a while.
Will be more expensive than a basket.
The kiosks have placed decorations around purchased equipment.
Kiosks may have wider menus.
There are countless types of kiosks depending on the theme of the food or drink.
AtrailerTowed by car.
It's pretty much the same concept as a dining truck, but you have to tow a trailer, and the cab and engine aren't integrated into the structure.
Trailers are less costly than trucks because you don't have to worry about:
- engine maintenance
- transfer
- allow
- parking space
- Insurance
AtruckIt is ideal for mobile use as it is a vehicle and distribution point in one room (requiring little or no preparation).
If you want to buy a truck, check out these places on the internet:
wanderlusthttps://roaminghunger.com
Food Truck Empirehttps://foodtruckempire.com/buy/
Buy, buy, sellhttps://www.bizbuysell.com/food-trucks-for-sale/
Read on to learn more about choosing the right device.
Depending on the flavors of ice cream you sell, you may need a satellite kitchen to prepare and store the ice cream before it reaches the truck.
Some types are easier, others are not.
Merry Cream, for example, might only need to be refilled in a truck with a pre-packaged and pre-mixed solution, either water or milk.
Some companies sell pre-mixed solutions that can be easily prepared on a truck, depending on local regulations.
These solutions may contain as much as 50%, but we are limited to the flavor of the premix.
Overshoot is when the volume of the ice cream increases by a percentage greater than the amount of mix used to make the ice cream.
In other words, if you start with 1 liter of mix and make 1.5 liters of ice cream, you will increase the quantity by 50% (i.e. 50% overrun).
Other ice cream flavors, such as ice cream, require special equipment, which I explain below (especially if you're using natural fruit), and a dedicated temperature-controlled room to comply with food safety regulations in your area.
Here is a list of all types of ice cream makers.
Batch freezers are used in the production of ice cream, sorbet, frozen cream and sorbet.
The product mix (also known as the base) is simultaneously frozen and whipped to give the smooth texture of the frozen desserts we eat today.
Ice cream usually comes out of the freezer at -12 degrees Celsius.
Blast freezers often include a plexiglass shelf in the display area to keep the freezer upright.
The blast freezer is designed to be used immediately after the batch freezer, bringing the temperature down to -18°C without the formation of crystals that could affect the taste.
Blast freezers can also be used for other purposes, such as extending the shelf life of food. However, we're only focusing on ice cream here.
4 sided glass. If your ice cream cart is dual-sided, this display provides the best visibility.
This is the process of treating a liquid ice base with gentle heat (usually below 100°C (212°F)) to eliminate pathogens and extend shelf life.
Before the invention of the pasteurizer, ovens were traditionally used to heat liquid ingredients.
Today, some people still prefer this approach, but it doesn't hold up consistently across larger production operations.
Using a blender, you can prepare a variety of foods mixed with liquid ice cream mixture.
A hand mixer is a quick and non-traditional way to mix ingredients by hand.
A Merry Cream or Soft Serve machine has a tank to cool the ice solution and a second tank (or cylinder) to freeze some of the water, stirring the air into a -4°C frozen mixture.
You will need a plastic bowl dispenser or spoon dispenser (or whatever) for your guests to serve.
Many modern machines and companies prefer to use dual machines.
This twin machine acts as both a pasteurizer and a freezer and is programmed to work in tandem.
After the pasteurization process is completed, the liquid is distributed to the batch freezer through the shut-off valve inside the machine, without any manual operation, and the freezing process begins.
When using this appliance, it is recommended to start the day with vanilla and end with chocolate to avoid discoloration.
Hot sauce dispensers are used to keep chocolate, caramel or other sauces in a warm liquid state for use as ice cream toppings.
Hawaiian shaved ice
Manual, hand crank, standard electric and professional electric. Depending on how much ice you want to shave, find out more here.
Unlike upright refrigerators, this one is horizontal and suitable as a countertop with a cooling base underneath.
You think you know what ice cream tastes like, don't you?
This is the largest list of ice cream flavors and a list of ice cream flavors around the world.
Softer and less dense than regular ice cream, such as ice cream, due to the entry of air during freezing.
Soft parts should be kept at refrigerated temperature before freezing to get a "soft" finish.
Ice cream has more whole milk than cream.
Ice cream does not contain an egg base.
It usually contains no more than 7% fat. The ice cream is mixed at a slower speed, which creates a thicker consistency and allows less air to get into the mix.
Ice cream is about 25% to 30% air.
Ice cream contains more cream than milk.
Ice cream may contain eggs.
at least 10% fat
Ice cream can contain up to 50% air.
A traditional Italian dessert that is actually milk sorbet.
Dessert consists of a light mousse with candies, almonds and chocolate chips, covered with a layer of ice cream.
Three layers of Neapolitan-style American ice cream that replaces the chocolate layer with a pistachio-flavored green layer.
Kulfi is a traditional Indian ice cream made with boiled milk, sugar, saffron, pistachios and cardamom.
It's thicker because it's not whipped.
Instead, the ingredients are usually boiled like custard before being frozen.
Philadelphia-style ice cream is made by mixing milk, cream, sugar and flavorings, unlike French ice cream that doesn't require cream.
The main difference between custard and ice cream is that they are thicker, creamier and smoother
The amount of ingredients (mostly eggs, some may have a little butter) is varied from regular ice cream to give it a consistency.
Although now common in the Midwest, it was originally invented in 1919 by the Kohr brothers in New York.
People in Boston and New England have a soft spot for ice cream, no matter how cold the weather gets.
New England ice cream has a thick, bouncy texture and 5 elements that make it what it is. you are here:
- Butterfetta
- protein
- Zook
- stabilizer
- masselnica
- freeze
hereThat's all you need to know.
Not quite ice cream, nor quite sorbet, sorbet also contains dairy — most commonly milk or buttermilk.
This gives it a slightly creamier texture than sorbet and a more pastel color.
By law, sorbets must contain less than 2% fat.
Sorbet is somewhere between sorbet and ice cream, basically sorbet with milk added.
And it's always fruit-based.
Sherbet is made from water and puree or juice.
It contains no milk, cream or eggs.
The restaurant uses sorbet as a palate cleanser for multi-course meals because its rich, fruity flavor is particularly refreshing.
The main ingredients are eggs, sugar and cream.
It has the consistency of frozen mousse.
Puddings and cream desserts.
It won't be as hard as ice cream, but it will be soft like ice cream due to its consistency.
Frozen flavored mousses that contain more air also have a higher fat content.
The fastest way to make frozen desserts.
All you need is a liquid base and liquid nitrogen (-320°F) to prepare the ice cream of your choice.
With liquid nitrogen, traditional production machinery is not required. This is the easiest way to make ice cream, but you have no control over thickness and other variables.
These are frozen mini pucks made from liquid nitrogen.
The two companies that manufacture them around the world are:
Also known as Turkish ice cream.
Properties: sweet, creamy, elastic and viscous.
It contains powdery orchid bulbs called salep.
Salep makes a parfait that is thick and tough enough to cut with a fork and knife, and melts more slowly.
Yogurt is used in place of milk or cream to give this frozen milk dessert a creamy texture.
It is a mixture of yogurt, milk and cream.
In the US, the Pinkberry brand is very popular because they offer a variety of flavors in a soft serve ice cream machine.
Popular in New Zealand, this ice cream is a blend of creamy vanilla ice cream and crunchy honeycomb toffee.
The deliciousness of Francis Hashimoto in Japan. Sticky rice on the outside and ice cream on the inside.
This ice cream is also popular at sushi restaurants in many parts of the world.
Place of birth - Germany
Designed to resemble a plate of spaghetti.
The ice cream is machine squeezed to look like spaghetti.
Taiyaki has become a trend in Japan.
Taiyaki is made from pancake or waffle dough.
Pour the mixture into fish wafer molds.
This ice cream is more about the cone than the flavor itself.
Place of birth - Cuba
The ice cream looks like vanilla, but it's not. They taste like vanilla, but not quite.
This originated in Thailand and includes Pad Thai and similar fried ice cream.
It involves pouring a liquid mixture (along with other non-liquid ingredients) into an ice-cold pan filled with ice, then rolling the mixture until it freezes.
This is one of two different types of treats.
Whipped cream can be used for extra flavor or whipped cream with milk liquid for snow ice cream
It's a frozen dessert that's a cross between shaved ice and ice cream.
To serve, cut thin strips from larger snow cubes to create creamy morsels.
Cut snow cubes into thin strips for a fine, creamy texture.
The shaved snow is already seasoned.
This is done by rubbing a piece of ice.
Famous in Hawaii, this ice appears white due to the small water particles.
Crushed ice is finely crushed and then flavored with colored syrup by pumping it.
Ah, the old ice cream stick, it seems almost every generation remembers eating an ice cream stick.
There are many varieties of popsicles, layered of course.
The base can be water, sugar and dye or chocolate-coated ice cream.
The latest trend is the delightful cream lollipop, where the delightful cream is placed in a mold and frozen.
It is an Iranian ice cream based on milk, eggs, sugar, rose water, saffron, vanilla and pistachios.
Truck competition can be fierce.
Managing an ice cream shop seems to be easier than most other business models because it is a frozen product with a long shelf life.
However, some of these products can be quite expensive to produce, from machine costs to equipment costs and operating costs.
You should also know:
Ice cream trucks aren't always economical and easy to maintain:
- If your van or truck is very old, it may run on diesel, which has higher maintenance needs.
- Depending on the weight and size of the truck, the larger the engine, the lower the fuel consumption.
Ice cream truck drivers can be independent contractors. If you're not an ice cream truck driver, plan for it in your business plan.
- You can hire independent contractors, which will save you money on labor, or you can hire full-time staff.
- You can read more about the differences here (https://www.thebalancesmb.com/ Which-should-i-hire-employee-or-contract-worker-398616）
Sales will not necessarily drop in winter!
- In some countries, you can't stop eating ice cream even when it's cold outside.
- Germany is famous for it.
Successful drivers and business owners know their audience.
- Make sure you create a profile of where your target audience is. More information on the analysis can be found here. (food copywriting）
- Try new places in summer.
- Old customers! Always make sure your customers are happy.
It's easy to add extra items like waffles (check out this company that makes amazing waffle bars) or pancakes, or even hot chocolate.
They don't take up much room in the truck and can make up for lost sales in the winter.
Adding hot toppings or hot menu items to ice cream, such as hot chocolate or waffles, can increase sales.
Keep the menu short.
Good luck
If you think I missed any ice cream, please feel free to leave a comment in the comments below!