Dukan Diet Plan

Nutrition Zoom

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Pierre Dukan’s dietary and nutritional dictionary

Each month there is a detailed listing on healthy foods and nutrients for you to discover

Ice Cream

The cold solidifies and gives consistency to some liquid mixtures, which allows you to eat these foods instead of drinking.

I - Origin

The Arabs and Romans have different stories regarding the origins of ice cream as we know it. If the heat plaguing their peninsula advocates Arabic invention, texts prove that the Romans used snow from Etna and added honey and fruit to make a frozen treat.

Afterwards, ice cream took off in Europe thanks to the Florentine glacier of Catherine de Medici. Today, the frozen treat is consumed worldwide.

II – Varieties of Ice Cream

There are 5 different types:

1. Frozen custard

This ice cream is made with 7% egg yolk, 22% sugar as well as flavoured milk.

Example: Ice cream with egg yolk and coffee

Components:

Whole milk 1 L

225 g sugar

Egg yolk 18 g

Coffee essence 60 g

Nutritional value:

Calories 130

Protein 3.2 g

Fat 4.1 g

20 g carbohydrates

Calcium 87 mg

2. Ice cream

This type of ice cream incorporates the same components but without eggs. It is more caloric, 185 calories, and rich in calcium with 144 mg

3. Ice milk (Ice cream flavoured with syrup)

Much sweeter with at least 25% sugar but with less fat. It is actually flavoured milk. It is among the least rich of ice creams: 110 calories for 100g.

4. American ice creams such as Häagen Dazs

These are frozen custards but cream has replaced the milk. In turn, fat and calories are much higher with 200 calories per 100 g. They often include chocolate chips and are served in cones sprinkled with toffee pieces or morsels of hazelnuts. These are the richest and most tempting of ice creams at 200 to 250 calories per 100 g.

5. Frozen specialties

These include the various frozen desserts which are commonly used for Christmas logs and other specialties such as the Bavarian and Vacherin. These treats are rich in calories, between 200 and 240 per 100g.

6. Light ice creams

There are two ways to make light ice creams.

The first way is by an expansion technique:

The ice cream mixture is whipped so that a myriad of bubbles form which mimics a creamy consistency and gives a satisfying mouth feel much like traditional ice cream. Up to 50% of air can be injected into the mixture which can give a false impression of fullness and satisfaction. Despite this, these types of ice creams are very appreciated and two scoops contain barely more calories than a light yoghurt containing 50 calories.

The other way is to reduce the fat in the ice cream:

This is done by replacing the fat with natural ingredients such as egg whites or low fat milk.
Also by using substitutes such as maltodextrin and other egg or milk proteins, the texture of the ice cream becomes even more creamy and onctuous.
It is even possible to combine the expansion and fat reduction techniques to create an ultra-light try of ice cream; however they are still very difficult to find in supermarkets.

III – Dietary and Nutritional Value

1. Ice creams are still very high in sugar which makes them off limits to those who are overweight and those following a weight-loss programme as well as diabetics who need to choose lighter and sugar-free options.

2. Ice creams are often high in saturated fat and must be avoided by those at risk for cardiovascular problems, especially if the cholesterol levels are increased.

3. Ice cream that has melted shouldn’t be refrozen. With its high milk, egg and cream content, once melted, it can become a breeding ground for salmonella. Refreezing the mixture will allow germs to hibernate and reactive after it is thawed again. Delayed absorption of thawed ice cream is the cause of death for many elderly deaths and others at high risk (convalescents).

4. However, ice cream can play an important nutritional role:

• Among anorexics who refuse to eat solid food.
• Along children, teenagers or the elderly who do not like dairy products and are at risk for calcium deficiency.

Ice cream can even complement an unbalanced meal. An ice cream rich in fruit can balance a meal full of proteins and fat. Frozen custard can balance a meal lacking in proteins as long as the meal also contains fruits and vegetables.