HISTORY OF ICE-CREAMS:Ice cream's origins are known to reach back as far as the second century B.C.

, although nospecific date of origin nor inventor has been undisputably credited with its discovery. We knowthat Alexander the Great enjoyed snow and ice flavored with honey and nectar. Biblicalreferences also show that King Solomon was fond of iced drinks during harvesting. During theRoman Empire, Nero Claudius Caesar (A.D. 54-86) frequently sent runners into the mountainsfor snow, which was then flavored with fruits and juices.Over a thousand years later, Marco Polo returned to Italy from the Far East with a recipe thatclosely resembled what is now called sherbet. Historians estimate that this recipe evolved intoice cream sometime in the 16th century. England seems to have discovered ice cream at the sametime, or perhaps even earlier than the Italians. "Cream Ice," as it was called, appeared regularlyat the table of Charles I during the 17 Th century. France was introduced to similar frozen dessertsin 1553 by the Italian Catherine de Medici when she became the wife of Henry II of France. Itwasn't until 1660 that ice cream was made available to the general public. The Sicilian Procopiointroduced a recipe blending milk, cream, butter and eggs at Caf Procope, the first caf in Paris. THE FROZEN DESSERT PRODUCTS:Ice Cream consists of a mixture of dairy ingredients such as milk and nonfat milk, andingredients for sweetening and flavoring, such as fruits, nuts and chocolate chips. Functionalingredients, such as stabilizers and emulsifiers, are often included in the product to promote proper texture and enhance the eating experience. By federal law, ice cream must contain at least10% milkfat, before the addition of bulky ingredients, and must weigh a minimum of 4.5 poundsto the gallon 1.Frozen Custard or French Ice Cream must also contain a minimum of 10% milkfat, aswell as at least 1.4 % egg yolk solids. 2.Sherbets have a milkfat content of between 1% and 2%, and a atslightly higher sweetener content than ice cream. Sherbet weighs a minimum of 6 pounds to the gallonand is flavored either with fruit or other characterizing ingredients. Gelato is characterized by an intense flavor and is served in a semi-frozen state that issimilar to "soft serve" ice cream. Italian-style gelato is more dense than ice cream, since ithas less air in the product. Typically, gelato has more milk than cream and also containssweeteners, egg yolks and flavoring. Sorbet and Water Ices are similar to sherbets, but contain no dairy ingredients.A Quiescently Frozen Confection is a frozen novelty such as a water ice novelty on a stick