Ice cream parlour in Berlin

Unfortunately it is a mistake: even if the Italians are the best ice cream masters - the roots of the small and cool balls are demonstrably in China. The ice that formed there from snow and ice from the Himalayas and fruit pulp is the birth of sorbet. The Romans also discovered this delicious refreshment much later. 
In the 11th century ice cream production spread in Europe and only at the end of the 16th century was water replaced with frozen milk, which was the birth of milk ice cream! The greatest advances in production and in the number of flavours were made by the Italians. They were already handling additives such as fruit, cinnamon, chocolate, lemon and vanilla at that time. It was only two hundred years later that there was a German ice cream hall - presumably the Alsterpavillon in Hamburg was the industrial production of ice cream in Germany started in 1930 by two companies which are still very successful today: Langnese and Schöller!
In the case of ice cream, a general distinction is made between the main ingredients and production. The names of the ice cream types already describe the essential ingredients: ice cream, milk ice cream, fruit ice cream, cream ice cream - which are available in umpteen different flavours. Even completely exotic combinations can be found at the ice counters: Strawberry basil, goat milk ice cream, nettle hazelnut, dark chocolate with red pepper ...... The exotic varieties are complemented by those that appeal to the young public. So you will find besides Oreo, Nutella flavor, Milky-Way, Smurfs, Cookies and also Gummy Bear flavor! 
When classifying according to production there are three large groups: soft ice cream, sorbet and water ice cream. The latter is mainly manufactured in industrial production and is therefore mainly found in supermarkets.






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