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    Ice-creams did exist even before the freezers came into existence. The earliest ice-cream is dated back to 4th century B.C. Some of the earliest ice-creams were created by flavouring snow, mixing grape juice with snow, serving fruits over ice chunks from alps etc.

    It is only later in the 18th century, milk became a major ingredient. Today, except for a few premium ones, every other ice-cream is predominently milk based. Over years, the evolution of ice-creams have come a long way; and today we have different types of ice-creams:

The Normal Ice-creams:
    These are the simplest milk based icecreams, rich in fat, available almost everywhere. My favourite one in this category is Kwality Walls. However, if pockets have flattened out, one of the cheapest alternatives are:


The Softees:
    These are air filled ice-creams stored in a specific freezing unit. Other than helping the seller fill his pockets, the air filling helps enrich the texture. These have the softest texture and are generally served in cones. Another variety of soft textured ice-creams are:

The Gelato based ice-creams:
    As the name suggests these contain gelato, due to which they acquire a soft texture without the hollowness of air within.These however do not need any special storage. With all these varieties, the cold alergic might have felt left out. To rescue them came:

The Fried ice-creams:
    Although it sounds like an oxymoron would, it isnt one. These ice-creams are first deep frozen, well below the freezing temperature of water, then protected with a sheeth of fryable edible entity such as egg, batter etc and finally deep fryied briefly. If this is not baffling enough, there is another variety which does not need a freezer for its storage:

The Freeze Dried ice-cream:
    These are completely dehydrated ice-creams. The water content is removed by subjecting the ice-cream to extreme low pressures, thus vapourizing the solid ice granules present within. The process takes hours for the dehydration to be complete and once complete, these ice-creams no more need freezers for storage. These are ideal for travellers. The health consious are not left out either. There is one to cater them too:

The Low Fat and the Fat Free ice-creams:
    These contain either very low fat (< 10%) or no fat at all (0%). However the taste and texture are much different from the normal ones. These are a bit rough, and tastes more like a candy than an ice-cream. But there are a variety of flavours in this category, wider than that in other categories. My favourite in this category is the Mama-mia 100% fat free lemon flavoured ice-cream.

    However, irrespective of the type of ice-cream, its quality depends majorly on the percentage of water contained, and the size of the ice granules within. For this very reason, ice-creams should never be allowed to come out of their frozen state. Once out of the state, like a broken glass, an ice-cream cannot regain its earlier quality.

    With all these features, ice-creams definitely need a day dedicated to themselves. In fact, there is a whole month! July is the ice-cream month, and third sunday of July is the ice-cream day. So get ready with a "three scoop sundae" on the third sunday of July.