Apollo

Apollo (Attic, Ionic, and Homeric Greek: Ἀπόλλων, Apollōn (GEN Ἀπόλλωνος); Doric: Ἀπέλλων, Apellōn; Arcadocypriot: Ἀπείλων, Apeilōn; Aeolic: Ἄπλουν, Aploun; Latin: Apollō) is one of the most important and complex of the Olympian deities in classical Greek and Roman religion and Greek and Roman mythology. The ideal of the kouros (a beardless, athletic youth), Apollo has been variously recognized as a god of music, truth and prophecy, healing, the sun and light, plague, poetry, and more. Apollo is the son of Zeus and Leto, and has a twin sister, the chaste huntress Artemis. Apollo is known in Greek-influenced Etruscan mythology as Apulu.

As the patron of Delphi (Pythian Apollo), Apollo was an oracular god—the prophetic deity of the Delphic Oracle. Medicine and healing are associated with Apollo, whether through the god himself or mediated through his son Asclepius, yet Apollo was also seen as a god who could bring ill-health and deadly plague. Amongst the god's custodial charges, Apollo became associated with dominion over colonists, and as the patron defender of herds and flocks. As the leader of the Muses (Apollon Musegetes) and director of their choir, Apollo functioned as the patron god of music and poetry. Hermes created the lyre for him, and the instrument became a common attribute of Apollo. Hymns sung to Apollo were called paeans.

Cream

Cream is a dairy product composed of the higher-butterfat layer skimmed from the top of milk before homogenization. In un-homogenized milk, the fat, which is less dense, will eventually rise to the top. In the industrial production of cream, this process is accelerated by using centrifuges called "separators". In many countries, cream is sold in several grades depending on the total butterfat content. Cream can be dried to a powder for shipment to distant markets. Cream has high levels of saturated fat.

Cream skimmed from milk may be called "sweet cream" to distinguish it from whey cream skimmed from whey, a by-product of cheese-making. Whey cream has a lower fat content and tastes more salty, tangy and "cheesy". In many countries, cream is usually sold partially fermented: sour cream, crème fraîche, and so on.

Cream has many culinary uses in both sweet and salty dishes.

Cream produced by cattle (particularly Jersey cattle) grazing on natural pasture often contains some natural carotenoid pigments derived from the plants they eat; this gives the cream a slight yellow tone, hence the name of the yellowish-white color, cream. This is also the origin of butter's yellow color. Cream from goat's milk, or from cows fed indoors on grain or grain-based pellets, is white.

Ice cream

Ice cream (derived from earlier iced cream or cream ice) is a sweetened frozen food typically eaten as a snack or dessert. It is usually made from dairy products, such as milk and cream, and often combined with fruits or other ingredients and flavours. It is typically sweetened with sucrose, corn syrup, cane sugar, beet sugar, and/or other sweeteners. Typically, flavourings and colourings are added in addition to stabilizers. The mixture is stirred to incorporate air spaces and cooled below the freezing point of water to prevent detectable ice crystals from forming. The result is a smooth, semi-solid foam that is solid at very low temperatures (<35 °F / 2 °C). It becomes more malleable as its temperature increases.

The meaning of the phrase "ice cream" varies from one country to another. Phrases such as "frozen custard", "frozen yogurt", "sorbet", "gelato" and others are used to distinguish different varieties and styles. In some countries, such as the United States, the phrase "ice cream" applies only to a specific variety, and most governments regulate the commercial use of the various terms according to the relative quantities of the main ingredients, notably the amount of cream. Products that do not meet the criteria to be called ice cream are labelled "frozen dairy dessert" instead. In other countries, such as Italy and Argentina, one word is used for all variants. Analogues made from dairy alternatives, such as goat's or sheep's milk, or milk substitutes (e.g., soy milk or tofu), are available for those who are lactose intolerant, allergic to dairy protein, or vegan.

Freeze-dried ice cream

Freeze-dried ice cream is ice cream that has had most of the water removed from it by a freeze-drying process, sealed in a pouch, and requires no refrigeration.

It is also known as astronaut ice cream or space ice cream, typically a slab of ready-to-eat dehydrated ice cream. Compared to regular ice cream, it can be kept at room temperature without melting and is more brittle and rigid but still soft when bitten into. It was developed by Whirlpool Corporation under contract to NASA for the Apollo missions. Freeze-dried foods were developed so that foods could be sent on long-duration spaceflights, as to the Moon, and to reduce the weight of the water and oxygen normally found in food.

Freeze drying (or lyophilization) removes water from the ice cream by lowering the air pressure to a point where ice sublimates from a solid to a gas. The ice cream is placed in a vacuum chamber and frozen until the water crystallizes. The air pressure is lowered, creating a partial vacuum, forcing air out of the chamber; next heat is applied, sublimating the ice; finally a freezing coil traps the vaporized water. This process continues for hours, resulting in a freeze-dried ice cream slice.