Cool temptation in the sweltering heat

People have been enjoying ice cream for 5000 years: thanks to the creativity of the Chinese, this cool dessert is available everywhere in the world. Its temperature-decreasing effect has been scientifically proven, so it is not surprising that it is very popular when the weather is hot. There are ice cream variations with fruit, with flavours, with vegetables and with seasoning - and consistency and appearance also vary greatly.

Ice cream in  the New York Restaurant

The way it was done long ago…


The technique used by the Chinese (i.e. mixing snow, milk and fruit) was later superseded by a special, hand powered ice cream machine that experts invented. The tank was lined with a coolant made from table salt and ice, so the tank where the mixture was rotated and blended was cold. When it was ready, it was stored on ice to keep it cold.


...and the way it is done now


Today electric machines are used for mixing ice cream. It is an important fact, as mixing is part of the technology: during mixing air is incorporated in the mixture, making the ice cream creamy and soft. 



Home-made and mass produced


Recently home-made, craft ice cream has seen renewed popularity, and there is a good reason for this. Mass-produced ice creams contain a lot of additives, stabilisers, emulsifiers and saturated fatty acids, and the worst factories not only ignore health considerations, they don’t even care about how their products taste. Instead of taste, what matters is appearance and shelf-life, which have gained a higher priority than culinary delight. However, there are some quality products available in stores.


Still, ice cream is healthy when prepared carefully. The milk in it contains a high level of calcium and vitamins, which is further increased by the fresh fruit that is added according to the desired taste.  Ice cream does not really fit in a strict diet, as one scoop, approx. 4 dkg, contains about 100-160 kcal and 5-15% fat.



Types of ice cream


The ingredients and preparation methods of the various cooling desserts vary greatly. There are differences in appearance, temperature and consistency, that’s why different terms are used for them.

Ice cream: Contains at least 10%, or the light version at least 3%, milk fat. What is special about it is the method of preparation: after homogenisation and pasteurisation the ice mixture is stored in refrigerated containers for a short period.

Soft serve ice cream: Contains 50% milk, to which egg or egg yolk is added. At least 270 g of egg or 90 g of egg yolk is required for 1 l of milk.

Fruit ice cream: Contains at least 20% fruit - citrus fruits: 15% -, to which water, glucose and fructose are added. In addition to whole fruits, it may contain fruit flesh, juice or natural flavours.

Parfait: whipped cream, sugar and fruits or chocolate are mixed and put in a freezer for 5-6 hours. When ready, it can be sliced as a cake.

Sorbet: Slush - the predecessor of ice cream, made exclusively of fruit purée, sugar, and potentially a small amount of liqueur, served refrigerated or with ice cubes.



Baked ice cream: ice cream is covered with egg whites whipped stiff, then it is put in the oven for a few minutes

Frozen yogurt: frozen yogurt mixed with fruits

Slush: flaked ice mixed with juice or ice cream, can be consumed with a straw

In some countries and regions, special ice cream versions have developed, e.g. the mochi ice cream in Japan made of sticky rice, and the especially viscous and rich maraş dondurması in Turkey. The Korean bingsu is a special concoction made of shaved ice, sauce and various toppings.




Decoration not only makes ice cream look more pleasing, it may be an important addition to its taste, e.g. when mint leaves or herbs are added. In addition, fruit, wafers, fruit syrups, chocolate and chocolate syrup, whipped cream, various sprinkles, ground toppings and seeds can also be used. 


Luxury, or an everyday item?


Nowadays you can have an ice cream anywhere, there is almost no place on earth where it is not available. But quality and price vary greatly. Nevertheless, ice cream cannot be considered a luxury item any more, but you can enjoy it in a luxurious environment.


You will find amazing creations in the Most Beautiful Café in the World. All our ice creams are home-made, and are refined to perfection by the master confectioners of the New York Café.



You will have an unforgettable experience if you enjoy a delicious ice cream in this luxurious environment after a pleasant lunch or with a coffee. While you are enjoying your ice cream, take a look at the magnificent murals, listen to live gypsy music or live piano music, and have a taste of the life of the bourgeoisie of the 19th century.



Tokaji aszú sundae 

2 scoops of Tokaji aszú ice cream,

2 scoops of cream cheese ice cream

with whipped cream and raisins  



Sorbet selection 

2 scoops of strawberry sorbet,

2 scoops of champagne sorbet,




New York sundae

1 scoop of coffee ice cream,

1 scoop of vanilla ice cream,

1 scoop of chocolate ice cream and

1 scoop of hazelnut ice cream,

with raspberry sauce and whipped cream



Summer sundae

2 scoops of passion ice cream,

2 scoops of salted caramel ice cream,

whipped cream with caramel

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