The concept of ice cream has been changing a lot in the last decade. And it's only natural to talk about it at the time of the year when we most feel like devouring it. Before going into the food value of ice cream, we should make sure we know what we are talking about:

• Sorbets, ice lollies and granizados (iced drinks, usually lemon) are water ices (plus fruit juice or pulp
• American style ice creams are made from cream. Naturally this makes them creamier and more calorific.
• Italian style ice creams are made from milk . They also contain other healthy ingredients: like eggs, sugar, fresh fruits, nuts or cocoa�- they may even contain special ingredients for diabetics or weight watchers.

At this time of year when you have to eat something even though the thermometers are showing 40�C (104�F), ice creams are just the thing: they provide energy, they supply vitamins A, B2, calcium and phosphorous, they reduce perspiration and aid digestion.

They should not be eaten too cold or frozen; between -10�C and�- 12�C, (14�F and 10�F) is the ideal temperature.

But now let's change the subject and take a look at commercially produced ice creams. These, with their additives, stabilisers, preservatives, sweeteners, animal fats, etc. ... well, they don' t really appeal too much, do they? Apart from having no taste, they always leave us with the uneasy sensation of not really knowing what we' ve just put inside our bodies.

So, with all the wholesome qualities that ice cream�- I mean the traditional kind, of course -has, why don' t you treat yourself to one, at any time of the year?